Spiced pumpkin brownie
Cocoa and the chocolate base give this brownie a deep flavor and useful polyphenols, while pumpkin keeps the center softer and moister without wheat flour. Flax, almond flour, and coconut cream help create a dense keto texture, and the warm spice blend deepens the taste without extra sugar. This dessert should still feel like a brownie: rich, compact, and slightly moist in the middle rather than airy like a cake.
Preparing the flax and pumpkin
Roast the pumpkin until tender, then measure roasted pumpkin puree (100 g). Grind flax seeds (10 g), pour water (40 g) over them, and leave for 15 minutes so the mixture thickens and becomes more gel-like.
Preparing the spice mix
Place cardamom (2.5 g), cinnamon (2.5 g), cloves (2.5 g), pink pepper (1.2 g), cassia (0.7 g), and nutmeg (0.7 g) into a grinder. Grind as finely as possible and immediately measure the part you need for the batter.
Preparing the brownie
Put coconut cream (100 g), coconut oil (20 g), strong coffee (40 g), lecithin (3 g), melted cocoa mass (80 g), and roasted pumpkin puree (100 g) into a tall container. Blend until the mixture becomes completely smooth.
In a separate bowl, mix almond flour (70 g), cocoa powder (30 g), powdered erythritol (30 g), isomalt (10 g), inulin (20 g), psyllium (8 g), starch-free baking powder (8 g), xanthan gum (0.3 g), and the prepared spice mix. Add the soaked flax, pour in the chocolate-pumpkin mixture, and stir quickly until you have a thick even batter.
Stir in apple cider vinegar (5 g) and spread the batter into a pan in a layer about 2 to 3 cm thick. If you like, fold in freeze-dried raspberries (10-15 g) and almond flakes (10-25 g) for a brighter top note and extra texture.
This dessert should stay a true brownie, not a sponge cake. It does not need to rise much: judge it by a dry skewer and a dense but still soft middle. If the top darkens too quickly, cover the pan with foil and keep baking.
Bake at 180-190°C for about 30 minutes, until the center is cooked through and a skewer starts coming out dry. Cool the dessert fully in the pan or serve it slightly warm if you want a softer and moister texture.
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