Скачать или смотреть LOW CARB PUMPKIN BROWNIES!

Low Carb Pumpkin Brownies made without eggs, dairy, or nuts! All you need are just 3 simple ingredients to make this moist brownie a reality! Feel free to add granulated sweetener of choice to taste if you want it sweeter (the best part is that you can taste the batter before baking since there's no eggs!) - But if you use sweetened chocolate chips, I think they sweeten it up just enough for me.

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Ingredients:
1 cup pureed pumpkin / squash (canned will also work)
2 scoops of bethanyspantry *DSP
1/3 cup unsweetened cacao powder
mini chocolate chips to top

*Digestive Support Protein by Bethany's Pantry - it will not work with other protein powders like whey, collagen, hemp, rice, or bone broth protein - you must use this one which gives it volume and texture and acts as a flour replacement.

Method:
Mix first 3 ingredients until a thick batter forms, transfer into a lined glass dish, top with chocolate chips then bake in the oven at 350 F for about 30 minutes. Place in the refrigerator to chill before slicing (this will help it firm up and have a more chewy texture).