Fudgy Paleo Vegan Pumpkin Brownies (Keto, Low Carb)


5 from 67 votes
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An easy, one-bowl recipe for fudgy paleo vegan pumpkin brownies made with coconut flour! These gooey pumpkin brownies are completely low carb, sugar free and keto-friendly, and loaded with chocolate and pumpkin flavor! 

Fudgy Keto Vegan Pumpkin Brownies stacked on top of one another.

Paleo Vegan Pumpkin Brownies Recipe

These fudgy paleo vegan pumpkin brownies are a spin on my flourless pumpkin brownies. They have a few extra ingredients but trust me, it is worth it- They are ultra gooey, fudgy and hands down AMAZING.

When it comes to healthy pumpkin desserts, these gooey pumpkin brownies have to be my current obsession.

For such an incredible texture, you’d be surprised that they are made with no eggs, no butter and no sugar whatsoever. 

Not only are they paleo and vegan-friendly, but these fudgy pumpkin brownies are also completely keto friendly and sugar free. 

You actually have no excuses not to make it. 

Fudgy Keto Vegan Pumpkin Brownies

How to make healthy pumpkin brownies from scratch

Making healthy pumpkin brownies from scratch could not be any easier- You only need one bowl (or one blender) and less than 35 minutes. 

To make these healthy paleo vegan pumpkin chocolate brownies, you only need 8 ingredients- 

  • Pumpkin puree
  • Mashed avocado
  • Coconut flour
  • Cocoa powder
  • Chia seeds
  • Coconut or almond milk
  • A sticky sweetener of choice
  • Baking soda

Obviously, pumpkin is the key ingredient here. I’ve had readers outside of America ask of where to find canned pumpkin. While it may be difficult to find in your home country, you can easily make your own pumpkin puree- It only takes minutes! 

Fudgy Keto Vegan Pumpkin Brownies in a stack.

How do you make homemade pumpkin puree?

The best way to make a tasty and delicious pumpkin puree is to roast your pumpkin, allow it to cool then pulse or blend until a puree texture remains.

To bake in the oven, preheat to 180C/350F. 

Chop up pumpkin (2-3 cups) into bite-sized pieces. Line a large baking dish with parchment paper. Spread pumpkin on an even layer and bake for 40-45 minutes, or until soft and tender. 

Cool pumpkin completely before pulsing/blending. 

Can you boil pumpkin to make puree?

YES! Boiling pumpkin to make pumpkin puree is perfect if you want to make pumpkin puree without an oven. It is also the best method if you want pumpkin puree fast!

You can either make it stovetop or in the microwave.

Simply bring a pot of lightly salted water to the boil. Add 2-3 cups of chopped pumpkin and simmer on medium heat, for around 20 minutes, or until tender. Once soft, remove excess water and allow to cool. 

Once cool, use a high-speed blender or food processor to puree. 

To boil pumpkin using a microwave, lay pumpkin on a single layer in a microwave-safe dish. Cover with water, an inch above the pumpkin. Depending on your microwave power capabilities, microwave for 7-10 minutes, until pumpkin is soft and tender. Remove excess water and cool completely, before blending/pulsing. 

What is a substitute for pumpkin puree?

These fudgy pumpkin brownies are keto friendly and low carb. If you substitute the pumpkin, it will no longer be suitable.

If that isn’t an issue, you can substitute the pumpkin for sweet potato or mashed overripe banana. 

Fudgy Keto Vegan Pumpkin Brownies

How to make a chia egg

You’ll notice this recipe doesn’t use eggs- Instead, we’ll be using a chia egg!

To make a chia egg, you’ll need to create a chia gel. To make this, simply whisk together 2 tablespoons of chia seeds with 6 tablespoons of unsweetened milk of choice or water. Let sit for 10-15 minutes, until a gel is formed!

If you can tolerate eggs, you can skip this and simply use 4 whole eggs. Please note- If you do this, only use 1 tablespoon of milk of choice. 

The best sweeteners to use on a keto diet

To ensure these pumpkin brownies are keto-friendly, you’ll need to use a keto-friendly sticky sweetener. I use a monk fruit sweetened maple syrup.

If you don’t follow a keto diet, you can use pure maple syrup, which is naturally paleo and vegan. 

Fudgy Keto Vegan Pumpkin Brownies

You actually have no excuses not to make these ultra gooey fudgy paleo vegan pumpkin brownies-No grains, no oil, no butter, and NO eggs needed! These brownies are the best low carb and sugar free way to satisfy your sweet tooth. 

Fudgy Keto Vegan Pumpkin Brownies (Paleo, Gluten Free, Low Carb)- An easy one bowl recipe for fudgy chocolate pumpkin brownies- Made with coconut flour and NO almond flour, it is egg free, sugar free and low carb! #keto #ketodessert #paleodessert #vegandessert #brownies | Recipe on thebigmansworld.com

Fudgy Paleo Vegan Pumpkin Brownies (Keto, Low Carb)

5 from 67 votes
An easy, one-bowl recipe for fudgy paleo vegan pumpkin brownies made with coconut flour! These gooey pumpkin brownies are completely low carb, sugar free and keto-friendly, and loaded with chocolate and pumpkin flavor! 
Servings: 14 Brownies
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes



  • Preheat oven to 180C/350F. Line an 8 x 8- inch pan with parchment paper and set aside.
  • Prepare your chia eggs. In a small mixing bowl, combine your chia seeds with 3/4 cup water. Allow chia egg to set for 10-15 minutes until a gel is formed. 
  • In a large mixing bowl or high-speed blender, combine all your ingredients, except your coconut milk and chocolate chips, and blend/mix very well, until fully incorporated. Add 1/2 cup of the coconut milk and mix again. If the batter is too thick, add remaining coconut milk. If the batter is smooth and pourable, don't add excess coconut milk.
  • Pour your brownie batter in the lined pan. Stir through your chocolate chips (if using it), reserving a few to top over it. 
  • Bake brownies for 30-35 minutes, or until a toothpick comes out clean from the center. 
  • Allow brownies to cool completely in pan, before slicing into bars. 


* To make chia eggs (gel), combine 1/4 cup chia seeds with 2/3 cup (12 tablespoons) water. Allow a gel to form. You can also replace this with 4 eggs. 
** I used a monk fruit sweetened maple syrup. Pure maple syrup works, but it will only be paleo and vegan
*** Use half amount first, then adjust accordingly
Fudgy Paleo Vegan Pumpkin Brownies (Keto, Low Carb) is best kept refrigerated, for up to a week, but are freezer friendly too. 


Serving: 1BrownieCalories: 99kcalCarbohydrates: 17gProtein: 4gFat: 5gFiber: 12gVitamin A: 600IUVitamin C: 1.7mgCalcium: 20mgIron: 0.4mgNET CARBS: 5g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Fudgy Keto Vegan Pumpkin Brownies

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. Is that really 2 Cups of cocoa?!! I’ve seen 1/2 c in recipes that turned out like dirt? I just wanted to doh me check:-) they look amazing!!

  2. How do you cut it to get 14 brownies? Or is that just the number that would allow you to say each brownie is only 100 calories?

  3. Just confirming..the recipe includes two (2) cups of unsweetened cocoa powder??? That just seems like so very much…

      1. Thanks – your explanation makes perfect sense. These will certainly be a chocolate lover’s delight and a treat that is definitely NOT a pre-bedtime snack 😀

  4. I may try this with maple syrup. FYI, it looks like the monk fruit sweetened syrup you link to is thickened with corn fiber (see the answer about what vegetable fiber is used in the Q&A section), so that syrup is not paleo.

  5. I did NOT expect the addition of avocado! Given how popular it is with chocolate desserts, I’m also not surprised. I recently attended a vegan potluck and tasted a cake with vegan chocolate avocado frosting–I absolutely adored it! I definitely want a recipe that integrates avocado some more, so this brownie batch would be phenomenal for that!

  6. HI there. What size can of pumpkin? I bought a can but think it is larger than this recipe requires. Its a 27oz can.

  7. Can anything be used to replace coconut cream? Coconut makes my inner itch itch. I can take an antihistamine, but I’d rather not pop pills to eat healthily. ?

  8. So I screenshot this recipe like a week ago and have been just waiting to make it because those brownies look insane (and i love a rich, fudgy brownies)! so story time: i only screenshot the recipe and not the entire blog post so i didn’t see the part about adding less milk if you go the egg route. so i completely added the wrong amount of milk and was wondering why my brownies weren’t baking in the middle properly. was tempted to throw them out and try again another day but decided to just increase the bake time and see what happened since i didn’t want to waste the ingredients i had used to make these (especially the avocado lol). so long story short, they still turned out amazing! came out more like a deep chocolatey cake than brownies since i messed up the ratio of liquid ingredients but still so good! and i don’t even like cake ha really excited to go back and make the recipe the right way lol i shall report back when i learn how to read and follow directions 😉