It’s pumpkin season, so you know what that means… all the pumpkin treats! But I decided that I wanted to create pumpkin treat that was really healthy. Not just not-bad-for-you, but something that would actually make you a stronger person!

Enter: the Keto, high-fat-,high-protein Fudgy Pumpkin Brownies.

Have you listened to the very first episode of my podcast, Jump For Joy? In the episode, Courtney of Realfoodology and I talk all about our love affair with alllll of Primal Kitchen’s products. I decided to use one of their delicious foods, Collagen Fuel, in this brownie recipe! Not only does the collagen add some great protein to the treats (each brownie has 7 grams of protein!!!), but it also helps you heal your gut, hair, skin, and nails.

Another point we discussed in the podcast was which kinds of sweeteners are best to use. One of the things Courtney recommended was Monk Fruit sweetener, so I thought I’d give it a try! I brought this Lakanto brand, and it worked AMAZINGLY in the brownies! They taste completely sweet, but with no bitter aftertaste like stevia and xylitol give baked goods.

In fact, monk fruit is also the sweet taste in the Collagen Fuel I used in this recipe! I did the math, and each brownie has less than 2 grams of sugar. The little bit of sugar is only because I used this divine chocolate from Eating Evolved, which is lightly sweetened with coconut sugar. If you want these treats to be 100% sugar free, just use this unsweetened chocolate bar!

Oh, and did I mention these brownies have the most incredible texture ever? ‘Cuz they do. They are perfectly fudgy, ooey-gooey(y?), and autumn-y. They taste exactly like a mashup between pumpkin pie and brownies, with bits of melty chocolate throughout it all. AKA they’re heaven.

I hope you enjoy these guilt-free brownies during this autumn, and for Halloween! They are free from dairy, gluten, grains and refined sugar so all your little ghouls and goblins can enjoy a holiday treat.

Fudgy Pumpkin Brownies

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• Author: Sadie R
• Yield: 9 1x

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Description

Fudgy deliciousness that also happens to be free of grains, gluten, dairy and sugar.

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Ingredients

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• 1 cup organic canned pumpkin puree
• ½ cup creamy unsalted almond butter
• 1 large pasture-raised egg
• 1/3 cup blanched almond flour
• ¼ cup granulated monkfruit sweetener (or sub coconut sugar)
• 2 scoops chocolate Primal Kitchen Collagen Fuel (or protein powder of choice)
• ¼ cup cacao powder
• 1 tsp pumpkin pie spice
• ¼ tsp sea salt
• ½ cup chopped dark chocolate bar

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Instructions

1. Preheat your oven to 350° F and line an 8-inch square baking dish with parchment paper.
2. In a large bowl, whisk together the pumpkin, almond butter and egg until smooth and combined.
3. Whisk in the almond flour, sweetener, collagen, cacao, spice and sea salt. Stir just until combined and smooth. Don’t over-mix!
4. Fold in the chopped dark chocolate, then pour the batter into the lined baking dish.
5. Bake the brownies for 30-35 minutes, or until firm in the center and cooked through. Let them cool for 10 minutes, then DIVE IN while they’re gooey and warm!
6. Store any leftovers covered in tin foil at room temp. They are delicious the next day!

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