Keto Pumpkin Spice Brownies Recipe | @Atkins

Keto Pumpkin Spice Brownies Recipe


Atkins Keto Pumpkin Spice Brownies
2.6g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 30 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

3.6g

Protein

14g

Fat

1.6g

Fiber

151.9cal

Calories

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INGREDIENTS

  • 0 1/2 cup Unsalted Butter Stick
  • 2 oz Unsweetened Baking Chocolate Squares
  • 1 tbsp Cocoa Powder (Unsweetened)
  • 0 1/2 cup Erythritol
  • 2 tsp Vanilla Extract
  • 4 large Egg (Whole)
  • 4 Tbsp Organic High Fiber Coconut Flour
  • 0 1/4 tsp Baking Soda
  • 0 1/4 tsp Salt
  • 0 1/2 tsp Cinnamon
  • 8 oz Cream Cheese
  • 0 1/3 cup Sucralose Based Sweetener (Sugar Substitute)
  • 0 2/3 cup Pumpkin (Without Salt, Canned)
  • 1 1/2 tsp Pumpkin Pie Spice

DIRECTIONS

You will need 4 oz or 1/2 cup erythritol for this recipe.  Powdered pure erythritol may be purchased from specialty stores or online.  Granulated erythritol is more easily found in health food stores and may also easily be powdered by placing it in a blender and pulsing for 5 seconds.  Be sure to measure after it is powdered.  4oz = 1 cup powdered erythritol.   Sucralose may be used for the brownie (use 1 full cup) and add 1.5g NC to each serving total; some people find the combination of chocolate and sucralose to be bitter. 
 
  1. Preheat an oven to 350°F.  Grease an 8x8-inch pan. 
  2. Melt the butter and chocolate in a small bowl at 30 second intervals in the microwave until melted. Thoroughly blend the chocolate and butter together then add in the cocoa powder and powdered erythritol (1 cup made from 1/2 cup granulated) and continue to blend until smooth.  Add 1 teaspoon vanilla and 3 eggs;  whisk until incorporated.  Combine the coconut flour, baking soda, salt and cinnamon in a small bowl.  Add to the chocolate mixture and stir until thickened.  Set the brownie mixture aside.
  3. Using a hand blender cream the cream cheese with the sucralose in a small bowl.  Add 1 egg, pumpkin purée, pumpkin spice blend and 1 teaspoon vanilla; beat until smooth.
  4. Spread 2/3 of the brownie mixture into the prepared pan.  Then pour the cream cheese mixture over the top.  Drop the remaining 1/3 of the brownie batter by spoonfuls over the cream cheese mixture and then take a knife and gently swirl the layers together.  Bake for 30 minutes until a tooth pick inserted in the center comes out clean.  Allow to cool before cutting.  Best served at room temperature but keep refrigerated in an airtight container for up to 1 week.        

Cooking Tip

Try adding up to 1/4 tsp cayenne pepper to the chocolate part of this recipe and bumping up the pumpkin pie spice in the pumpkin part to add a little zing to this recipe!