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Low Carb Pumpkin Cookie Dough Brownies (FM)
Recipes | October 22, 2016
* This is a NO BAKE RECIPE that yields about 12 mini portions.
Ingredients for the brownie base:
1/4 cup cocoa powder
1/4 cup coconut flour
1/4 cup nut butter – I used smooth peanut butter
1/3 cup granulated sugar substitute (I used Swerve)
1/8 tsp cinnamon
1/8 tsp pumpkin pie spice
1/4 cup (canned) pumpkin puree (not pumpkin pie filling)
1 scoop low carb chocolate whey protein powder (28g)
Ingredients for the cookie dough topping:
1/4 cup pumpkin pure
1/8 tsp cinnamon
1/8 tsp pumpkin pie spice
2 scoops low carb vanilla whey protein powder (56g)
3 tbsp almond flour
1 tbsp coconut flour
2 tbsp cashew butter
1 tbsp coconut nectar
2 tbsp granulated sugar substitute (I used Swerve)
Low Carb Chocolate topping:
2 tbsp coconut oil
1 1/2 tbsp unsweetened cocoa powder
1 1/2 tbsp granulated 0r powdered sugar substitute (I use Swerve)
Mix all the ingredients until completely smooth.
Instructions
- Start with the brownie base. In a medium bowl combine all the dry ingredients and mix well. Then add the pumpkin pure and nut butter to the dry mixture and use your hands to make the dough.
- Press the dough into a small 12 piece muffin pan – I used my Easy Flex Silicon Mini Muffin Pan that is freezer safe and allows me to get the brownies out of the tray easily. Fill 3/4 of each mold leaving 1/4 for the cookie dough topping.
- Make the cookie dough. In a medium bowl combine all the dry ingredients and mix well. In a separate bowl combine the nut butter, pumpkin pure and coconut nectar and mix until smooth. Add the wet mixture into the dry mixture and mix well until smooth and well combined.
- Spoon the cookie dough mixture on top of each brownie base and then drizzle the chocolate on top. Leave it in the freezer for at least 20-30 minutes. After the brownies firm up, you can keep them in the fridge to keep them firm but not too hard.
Macros Per Brownie (based on 12 mini portions):
Calories: 134.1
Carbs: 8.5 g
Net Carbs: 5.4 g
Fat: 8 g
Protein: 109.2 g
Private Member |
massachusetts, united states
These are looking yummy! Def going to try this!
Private Member |
switzerland/, france
So what is pumpkin pure?
Private Member |
She probably means pumpkin puree? I’m guessing it’s the canned pumpkin.
Private Member |
switzerland/, france
ok thanks, so what is pumpkin pie filling then?
we don’t either of those here, so what would I used to make it my own?
Private Member |
vancouver, bc, canada
Pumpkin pie filling is pumpking puree but has added sugar and flavouring to it.
To make your own pumpkin puree you would have to buy a whole pumpkin and cook it like a any other squash. Remove seeds and bake in oven or cook in microwave if you want quicker, I prefer oven.
Private Member |
switzerland/, france
thanks Alisha, I guess I would steam it. My oven is crap and don’t like using microwave. They use to have cans of purée some years ago here, but imported from N.A….which is so ridiculous. We do have plenty of real whole pumpkins though, so people make their own (if at all, not really popular). We do mostly soup with them.
Private Member |
I believe it is pumpkin purée. 😊
Private Member |
These are just the best! Thank you so much, Z!
Private Member |
belgrade, serbia
These are expensive to make which makes them even more of a delicacy, and holding back to only eat small portions lol. They are seriously so delicious!
I make them with almond butter, almond flavored stevia and chai spices :O oh boy, better hide them in the back of the fridge where no one can find them haha