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!
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.
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!
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.
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.
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 Paleo Vegan Pumpkin Brownies (Keto, Low Carb)
Ingredients
- 4 chia eggs * See notes
- 1 cup pumpkin puree
- 1 cup mashed avocado
- 2 cups cocoa powder
- 6 tablespoon coconut flour
- 2/3 cup sticky sweetener of choice ** See notes
- 1 tablespoon baking soda
- 1 cup unsweetened coconut milk *** See notes
- 1/2 cup chocolate chips of choice Optional
Instructions
- 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.
Notes
Nutrition
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Hi!! Can we use dates instead of monk fruit sweetener?
Hi I haven’t tried for this recipe!
Does this recipe need canned full fat coconut milk or boxed coconut milk?
Canned coconut milk 🙂
Can you substitute avocado with banana?
You could try it if you like!
Can you use applesauce instead of pumpkin purée?
I haven’t tried for this specific recipe, feel free to experiment and see 🙂
I have never used coconut milk do I stir it up before measuring or just take the white off the top
The white part on top is the coconut cream, which is fantastic for the frosting.
Are the 17g carbs net carbs? If not I could only eat one brownie and have 3g carbs left for the entire day on keto!!
No, you need to calculate the net carbs by removing the fiber.