Keto Pumpkin Cheesecake Brownies

My Keto Pumpkin Cheesecake Brownies are low carb, gluten free, full of flavor - the perfect Thanksgiving treat.   They may only be 3 net grams of carbs, but they do NOT feel like diet food!

YOU WILL NEED: Cream Cheese Pumpkin Puree Vanilla Whey protein powder Almond Flour Coconut flour Keto Sweeteners Cocoa Powder Unsalted Butter Large Eggs Pumpkin Pie Spice Vanilla Extract Salt

Cream the cream cheese, sugar substitute, and pumpkin puree together until smooth.     Add the remaining cheesecake batter ingredients, beat just until smooth.  Set aside.

In a large mixing bowl, combine the brownie layer dry ingredients.     Add melted butter, beaten eggs, and vanilla, stir until dry ingredients are well incorporated and wet.

Spread a little more than half of the brownie batter in the bottom of the prepared pan.     Top with all of the pumpkin cheesecake 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 to marble them. Bake until just set. Brownies are done when knife inserted comes out ALMOST clean.

Let your keto pumpkin cheesecake brownies cool completely before cutting and serving. Enjoy!