Low-carb Vegan Thanksgiving Pumpkin Brownie

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.

For appetizers, try the vegan fish cake. Recipe here. To make it more appetizing and low-carb, use mashed cauliflower, almond meal as a binder and organic homemade tofu. Recipe here.

Side options: cauliflower hash or cauliflower patty. Find recipes here and here. Each recipe has step-by-step guide to walk you through the recipe.

Main course options: Try my seitan Tikka masala, recipe here or vegan rainbow falafel with pita. Serve the Tikka Masala with cauliflower rice or cloud bread.

Vegan cloud bread recipe here with step-by-step guide.

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 ¼ cup almond butter, ¾ cup coconut flour, 2-4 tablespoon sugar-free sweetener, ¼ cup cocoa powder and 1 cup pumpkin puree.

Optional: Add a spoonful of coconut oil, a pinch of baking soda and ¼ teaspoon 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.

Step-2: Bake:

• 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.

Nutrition Fact:

The recipe of low-carb vegan Thanksgiving pumpkin brownie makes 8-10 servings.

Other Pumpkin Recipes from the blog:

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