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Keto Pumpkin Swirl Instant Pot Brownies Recipe Keto Pumpkin Swirl Instant Pot Brownies Recipe

Recipe

Keto Pumpkin Swirl Instant Pot Brownies Recipe

Written by: Emily Smith

Indulge in a guilt-free treat with this delicious Keto Pumpkin Swirl Instant Pot Brownies recipe. Perfect for a healthy dessert option. Discover the recipe now!

These keto pumpkin swirl instant pot brownies are my go-to when I crave something sweet. They're rich, chocolatey, and have a hint of pumpkin. Plus, they're guilt-free and super easy to make!

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Craving those fall flavors, but still want to keep things low-carb? I've got the perfect treat for you—keto pumpkin swirl instant pot brownies! Blending the richness of chocolate with the season's favorite pumpkin, this sweet treat ticks all the right boxes. And guess what? It's super easy to whip up too! So, let's get started on a dessert that'll have your taste buds thanking you.

Ingredients for Keto Pumpkin Swirl Brownies

  • Almond flour: Provides a nutty flavor and a gluten-free alternative to traditional flour, keeping the recipe low-carb and keto-friendly.
  • Unsweetened cocoa powder: Adds a rich chocolate flavor without the added sugar, perfect for a guilt-free indulgence in this dessert.
  • Granulated erythritol: A sugar substitute that adds sweetness without the carbs or calories, ideal for a keto-friendly sweet treat.
  • Baking powder: Helps the brownies rise and become light and fluffy, ensuring a perfect texture in the final dish.
  • Eggs: Bind the ingredients together, adding structure and moisture to the brownies for a fudgy and decadent texture.
  • Pumpkin puree: Adds moisture, flavor, and a hint of fall to the brownies, creating a delicious seasonal twist.
  • Butter: Provides richness and moisture to the brownies, enhancing the flavor and creating a tender crumb in the final product.
  • Vanilla extract: Enhances the overall flavor profile of the brownies, adding a warm and aromatic note to the dessert.
  • Sugar-free chocolate chips: Melts into gooey pockets of chocolate throughout the brownies, adding bursts of sweetness and decadence to each bite.

Did you know that adding a pinch of ground black pepper to these keto pumpkin swirl instant pot brownies can enhance the flavor and add a subtle warmth to the taste? It's a secret ingredient that can take your brownies to the next level!

Essential Tools for Making Instant Pot Brownies

  • Instant Pot: Speeds up cooking process and ensures even cooking of brownies in a sealed environment.
  • Mixing bowl: Essential for combining dry and wet ingredients to create the brownie batter.

Common Questions About Making Keto Pumpkin Swirl Instant Pot Brownies

FAQ:
Can I use a different type of flour in this recipe?
You can try using coconut flour as a substitute, but you may need to adjust the quantities as coconut flour absorbs more liquid than almond flour.
Can I skip the pumpkin puree in these brownies?
The pumpkin puree adds moisture and flavor to the brownies, but you can omit it if you prefer. Just be aware that the texture and taste may be slightly different.
How can I store these brownies?
Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.
Can I use regular sugar instead of erythritol?
You can use regular sugar if you're not following a keto diet, but keep in mind that it will change the nutritional content of the brownies.
Can I bake these brownies in the oven instead of using an instant pot?
Yes, you can bake these brownies in a preheated oven at 350°F (175°C) for about 20-25 minutes or until a toothpick inserted in the center comes out clean.

Serves: 12 people

Preparation time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes

Ingredients:

  • 1 cup almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated erythritol
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 large eggs
  • 1/2 cup pumpkin puree
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar-free chocolate chips

Instructions:

  1. In a bowl, mix almond flour, cocoa powder, erythritol, salt, and baking powder.
  2. In another bowl, whisk eggs, pumpkin puree, melted butter, and vanilla extract.
  3. Combine wet and dry ingredients until smooth.
  4. Pour the batter into a greased pan.
  5. Melt chocolate chips and swirl into the batter.
  6. Cover the pan with foil and place it on a trivet in the Instant Pot with 1 cup of water.
  7. Cook on high pressure for 25 minutes, then do a quick release.
  8. Let it cool before slicing and serving.

Nutritional value:

Per Serving in Calories: 150 kcal | Carbohydrates: 6g | Protein: 5g | Total Fat: 12g | Saturated Fat: 3g | Trans Fat: 0g | Monounsaturated Fat: 6g | Polyunsaturated Fat: 2g | Cholesterol: 60mg | Sodium: 90mg | Dietary Fiber: 3g | Sugar: 1g | Calcium: 40mg | Potassium: 120mg | Iron: 2mg | Vitamin A: 500µg | Vitamin C: 1mg

Storing and Freezing Your Keto Pumpkin Swirl Brownies

Make Ahead Instructions

  • Bake the brownies as directed and allow them to cool completely.
  • Store in an airtight container at room temperature for up to 3 days.

Freezing Instructions

  • Wrap the cooled brownies tightly in plastic wrap.
  • Place in a freezer-safe container or bag.
  • Freeze for up to 3 months.
  • Thaw at room temperature before serving.

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