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    Home » Recipes » Cookies and Bars

    Keto Pumpkin Cheesecake Brownies

    Published: Nov 11, 2023

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

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    My Keto Pumpkin Cheesecake Brownies are low carb, gluten free, full of flavor - the perfect seasonal treat. They do NOT feel like diet food!

    A plate of swirled low carb pumpkin cheesecake brownies. Overlaid text says keto pumpkin cheesecake brownies.

    It may be mid November, but it’s still pumpkin season - and I’ve kind of dropped the ball on keeping up with posting keto pumpkin recipes this year.

    Just my Pumpkin Protein Pancakes and Keto Pumpkin Spice Lattes, that's it!

    Whoops.

    I’ll make it up to you today though, with one of the best low carb pumpkin desserts I’ve ever designed a recipe for: easy pumpkin cheesecake brownies!

    This is an absolutely delicious recipe: fudgy brownies with a pumpkin cheesecake swirl - warm spices laced throughout the whole thing.

    The creamy pumpkin cheesecake layer really elevates these classic brownies - it’s a perfect combination of flavors and colors.

    It’s the perfect treat for pumpkin spice season!

    The best part?

    23 grams of carbs per square come from sugar alcohols, and 2 from fiber. That leaves you with only 3 net grams of carbs per square!

    Not only is it incredibly low carb - with a bit of protein - it has the flavour and texture of a regular brownie.

    Especially if you’re using allulose, in NO WAY do these feel like the gluten free, sugar free masterpiece of a fall dessert that they are!

    These keto pumpkin brownies really are one of my favorite things to satisfy my sweet tooth, this time of year.

    Anyway, let’s get to the recipe - Happy baking!

    A plate of marbled keto pumpkin cheesecake brownies.

    Ingredients

    If you do any amount of keto baking, you’ll find the ingredients in this pumpkin cheesecake brownie recipe to be fairly simple, and most should be easy to find in any larger grocery store.

    A few notes for you:

    Pumpkin Puree

    You can use store bought canned pumpkin puree - I usually do - or homemade pumpkin puree.

    The key is that it has to be pure Pumpkin Puree, with nothing else added.

    Don’t use canned “pumpkin pie filling” - that’s got additional sweeteners, fillers, etc that will mess with the recipe, AND with the nutritional info.

    Keto “Flour” Mixture

    As with most of my keto baking recipes, I use a mixture of Super Fine Almond Flour, Vanilla Flavored Whey Protein Powder, and Coconut Flour in place of wheat flour.

    This is a great mix of “flours” to use - it keeps it keto, tasting great, with a good texture and a bit of protein!

    In terms of the whey powder, I use Revolution Nutrition's High Whey in Vanilla Cake. LOVE the stuff.

    That said, feel free to use whatever vanilla flavoured protein powder you like. If you like the taste to drink it, it’ll taste fine in this keto pumpkin cheesecake brownies recipe!

    Keto Sweeteners

    I use two sweeteners in this recipe - a “white sugar” and a “brown sugar”.

    Originally, I made this with an Erythritol / Monkfruit Blend Sweetener - like Swerve Granular Sweetener, and the
    Swerve Brown Sugar Substitute.

    Recently, I’ve been using Allulose and Brown Allulose.

    It’s a bit more expensive and a bit harder to come by, but it’s worth it to avoid the weird “cooling” mouth sensation that I tend to get from erythritol sweeteners, IMHO.

    I’m also autistic and incredibly fussy about such sensory issues, so your mileage may vary. Plenty of people love the monk fruit and erythritol blends!

    There is a slight difference in sweetness between the two types of sweetener, though, so be sure to pay attention to the amounts listed in the recipe card - you use a little less if going with the erythritol.

    Everything Else

    Rounding out this recipe, you will need:

    Full Fat Cream Cheese
    Unsweetened Cocoa Powder
    Unsalted Butter
    Large Eggs
    Pure Vanilla Extract
    Pumpkin Pie Spice
    Salt

    ... I just really don’t have anything to add, as far as these last few ingredients go. Pretty straightforward!

    A plate of swirled low carb pumpkin cheesecake brownies.

    How to Make Keto Pumpkin Cheesecake Brownies

    The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:

    Preheat oven to 350°. Prepare an 8 x 8” baking pan with cooking spray, then line with parchment paper.

    2 part image showing a square pan sprayed with pan spray then lined with parchment paper.

    Keto Pumpkin Cheesecake Batter

    In a large bowl, cream the cream cheese, sugar substitute, and pumpkin puree together until smooth. I like to use an electric mixer on medium speed for this.

    Add remaining cheesecake batter ingredients, beat just until smooth. DO NOT overbeat - low speed, just to combine!

    Once smooth, set aside.

    4 part image showing the sweetener cream cheese and pumpkin being creamed together, then the rest of the wet ingredients added in.

    Note: If you like, you can add a little orange food colouring to the cheesecake mixture.

    2 part image showing a drop of orange food colouring being mixed into the cheesecake batter.

    Food colouring is entirely optional, but makes a prettier square, IMHO.

    Spiced Keto Brownie Batter

    In a medium bowl, combine sugar substitutes, cocoa powder, almond flour, protein powder, coconut flour, pumpkin spice, and salt.

    Add melted butter, beaten eggs, and vanilla, stir until dry ingredients are well incorporated and wet.

    4 part image showing the brownie batter being stirred together.

    Assembly

    Use an offset spatula to spread a little more than half of the brownie batter in an even layer across the bottom of the prepared pan.

    Pour all of the pumpkin cheesecake batter on top of the brownie batter, spreading it with an offset knife.

    Spoon the remaining brownie batter randomly on top of the pumpkin cheesecake batter.

    4 part image showing keto brownie batter being spread in a pan, topped with cheesecake mixture, and drops of remaining brownie batter being added on top.

    Run a butter knife through the batters - side to side, and up and down - to marble the batters a little bit.

    Bake for about 55-65 minutes, or until just set.

    2 part image showing the swirled keto pumpkin cheesecake brownies before and after baking.

    Brownies are done when knife or toothpick inserted into center comes out ALMOST clean - don’t over bake your low carb pumpkin cheesecake brownies, or they’ll be dry.

    Let pumpkin brownies cool to room temperature on a wire rack before cutting.

    A slab of low carb pumpkin cheesecake brownies being cut into squares.

    Leftover Keto Pumpkin Cheesecake Brownies

    Once cooled to room temperature, brownies can be wrapped in plastic wrap or stored in an airtight container.

    They’ll keep for about a week at room temperature, or a couple weeks in the fridge.

    A plate of marbled keto pumpkin cheesecake brownies.

    More Low Carb Dessert Recipes

    Looking to indulge your sweet tooth in a way that won’t spike your blood sugar? Here are some keto recipes to try!

    Biscotti
    Carrot Cake
    Cheesecake
    Chocolate Chip Cookies
    Chocolate Truffles
    Cream Cheese Mints
    Creme Brulee
    Easy Keto Lemon Curd
    Fudgy Brownies
    Key Lime Cheesecake
    Ladyfingers
    Lemon Bars
    Lemon Tart
    Low Carb Holiday Desserts
    Protein Chocolate Cookies
    Raspberry Coconut Bars
    Raspberry Truffle Tart
    Sugar-Free Jello
    Tiramisu
    Traditional Chocolate Mousse

    ... but wait, there's more! We have a whole Low Carb Dessert Recipe section! Check it out!

    A plate of swirled low carb pumpkin cheesecake brownies.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    ... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)

    A plate of swirled low carb pumpkin cheesecake brownies.

    A plate of marbled keto pumpkin cheesecake brownies.
    Print Recipe Pin Recipe Save Recipe Saved!
    4.84 from 6 votes

    Marbled Keto Pumpkin Cheesecake Brownies

    My Keto Pumpkin Cheesecake Brownies are low carb, gluten free, full of flavor - the perfect seasonal treat. They do NOT feel like diet food!
    Prep Time15 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 15 minutes mins
    Course: Dessert
    Cuisine: American
    Diet: Diabetic, Gluten Free
    Servings: 16 Brownies
    Calories: 186kcal

    Equipment

    • 1 8 inch square glass dish

    Ingredients

    Spiced Keto Brownie Batter

    • ⅔ cup Allulose ½ cup if Granulated erythritol/monkfruit blend
    • ⅔ cup Brown Allulose ½ cup if Brown Swerve
    • ½ cup Cocoa Powder
    • ¼ cup Super Fine Almond Flour
    • ¼ cup Vanilla Whey protein powder
    • 2 tablespoon Coconut flour
    • 1 teaspoon Pumpkin Pie Spice
    • ½ teaspoon Salt
    • ¾ cup Unsalted Butter melted
    • 3 Large Eggs beaten
    • ½ teaspoon Vanilla extract

    Keto Pumpkin Cheesecake Batter

    • 8 ounce Full Fat Cream Cheese softened
    • ½ cup Allulose ⅓ cup if Granulated erythritol/monkfruit blend
    • ½ cup Pumpkin Puree
    • 1 Large Egg
    • 2 tablespoon Vanilla Whey Protein Powder
    • 2 tablespoon Superfine Almond Flour
    • 1 tablespoon Coconut Flour
    • 1 ½ teaspoon Pumpkin Pie Spice
    • 1 teaspoon Vanilla Extract
    • Pinch Salt

    Instructions

    • Preheat oven to 350°. Prepare an 8 x 8” square pan with pan spray, then line with parchment paper.

    Spiced Keto Brownie Batter

    • In a large mixing bowl, combine sugar substitutes, cocoa powder, almond flour, protein powder, coconut flour, pumpkin spice, and salt.
    • Add melted butter, beaten eggs, and vanilla, stir until dry ingredients are well incorporated and wet.
    • Set aside.

    Keto Pumpkin Cheesecake Batter

    • Cream the cream cheese, sugar substitute, and pumpkin puree together until smooth. I like to use a hand mixer on medium speed for this.
    • Add remaining cheesecake batter ingredients, beat just until smooth. DO NOT overbeat - low speed is best!

    Assembly

    • Spread a little more than half of the brownie batter evenly across the bottom of the prepared pan.
    • Top the brownie layer with all of the pumpkin cheesecake batter, spreading it with an offset knife.
    • Spoon the reserved brownie batter randomly on top of the pumpkin cheesecake batter.
    • Run a butter knife through the batters - side to side, and up and down - to marble the batters.
    • Bake for about 55-65 minutes, or until just set. Brownies are done when knife inserted into center comes out ALMOST clean.
    • Let pumpkin brownies cool completely before cutting.

    Notes

    23 grams of carbs per square come from sugar alcohols, and 2 from fiber. That leaves you with 3 net grams of carbs per square!

    Nutrition

    Calories: 186kcal | Carbohydrates: 28g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 147mg | Potassium: 110mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1708IU | Vitamin C: 0.4mg | Calcium: 53mg | Iron: 1mg

    A plate of marbled keto pumpkin cheesecake brownies.

    A plate of marbled keto pumpkin cheesecake brownies.

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    Reader Interactions

    Comments

    1. Kim

      November 13, 2023 at 7:24 am

      Serving size is 1” x 1” right?

      Reply
      • Marie Porter

        November 13, 2023 at 8:31 am

        2x2, roughly. The pan is 8 x 8, but there's a bit of shrinkage in baking.

        Reply
    2. Ruben

      November 21, 2023 at 9:59 am

      Can I substitute the vanilla whey protein with something else? I have some unflavored whey protein.

      Reply
      • Marie Porter

        November 22, 2023 at 5:17 am

        I find that unflavored / unsweetened protein powder gives my baked goods a less pleasing texture than using vanilla whey protein.

        Reply
    4.84 from 6 votes (6 ratings without comment)

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