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Categories:
baking chocolate unsalted butter cocoa powdered erythritol eggs vanilla coconut flour baking soda salt ground cinnamon cream cheese pumpkin puree granular sugar substitute pumpkin pie spice directions
Viewed: 55 - Published at: 6 years agoIngredients
- 2 Ounces unsweetened baking chocolate
- 1/2 Cup unsalted butter
- 1 Tablespoon unsweetened cocoa powder
- 4 Ounces powdered erythritol
- 4 large eggs
- 2 Teaspoons vanilla extract
- 1/4 Cup coconut flour
- 1/4 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1/2 Teaspoon ground cinnamon
- 8 Ounces cream cheese
- 2/3 Cup unsweetened pumpkin puree
- 1/3 Cup granular sugar substitute (sucralose)
- 1 1/2 Teaspoons pumpkin pie spice
- Directions
Method
- Powdered pure erythritol may be purchased from specialty stores or online. Granulated erythritol is more easily found in health food stores and may also easily be powdered by placing it in a blender and pulsing for 5 seconds. Be sure to use powdered erythritol and measure after it is powdered. 4oz = 1 cup powdered erythritol. Sucralose may be used for the brownie (use 1 full cup) and add (1.5g NC to each serving total; some people find the combination of chocolate and sucralose to be bitter.
- Preheat an oven to 350°F. Grease an 8x8-inch pan.
- Melt the butter and chocolate in a small bowl at 30 second intervals in the microwave until melted. Thoroughly blend the chocolate and butter together then add in the cocoa powder and powdered erythritol and continue to blend until smooth. Add 1 teaspoon vanilla and 3 eggs; whisk until incorporated. Set aside.
- Using a hand blender cream the cream cheese with the sucralose in a small bowl. Add the egg, pumpkin puree, pumpkin spice blend and 1 teaspoon vanilla; beat until smooth.
- Spread 2/3 of the brownie mixture into the prepared pan. Then pour the cream cheese mixture over the top. Drop the remaining 1/3 of the brownie batter by spoonfuls over the cream cheese mixture and then take a knife and gently swirl the layers together. Bake for 30 minutes until a tooth pick inserted in the center comes out clean. Allow to cool before cutting. Best served at room temperature but keep refrigerated in an airtight container for up to 1 week.
