Keto Pumpkin Brownies with Cookie Butter Frosting
Savor Irresistible Keto Pumpkin Brownies with Cookie Butter Frosting. A perfect low-carb treat full of rich flavor. Dive into the deliciousness of fall with every bite!
Equipment
Ingredients
For the brownies
- 1 cup butter sliced in tablespoons
- 3/4 cup Besti Monk fruit and Allulose Sweetener
- 3/4 cup Besti Brown Sweetener
- 2 teaspoons real vanilla extract
- 3/4 cup pumpkin puree
- 3 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon pink salt
- 2 cups King Arthur Keto Wheat Flour
For the frosting
- 3 tablespoons butter room temperature
- 3 tablespoons Sugar-Free Biscoff
- 1 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1 tablespoon unsweetened almond milk or more, can substitute heavy cream
Instructions
To make the brownies
- Preheat oven to 350 degrees F
- Place butter into a small light bottomed sauce pot. Heat the butter over medium heat, until it melts. It will begin to foam a bit.
- Whisk continuously until butter changes from a lemon yellow to brown. It will begin to smell nutty. Remove the butter to a cool container.
- Line a 9x9 pan with parchment paper, making sure to leave extra on the sides for handles, set aside.
- In a large mixing bowl stir both sweeteners and browned butter together until combined.
- Stir in the pumpkin puree and the vanilla until the mixture is smooth.
- Add the pumpkin pie spice, baking soda, baking powder, salt and keto wheat flour.
- Stir just until everything is combined.
- Bake for 25 to 30 mins, or until a toothpick inserted in the center comes out clean.
- Remove brownies to a cooling rack and allow them to cool completely.
- Carefully remove the brownies from the pan using the edges of the parchment paper to pull them out.
To make the frosting
- Stir butter, cookie butter, vanilla and powdered sweetener together until a thick paste forms.
- Stir in milk carefully and then mix vigorously to smooth out any lumps.
- Spread over cooled brownies, cut into bars and serve.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 194kcalCarbohydrates: 6gProtein: 9gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 39mgSodium: 304mgPotassium: 50mgFiber: 2gSugar: 0.4gVitamin A: 2208IUVitamin C: 1mgCalcium: 29mgIron: 0.3mg
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