These Low Calorie Brownies are the perfect sweet treat that is also good for you. The recipe is gluten free, vegan friendly and made with pumpkin puree
who doesn't love a good brownie? now, i am not one to restrict what to eat when i have these cravings. HOWEVER, there are times, when i'm focusing on eating clean foods and reaching certain fitness goals.
these brownies are my go-to when i'm craving something rich, indulgent and full of chocolate flavor. there are only 80 calories in each and absolutely zero guilt.
Main Ingredients
- Canned Pumpkin
- All Purpose Flour / Gluten-free Flour
- Almond Flour
- Unsweetened Cocoa Powder
- Granulated Sugar / Monk Fruit Sweetener
- Dark Chocolate Chips
Why use Canned Pumpkin in Brownies?
When baking, it is always best to use canned pumpkin instead of fresh. The canned pumpkin has a finer texture, leaving you with a smoother end result.
It is perfect in this recipe because it helps keeps these brownies moist while also replacing the oil/butter that is typically in a brownie recipe.
Pumpkin replaces oil at a 1:1 ratio making it easy to swap in and out of recipes!
How to Make Low Calories Brownies with Almond Flour
- Preheat the oven to 350 degrees F and line an 8x8 pan with parchment paper
- Add the pumpkin puree, granulated sugar and vanilla extract to a large mixing bowl
- Once fully combined, add in the gluten free flour, almond flour, unsweetened cocoa powder, baking soda and baking powder. Mix until combined
- Fold in the dark chocolate chips
- Line an 8x8 square pan with parchment paper
- Pour the brownie batter into the pan and spread in an even layer
- Top with additional chocolate chips
- Bake in the oven for 30 minutes, rotating the pan 180 degrees halfway through
- Let cool, slice and enjoy!
Frequently Asked Questions
Yes swap the flour at a 1:1 ratio and the results will still come out delicious!
These brownies use clean ingredients that aren't always found in a brownie. The most obvious is the canned pumpkin. The pumpkin puree replaces the oil/butter and egg that would typically be used in a brownie recipe.
There are 80 calories in each brownie when cut into 12 pieces.
Yes! Add anything you like or would typically add to your brownies. Nuts, seeds, nut butter, chocolate, fruit and anything else your heart desires.
Store the brownies in an airtight container for up to 3 days at room temperature or in the fridge for 1 week.
Related Recipes featuring PUMPKIN!
- One of my favorite fall recipes to make is Pumpkin Protein Pancakes. They are light, fluffy and can be made gluten free and vegan friendly. The perfect way to start your day during the fall and winter when you are craving something sweet.
- Libby's Pumpkin Muffins are the ultimate fall breakfast. They're perfect when you want to make something for your loved on the weekends or to enjoy throughout the week. Bring them with you on the go for an instant mood boost!
- Late night treat? Try my Pumpkin Snickerdoodles that are gluten free friendly and easy to make. The perfect pair with your favorite night time tea.
- White Chocolate Pumpkin Bars are the perfect snack cake. If you're craving cake for breakfast, this is the recipe for you!
- Pumpkin Spice French Toast is a great recipe to make on the weekend! You can use any bread you like or have on hand. It's a favorite in our household.
Low Calorie Brownies with Almond Flour
Ingredients
- 1 15 oz can pumpkin puree
- ¼ cup granulated sugar
- 1 tbsp vanilla extract
- ⅓ cup gluten-free flour
- ¼ cup almond flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- dark chocolate baking chips use your heart to measure 🙂
Instructions
- Preheat the oven to 350 degrees F and line an 8x8 pan with parchment paper
- Add the pumpkin puree, granulated sugar and vanilla extract to a large mixing bowl
- Once fully combined, add in the gluten free flour, almond flour, unsweetened cacao powder, baking soda and baking powder. Mix until combined
- Fold in the dark chocolate chips
- Line an 8x8 square pan with parchment paper
- Pour the brownie batter into the pan and spread in an even layer
- Top with additional chocolate chips
- Bake in the oven for 30 minutes, rotating the pan 180 degrees halfway through
- Let cool, slice and enjoy!
finally a low cal brownie recipe that still moist and tasty. thanks for this easy dessert
I am so glad you enjoyed! Thank you so much, I appreciate you 🙂
Jess
Can 1/2 cup almond flour be used inter of 1/4 c gluten free flour?
You could do that! The consistency may come out slightly different but not too much!
Hi I really want to make these but you didn't specify how big your can of pumpkin puree is, like how much is in it? I don't know if my pumpkin puree can is the same size as the one you used and I don't want to mess up the recipe. Can you let me know a measurement of how much you used? Thank you 🙂
Hi Geo! I used a 15oz can of pumpkin and will make sure to add that in to the ingredients detail 🙂 Appreciate you and I hope you enjoy!
Jess
I love the idea! Does fresh pumpkin work the same, or does it have to be pureed?
Fresh pumpkin mash would work the same! I use a 15oz can of pumpkin which is just under 2 cups (about 1 7/8 cups)
I was looking for a recipe to use up my pumpkin puree in my freezer and I'm so glad I found your recipe! These brownies were so good, what a great idea!
Thank you so much! I'm so glad you enjoyed
These were fantastic! I love the hidden veggie too!
Thank you so much! I'm so glad you enjoyed
I have loads of pumpkin and butternut squash in my freezer from last season, and this sounds like a yummy way to use some of it! I need to sub for the almond flour since I'm allergic to almonds. Do you think that 1/2 cup of GF flour would work, or should I use some flax meal?
Thanks!
you can use regular gluten free flour! i hope you enjoy 🙂