Keto Pumpkin Brownies

Pumpkin season is here, and what better way to celebrate than with a cozy treat that’s both indulgent and low-carb? These keto pumpkin brownies bring together the rich, fudgy texture of classic brownies with the warm, spiced flavor of pumpkin — all without kicking you out of ketosis. They’re perfect when you want something sweet but don’t want to deal with the sugar crash afterward.

I first made these on a lazy weekend when I was craving something comforting but didn’t want to stray too far from my low-carb lifestyle. I had some pumpkin puree left over from another recipe and figured, “Why not throw it into a batch of brownies?” The result was way better than I expected. The pumpkin adds moisture, the spices make it feel festive, and the texture is just right — soft, dense, and melt-in-your-mouth good.

What I also love about this recipe is how simple it is. You don’t need any fancy equipment or ingredients — just a few keto pantry staples, some pumpkin, and a little time. Plus, it fills your kitchen with that irresistible fall aroma of cinnamon and cocoa. These brownies feel like a treat, but they’re secretly packed with wholesome ingredients and just a few net carbs per serving.

Whether you’re baking for yourself or planning a fall get-together, keto pumpkin brownies are a total crowd-pleaser — even your non-keto friends will want a second (or third) slice. They’re great for dessert, but honestly, I’ve even had them with my morning coffee. No judgment here!

Why You’ll Love It

• Fudgy meets fall flavors – You get the best of both worlds: that rich, chocolatey brownie texture paired with warm pumpkin spice goodness. It’s cozy and decadent in every bite.
• Low in carbs, big on flavor – Each brownie is keto-friendly and low in sugar, but you’d never guess from the taste. It’s a guilt-free treat that actually satisfies.
• Super easy to make – No complicated steps or hard-to-find ingredients. You can whip up a batch in under an hour with just one bowl and a few pantry staples.
• Perfect for the season – Whether it’s Halloween, Thanksgiving, or just a crisp fall afternoon, these brownies feel right at home with your favorite autumn traditions.
• Freezer-friendly – Make a big batch and store extras in the freezer for quick treats anytime. They reheat beautifully and still taste amazing days (or weeks) later!

Ingredient List

For the Brownie Base

• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/3 cup granulated erythritol or monk fruit sweetener
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/3 cup unsalted butter, melted
• 1 tsp vanilla extract

For the Pumpkin Swirl

• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 egg yolk
• 2 tbsp granulated erythritol
• 1/2 tsp pumpkin pie spice
• 1/4 tsp cinnamon

Ingredient Notes

• Almond flour – Go for super-fine blanched almond flour for the smoothest texture. It keeps the brownies moist and rich without tasting gritty.
• Sweetener – I like using Lakanto monk fruit sweetener or Swerve because they bake well and don’t leave a cooling aftertaste.
• Pumpkin puree – Make sure it’s 100% pumpkin, not the sweetened pie filling. Libby’s is a reliable go-to if you’re using store-bought.
• Pumpkin pie spice – Adds that cozy fall flavor—don’t skip it! You can also make your own with cinnamon, nutmeg, ginger, and cloves.
• Butter – Use real unsalted butter for richness. You can sub with coconut oil if you want a dairy-free option.

Kitchen Equipment Needed

• Mixing bowls – You’ll need at least two: one for the brownie batter and one for the pumpkin swirl. I love using glass bowls so I can see everything mixing evenly.
• Whisk + silicone spatula – A whisk for blending wet ingredients and a spatula for folding and swirling. The spatula also helps get every bit of batter out—no waste!
• 8×8-inch baking pan – The perfect size for thick, fudgy brownies. I usually line mine with parchment paper for easy lift-out and cleanup.
• Measuring cups and spoons – Accuracy matters, especially with almond flour and sweeteners. Stainless steel sets tend to be more durable and reliable.
• Toothpick or knife – For checking doneness and making that beautiful pumpkin swirl on top. Simple, but essential!

Instructions

Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides so you can easily lift the brownies out later.
• Lightly grease the parchment paper with nonstick spray or butter to prevent sticking.

Pro Tip: The parchment overhang is a lifesaver—makes removing and slicing super neat and clean.

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Step 2: Make the Brownie Batter

• In a medium bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt. Set aside.
• In another bowl, whisk the eggs, melted butter, and vanilla extract until fully combined and smooth.
• Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until a thick, glossy batter forms.

Pro Tip: Make sure your melted butter isn’t too hot—let it cool slightly before mixing so it doesn’t scramble the eggs.

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Step 3: Make the Pumpkin Swirl

• In a separate bowl, mix together the pumpkin puree, egg yolk, erythritol, pumpkin pie spice, and cinnamon until smooth and creamy.
• The consistency should be pourable but not runny.

Pro Tip: If your pumpkin mixture feels too thick, add 1–2 tsp of almond milk to loosen it just slightly.

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Step 4: Assemble in the Pan

• Pour the brownie batter into the prepared pan and spread it evenly with a spatula.
• Spoon dollops of the pumpkin mixture over the brownie batter—scatter them around the top rather than one big pile.
• Use a toothpick or knife to gently swirl the two batters together in a figure-eight motion. Don’t overmix—you want visible swirls.

Pro Tip: For a pretty marbled effect, stick to light swirls and don’t drag the knife too deep into the batter.

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Step 5: Bake

• Place the pan in the preheated oven and bake for 22–28 minutes.
• The edges should look set, and a toothpick inserted into the center should come out with a few moist crumbs (not wet batter).
• Let the brownies cool completely in the pan on a wire rack before lifting out and slicing.

Pro Tip: Keto brownies firm up as they cool, so don’t worry if they seem soft right out of the oven. Resist cutting too early—they slice best when fully cooled!

Tips and Tricks for Success

• Don’t over-swirl the batter – Less is more! Just a few swirls will give you that beautiful marbled look without blending the layers too much.
• Let them cool fully before slicing – These brownies are super soft when warm. Cooling helps them set up and makes slicing so much easier (and cleaner).
• Use room temperature eggs – Cold eggs can cause the melted butter to seize or clump. Let them sit out for 10–15 minutes before mixing.
• Taste your pumpkin mix – Give it a quick taste before swirling. Depending on your spice blend or pumpkin brand, you might want a little extra sweetness or spice.
• Store them right – Keep in an airtight container in the fridge for up to 5 days or freeze in layers with parchment between for up to 2 months.

Ingredient Substitutions and Variations

• Coconut flour instead of almond flour – Use with caution! Coconut flour is very absorbent. If subbing, use only about 2–2.5 tablespoons and add an extra egg.
• Coconut oil for butter – Great for dairy-free needs. Make sure it’s melted and slightly cooled before mixing.
• Dark chocolate chips or chunks – Stir a small handful into the brownie batter before baking for extra gooey richness. Lily’s makes great keto-friendly chips.
• Add chopped pecans or walnuts – Mix into the batter or sprinkle on top for added crunch and flavor.
• Swap the swirl – Not a pumpkin fan? Try a cream cheese swirl instead—just blend softened cream cheese with a bit of sweetener and vanilla.

Serving Suggestions

• Top with a dollop of whipped cream – A little sugar-free whipped cream or coconut cream adds a creamy contrast to the fudgy texture.
• Pair with your favorite fall drink – I love having a square of this with a hot cup of cinnamon tea or a creamy keto pumpkin spice latte. Cozy and satisfying!
• Serve warm with keto vanilla ice cream – Heat a brownie slice slightly and top it with a scoop of low-carb vanilla ice cream for a dessert that feels truly indulgent.
• Dust with powdered erythritol – A light dusting before serving gives it a pretty, bakery-style finish without adding carbs.
• Make it a dessert platter – I sometimes serve these with a few berries and dark chocolate shavings on a small plate for a simple, elegant dessert board when guests come over.

Storage and Reheating Instructions

• Fridge – Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
• Freezer – Wrap individual brownies in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months.
• To thaw – Let brownies sit at room temperature for about 1 hour or defrost in the fridge overnight.
• To reheat – Microwave a brownie for 15–20 seconds for that just-baked warmth. Be careful not to overheat, or it may dry out.
• Avoid stacking – If you’re storing multiple brownies, layer them with parchment paper to prevent sticking or smudging the swirl.

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of pumpkin puree?

Not for this recipe! Pumpkin pie filling has added sugars and spices that can throw off the flavor and carb count. Stick to 100% pure pumpkin puree for best results.

Are these brownies really keto-friendly?

Yes! Each ingredient is low in carbs and sugar-free, making these brownies perfect for a keto lifestyle. Just be sure to use the right sweetener and check your pumpkin label.

Can I make them dairy-free?

Absolutely. Just swap the butter for melted coconut oil or a vegan butter alternative. They’ll still be fudgy and delicious!

My brownies came out too soft—what happened?

It could be that they weren’t cooled long enough. Keto brownies firm up as they cool. Let them sit at room temp or chill in the fridge before slicing.

Can I double the recipe for a larger batch?

Yes, you can! Just use a 9×13-inch baking pan and increase the baking time slightly—start checking around the 28–32 minute mark.

What’s the best way to get clean slices?

Use a sharp knife, wipe it between cuts, and let the brownies cool completely before slicing. For ultra-clean edges, refrigerate first, then cut.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!