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!
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
* 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 accordinglyFudgy Paleo Vegan Pumpkin Brownies (Keto, Low Carb) is best kept refrigerated, for up to a week, but are freezer friendly too.