3-Ingredient Flourless Pumpkin Brownies

Flourless Paleo Vegan Pumpkin Brownies (Keto, Low Carb)

An easy 3-ingredient recipe for flourless paleo vegan pumpkin brownies! Super fudgy, gooey and secretly low carb, it's also keto-friendly, healthy and packed with protein! 
Course Dessert
Cuisine American, australian
Keyword brownies, keto, pumpkin
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16 Servings
Calories 124kcal
Author Arman



  • Preheat the oven to  180C/350F. Line a small 8 x 8-inch loaf pan with parchment paper and set aside.
  • In a large mixing bowl, add all your ingredients and mix very well, until fully incorporated.
  • Pour pumpkin brownie batter into the lined pan and bake for 15-20 minutes, or until a skewer comes out just clean. Allow to cool in the pan completely before either frosting or slicing into bars. 


For the best texture, allow brownies to be slightly undercooked and once removed from the oven, allow to cool in the pan completely. Transfer to the fridge for further chilling, before slicing into bars.
Flourless Paleo Vegan Pumpkin Brownies (Keto, Low Carb) should be kept refrigerated at all times. They can keep for up to 3 days and are freezer friendly, for up to 2 months. 


Serving: 1Brownie | Calories: 124kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Fiber: 4g | Vitamin A: 4% | Vitamin C: 5% | Calcium: 6% | Iron: 7%