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Keto Cheesecake Swirl Pumpkin Brownies Recipe

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These keto brownies are rich, fudgy, and swirled with creamy pumpkin cheesecake. They’re perfect for Halloween or any fall day. Low in carbs, full in flavor.

Ingredients

Scale

Brownie Layer:

  • 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 tsp baking powder

  • Pinch of salt

  • 1 tsp vanilla extract

  • (Optional) 1/4 tsp espresso powder

Pumpkin Cheesecake Swirl:

  • 4 oz cream cheese, softened

  • 1/2 cup pumpkin puree (not pie filling)

  • 1 large egg

  • 1/4 cup powdered sweetener

  • 1/2 tsp pumpkin pie spice

  • 1/2 tsp vanilla extract

Instructions

  • Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment paper.

  • In a bowl, mix melted butter and cocoa powder until smooth.

  • Add eggs, sweetener, and vanilla. Whisk until glossy.

  • Stir in almond flour, baking powder, salt, and espresso powder if using. Set aside.

  • In a separate bowl, mix softened cream cheese and sweetener until creamy.

  • Add pumpkin, egg, spice, and vanilla. Mix until smooth.

  • Pour 2/3 of the brownie batter into the pan and spread evenly.

  • Spoon pumpkin cheesecake mix on top. Add remaining brownie batter in spoonfuls.

  • Use a knife or toothpick to swirl the layers gently.

  • Bake for 25–30 minutes, or until a toothpick comes out with just a few moist crumbs.

  • Cool in the pan for 20 minutes, then chill in the fridge before slicing.

Notes

  • Chill before slicing for cleaner cuts.

  • Best eaten within 5 days from the fridge.

  • Tastes even better the next day!

  • Use full-fat cream cheese for the best texture.

  • Don’t over-swirl or the colors will mix too much.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-cheesecake-swirl-pumpkin-brownies/