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As someone who's always on keto, I've been craving brownies like crazy. That's why I came up with this pumpkin swirl version you can make in your Instant Pot. Trust me, these are game-changers. Rich, fudgy, and perfectly spiced, they'll satisfy your sweet tooth without kicking you out of ketosis. Plus, they're super easy to whip up. No more feeling left out during dessert time – these brownies are here to save the day!
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.
Read more: Pumpkin Bread Pudding Instant Pot Recipe
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.
Keto Pumpkin Swirl Instant Pot Brownies Recipe
Equipment
- Instant Pot
Ingredients:
Main 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 melted
Read more: Pumpkin Keto Bites in the Ninja Foodi Recipe
Instructions:
- In a bowl, mix almond flour, cocoa powder, erythritol, salt, and baking powder.
- In another bowl, whisk eggs, pumpkin puree, melted butter, and vanilla extract.
- Combine wet and dry ingredients until smooth.
- Pour the batter into a greased pan.
- Melt chocolate chips and swirl into the batter.
- Cover the pan with foil and place it on a trivet in the Instant Pot with 1 cup of water.
- Cook on high pressure for 25 minutes, then do a quick release.
- Let it cool before slicing and serving.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Pumpkin Soup Recipe
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.
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!
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