Protein Pumpkin Brownie Batter Log

This protein pumpkin brownie log is made with real pumpkin puree for that classic fall flavor, blended into a rich, chocolatey base. It's keto-friendly, low carb, and high protein, so you can enjoy a seasonal dessert that's both satisfying and nourishing. Perfect for meal prep or holiday gatherings, it's a simple no-bake way to bring together the comfort of brownies with the warmth of pumpkin spice.

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Why I Love This Recipe

I literally made this on a whim one day. The best part? This recipe is completely no bake. You just mix everything together, shape it into a log, chill, and slice. It looks fancy on a plate but takes almost no effort, which is my favorite kind of recipe.

Pumpkin puree gives the dough that smooth texture and subtle sweetness, while the cocoa and protein powder make it rich and brownie-like. The crushed walnuts on the outside? That's the finishing touch that adds a little crunch to every bite.

Because it's keto-friendly, low carb, and high protein, this pumpkin brownie log works as both a snack and a dessert. Keep it in the fridge for easy grab-and-go pieces, or serve it at a holiday gathering for something that's festive, chocolatey, and a little unexpected.

Ingredients

• ½ cup pumpkin puree
• ⅓ cup liquid sweetener (allulose honey, or sweetener of choice)
• ¼ cup cocoa powder
• 1 serving or scoop or ½ cup chocolate protein powder (I used Keto Chow)
• ¼ cup crushed walnuts

How to Make

Step 1 – Mix it up. In a bowl, stir together pumpkin puree, sweetener, cocoa powder, and protein powder. Keep going until it looks like thick, fudgy dough.

Step 2 – Chill time. Pop the bowl in the freezer for 30 minutes (or up to an hour) so it firms up and is easier to handle.

Step 3 – Shape it. Roll the dough into a log. If it feels sticky, just dust your hands (or the dough) with a little cocoa powder to help it along.

Step 4 – Coat it. Press the log into crushed walnuts so the outside gets a nice crunchy layer.

Step 5 – Slice + snack. Cut into pieces and enjoy! You can eat it chilled for that brownie batter vibe, or bake at 350°F for 10 minutes if you want it a little firmer.

PIN FOR LATER!

Enjoy!! xoxo Olivia

Recipe

Protein Pumpkin Brownie Batter Log

5 from 1 vote

Author: Olivia Wyles

Prep TimePrep: 5 minutes mins

Chill Time: 30 minutes mins

Total TimeTotal: 35 minutes mins

Servings: 12 bites

Print Pin

This pumpkin brownie batter log is a perfect treat, combining rich chocolate with the smoothness and light sweetness of pumpkin puree. It's low carb and keto-friendly, made with just 5 healthy ingredients that come together in minutes. The walnuts add a satisfying crunch, making this a delicious snack or dessert to keep on hand when cravings strike. Make it for a holiday party and your guests will never know the secret ingredient!

Ingredients

• ▢ ½ cup pumpkin puree
• ▢ ⅓ cup liquid sweetener (allulose honey, or sweetener of choice)
• ▢ ¼ cup cocoa powder
• ▢ 1 serving or scoop or ½ cup chocolate protein powder (I used Keto Chow)
• ▢ ¼ cup crushed walnuts

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Instructions

• Mix pumpkin puree, liquid sweetener, cocoa powder, and protein powder until a dough forms.
• Put in freezer for 30 minutes to 1 hour to make dough easier to work with. If it’s too wet, add more protein powder. If too dry, add a little more pumpkin.
• Roll into a log shape, dust with cocoa powder if dough gets too sticky.
• Press log shape into crushed walnuts to coat.
• Slice into pieces. Enjoy!

Notes

1. Protein Powder-  Feel free to use about ½ cup of your preferred protein powder of choice for this recipe (or even more almond flour will work), but please note it will change the nutrition facts drastically as protein powders vary from brand to brand. I use Keto Chow because it's more than a protein powder, it's a keto meal mix that provides more nutrition than just protein. It also bakes beautifully and has the best flavor variations. 

2. Sweeteners – Use what works best for your lifestyle. I typically bake with allulose  and monk fruit blends. For this recipe, I used a liquid allulose honey substitute.

3. Nutrition and carbs – Be aware that some recipe blogs omit sugar alcohols or allulose from the nutrition calculation since it does not affect blood sugar. For transparency, I have included it and calculated the net carbs below. Always use a carb counter app like Cronometer according to the brands you use in order to get accurate nutrition information. 

9.59 Total Carbs – 3.95 Fiber – 4.42 Allulose = 1.22 Net Carbs per Bite

Nutrition

Serving: 27g | Calories: 42kcal (2%) | Carbohydrates: 9.59g (3%) | Protein: 3.04g (6%) | Fat: 2.08g (3%) | Fiber: 3.95g (16%) | Net Carbohydrates: 1.22g | Allulose: 4.42g

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