Keto Pumpkin Cheesecake Brownies Recipe
These Keto Pumpkin Cheesecake Brownies are the perfect fall dessert: fudgy, creamy, and swirled with pumpkin spice goodness. Low-carb and keto-friendly, they satisfy seasonal cravings without the sugar spike. Ideal for holidays, parties, or cozy nights in, this recipe will quickly become a favorite in your kitchen.
Ingredients
- 1 cup almond flour
- ½ cup cocoa powder
- ½ cup powdered erythritol
- ½ cup butter melted
- 2 eggs
- 1 tsp vanilla
- ½ tsp baking powder
- Pinch of salt
- 8 oz cream cheese
- ½ cup pumpkin puree
- 1 egg
- ⅓ cup powdered erythritol
- 1 tsp pumpkin spice
- ½ tsp vanilla
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 baking pan with parchment.
- Make brownie batter: mix dry ingredients in one bowl, wet in another, then combine.
- Make cheesecake swirl: beat cream cheese, pumpkin, egg, erythritol, pumpkin spice, vanilla.
- Spread most brownie batter in pan. Add cheesecake mixture in dollops. Top with remaining brownie batter.
- Swirl gently with a knife.
- Bake 35–40 minutes until set. Cool completely before slicing.