These flourless pumpkin brownies are an easy one-bowl recipe. The brownies come out chocolatey, moist and chewy. The recipe can also easily be made low carb.
One of my favorite recipes to make this time of year is my pumpkin brownies. So I wanted to create a flourless version as well for those looking for something gluten-free or low carb. These brownies are light, chocolatey, and chewy. You won’t taste the pumpkin at all, but it does make these brownies healthier.
My favorite part of making flourless brownies is how quick and easy the batter comes together. This batter is ready in less than 10 minutes.
Ingredients for Flourless Pumpkin Brownies
- almond butter
- pumpkin puree
- cocoa powder
- baking soda
- chopped chocolate
How to Make Flourless Pumpkin Brownies
- All the ingredients except the chopped chocolate are whisked together until a smooth, thick batter is formed. Then the chocolate is stirred in.
- Because the batter is very thick, you will need to spread it out across an 8 x 8 baking pan lined with parchment paper. Once it is evenly spread out, sprinkle the surface with chopped chocolate.
- The brownies bake for about 25 minutes in the oven or until done.
More Flourless Brownie Recipes
- Flourless Zucchini Brownies
- One Bowl Fudgy Paleo Brownies
- Flouress Nutella Brownies
Flourless Pumpkin Brownies
These brownies are an easy one-bowl recipe. The brownies are super chocolatey, chewy and you won’t taste the pumpkin at all. The brownies can also be made low carb.
- 3/4 cup pumpkin puree
- 3/4 cup almond butter
- 1 large egg
- 2/3 cup powdered erythritol or 1/2 cup granulated white sugar
- 1/4 cup + 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 cup chopped sugar-free or dark chocolate divided
Preheat oven to 350°F. Line an 8 x 8 inch square nonstick metal baking pan with parchment paper.
In a large mixing bowl, add almond butter, pumpkin and egg. Mix with a whisk until everything is evenly mixed and no egg streaks remain.
Add in powdered erythritol/sugar and whisk until dissolved into batter.
Add in cocoa powder and baking soda. Whisk until batter is smooth and cocoa powder is evenly combined. Batter should be very thick. Stir in 1/2 cup of chocolate.
Add batter to baking pan. Use a spatula to spread it evenly across the pan. Sprinkle remaining chocolate over surface of batter.
Put brownies in oven and bake about 20-25 minutes or until toothpick inserted comes out mostly clean with only a few crumbs clinging.
Let brownies cool before slicing and serving.
- I recommend using a nonstick metal baking pan for making brownies. Glass bakeware does not conduct heat as evenly and can cause issues with the brownies cooking correctly.
- I use So Nourished powdered erythritol* I recommend sticking to powdered form for brownies because it melts better into the batter.
- You can use regular white sugar if you do not need this recipe to be low carb or low sugar.
- You can make this with your favorite dark chocolate or keto chocolate. I used Lily’s chocolate bars*
- To reduce calories or carbs further, you can reduce the amount of chopped chocolate used in the batter.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- Estimated Nutrition Information is calculated using powdered erythritol and sugar free dark chocolate. It does not include carbs from sugar alcohols
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.