I tried another low carb sweet recipe last week and did Pumpkin Chocolate Brownies. I ate one right after they cooled, and one after it refrigerated lol. I prefer the cold ones because it reminds me of pumpkin pie. They were yummy…you can replace the honey with Stevia or some other low carb sweetener if you want. As I have said before, when I make things for the kids I always use honey rather than artificial sweetener. I like them to be more Paleo than low carb. Anyway, you should definitely try these out!
*2 cups pumpkin puree
1 tsp vanilla
1/4 cup raw honey
1/2 cup coconut oil, melted
2 squares unsweetened baking chocolate
1/2 Tbsp baking powder
1/2 tsp baking soda
1/8 tsp all spice
1/2 tsp cinnamon
1 1/2 Tbsp coconut flour
*You can use a canned pumpkin if you prefer, but I steamed 1 small pumpkin and used that. It gave me 2 cups of pureed pumpkin.
Preheat your oven to 350 degrees
In a large bowl, whisk together the pumpkin, eggs, vanilla, coconut oil and honey. If your honey is too thick, put it in the microwave for a couple seconds so it is easier to whisk together.
In a double boiler, melt the 2 cubes of unsweetened baking chocolate. (You can melt it in the microwave instead if you want to, just put it in there for 30 seconds, then stir, and melt for 15 more seconds until it is melted smooth. If you microwave too long it will get thick and be ruined.)
Add the chocolate to the pumpkin mixture and whisk together.
In a small bowl, mix together the baking powder, baking soda, nutmeg, all spice, cinnamon and coconut flour.
Pour the dry mixture into the pumpkin mixture, and whisk together until smooth.
Grease a brownie pan with coconut oil, and pour in the brownie batter.
Bake in the oven for approximately 25 to 30 minutes, until a toothpick comes out clean in the middle.
Recipe makes 24 small brownies
Each brownie has 3.5 net carbs