These rich Keto pumpkin cheesecake brownies are perfect for when you have a hankering for both chocolate and pumpkin and can’t decide between the two. The fact that they are low in carbs, sugar-free, gluten and grain-free makes them a great treat for anyone doing a ketogenic diet.


Prep Time: 10 Minutes | Cook Time: 25 Minutes | Total Time: 35 Minutes | Yield: 16


Keto Pumpkin Cheesecake Brownies

  • 4 ounces of baking chocolate
  • 3/4 cup of unsalted butter (12 tablespoons)
  • 1 1/4 cups of granulated sugar substitute
  • 3 eggs, room temperature
  • 1 cup of finely milled almond flour (I measure then sift my almond flour)
  • 1 teaspoon of baking powder
  • ¼ teaspoon of sea salt
  • 1 teaspoon of vanilla extract

Keto Cheesecake Swirl

  • 8 ounces of cream cheese (room temperature)
  • ¼ cup of granulated sugar substitute
  • ½ cup pumpkin puree
  • 1 egg, room temperature
  • 1 teaspoon of vanilla extract
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon nutmeg
  • ¼ ground allspice


Keto Brownie Layer

  • Pre-heat oven to 350 degrees
  • Line the bottom an 8×8-inch square pan with parchment and fully grease the pan with butter on all sides. This will make it easier to lift out of the pan once baked.
  • Melt the baking chocolate and butter either in a double boiler.Or in a microwave in increments of 30 seconds until fully melted. Stir well and allow to cool for 5 minutes.
  • In a medium-sized bowl add the granulated sugar substitute, and pour the butter chocolate/mixture and whisk until fully combined.
  • Mix in the eggs one at a time using an electric mixer and combine well.
  • Next, add the vanilla extract to the batter.
  • Make sure that the batter is smooth and that the sweetener has fully dissolved into the mixture.
  • Whisk in the sifted almond flour, baking powder, and salt until fully blended but being careful not to overmix to ensure they are fudgy and not cakey.
  • Spread 2/3 of the batter into the bottom of the 8×8 baking pan and proceed to make the pumpkin cheesecake layer.

Keto Cheesecake Layer

  • To make the cheesecake layer, simply mix the room temperature cream cheese, sugar substitute, pumpkin puree, egg, spices and vanilla extract until fully combined using an electric mixer.
  • Pour the cheesecake swirl to the top of the brownie batter.
  • Then add the remainder of the brownie mix by spoonfuls to the remaining the top of the cheesecake layer.
  • Next, with a knife gently swirl the two batters together.
  • Bake in a pre-heated oven for about 20-25 minutes or until the center is just set but still is able to jiggle. Check for this consistency at the 22-minute mark and add more time if needed.
  • Allow to fully cool on a baking rack for about 15 minutes.
  • Then place your cooled brownies into the refrigerator and allow them to further set for about 30-35 minutes before slicing.
  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.



Amount Per Serving: Calories: 235 | Total Fat: 20.1g | Saturated Fat: 10.7g | Cholesterol: 81mg | Sodium: 127mg | Carbohydrates: 6.9g | Net Carbohydrates: 5.7g | Fiber: 1.2g |Sugar: 4g | Protein: 4.7g

Comment here