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Keto Pumpkin Brownies {Gluten Free)

Fall is my favorite season and I love everything about it, especially the food! Pumpkin is one of my favorite flavors and I’m excited to share this keto pumpkin brownies recipe with you. Not only are they gluten free, but they’re also low carb and have no added sugar. They’re perfect for anyone on a keto diet or anyone who wants a healthier dessert option. Enjoy!

One keto pumpkin brownie on a white plate with pumpkins in the background

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🎃 Pumpkin season

The autumn air was crisp and cool as we pulled into the pumpkin farm. The bright orange pumpkins were arranged in neat rows, and the sweet smell of pumpkin spice was in the air. My kids were excited to pick out their own pumpkins, and we spent the morning wandering through the fields.

After picking out our pumpkins, we went to the farm store to look over their treats. They had some amazing looking pumpkin brownies, and my daughter gave me the puppy dog begging look. While the sugar and gluten filled kind would not work for us, I decided to make a keto pumpkin brownies recipe at home. Surely I could get a similar or even the same texture?

These brownies are everything you want in a pumpkin dessert. They’re fudgy, chocolatey, and full of cinnamon creamy pumpkin flavor. Yes, this is a fabulous flavor combo!

And best of all, they’re low carb with no added sugar.

Stack of three keto pumpkin brownies on a plate

What are keto pumpkin brownies?

Keto pumpkin brownies are a delicious, healthy pumpkin brownies alternative to traditional brownies! Imagine that cinnamon pumpkin flavor combined with a glorious chocolate flavor to pop with keto pumpkin brownies in your mouth!

Made with almond flour, pumpkin puree, and sugar free chocolate, they’re great for any occasion, but especially for fall holidays.

They start with a low carb almond flour brownie layer and are topped with a delightfully creamy sugar free pumpkin cheesecake. Swirl it and bake, and you have a fall party in your mouth!

A fork in a low carb pumpkin brownie

Are pumpkin brownies keto friendly?

Yes, pumpkin brownies can be keto and low carb. They are made with almond flour, which is a low-carb flour alternative, and pumpkin puree, which is a keto-friendly ingredient.

Additionally, these brownies are sweetened with erythritol, a keto-friendly sweetener that has zero net carbs.

📏 Gluten free pumpkin brownies recipe: macros

Let’s take a look at the macros. In this recipe for sugar free pumpkin brownies, one serving is one brownie, and the recipe makes 16. One keto pumpkin brownie has 132 calories4 grams of protein, 12 grams of fat (6 grams of saturated fat), and only 2 grams net carbs per serving.

These macros for keto pumpkin brownies are figured with MyFitnessPal, with the ingredients I use in the recipe. I always recommend figuring out your own with the exact items/brands you use. It’s especially important to determine your own if you’re keeping close track and want to be accurate.

Dish of keto pumpkin brownies

🍽 Equipment needed to make keto pumpkin brownies

The first and most obvious kitchen item you’ll need to make keto pumpkin brownies is an oven. You’ll also need a baking dish and some basic baking tools, like an 8×8 inch pan, measuring cups and spoons, and a bowl for mixing.

I personally also like to use a blender instead of a mixer, but that’s up to you!

🥘 Ingredients in low carb pumpkin brownies

Keto Brownies Layer

  • 1 cup finely ground almond flour
  • 1 cup allulose (or another keto-friendly sweetener)
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 4 tablespoons melted but cooled coconut oil (or unsalted butter) – I’ve also been using butter flavored coconut oil lately!
  • 1 tsp vanilla extract
  • 1/3 cup sugar free chocolate chips (optional but recommended!)

You may notice there’s no smooth almond butter or other nut butter in this keto pumpkin brownies recipe. Many keto brownie recipes do incorporate a nut butter, but I don’t find it to be needed in these keto pumpkin brownies.

Overhead view of the ingredients in pumpkin brownies, keto

Low Carb Pumpkin Cheesecake Layer

  • 8 oz room temperature cream cheese
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 1 tsp ground cinnamon (or pumpkin pie spice)
  • 1/4 cup powdered sweetener (allulose or other preferred, use only 2 tablespoons if you prefer less sweet)

Using fresh and organic ingredients is important because they are less processed and contain more nutrients. When you eat something that is fresh and organic, you are getting the most benefit from that food. It’s like giving your body a little boost of energy and good health!

Pumpkin puree

A note on the pumpkin in this keto pumpkin brownies recipe. I’m a huge proponent of homemade pumpkin puree from your own garden or the farmer’s market. However, if you must use that out of a can, be sure to get organic if possible.

Close up of a stack of three keto pumpkin brownies

🔪 Instructions: how to make keto pumpkin brownies

To begin, get all the ingredients and kitchen gadgets ready to go.

Then preheat the oven to 350º F and spray an 8-inch square pan with avocado or coconut oil.

It sounds the opposite of what you should do but, only then line the pan with parchment paper. The oil will help keep the parchment paper in place so you can easily spoon in the brownie batter later.

Next, in a large bowl whisk together the dry ingredients for the brownie recipe layer: almond flour, allulose (or another keto sweetener), cocoa powder, baking soda, and salt.

Keto sweeteners

I feel like allulose makes the brownies gooier in this recipe, but you can also use other keto-friendly sweeteners like monk fruit or erythritol (Swerve).

Whisk the wet ingredients

In a glass liquid measuring cup or bowl, combine melted oil, eggs, oil, and vanilla extract. After that, pour the wet ingredients into the dry and stir them well to form a thick batter. It will be thicker and stickier than a traditional brownie batter, so mix well until it’s completely smooth.

A bowl with keto brownie batter and chocolate chips

Now, save 2 tablespoons of the sugar free chocolate chips to sprinkle over the top, then fold in the remaining chocolate chips (optional but encouraged).

Next, transfer the keto brownies batter to the 8-inch prepared pan, and use a spatula (or wet hands) to evenly press it into the bottom of the baking dish.

It’s okay if it’s not perfectly smooth because the pumpkin layer will fill in the gaps. Set it aside for now.

Keto brownie batter in the dish to bake

Keto pumpkin cheesecake layer

Now it’s time to make the keto pumpkin layer!

In a medium bowl, beat together the cream cheese, egg, pumpkin puree, cinnamon, and 1/4 cup sweetener until smooth.

Can you use pumpkin pie spice instead of cinnamon? Yes, you definitely can use pumpkin pie spice if you wish.

However, I’m sticking with the plain cinnamon because I personally think it pairs better with the rich chocolate brownie flavor.

💭 Top tip

I love my high powered blender, and I find it much easier to blend the pumpkin cheesecake ingredients together than mix them. It’s quick and easy and gets rid of those annoying cream cheese lumps or pumpkin puree strings.

Overhead view of the sugar free pumpkin cheesecake batter in a blender

However, I know not everyone has or will want to use a blender in this way, so it’s just my recommended option!

Swirl the keto pumpkin brownies

Now, pour the pumpkin mixture over the brownie batter in the pan, and spread it into an even layer.

Overhead view of pan ready to bake

Again, it’s okay if it’s not perfectly smooth because you’re going to swirl everything together anyway.

Swirl it up! All I mean by that is to take a toothpick and push it down through the cheesecake layer and into the brownie layer. Slowly make small circular swirls around the pan. This will blend the two layers a bit more, but not too much for an awesome pumpkin brownie batter.

Just the perfect amount!

Bake time

Now, bake the brownies at 350ºF until the edges start to brown, and the center doesn’t wobble too much, 30-35 minutes.

Finally, remove them from the oven, and to finish, sprinkle the remaining 2 tablespoons of sugar-free chocolate chips over the top of the brownies.

Place them on a cooling rack and sprinkle on the saved chocolate chips. This will result in slightly melted chocolate, but the chips will still keep their basic shape.

Leave on the rack for 15 minutes or so then move the cooled brownies to cool completely in the refrigerator. Chill the pan for at least 2-3 hours or overnight, then cut them into 16 equal squares.

Overhead view of baked keto pumpkin brownies in a dish

🥥 Almond flour vs coconut flour

There are a lot of different types of flour on the market these days, and it can be tough to decide which one to use in your baking. So, which one is better?

Well, that depends on what you’re looking for.

Almond flour and coconut flour are both popular gluten-free flours. They have different textures and flavors, so which one is best for you depends on what you’re making.

Almond flour is made from ground almonds, so it has a sweet, nutty flavor. It’s great for cakes, cookies, and other baked goods.

Coconut flour is made from dried coconut meat, so it has a strong, slightly sweet flavor. It’s good for breads, pancakes, and other savory dishes.

It has a slightly sweet taste and a tendency to absorb moisture, so it’s perfect for recipes that call for a lot of moisture like pancakes and muffins because it puffs up a little more bread-like.

In the end, it all comes down to personal preference. I like both, but in this recipe wanted a denser, fudgier brownie so went with the almond flour.

A hand holding up a keto pumpkin brownie

🥣 How to store keto pumpkin brownies

These brownies are best stored in the fridge, in an airtight container. They will last for up to about 5 days this way. However, I DOUBT they’ll last that long!

You can also freeze them in an airtight freezer container for up to 3 months. Just thaw them overnight in the fridge before serving.

A fork holding a bite of a keto pumpkin brownie

Brownie recipe

If you’re looking for a delicious and easy-to-follow keto recipe, look no further than these Keto Pumpkin Brownies! Who doesn’t love brownies?

Made with almond flour and sugar-free chocolate chips, they’re the perfect fall dessert on a low carb diet. These keto brownies are ultra fudgy and one of my favorite recipes.

Why not eat one any time of day, or at least whenever my sweet tooth calls!

A keto pumpkin brownie on a white plate with a bite taken out

👩‍🍳 More keto pumpkin desserts

Some of my favorite keto recipes:

Pin the keto recipe here:

Keto Pumpkin Brownies stacked on a white plate

Printable recipe card

One keto pumpkin brownie on a white plate

Keto Pumpkin Brownies

Yield: 16
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 30 minutes

This keto pumpkin brownies recipe is the perfect way to celebrate fall. Delicious sweet treats made with an almond flour sugar-free chocolate brownie layer and topped with a creamy pumpkin cheesecake. They're a low carb, gluten free fabulous way to stick to your keto diet.

Ingredients

Keto Brownie Layer

Low Carb Pumpkin Cheesecake Layer

Instructions

Keto Brownies

  1. Preheat the oven to 350º F and spray an 8-inch square pan with avocado or coconut oil. Then line the pan with parchment paper. The oil will keep the parchment paper in place.
  2. In a large bowl, whisk together the almond flour, sweetener, cacao powder, baking powder, and salt.
  3. In a glass liquid measuring cup or small bowl, mix the eggs, oil, and vanilla. Pour the wet ingredients into the dry and stir well to form a thick batter. It will be thicker and stickier than traditional brownie batter, so mix well until it's completely smooth.
  4. Save 2 tablespoons of the sugar free chocolate chips to sprinkle over the top, then fold the rest into the batter.
  5. Transfer the batter to the prepared 8-inch pan, and use a spatula (or wet hands) to evenly press the batter into the bottom of the pan. It's okay if it's not perfectly smooth because the pumpkin layer will fill in the gaps. Set aside.

Pumpkin Cheesecake Layer

  1. Take a large bowl and hand held mixer and mix together the cream cheese, remaining egg, pumpkin puree, cinnamon, and 1/4 cup sweetener.
  2. Once the cheesecake batter is smooth, pour it evenly over the keto brownie layer. Swirl in small circles around the pan using a toothpick.
  3. Bake at 350ºF until the edges start to brown, and the center doesn't wobble too much, 30-35 minutes.
  4. To finish, sprinkle the remaining 2 tablespoons of sugar-free chocolate chips over the top of the brownies.
  5. Let the brownies cool for 15 minutes or so then move them to chill in the refrigerator. Chill for at least 2-3 hours or overnight, then cut them into 16 squares.
  6. Serve and eat or store in an airtight container in the fridge for up to 5 days, if you don't eat them all by then.
Nutrition Information:
Yield: 16 Serving Size: 1/16 of recipe square
Amount Per Serving: Calories: 132Total Fat: 12gCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gProtein: 4g

*Nutrition Facts per MyFitnessPal.com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe.

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Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. I share recipes and what works for me on this blog. Please don’t take anything on this website as medical advice and please always consult with your doctor before starting any new diet or exercise program.

I use myfitnesspal dot com to calculate nutrition facts as a courtesy to my readers. Be aware I remove erythritol from the final carb count and net carb count because sugar alcohols do not affect my own blood sugar levels.  

This is as accurate as possible, but it’s best to independently calculate nutritional data on your own with the ingredients you use per each nutrition serving. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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