3 Ingredient Low Carb Pumpkin Brownies
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3 Ingredient Low Carb Pumpkin Brownies
Bethany Cameron
4
10 minutes
30 minutes
150
Health Food
Dessert
Craving a rich, moist brownie without the eggs, dairy, or nuts? These Low Carb Pumpkin Brownies are made with just 3 simple ingredients and are paleo, keto, vegan, and allergy-friendly! The best part? You can taste the batter before baking since there's no eggs — and the mini chocolate chips give them the perfect sweetness.
Why You'll Love These Pumpkin Brownies
These allergy-friendly brownies are:
Paleo
Keto
Vegan
Low carb
Gluten free
Grain free
Nut free
Dairy free
Egg free
Customize For Any Occasion
Add your favorite granulated sweetener if you like a sweeter brownie, or top with extra chocolate chips for a double chocolate treat!
Ingredients
1 cup pureed pumpkin or squash (canned works too)
2 scoops Bethany’s Pantry Digestive Support Protein (DSP)
1/3 cup unsweetened cacao powder
Mini chocolate chips, for topping
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Granulated sweetener of choice, to taste
Directions
Preheat your oven to 350°F (175°C) and line a small glass baking dish with parchment paper.
In a medium bowl, mix the pumpkin puree, Bethany’s Pantry DSP, and cacao powder until a thick batter forms.
Taste the batter and add sweetener if desired.
Transfer the batter to the prepared baking dish and spread evenly.
Sprinkle mini chocolate chips on top and bake for about 30 minutes, or until the brownies are set.
Allow the brownies to cool completely, then place them in the refrigerator for 30 minutes to firm up for a chewier texture.
Slice into squares and enjoy!
