Keto Recipes


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Experience the ultimate blend of rich chocolate and spiced pumpkin with these Pumpkin Cheesecake Brownies. Perfect for fall, these brownies are a delightful combination of gooey, fudgy chocolate and creamy pumpkin cheesecake, making them a must-have for your dessert repertoire.

Ingredients You’ll Need

Coconut Flour: A great gluten-free alternative that adds a light, nutty flavor.

Low Carb Sweetener: We used monkfruit, but feel free to substitute with any other low carb sweetener that suits your taste.

Eggs: Ensure they are at room temperature for best results.

Chocolate Chips: Opt for those with higher cocoa solids for a lower sugar content.

Butter: Unsalted is preferred to control the saltiness.

Coconut Milk: Almond milk is a fine substitute if preferred.

Cream Cheese: Softened to room temperature to blend easily.

Pumpkin Puree: You can use canned or homemade pumpkin puree.

Pumpkin Spices: Use a pre-made mix or craft your own blend for a personal touch.

Tips for Perfection

Enhanced Flavor Over Time: These brownies taste even better the next day after they have fully cooled and set. This patience rewards you with a fudgier texture.

Alternative Flour Option: If you prefer, almond flour can be used instead of coconut flour. Use our almond flour brownie recipe and simply add the pumpkin cheesecake topping.

Cheesecake Layer: For a beautiful layered look, gently spread the pumpkin cheesecake mixture over the brownie batter instead of swirling it in.

How to Customize Your Pumpkin Cheesecake Brownies

Add Nuts: Chopped pecans or walnuts add a delightful crunch to the brownie layer.

Spice It Up: Increase the amount of pumpkin spice for a bolder flavor, or add a dash of cayenne for a subtle kick.

Sweeten to Taste: Adjust the amount of sweetener based on your preference. If you like your brownies less sweet, reduce the monkfruit sweetener slightly.

Chocolate Variations: Experiment with different types of chocolate chips, such as white chocolate or milk chocolate, for a different flavor profile.

Baking Techniques for Perfect Brownies

Melt Butter and Chocolate Gently: Use a double boiler or microwave in short bursts to melt the butter and chocolate chips without scorching.

Combine Ingredients Slowly: Whisk the eggs one at a time into the melted butter and chocolate mixture to ensure a smooth blend.

Mix Dry Ingredients Separately: Combine the dry ingredients (coconut flour, baking powder, sweetener, and salt) separately before adding to the wet mixture. This prevents clumping and ensures even distribution.

Storing and Serving

Cooling and Setting: Allow the brownies to cool completely at room temperature before refrigerating. This helps them set properly and enhances their fudginess.

Storage: Store the brownies in an airtight container in the refrigerator for up to a week. They can also be frozen for up to three months. Thaw in the fridge overnight before serving.

Serving Suggestions: These brownies are delicious on their own, but you can also serve them with a dollop of whipped cream or a scoop of low-carb vanilla ice cream for an extra indulgent treat.


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Course: Keto Recipes


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  • For the Brownie Layer:
    ½ cup unsalted butter
    ¼ cup sugar-free chocolate chips
    4 medium eggs, room temperature
    ½ cup coconut flour
    ½ cup monkfruit sweetener (or other low carb sweetener)
    ⅓ cup unsweetened cocoa powder
    ⅓ cup coconut milk (or almond milk)
    ¼ teaspoon baking powder
    ½ teaspoon salt

  • For the Cheesecake Layer:
    8 oz cream cheese, softened
    1 medium egg
    ¼ cup monkfruit sweetener (or other low carb sweetener)
    ½ cup pumpkin puree (canned or homemade)
    1 teaspoon vanilla extract
    2 teaspoons pumpkin spice


  • Preheat your oven to 180°C (350°F).
  • Grease and line an 8-inch square baking tin with greaseproof paper for easy removal and cutting.
  • In a medium bowl, melt the butter and chocolate chips together, either in a microwave or over a double boiler.
  • Whisk in the eggs one by one into the melted butter and chocolate mixture until well combined.
  • Add the coconut flour, sweetener, cocoa powder, coconut milk, baking powder, and salt. Mix until you achieve a smooth batter.
  • In another bowl, beat the cream cheese until smooth. Add the pumpkin puree, egg, pumpkin spices, and sweetener. Blend until smooth and creamy.
  • Pour the brownie batter into the prepared baking tin, spreading it out evenly.
  • Spoon the pumpkin cheesecake mixture on top of the brownie batter, gently smoothing it out for an even layer.
  • Bake in the preheated oven for 25-30 minutes, until the top is slightly firm to the touch.
  • Allow the brownies to cool completely, then refrigerate for at least 4 hours (overnight is best) to set.
  • Once set, cut into squares and enjoy your delicious pumpkin cheesecake brownies!

Nutrition Facts

  • Calories: 287kcal
  • Carbohydrates: 7g
  • Protein: 7g
  • Fat: 25g
  • Fiber: 4g

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