Cocoa Almond Flour Pumpkin Spice Brownie Bars (Gluten-Free, Keto-Friendly, Low Net Carbs, No Added Sugar)!

Brownies in the fall? Absolutely—but what about adding pumpkin spice? 🎃🍫

These Cocoa Pumpkin Spice Brownie Bars combine rich cocoa flavor with cozy pumpkin and warm fall spices. Made with my cocoa flavored almond flour, natural ingredients, and no added sugar, they are a delicious way to enjoy cocoa season without traditional refined flour.

Are you team cocoa all year long? 🍫

Ingredients

• 2 cups of cocoa flavored almond flour

• 2 tablespoons tapioca flour

• 1 teaspoon cinnamon

• ½ teaspoon pumpkin pie spice

• 1 teaspoon of baking powder

• ¼ teaspoon salt

• ½ cup pumpkin purée

• 2 eggs

• ⅓ cup monk fruit

• ¼ cup melted coconut oil

• 1 teaspoon pure vanilla extract

• Optional: ¼ cup chocolate chips – I like Lily’s

Instructions

1. Whisk your almond flour, tapioca flour, baking powder, cinnamon, salt, and pumpkin spice until well combined. Then whisk your puree, eggs, sweetener, coconut oil, and vanilla extract until well combined. Combine your wet ingredients into your dry ingredients. Chill for 1 hour.

2. Spread into a lined baking pan (6 x 9). Sprinkle the top with chocolate chips (optional).

3. Bake at 350°F for 20–25 minutes.

4. Cool completely before cutting.

Optional: Top with my cocoa flavored frosting.