½cupfull fat coconut milkrefrigerated overnight, or use whipping cream
½cupsugar-free chocolate chips or dark chocolate
½cupketo sugar substituteI like Lakanto
¼cuppumpkin pureeplus more for garnish
sugar-free caramelor maple butter if not following strict keto (for garnish)
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.