Pumpkin flourless breakfast brownies recipe

Healthy Flourless Pumpkin Breakfast Brownies (Keto, Vegan, Paleo)

These healthy flourless pumpkin breakfast brownies are SUPER fudgy and packed with protein- They are totally acceptable to kickstart your day! A one bowl, blender made recipe which is naturally gluten free, vegan, paleo, sugar free, grain free, keto, and dairy free!
Course Breakfast
Cuisine American
Keyword brownies, pumpkin
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings 12 servings
Calories 145kcal
Author Arman



  • 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.


Healthy Flourless Pumpkin Breakfast Brownies (Keto, Vegan, Paleo) should be kept refrigerated and will keep well for up to 2 weeks.
Breakfast brownies are freezer friendly and can be stored in the freezer for up to 6 months. 


Serving: 1brownie | Calories: 145kcal | Carbohydrates: 7g | Protein: 10g | Fat: 10g | Fiber: 5g | Vitamin A: 2% | Vitamin C: 1% | Calcium: 2% | Iron: 2%