Ingredients:
For the Brownie:
- 1 box sugar-free chocolate cake mix (ensure it’s keto-friendly)
- 1 can pumpkin puree (15 oz.)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
For the Whipped Cream:
- 1 cup heavy whipping cream
- 1-2 tablespoons powdered keto-friendly sweetener (adjust to taste)
- 1 teaspoon vanilla extract
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a small baking dish or line it with parchment paper.
- Prepare Brownie Batter:
- In a large bowl, mix together sugar-free chocolate cake mix, pumpkin puree, melted butter, eggs, vanilla extract, cocoa powder, and salt until well combined.
- Bake Brownie:
- Pour the brownie batter into the prepared baking dish and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted comes out with moist crumbs (don’t overbake).
- Cool Brownie:
- Let the brownie cool completely before cutting it into squares.
- Prepare Whipped Cream:
- In a separate bowl, whip the heavy whipping cream, powdered keto-friendly sweetener, and vanilla extract until stiff peaks form.
- Serve:
- Top each keto chocolate pumpkin brownie square with a dollop of whipped cream.
Nutritional Information (per serving): Note: Nutritional values may vary based on specific ingredients and brands used.
- Calories: Approximately 180-220 kcal per serving
- Net Carbs: Approximately 3-5g per serving
- Protein: Approximately 3-5g per serving
- Fat: Approximately 15-18g per serving
