Pumpkin Cream Cheese Brownies

Base: Pumpkin Brownies

• 210 g Sugar-Free Dark Chocolate
• 240 g Pumpkin Puree
• 20 g Cocoa Powder
• 60 g Almond Flour
• 60 g Chocolate protein powder
• 2 pcs Eggs
• 80 ml Oil (refined coconut, avocado, or neutral)
• 2 tsp Pumpkin pie spice mix
• 1 tsp Vanilla Extract
• 3 g Salt
• 0.5 tsp Baking Powder
• 1 tsp Instant Coffee
• 70 g Erythritol or Allulose

Cream: Pumpkin Cream for Brownies

• 120 g Pumpkin Puree
• 115 g Cream Cheese
• 30 g Keto Sweetener (Powdered)

Decor: Grated chocolate

• 60 g Sugar-Free Dark Chocolate

Base: Pumpkin Brownies

1. Preheat the oven to 350°F (175°C).
2. Line a square baking pan with parchment paper.
3. Using a kitchen knife, chop the chocolate into shavings.
4. Place the chocolate and pumpkin puree in the blender.
5. Add the cocoa, almond flour, protein powder, eggs, oil, cinnamon, pumpkin pie spice, vanilla, sweetener, salt, baking powder, and instant coffee.
6. Blend until completely smooth with no lumps.
7. Pour and spread the batter evenly into the prepared baking pan.

Cream: Pumpkin Cream for Brownies

1. In a separate bowl, using a mixer, beat the pumpkin puree with the cream cheese and sweetener until a smooth cream forms.
2. Spread the pumpkin cream over the chocolate batter.

Decor: Grated chocolate

1. Grate the chocolate on a grater into chocolate shavings.
2. Sprinkle over the brownie.