ketoKeto Recipes

Keto Chocolate Pumpkin Brownie with Whipped Cream


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


  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Grease a small baking dish or line it with parchment paper.
  2. 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.
  3. 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).
  4. Cool Brownie:
    • Let the brownie cool completely before cutting it into squares.
  5. Prepare Whipped Cream:
    • In a separate bowl, whip the heavy whipping cream, powdered keto-friendly sweetener, and vanilla extract until stiff peaks form.
  6. 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

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