- 2 oz Unsweetened Baking Chocolate Squares
- ½ cup Unsalted Butter
- 1 cup Erythritol
- 1 tbsp Cocoa Powder
- 2 tsp Vanilla Extract
- 4 large Eggs (Whole)
- 4 tbsp Almond Flour
- ¼ tsp Baking Soda
- ¼ tsp Salt
- ½ tsp Cinnamon
- 8 oz Coconut Cream
- ⅔ cup Canned pumpkin (no salt)
- 1½ tsp Pumpkin Pie Spice
- Preheat an oven to 350°F. Grease an 8×8-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 cocoa powder and ½ cup erythritol and continue to blend until smooth.
- Add 1 tsp vanilla and 3 eggs. Whisk until incorporated.
- Combine the almond flour, baking soda, salt and cinnamon in a small bowl. Add to the chocolate mixture and stir until thickened. Set the brownie mixture aside.
- Using a hand blender cream the coconut cream with the rest of erythritol in a small bowl.
- Add 1 egg, pumpkin puree, pumpkin spice blend, and 1 tsp vanilla and beat until smooth.
- Spread ⅔ of the brownie mixture into the prepared pan. Then pour the coconut cream mixture over the top.
- Drop the remaining ⅓ of the brownie batter by spoonfuls over the coconut cream mixture and then take a knife and gently swirl the layers together.
- Bake for 30 minutes until a toothpick 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.
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