Keto Pumpkin Fudge Brownies

Step 1

Position a rack in the lower third of the oven and preheat to 350°F. Line an 8” x 8” baking pan with parchment paper. Set aside.

Step 2

To make the pumpkin layer, add cream cheese and Splenda Monk Fruit Sweetener to a bowl. Mix using an electric mixer until creamy and smooth. Mix in the egg, vanilla extract, and pumpkin pie spice until fully combined. Mix in pumpkin puree. Set aside.

Step 3

To make the fudge layer, in a microwave-safe bowl, combine butter and dark chocolate. Microwave for 30 seconds until melted; stir until smooth.

Step 4

In a bowl, combine almond flour, Splenda Monk Fruit Sweetener, cocoa powder, and baking powder.

Step 5

In a bowl using an electric mixer, beat eggs until frothy. Add chocolate mixture and vanilla extract and mix to blend. Slowly add dry ingredients, mixing on low speed until smooth.

Step 6

Pour 2/3 of the fudge brownie mixture into prepared pan, followed by the pumpkin layer. Add the remaining brownie batter in 4 dollops and swirl the two batters together using a knife.

Step 7

Bake for 27-35 minutes or until the brownies are set but still slightly moist to the touch.

Step 8

Allow brownies to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into 16 squares. To get extra clean edges, place in the freezer for 10 minutes prior to cutting.