an easy and delicious brownie recipe that you can make in no time! this low calorie brownies recipe is the perfect, healthy sweet treat to end your day.
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.
- organic canned pumpkin
- gluten-free flour
- almond flour
- unsweetened cacao powder
- monk fruit sweetener
- lily's dark chocolate baking chips
frequently asked questions
these brownies use clean ingredients that aren't always found in a brownie. this most obvious is the canned pumpkin. the pumpkin puree replaces the oil/butter and egg that would typically be used in a brownie recipe.
if you don't have monk fruit sweetener, you can use any other low calorie sweetener. if those aren't an option, you can use any other granulated sugar such as organic cane sugar and coconut sugar.
do keep in mind those sugars will increase the total calories of the recipe.
store the brownies in an airtight container for up to 5 days or freeze for up to 1 month
related recipes using pumpkin
- pumpkin protein pancakes (vegan friendly)
- bakery style pumpkin muffins (gluten free)
- gluten-free pumpkin snickerdoodle cookies
- white chocolate pumpkin bars with macadamia nuts
- pumpkin spice french toast (keto friendly)
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low calorie brownies recipe using pumpkin
- 1 15 oz can pumpkin puree
- ¼ cup monk fruit sweetener
- 1 tbsp vanilla extract
- ⅓ cup gluten-free flour
- ¼ cup almond flour
- ¼ cup unsweetened cacao poweder
- 1 tsp baking soda
- 1 tsp baking powder
- dark chocolate baking chips use your heart to measure 🙂
- preheat the oven to 350 degrees F and line an 8x8 pan with parchment paper
- add the pumpkin puree, monk fruit sweetener 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 baking chips
- coat the parchment paper with nonstick spray and pour the batter into the pan
- spread in an even layer and 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 🙂
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!
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)
Emily Flint says
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
Louise Hale says
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?
you can use regular gluten free flour! i hope you enjoy 🙂