• 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.