These Low Calorie Brownies have only 60 calories and are the perfect sweet treat that is also good for you. The recipe is gluten free, refined sugar free and can be vegan friendly.

Holding Low Calorie Brownies in my hand

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 60 calories in each brownie and absolutely zero guilt (and there never should be when it comes to dessert).

Main Ingredients

Low Calorie Brownies ingredients measured out in bowls.

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

  1. Preheat the oven to 350 degrees F and line an 8×8 pan with parchment paper
  2. Add the pumpkin puree, granulated sugar and vanilla extract to a large mixing bowl
  3. Once fully combined, add in the almond flour, unsweetened cocoa powder, baking soda and baking powder. Mix until combined
  4. Fold in the dark chocolate chips
  5. Line an 8×8 square pan with parchment paper
  6. Pour the brownie batter into the pan and spread in an even layer
  7. Top with additional chocolate chips
  8. Bake in the oven for 30 minutes, rotating the pan 180 degrees halfway through
  9. Let cool, slice and enjoy!
Making Low Calorie Brownies
Mix together all the wet ingredients
Adding the dry ingredients to the wet ingredients in a large mixing bowl.
Fold in the dry ingredients
Adding chocolate chips to the brownie batter
Add the chocolate chips
Low Calorie Brownies batter in a pan and topped with extra chocolate chunks.
Transfer the batter to an 8×8 square pan and top with extra chocolate
Brownies baked and topped with flaky sea salt
Bake and top with flaky sea salt

Frequently Asked Questions

Can I use regular all purpose flour in this recipe?

Yes swap the flour at a 1:1 ratio and the results will still come out delicious!

How do I make this recipe vegan friendly?

Use vegan friendly chocolate and substitute the egg for one flax egg. A flax egg is made with 1 tbsp ground flax seed + 2 tbsp water. Mix and let sit for a minimum of 5 to 10 minutes before adding to the batter.

What makes these brownies healthy?

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.

How many calories are there in one of these Low Calorie Brownies?

There are 80 calories in each brownie when cut into 12 pieces.

Can I add other mix-ins to these brownies?

Yes! Add anything you like or would typically add to your brownies. Nuts, seeds, nut butter, chocolate, fruit and anything else your heart desires.

How should I store these brownies?

Store the brownies in an airtight container for up to 3 days at room temperature or in the fridge for 1 week.

Holding a low calorie brownie topped with flaky sea salt in my hand.
  • 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.
Holding a Fudgy Low Calorie Brownie in my hand.
Sliced Low Calorie Brownies topped with flaky sea salt.
5 stars (4 ratings)

Low Calorie Brownies with Almond Flour

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 brownies
These Low Calorie Brownies have only 60 calories and are the perfect sweet treat that is also good for you. The recipe is gluten free, refined sugar free and can be vegan friendly.

Ingredients
 

  • 1/2 cup pumpkin puree
  • 1 egg
  • 1/3 cup maple syrup
  • 1 tbsp vanilla extract
  • 1/2 cup almond flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup dark chocolate baking chips, use your heart to measure ๐Ÿ™‚
  • flaky sea salt, optional topping

Instructions
 

  • Preheat the oven to 350 degrees F and line an 8×8 pan with parchment paper
  • Add the pumpkin puree, maple syrup, egg and vanilla extract to a large mixing bowl
  • Once fully combined, add in the almond flour, unsweetened cacao powder, baking soda and baking powder. Mix until combined
  • Fold in the dark chocolate chips
  • Line an 8×8 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
  • Remove from the oven and immediately add flaky sea salt
  • Let cool, slice and enjoy!

Nutrition

Calories: 60kcal
Course: Dessert, Snack
Cuisine: American
Keywords: baking with pumpkin, easy pumpkin brownies, healthy brownies, low calorie brownies

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