3 Ingredient Low Carb Pumpkin Brownies

Low carb pumpkin brownies made without eggs, dairy, or nuts. Three simple ingredients and you have a moist, chewy brownie that tastes like autumn.

The best part is that you can taste the batter before baking, since there are no eggs in it. So if you want it sweeter, add a granulated sweetener of your choice until it is where you want it. Though honestly, if you use sweetened chocolate chips on top, I find they sweeten the whole thing up just enough on their own.

Why This Only Works With the Digestive Support Protein

This is worth being clear about because it is the thing people get wrong. Whey, collagen, hemp, rice, and bone broth proteins will not work here. None of them give the batter volume or texture.

My Digestive Support Protein does. It acts as a flour replacement, which is the entire reason three ingredients is enough to make a brownie. Swap it out and you will end up with a thin, loose batter that bakes into something closer to a sad pumpkin pancake.

Chill Before You Slice

Do not skip this. The brownies come out of the oven soft, and it is tempting to cut straight in. Put the dish in the fridge first and let them chill properly.

Chilling firms them up and gives you that dense, chewy texture that makes a brownie a brownie. Slice them warm and you get crumbly edges and a looser crumb. Twenty minutes of patience changes the whole result.

Tips

• Use pure pumpkin puree, not pumpkin pie filling. Pie filling has sugar and spices already added, which changes the recipe entirely. Canned pureed pumpkin or squash both work perfectly.

• Taste the batter and adjust. No eggs means no reason not to. Add a granulated sweetener if you want it sweeter, and taste again before it goes in the oven.

• Line the dish. The batter is thick and sticky, and parchment makes lifting the whole slab out far easier than trying to cut it in the pan.

• Press the chocolate chips in before baking. Scattering them on top and pressing lightly means they melt into the surface rather than sitting loose on top.

• Chill before slicing. The single most important step for texture.
  

Storage

Store in an airtight container in the fridge for up to 5 days. Like most dense chocolate bakes, they get better after a day as the texture tightens and the chocolate flavour deepens. They freeze well for up to 2 months. Wrap individually and thaw in the fridge.

Dietary Information

These brownies are paleo, keto, vegan, low carb, gluten-free, grain-free, nut-free, dairy-free, and egg-free. They are free from all nine major allergens. The Digestive Support Protein is a European golden pea protein isolate with no gums, no natural flavors, no artificial sweeteners, and no fillers. Use dairy-free chocolate chips to keep the recipe fully vegan.