Enjoy dessert for breakfast with these healthy flourless pumpkin breakfast brownies! Made with wholesome ingredients and loaded with chocolate flavor, these low carb and keto friendly brownies are delicious! Made without eggs and without sugar, these flourless brownies are paleo, vegan, gluten-free.
Breakfast Brownies Recipe
It’s no secret that having dessert for breakfast is a favorite around here. We’ve had blueberry breakfast cake, no bake breakfast brownies and lemon poppy seed breakfast cake.
It’s time for brownies to take center stage!
Soft, fudgy and gooey, these brownies are delicious. They are perfect for breakfast, as they are packed with fiber, have no eggs, no sugar and come with a healthy easy frosting.
Unlike traditional brownies, these flourless brownies are deceptively easy, healthy and take less than 30 minutes to make. It’s fiber-rich, protein-rich, keto, low carb and sugar free. It’s also eggless, making it suitable for a paleo, vegan and gluten-free diet.
Pumpkin Breakfast Brownie Ingredients
- Pumpkin Puree- Pumpkin puree is a low carb, high fiber, and low-calorie starch. It’s keto approved and doesn’t leave a pumpkin taste. If you don’t follow a ketogenic diet, you can replace this with mashed banana or sweet potato.
- Cocoa Powder- Cocoa powder provides the rich, chocolate flavor, and helps provide some of the texture flour generally would. Use a good quality cocoa powder or dark cocoa powder.
- Almond Butter- Almond butter is the butter and egg replacement. It helps provide a rich flavor and slightly nutty texture. You can substitute it for cashew butter, tahini, sunflower seed butter or if you can tolerate peanuts, peanut butter.
- Liquid Stevia- Liquid stevia provides sweetness to the brownies, without any calories or carbs. Be sure your liquid stevia is one without a bitter aftertaste, like this one.
- Protein Powder (Optional)- Add a scoop or two of your favorite protein powder to give it a boost of protein and give the brownies a thicker texture. Please note, I have only tried out these protein powders here.
- Coconut Cream- Coconut cream is mixed with the chocolate chips to make the rich chocolate frosting.
- Sugar Free Chocolate Chips- Use sugar free chocolate chips in the frosting to keep the brownies sugar free, keto and low carb. If you don’t follow a ketogenic diet, you can use dairy free chocolate chips.
How to make flourless breakfast brownies
Step 1- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper.
Step 2- In a high-speed blender or food processor, combine the pumpkin puree, cocoa powder, almond butter, and liquid stevia and blend until a thick batter remains.
Step 3- Transfer the brownie batter into the lined pan. Bake the brownies for 15-20 minutes, or until the brownies are ‘just’ cooked (insert a skewer in the center).
Step 4- Allow the brownies to cool in the pan completely.
Step 5- Prepare the 2-ingredient chocolate frosting and spread over the cooled brownies. Slice into pieces.
How to make 2-ingredient chocolate frosting
- 2 cups sugar free chocolate chips
- 1 cup of canned coconut milk
Step 1- Heat up your coconut milk in a small saucepan. Once it begins to bubble, remove from the heat.
Step 2- Add your chocolate chips and whisk slowly, until the warm milk melts the chocolate.
Step 3- Pour the frosting over the brownies and refrigerate until firm.
Storing breakfast brownies
Flourless Pumpkin breakfast brownies should be stored in the fridge. They will keep well covered for up to 1 week.
Breakfast brownies are freezer friendly and will keep well frozen for up to 6 months. Wrap brownies in parchment paper and place individually, in a ziplock bag.
More healthy breakfast recipes
- Blueberry Breakfast Bake
- Flourless Breakfast Cookies
- Carrot Breakfast Cake
- Sticky Cinnamon Roll Baked Oatmeal
Check out the step-by-step recipe video below for these healthy flourless pumpkin breakfast brownies- See how fudgy they are at the end!
Healthy Flourless Pumpkin Breakfast Brownies (Keto, Vegan, Paleo)
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup almond butter can sub for any nut/seed or soy nut butter
- 3 tablespoon cocoa powder cocoa powder
- 1 serving liquid stevia
- 1 cup coconut cream
- 2 cups keto chocolate chips
- Preheat the oven the 180C/350 F and coat a 8 x8-inch baking tray or small loaf pan with parchment paper/tin foil and grease lightly.
- In a high speed blender or food processor (or even by hand), add your pumpkin, almond butter, stevia and cocoa powder and blend until a thick batter remains.
- Pour the mixture into the greased pan and bake for 15-20 minutes, or until a toothpick comes out just clean from the center.
- Remove from the oven and allow to cool in the pan completely. For the best texture, refrigerate after it has cooled, as it firms up beautifully.
For the frosting
- In a small saucepan, heat your coconut milk. When it starts to bubble, remove from heat.
- Add your chocolate chips into the warm milk and whisk until the chocolate chips have melted and combined.
- Pour over your chilled brownies and refrigerate until firm.
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What’s the carb count for this
Feel free to calculate it using an online calculator 🙂
OMG! I made these, with some of the coconut milk frosting(I added a bit of almond butter to it, and some swerve sweetner)… and this is my new “crack” food… I cannot get enough!! They fill me up, are SO decadent, yummy and just overall amazing! LOVE these brownies!!
😀 LOVE IT!!!!
Hi! I’m about to make them. Do you use any sweetener?
Hi! If you don’t frost it, definitely add some! 🙂
One of my pet peeves is when people ask posters questions about the recipe that they shouldn’t be expected to know the answers to. But then, every once in a while, I do it myself. I have an aversion to stevia. I’ve tried several brands, but it always tastes bitter to me. Can you think of something I could sub that wouldn’t throw the recipe off?
Hi there, that is okay! You can add a little maple syrup or agave!
I wish in the video you show how to make the frosting, mines looks nothing like it, its liquid a pour over time but in the vid its a spreadable type
What did i do wrong 2:1 ratio from coconut cream and chocolate
You need to let it cool in the fridge.
Just wondering instead of liquid stevia could I use honey or maple syrup? And if so how much would 1 serving be, a teaspoon or tablespoon?
I haven’t tried, I would start with 1/4 cup and bake a little longer 🙂
Arman, you’ve put coconut cream (above in the recipe) and to one of the replies when you said let it cool in the fridge but the rest of the time you’ve said coconut milk. From my experience they aren’t interchangeable. They look great but is it coconut cream or milk you used.
Hi Joy! coconut cream it is 🙂
I’m not sure if my comments are getting through… What is a serving size of liquid stevia? And, what is a serving size of one brownie for it to 2 net carbs like it says on the recipe card (well, it says 7 carbs and 5 fiber)?
It depends on the brand you use, my one is 5 drops. It is per 8 servings in a batch.
thanks very much Arman. I still have 2 adult sons at home and we all love your recipes!!!! Keep up the good work.
Hi.. these look delicious 😋 Is the nutritional count total or net carbs? Many thanks
The net carbs is listed separately
These are incredible. Thank you so much for the recipe! I’ve been making them with roast butternut squash (blended with a stick soup blender afterwards) and I’m just amazed at how tasty and fudgy they are with these ingredients! I added one pipette of stevia drops and it was too bitter for me. Next time I added some maple syrup and they were amazing. Delicious just as the brownie (without the frosting). I cannot wait to make these again and they will be a firm staple in our household and for baking for friends too! A massive thank you.