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Keto Pumpkin Swirl Instant Pot Brownies

Prep Time10 mins
Cook Time50 mins
cooling time45 mins
Course: Dessert, Snack
Cuisine: American, Keto
Servings: 8 servings
Author: Eva Bee

Equipment

  • 7" baking pan
  • cooking spray
  • Instant Pot

Ingredients

  • ½ cup full fat coconut milk refrigerated overnight, or use whipping cream
  • ½ cup sugar-free chocolate chips or dark chocolate
  • 1 tsp vanilla
  • ½ cup cocoa powder
  • ½ cup keto sugar substitute I like Lakanto
  • 3 tbsp coconut flour
  • ¼ tsp kosher salt

Pumpkin Swirl

  • ¼ cup pumpkin puree plus more for garnish
  • 2 tbsp cream cheese softened
  • 1 tsp vanilla extract
  • ¼ tsp pumpkin spice
  • 1 large egg

Garnish

  • sugar-free caramel or maple butter if not following strict keto (for garnish)

Instructions

  • Spray a 7" baking pan with cooking oil. Set aside.
  • Whisk all of the pumpkin swirl ingredients together. Set aside.
  • Remove coconut milk from the fridge. Open the can carefully without shaking. The cream should be solidified on the top. Carefully scrape off 1/2 cup of the top of the coconut milk can. Place in a saucepan.
  • Add chocolate chips to the coconut cream. Put on medium-low heat and whisk until chocolate is melted and combined into the cream.
  • Take off of the heat. Whisk in one egg at a time into the saucepan. Set aside.
  • Whisk in vanilla.
  • In another bowl, whisk together cocoa, sugar, coconut flour, and salt.
  • Using a rubber spatula, fold in wet ingredients into the dry. Pour 3/4 into the prepared baking pan.
  • Roughly drizzle over the pumpkin mixture onto the brownie batter.
  • Pour over the remaining brownie batter.
  • Using a small knife or toothpick, run it through the top of the brownie mixture in the pan to create a swirl pattern.
  • Place 1 cup water and a trivet at the bottom of the instant pot.
  • Cover the baking pan with tin foil and place it carefully on top of the trivet.
  • Set the Instant Pot to high pressure and cook for 50 minutes. Allow it to naturally release for 5 minutes and then release the pressure.
  • Remove from the instant pot and place on a cooling rack. Take the tin foil off.
  • Allow it to cool until the chocolate has fully firmed up, about 45 minutes.
  • Serve. Optionally garnish with a sprinkle of pumpkin spice and/or sugar-free caramel or maple butter.

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