Frosted Chocolate Pumpkin Brownies (Gluten-Free, Low-Carb, & Sugar-Free)

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Frosted Chocolate Pumpkin Brownies (5) Everyone can connect with food. We are all human and no matter what language, culture, race, or religion we belong to, we all have to eat.

Frosted Chocolate Pumpkin Brownies (2)  That is why I love making food that everyone can eat, but that is not always possible. Many people have allergies, health issues, and/or special diets that have to be considered. I have a bunch of friends that are diabetic and I make a lot of low-carb recipes for my dad. This recipe is great because it is sugar-free, low-carb, and gluten-free.

Frosted Chocolate Pumpkin Brownies (4)  I have attempted many low-carb and sugar-free dessert recipes and, let me tell you, it is hard to make something taste good without flour OR sugar. I know there are many artificial sweeteners out there but I don’t like using them because they are very unhealthy. I try to use all-natural sweeteners and whole, non-GMO ingredients as often as possible to make healthy food.

Frosted Chocolate Pumpkin Brownies  These brownies have no hint of pumpkin flavor but they are super moist.


Frosted Chocolate Pumpkin Brownies (Gluten-Free, Low-Carb, & Sugar-Free)

Frosted Chocolate Pumpkin Brownies (Gluten-Free, Low-Carb, & Sugar-Free)


  • 3 eggs
  • 1/4 cup plus 2 tablespoons pumpkin puree (or zapallo)
  • 3/4 cup oil (I used sunflower)
  • 1/2 cup shredded, unsweetened coconut
  • 1/2 cup cocoa powder
  • 1/2 tablespoon instant coffee powder
  • 1/3 cup ground flax seed
  • 1/2 teaspoon liquid stevia (or more to taste)
  • 1 tablespoon (8 grams) powdered stevia
  • 1 tablespoon vanilla
  • 1 teaspoon salt
  • 3/4 teaspoons baking soda
  • For Frosting:
  • 3 oz. cream cheese
  • 1/4 cup (1/2 stick) butter
  • 3 tablespoons cocoa powder
  • 1/2 cup cream
  • 1/2 teaspoon liquid stevia
  • 1 tablespoon stevia powder


  1. In medium mixing bowl, combine eggs with pumpkin and oil. Add all other ingredients for brownies and stir until well combined. Pre-heat oven to 350 degrees F (180 C) and grease a 6 x 10 inch glass pan or similar sized pan. Pour batter into pan and spread with spatula to even. Bake for 18 - 20 minutes until firm; remove from oven to cool. It may look separated and oily but when it cools it will be fine.
  2. For the frosting, beat butter and cream cheese together with electric stand mixer or hand mixer. Add all other ingredients and beat until smooth and fluffy. When brownies are cool spread frosting in smooth layer over top and cut into 18 squares. Store in airtight container for up to three days or refrigerate for up to a week.

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  1. domino says

    is that the right amount of salt? omg i had to modify this recipe substantially to reduce the salt flavour. it completely overpowered everything. has to be a typo. wish i’d caught that.

    • Tori says

      I’m so sorry if there was a typo. I’ve gone back and fixed the recipe. Thank you so much for trying them!

    • Tori says

      Oops, sorry about that Monika. It should have said cups, thanks for letting me know. I added it to the recipe. Merry Chritsmas and Happy New Year!

  2. says

    Quick question- do you have any idea how many calories these come out to per serving? I may taking a look at this and figure it out. I do weight watchers but I also want to start watching my carb intake, since carbs seem to play a big part in my weight loss!! Thanks for the recipe! 🙂

    • Tori says

      Hi Molly, thanks for stopping by and I’m so glad that you like this recipe! I’ve never calculated it’s nutrition facts but there are a lot of websites that make it east to do that. Merry Christmas!

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