Preheat your oven to 350°F (175°C).

Line an 8x8-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.

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.

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.

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.

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!