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.
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.
- 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
- 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
- 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.
- 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.