Ingredients
The following ingredients have 4 Servings
- 3/4 cup creamy natural almond butter (unsweetened)
- 3/4 cup pumpkin puree
- 1/4 cup + 2 tbsp unsweetened cocoa powder
- 2 tbsp Lakanto maple flavored syrup
- 8-12 liquid stevia drops
- 4-6 tbsp coconut flour
- 2 tbsp chopped sugar-free chocolate (optional)
Instruction
- Line an 9 x 5 inch loaf pan with parchment paper.
- In a large bowl add almond butter, pumpkin puree, cocoa powder. Mix with a spatula until a smooth thick paste forms that is uniform in color. Add in syrup
- Add in syrup and stir and fold until it is evenly mixed into the batter. Do not add the syrup until this step. The syrup will thicken up the paste even more. If you add it with the other ingredients, it will be difficult to stir and mix your batter.
- Add in liquid stevia drops and mix until the batter reaches your desired sweetness.
- Add in coconut flour. Start with 4 tbsp and stir in until completely incorporated. Check on the brownie texture. If you want something firmer and less fudgy, add 1-2 more tbsp of coconut flour. Taste and add more syrup or liquid stevia if you want the brownies sweeter. You can also add more syrup if your brownies appear to be too dry.
- Press brownie batter into prepared pan. If using, sprinkle chopped chocolate over surface. Place a piece of parchment paper on top of brownies and press to smooth surface of the brownies. Place into fridge to set for about 1 hour.
- When brownies are set, cut them with a sharp knife. Uneaten brownies should be stored in the fridge.