Flourless Pumpkin Brownies

Flourless Pumpkin Brownies

Healthy 3 Ingredient Flourless Pumpkin Brownies

~Dr. Gorman was trying out some FLT and keto friendly recipes and came across this tasty and easy to make recipe for flourless pumpkin brownies.

It is always best to follow a recipe pretty precisely the first time you make it to see how you like it.  After that, make adjustments that are more suited to your tastes and macros.


Serves 6

Flourless Pumpkin Brownies


  • 1 cup pumpkin puree*
  • 1/2 cup drippy almond butter (can sub for peanut, cashew or nut alternative spread)
  • 1/4- 2/3 cup cocoa powder (more cocoa yields a richer taste)
  • Frosting of choice (optional: see below)


  • Preheat the oven to 350 degrees and coat a small 4 x 6 or 6 x 6 loaf pan with cooking spray and set aside- A smaller pan yields thicker brownies.
  • Add all your ingredients into a high speed blender, food processor or large bowl and mix until fully immersed and a thick batter is formed.
  • Transfer brownie batter to loaf pan and bake for 12-15 minutes, or until a skewer comes out just clean. Allow the brownies to cool in the pan completely before either frosting or slicing into bars.


These brownies taste amazing when refrigerated and enjoyed chilled- They can be kept for up to 5 days there, and are also freezer friendly.

Recipe from the big man’s world http://thebigmansworld.com/


For The Frosting

Flourless pumpkin brownies frosting


  • 1/2 cup cocoa powder
  • 1/4 cup coconut oil, melted
  • 3 T maple syrup
  • pinch vanilla extract


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