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.
¼cupgranular sugarfree sweetener or 3 tablespoon stevia syrup
¼ cupCocoa powder
¼ cupalmond butter
A pinch of sea salt
¼cupvegan chocolate morsels
¼ teaspoonbaking soda
½ cuppumpkin puree
2 tablespoon to ½cupsemi-sweet vegan chocolate morsels
A pinch of pumpkin spice
Prepare the ingredients:
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.
Optional: Add a spoonful of coconut oil, ¼ teaspoon 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.