Grain Free Sugar-Free Pumpkin Cream Cheese Brownies
Servings 16 servings
Calories 80kcal
Ingredients
- 1 ½ cup sugar-free chocolate chips divided
- 1 ½ cup pumpkin puree divided
- ¼ cup unsweetened cocoa powder
- ½ cup ground flaxseed
- ½ cup chocolate protein powder
- 2 eggs
- ⅓ cup oil
- ¼ teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon liquid cinnamon stevia
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon dry instant coffee
Pumpkin Cream Cheese Topping
- 4 ounces cream cheese
- ¼ teaspoon liquid cinnamon stevia
Instructions
- Preheat oven to 350 degrees.
- Line an 8 by 8 baking dish with parchment paper.
- Place 1 ¼ cup chocolate chips and 1 cup pumpkin into a food processor. (Reserve the rest of the chocolate chips and pumpkin for the topping.)
- Add all the rest of the ingredients except topping ingredients and process until smooth and no lumps.
- Spread the batter evenly into the baking dish.
- In a stand mixer add the reserved ½ cup pumpkin, cream cheese and cinnamon stevia and blend until smooth.
- Spread over the brownie batter in the pan. Sprinkle the remaining ¼ cup chocolate chips over the cream cheese topping.
- Bake 40-45 minutes or until a toothpick in center comes out clean.
- Allow to cool 15-20 minutes before slicing.
Notes
I used Lily's Sugar-Free Chocolate Chips.
You can use another flavor of liquid stevia if you prefer, perhaps chocolate or vanilla. You can also leave out the stevia and add another sweetener of choice that equals about ¾ cup of sugar.
You can use another flavor of liquid stevia if you prefer, perhaps chocolate or vanilla. You can also leave out the stevia and add another sweetener of choice that equals about ¾ cup of sugar.
Nutrition
Serving: 1brownie | Calories: 80kcal | Carbohydrates: 5g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 72mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3575IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.3mg