Happy Fall Y’all!

It’s time for PUMPKIN EVERYTHING…well, if you’re like me! This weekend I scoured the internet trying to find a pumpkin brownie recipe that met my specific dietary needs, low carb, grain free and preferably dairy free. I found a few that met certain parts of that list but nothing that fit it 100%, so like any low carb t1 diabetic, I improvised and came up with my own rendition that I’m happy to share with you!

The outcome was a fudgy brownie, perfectly paired with unsweetened vanilla almond milk!

Here’s the recipe:

• 3 eggs
• ½ cup Walden Farms pancake syrup(this is sugar free)
• 1 cup pumpkin puree(not pie filling)
• 1 teaspoon vanilla extract

• ½ cup coconut flour
• ½ cup cocoa powder
• 2 tbsp swerve sweetener
• 1 tsp baking powder

And if you want to get really fancy you could totally add 1/2c Lily’s chocolate chips, Lily’s are sweetened with stevia and erythritol so there’s a lower impact on blood sugar.

You can find the coconut flour and swerve here on my Amazon store http://astore.amazon.com/dorothyboot04-20?_encoding=UTF8&node=1

1. Heat oven to 350 and use coconut oil to grease a 9×9 or 8×8 pan
2. Mix wet ingredients together, then add in dry.
3. Spread brownie mix evenly into greased pan.
4. Cook for 40-45 minutes depending on your oven!  

Makes 16 brownies and from my carb count that’s 4.125 carbs per brownie, with 3 of that coming from fiber.  May vary for you based on the brand of ingredients you use!

ENJOY!