Enjoy dessert for breakfast with these healthy flourless pumpkin breakfast brownies! Made with wholesome ingredients and loaded with chocolate flavor, these low carb and keto friendly brownies are delicious! Made without eggs and without sugar, these flourless brownies are paleo, vegan, gluten-free.
Breakfast Brownies Recipe
It’s no secret that having dessert for breakfast is a favorite around here. We’ve had blueberry breakfast cake, no bake breakfast brownies and lemon poppy seed breakfast cake.
It’s time for brownies to take center stage!
Soft, fudgy and gooey, these brownies are delicious. They are perfect for breakfast, as they are packed with fiber, have no eggs, no sugar and come with a healthy easy frosting.
Unlike traditional brownies, these flourless brownies are deceptively easy, healthy and take less than 30 minutes to make. It’s fiber-rich, protein-rich, keto, low carb and sugar free. It’s also eggless, making it suitable for a paleo, vegan and gluten-free diet.
Pumpkin Breakfast Brownie Ingredients
- Pumpkin Puree- Pumpkin puree is a low carb, high fiber, and low-calorie starch. It’s keto approved and doesn’t leave a pumpkin taste. If you don’t follow a ketogenic diet, you can replace this with mashed banana or sweet potato.
- Cocoa Powder- Cocoa powder provides the rich, chocolate flavor, and helps provide some of the texture flour generally would. Use a good quality cocoa powder or dark cocoa powder.
- Almond Butter- Almond butter is the butter and egg replacement. It helps provide a rich flavor and slightly nutty texture. You can substitute it for cashew butter, tahini, sunflower seed butter or if you can tolerate peanuts, peanut butter.
- Liquid Stevia- Liquid stevia provides sweetness to the brownies, without any calories or carbs. Be sure your liquid stevia is one without a bitter aftertaste, like this one.
- Protein Powder (Optional)- Add a scoop or two of your favorite protein powder to give it a boost of protein and give the brownies a thicker texture. Please note, I have only tried out these protein powders here.
- Coconut Cream- Coconut cream is mixed with the chocolate chips to make the rich chocolate frosting.
- Sugar Free Chocolate Chips- Use sugar free chocolate chips in the frosting to keep the brownies sugar free, keto and low carb. If you don’t follow a ketogenic diet, you can use dairy free chocolate chips.
How to make flourless breakfast brownies
Step 1- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper.
Step 2- In a high-speed blender or food processor, combine the pumpkin puree, cocoa powder, almond butter, and liquid stevia and blend until a thick batter remains.
Step 3- Transfer the brownie batter into the lined pan. Bake the brownies for 15-20 minutes, or until the brownies are ‘just’ cooked (insert a skewer in the center).
Step 4- Allow the brownies to cool in the pan completely.
Step 5- Prepare the 2-ingredient chocolate frosting and spread over the cooled brownies. Slice into pieces.
How to make 2-ingredient chocolate frosting
Ingredients-
- 2 cups sugar free chocolate chips
- 1 cup of canned coconut milk
Instructions-
Step 1- Heat up your coconut milk in a small saucepan. Once it begins to bubble, remove from the heat.
Step 2- Add your chocolate chips and whisk slowly, until the warm milk melts the chocolate.
Step 3- Pour the frosting over the brownies and refrigerate until firm.
Storing breakfast brownies
Flourless Pumpkin breakfast brownies should be stored in the fridge. They will keep well covered for up to 1 week.
Breakfast brownies are freezer friendly and will keep well frozen for up to 6 months. Wrap brownies in parchment paper and place individually, in a ziplock bag.
More healthy breakfast recipes
- Blueberry Breakfast Bake
- Flourless Breakfast Cookies
- Carrot Breakfast Cake
- Sticky Cinnamon Roll Baked Oatmeal
Check out the step-by-step recipe video below for these healthy flourless pumpkin breakfast brownies- See how fudgy they are at the end!
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Healthy Flourless Pumpkin Breakfast Brownies (Keto, Vegan, Paleo)
Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup almond butter can sub for any nut/seed or soy nut butter
- 3 tablespoon cocoa powder cocoa powder
- 1 serving liquid stevia
- 1 cup coconut cream
- 2 cups keto chocolate chips
Instructions
- Preheat the oven the 180C/350 F and coat a 8 x8-inch baking tray or small loaf pan with parchment paper/tin foil and grease lightly.
- In a high speed blender or food processor (or even by hand), add your pumpkin, almond butter, stevia and cocoa powder and blend until a thick batter remains.
- Pour the mixture into the greased pan and bake for 15-20 minutes, or until a toothpick comes out just clean from the center.
- Remove from the oven and allow to cool in the pan completely. For the best texture, refrigerate after it has cooled, as it firms up beautifully.
For the frosting
- In a small saucepan, heat your coconut milk. When it starts to bubble, remove from heat.
- Add your chocolate chips into the warm milk and whisk until the chocolate chips have melted and combined.
- Pour over your chilled brownies and refrigerate until firm.
Notes
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
I love lemon in my tea, but I don’t always like it sweetened. Apparently that means I’m not a real southerner and all of my friends are ashamed of me. I try to fit in here, but with my hatred of vinegar on greens, overly sweet tea, and grits, I don’t belong.
KELLY! Omg. Those collard greens have crack in them, I swear it’s in the vinegar!
The only good thing about Morocco was the mint tea… because they put loads of sugar in it! It’s the only thing that kept me sane during my time there.
Oh that sounds so good, actually- Mint tea with sugar!
I’m not seeing the link for the coconut frosting, although the cream cheese frosting from the original brownie recipe looks like a delish back-up.
Hi Tracy! Sorry for that- It is 1/2 pound chocolate of choice mixed with half a 15 oz can of full fat coconut milk 🙂
Thank you!!!
black tea over green tea anytime. I like to drink my black tea with brown sugar and no milk. Lemon only works in iced tea for me. I always loved the peach flavored one.
I want a brownie now. I just ate pizza for breakfast but I wouldn’t mind a dessert.
YES! Stupid tea with milk, I think that is so gross.
I love your version of tea and biscuits! This is definitely how I roll. With chocolate. All the times. So I grew up drinking sweet tea in the South, and I still love sweet tea…but I’ve found myself putting less and less sugar in my sweet tea over time. It still needs to be sweet, but I don’t need it to be so sweet that a spoon will stand up straight in the glass. You’d be shocked if I told you how many cups of sugar my brother-in-law puts in his batches of iced tea. Shocked I tell ya! Even Niki would be shocked!
If one wanted measurements for the full-fat coconut milk and chocolate chips frosting, what would they be, approximately? 🙂
Hi Meredith! Apologies for leaving it out- I’ve added it in the post, but it’s half a pound of chocolate of choice mixed with half a can (7.5 oz) of full fat coconut milk 🙂
These sound amazing! What is the “optional” frosting you used on yours?
Hi Sabrina! Half a pound of chocolate of choice mixed with half a can of full fat coconut milk 🙂
These look so yum! Is there anything I could substitute for the protein powder?
Hi Karla! You can completely omit it- It will work out great 🙂
What a revelation using pumpkin puree for LCHF sweets!!!! I have to admit I took a lot of liberties with the recipe: I am tired of the taste of protein powder so I used coconut flour instead… which made the batter too thick so I added a bit of yogurt. To sweeten I used a blend of a couple of tablespoons of maple syrup, some eurithritol and some stevia. Best LCHF sweet *ever*. Next time I may try without the flour and yogurt but…. these ‘brownies’ are so good I might leave it the way I improvised! Thanks for the pumpkin revelation!!!
Oh, and I didn’t have any need for a glaze/frosting!
OH nice! Thanks so much for the feedback, Laz!
your protein powder did you use chocolate flavor
I did, but you can use vanilla if you prefer 🙂
WHere would I find the nutritional information for the flourless pumpkin breakfast brownies? They are super Good by the way, my husband loves them!
Hi Jamie! So glad your husband enjoyed them 🙂 You can find the nutritional information on myfitnesspal 🙂 You plug the ingredients in and it will give you an accurate breakdown 🙂 Enjoy!
I would prefer to skip the protein powder. Will that change the ratios too much?
Not really, it will just need less cooking time 🙂
Do you think it would be good with sweet potato puree instead of pumpkin?
Absolutely! 🙂
Making these now with half pumpkin/half banana. The batter is so stinkin’ delicious that if the brownies flop (I used whey protein) I’ll make this again and eat it with a spoon unbaked! I’ve made many of your recipes in the past and am always pleasantly pleased (and usually able to keep my sugar-lovin’ husband out of them!)
🙂 Thanks so much for the feedback, Jelli!
How many servings would this be?
Can be 6-12, depending on how big you slice them 🙂