KETO Friendly Pumpkin Spice Fudge Brownies (Vegan & Gluten Free)

Delicious Pumpkin & Fudge Brownie Bites!

Ingredients:
Brownie Layer:
parchment paper
1 cup organic pumpkin puree
1 cup natural almond butter (no sugar added)
1/2 cup Lakanto sugar free simple syrup**
1 teaspoon maple extract**
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice***
1 cup unsweetened dark cocoa powder
1/4 - 1/3 cup Lakanto Classic monkfruit sweetener (to desired sweetness)
1/3 cup sugar free chocolate chips
1/8 cup sugar free chocolate chips
Pumpkin Layer:
1/3 cup almond or coconut butter
1 tablespoon coconut oil
1 tablespoon organic pumpkin puree
1/4 teaspoon pumpkin spice
5 drops Lakanto classic sweetener liquid drops
Chocolate Drizzle:
1/4 cup sugar free chocolate chips
1/2 teaspoon coconut oil

Method:
Preheat oven to 350*. Line a square baking pan with parchment paper. Set aside.
Add 1 cup pumpkin, 1 cup almond butter, simple syrup, extracts and teaspoon of pumpkin spice to a food processor and blend on high for 30 seconds, or until the ingredients are smooth and well blended. Add the cocoa and sweetener. Blend 30 seconds more, until a thick batter is formed. Use the pulse mode in the food processor to stir in 1/3 cup chocolate chips. Spread the batter evenly into the prepared pan. Sprinkle the 1/8 cup chocolate chips over the top and lightly press into the batter. Bake for 11 minutes. Rotate the pan and continue baking for another 11 minutes or until the top and edges are set. Allow to cool for 15 minutes.
Add the 1/3 cup almond or coconut butter and tablespoon of coconut oil to a small to a medium microwaveable bowl. Heat for 20 seconds to soften.  Stir in the tablespoon of pumpkin, 1/4 teaspoon spice and liquid sweetener until well blended. Spread over the top of the baked layer. (This pumpkin layer will stay soft.)
Place the 1/4 cup chocolate chips and 1/2 teaspoon coconut oil in a microwave safe bowl. Microwave for 30 seconds. Stir and heat for another 30 seconds. Stir to make smooth and drizzle over the layers in the pan. 

Refrigerate to chill and to harden the chocolate drizzle. Cut into 20 equal portions. Store in an airtight container in the refrigerator. Makes 20 servings.

**A 1/2 cup of sugar free maple syrup may be substituted for the Lakanto syrup and maple extract.

***To make your own pumpkin spice seasoning, stir together 1 teaspoon cinnamon with a 1/2 teaspoon of ground ginger, a 1/4 teaspoon of ground cloves and a 1/4 teaspoon of ground nutmeg.

Note: These healthy, fudgey bites are the perfect treat for anyone following a low carb, sugar free, dairy free and gluten free way of eating!

Nutritional info per serving:
approximately 44.6 calories ~ 12.38 grams fat ~ 4.8 grams net carbs
~ 4.8 grams protein