Keto Cheesecake Swirl Pumpkin Brownies (Perfect for Halloween)

If Halloween had a dessert mascot, these brownies would be wearing the crown, and probably smudging it with pumpkin cheesecake.

They’re fudgy, slightly spiced, low-carb, and rich in that buttery flavor that makes you forget sugar ever existed. And yes, they’re keto-friendly. No tricks here, just treats.

Whether you’re new to keto or a regular, this recipe isn’t trying to pretend it’s something it’s not.

It’s dessert. It’s good. It’s ridiculously easy to make. You’ll get layers of flavor, chocolate and pumpkin, tangled with creamy cheesecake, and all of it feels like a cheat meal without actually being one.

Why You’ll Want to Make These (More Than Once)

Brownies are already the comfort food of the dessert world. But add pumpkin to the mix and swirl in some cheesecake? It’s like autumn crawled into a baking dish and stayed for dessert.

This one hits a lot of cravings at once. Sweet, creamy, dense, slightly spiced, and rich without being too heavy. Even better, it’s:

• Low-carb
• Gluten-free
• High-fat (in a good keto way)
• Easy to freeze or make ahead
• Actually filling (not just empty sweetness)

Plus, it looks good. Like Halloween-good. Black and orange swirls kind of good. The sort of dessert you want to slice clean just to admire it before eating the whole row.

Ingredients Breakdown

Let’s keep it real simple. No fancy stuff. Everything you need, you’ll probably already have if you’ve been doing keto for even a week.

For the Brownie Base:

• 1/2 cup unsalted butter (melted)
• 1/3 cup unsweetened cocoa powder
• 2 large eggs
• 2/3 cup almond flour
• 1/2 cup powdered erythritol or monk fruit sweetener
• 1/2 teaspoon baking powder
• Pinch of salt
• 1 teaspoon vanilla extract
• Optional: 1/4 teaspoon espresso powder (brings out the chocolate flavor)

For the Pumpkin Cheesecake Swirl:

• 4 oz cream cheese (softened)
• 1/2 cup pumpkin puree (make sure it’s not pumpkin pie filling)
• 1 large egg
• 1/4 cup powdered sweetener
• 1/2 teaspoon pumpkin spice or a mix of cinnamon, nutmeg, ginger
• 1/2 teaspoon vanilla extract

Topping Ideas (Optional but fun for Halloween):

• A sprinkle of pumpkin seeds
• Crushed keto chocolate
• A dash of cinnamon on top
• Tiny plastic spiders for serving (don’t eat those)

Equipment You’ll Need

You don’t need a fancy setup. Here’s what’ll make your life easier:

• 8×8 baking dish (lined with parchment paper if you’re smart)
• Two mixing bowls
• Whisk or electric hand mixer
• Spatula
• Toothpick or butter knife (for swirling magic)

Making the Best Keto Cheesecake swirl pumpkin brownies

Let’s bake. Oven goes on first because it’s rude to keep brownies waiting.

1) Preheat That Oven

Set it to 350°F (175°C). Let it get hot while you prep. Brownies don’t bake right if the oven’s still warming up.

2) Make the Brownie Batter

In one mixing bowl, pour in the melted butter and cocoa powder. Stir until it’s smooth and shiny. You’ll smell the chocolate already—this is a good sign.

Now, whisk in the sweetener, eggs, and vanilla. Keep mixing until it’s thick and glossy.

Add almond flour, baking powder, salt, and espresso powder if you’re using it. Stir until it’s just mixed. Don’t overdo it or you’ll get cakey brownies, and nobody came here for that.

Set it aside. Resist the urge to taste it all.

3) Make the Pumpkin Cheesecake Mixture

In another bowl, throw in the cream cheese and sweetener. Mix until creamy. Add pumpkin puree, egg, vanilla, and spices. Mix again until it’s smooth and smells like October.

4) Assemble Like a Pro (Even If You’re Not One)

Pour about 2/3 of the brownie batter into the baking dish. Spread it out evenly.

Then gently pour the pumpkin cheesecake mix over it. You don’t need it to be perfect. Just get it in there.

Now take the rest of the brownie batter and spoon it on top in random blobs.

Here comes the fun part—take a knife or toothpick and swirl the two together. Big figure 8 motions work great. Don’t over-swirl or it’ll just turn muddy. You want some contrast.

5) Bake It

Put it in the oven for 25–30 minutes. Check it around the 25-minute mark by poking the center with a toothpick. It should come out mostly clean, maybe a few moist crumbs.

Don’t let it overbake. It keeps cooking as it cools.

6) Cool It

Let it cool in the pan for at least 20 minutes. Then, chill it in the fridge for an hour or so if you want cleaner slices.

Texture + Flavor Expectations (A.K.A. What’s Gonna Happen in Your Mouth)

You’ll bite into a soft, slightly dense brownie that’s holding hands with a smooth, tangy cheesecake ribbon. The pumpkin adds that cozy flavor without being over-the-top. There’s spice, there’s creaminess, and then bam—chocolate hits you.

It’s not overly sweet. It’s more balanced than a lot of Halloween treats. It fills you up without bloating you out. And it doesn’t scream “diet food.”

Tips Most People Won’t Tell You

• Use room temperature ingredients. Cold eggs or cream cheese can mess with the batter texture.
• Don’t skip the parchment paper. Makes clean-up a joke.
• Want firmer bars? Chill overnight. They taste even better the next day.
• No almond flour? Coconut flour won’t work as a direct swap. It absorbs too much.
• Tastes too “eggy”? That usually means overbaking or using low-fat cream cheese. Stick with full-fat.

Storage + Freezing Info

These brownies store great.

• Fridge: Airtight container, lasts 5–6 days.
• Freezer: Wrap in plastic, then foil, and freeze up to 3 months. Thaw in fridge overnight.

They actually taste better after a day or two. The flavors settle in like roommates that just became friends.

Halloween Serving Ideas (Without Being a Pinterest Mom)

Look, nobody’s asking you to cut these into perfect pumpkin shapes or add sprinkles that match your napkins. But if you want to make it feel Halloween-y without losing your sanity:

• Serve on a black tray with orange napkins
• Add tiny plastic spiders on the plate for fun (again, don’t eat them)
• Drizzle with a little keto chocolate syrup in a spiderweb shape
• Sprinkle crushed sugar-free orange candy on top

Or just toss them in a container and take them to work. You’ll still be the hero of the breakroom.

Why These Work on Keto (And Don’t Taste Like Sad Diet Food)

Here’s the deal. These brownies avoid the keto dessert trap of being all fat, no flavor. The mix of pumpkin, cream cheese, and actual cocoa means you’re not just chewing a mouthful of almond flour.

• Almond flour keeps them moist, not gritty
• Pumpkin adds flavor without carbs stacking up (1/2 cup is under 10g net carbs)
• Cream cheese balances the sweetness and adds that “cheesecake feel”
• Sweeteners like erythritol give you the sweetness without spiking blood sugar

This isn’t some weird imitation of a real dessert. It is a real dessert. Just…smarter.

People Will Ask You for the Recipe

You’ll bring these to a Halloween thing and someone will pull you aside. They’ll say something like, “I usually hate pumpkin but…” or “Wait, this is keto?!”

You can send them here, or just keep the recipe a secret. Your call.

Bonus Add-In Ideas (for when you get bored)

Want to switch things up? Here’s how you can make small changes and still keep it keto:

• Chopped pecans or walnuts in the brownie base
• Cacao nibs sprinkled on top
• A little orange zest in the pumpkin swirl for a citrus twist
• A touch of maple extract instead of vanilla for autumn vibes

Conclusion

If your fall plans involve sitting in comfy socks, watching old Halloween movies, and eating something rich and sweet that doesn’t mess with your blood sugar, this is the thing you’ll want on your plate.

These Keto Cheesecake Swirl Pumpkin Brownies aren’t just “good for keto.” They’re just good. And if you’ve got people in the house who aren’t low-carb? They’ll eat them too. You might even need to hide a few slices in the back of the fridge. Trust me.

Make a batch, take a bite, and see if you don’t make it again before Halloween hits. Or before next week.

Pin this recipe, share it, or just print it out and stick it to your fridge with that weird magnet from the dentist’s office. Either way, these brownies belong in your fall baking lineup.

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