Happy Thanksgiving friends! Without you all, my journey as a blogger would never haven been so enjoyable. And thus I have a sweet offering for Thanksgiving/Friendsgiving: my 5-ingredeint low-carb vegan Thanksgiving Pumpkin Brownie.
It’s a pleasurable experience to connect with thousands of you all across the world in a short span of time. Thanksgiving is all about family time, fun and the most importantly ‘Food.’ That’s why I have a low-carb thanksgiving pumpkin brownie, not a traditional pie, recipe to include in your menu.
Plus, I have a quick menu planning option that you can consider using this Thanksgiving or Christmas or anytime you host a party this holiday season.
The low-carb thanksgiving pumpkin brownie is nearly flourless if you don’t consider coconut flour as a flour. It’s Keto because it has good fat, lowest amount of carb per serving and no sugar added.
For this thanksgiving, don’t jeopardize your vegan or Keto low-carb lifestyle. From this blog, I have some awesome Indian/American and Asian main course, sides and desserts for your holiday party menu.
If you want a traditional menu with with Mac-n-cheese and pie, then try cauliflower Mac n cheese. It’s absolutely delicious. Just blanch the florets and make a melty and gooey cauliflower nuts+cheese sauce or a non-vegan cheddar mozzarella sauce.
My chicken style seitan is a good meatless choice to include in your vegan thanksgiving menu. If you love classic chewy style seitan then try my chewy recipe. If not the boiled version is great for stir fries and ground patties. Recipe here.
Now the dessert? Which is of course this Thanksgiving brownie made from pumpkin purée, coconut flour, almond butter, coconut oil(optional), cocoa powder and chocolate morsels. If you want some icing on your brownie try this quick white chocolate and pumpkin icing which can be made under two minutes.
The Low-carb Vegan Thanksgiving Pumpkin brownie recipe:
Step-1: Prepare the ingredients:
- In a food processor, take 1/4 cup almond butter, 3/4 cup coconut flour, 2-4 tbsp sugar-free sweetener, 1/4 cup cocoa powder and 1 cup pumpkin puree.
Optional: Add a spoonful of coconut oil, a pinch of baking soda and 1/4 tsp baking powder if you want your brownie to rise and become a bit fluffy. Each version works well and there is not much difference in the texture.
- Process the ingredients in a food processor until the ingredients are well-combined and a batter is formed.
- Meanwhile prepare the oven by preheating it at 350’F.
- In a ovenproof dish, pour the brownie mixture and level it with a spatula.
Now sprinkle some chocolate morsels or chunks.
- Bake in the oven for 40 minutes until the brownie is fully cooked.
- Insert a toothpick to see if it comes out clean.
Step-3: Prepare the icing:
- While the brownie is cooling, melt two table spoons of white chocolate morsels with two tablespoons of almond milk in a microwave safe dish. Add two spoonful of pumpkin purée and mix well.
- Add a pinch of pumpkin spice and stir well to combine.
- The icing for low-carb vegan Thanksgiving pumpkin brownie is ready.
Step-4: Serve low-carb vegan Thanksgiving pumpkin brownie
- Slice the brownie and top with some icing and shaved white chocolate before serving.
- Enjoy with friends and family on this Thanksgiving.
The recipe of low-carb vegan Thanksgiving pumpkin brownie makes 8-10 servings.
Low-carb Vegan Thanksgiving Pumpkin Brownie is super rich and decadent, and perfect choice for Thanksgiving dessert. Whether or not you are low-carb and vegan, this recipe will surely please you. The best part is you can make it in the last minute and all you need is few ingredients and an oven. And when the brownie is ready, share with your loved ones and friends.
- 1 cup pumpkin puree
- ¾ cup almond/coconut flour
- ¼ cup granular sugarfree sweetener or 3 tbsp stevia syrup
- ¼ cup almond butter
- A pinch of sea salt
- ¼ cup vegan chocolate morsels
- 1 tbsp coconut oil
- ¼ tsp baking powder
- A pinch of baking soda
- ½ cup pumpkin puree
- 2 tbsp to ½ cup semi-sweet vegan chocolate morsels
- 2 tbsp nut milk
- A pinch of pumpkin spice
In a food processor, take almond butter, coconut flour, sweetener, cocoa powder and pumpkin puree.
Pulse until the mixture is well-combined and a batter is fomented.
Meanwhile prepare the oven by preheating it at 350’F.
In an ovenproof dish, pour the brownie mixture and level it with a spatula.
Now sprinkle some chocolate morsels.
Bake in the oven for 40 minutes until the brownie is fully cooked.
Insert a toothpick to see if it comes out clean.
While the brownie is cooling melt two table spoons of white chocolate morsels in a microwave safe dish. Add two spoonful of pumpkin purée and mix well.
Add a pinch of pumpkin spice and stir well to combine.
The icing is ready.
Slice the brownie and serve with some icing and shaved white chocolate on
Enjoy with friends and family on this Thanksgiving.
Baking time may be from 20 minutes to 40 minutes depending on the type of oven.
Use maple syrup if you don't want to make this brownie sugar-free.
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Other Pumpkin Recipes from the blog: