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!

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!

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.

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.

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.

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.

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.

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.

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.

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
Ladyfingers
Lemon Bars
Low Carb Holiday Desserts
Protein Chocolate Cookies
Raspberry Coconut Bars
Raspberry Truffle Tart
Tiramisu
Traditional Chocolate Mousse

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

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @LowCarbHoser - or post it to My Facebook Page - so I can cheer you on!

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... 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!)