Keto Pumpkin Brownies With Cheesecake Swirl

These keto pumpkin brownies are the perfect low-carb treat when you are craving something rich, chocolatey, and full of pumpkin flavor.

They start with a fudgy keto brownie layer and are topped with a creamy pumpkin cheesecake swirl that makes every bite taste extra special.

The combination of chocolate and pumpkin may not be the first pairing that comes to mind, but once you try it, you will understand why it works so beautifully.

The pumpkin adds warmth and moisture, while the cheesecake layer gives these brownies that smooth, creamy richness we all love in a good keto cheesecake dessert.

Best of all, these pumpkin brownies are sugar-free, gluten-free, grain-free, and keto-friendly, making them a great fall dessert for anyone watching their carbs.

They are perfect for pumpkin season, holiday gatherings, or anytime you want a low-carb dessert that feels a little more special than a plain keto brownie.

Why You Will Love These Keto Pumpkin Brownies

These keto pumpkin brownies give you the best of both worlds. You get a rich chocolate brownie base along with a creamy pumpkin cheesecake layer swirled right on top.

They are fudgy, flavorful, and pretty enough to serve during the holidays, but simple enough to make whenever the pumpkin craving hits.

You will love this recipe because it is:

• Low in carbs
• Sugar-free
• Gluten-free
• Grain-free
• Made with real pumpkin puree
• Rich and fudgy
• Perfect for fall baking
• Great for holiday dessert tables

If you are already a fan of our keto cheesecake swirl brownies, think of these as the fall-inspired pumpkin version.

The brownie layer is rich and chocolatey, while the pumpkin cream cheese swirl adds just the right amount of seasonal flavor.

Pumpkin Cheesecake Brownies That Are Keto-Friendly

These pumpkin cheesecake brownies are made with simple low-carb ingredients and have all the flavor of traditional pumpkin brownies without the sugar or wheat flour.

Instead of using regular flour, this recipe uses finely milled almond flour to help keep the brownie layer moist and tender. A granulated sugar substitute keeps them sweet without adding sugar, and unsweetened baking chocolate gives the brownies their deep chocolate flavor.

The pumpkin cheesecake layer is made with full-fat cream cheese, pumpkin puree, warm spices, and a little sugar substitute. Once swirled into the brownie batter, it creates a pretty marbled look and gives every slice that delicious pumpkin cheesecake flavor.

The result is a batch of keto pumpkin brownies that are fudgy, creamy, and full of fall goodness.

The Best Chocolate For Keto Brownies With Pumpkin Puree

For this recipe, I like using unsweetened baking chocolate instead of cocoa powder because it gives the brownies a rich chocolate flavor without overpowering the pumpkin.

Pumpkin has a mild, naturally sweet flavor, and using melted baking chocolate allows it to shine through. Cocoa powder can sometimes make the chocolate flavor stronger, which is great in some recipes, but for these keto brownies with pumpkin puree, I wanted the chocolate and pumpkin to share the spotlight.

The melted chocolate also helps give the brownie layer a dense, fudgy texture.

I love how these low-carb pumpkin cheesecake brownies have a dense brownie texture and a nice thick layer of cheesecake swirled.

Can I also add that they also have a stunning fall look? The bright orange and brown colors will draw even the kiddos to want to try them.

Honestly, you don't have to be on a keto diet to enjoy these rich seasonal brownies. They are sure to be loved by all. 

The fall flavors come together wonderfully in these keto pumpkin brownies, and with only 4.7 net carbs per serving, these extra fudgy brownies make the perfect low-carb dessert for anyone and a keto-friendly option.

Ingredients Needed To Make Low-Carb Pumpkin Brownies

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The full printable recipe card is at the bottom of the post, but here is a quick look at what you will need to make these keto pumpkin brownies.

For The Keto Brownie Layer

• Unsweetened baking chocolate
• Unsalted butter, room temperature
• Granulated sugar substitute
• Eggs, room temperature
• Finely milled almond flour
• Baking powder
• Sea salt
• Vanilla extract

For The Pumpkin Cheesecake Swirl

• Full-fat cream cheese
• Granulated sugar substitute
• Pumpkin puree
• Egg, room temperature
• Vanilla extract
• Cinnamon
• Ginger
• Nutmeg
• Allspice

Why Full-Fat Cream Cheese Matters

The pumpkin cheesecake swirl needs full-fat cream cheese for the best texture. Low-fat or whipped cream cheese will not give you the same creamy results.

You will also want your cream cheese to be fully softened before mixing. This helps the cheesecake layer become smooth and creamy instead of lumpy.

Since this layer gets swirled into the brownie batter, a smooth pumpkin cream cheese mixture will give you the prettiest marbled look and the best texture.

Sugar Substitute Options

For these sugar free pumpkin brownies, I recommend using a granulated sugar substitute that measures cup-for-cup like sugar.

My favorite choice is a monk fruit and erythritol blend because it has a nice texture and very little aftertaste. Swerve is another good option since it also measures like sugar and works well in keto baking.

I do not recommend using a stevia-based sweetener for this recipe because chocolate tends to intensify stevia's bitter aftertaste.

Since these brownies use unsweetened baking chocolate, a monk fruit and erythritol blend, allulose, or another mild granulated sugar substitute will give you a much better flavor.

Lastly, if you cannot easily find a more natural sugar substitute, you can also use Splenda with great success.

The goal is to keep the brownies sweet enough to balance the unsweetened chocolate and pumpkin without making them overly sweet.

How To Make Keto Pumpkin Brownies

To make these keto pumpkin brownies, you will start by preparing the brownie layer. Melt the unsweetened baking chocolate and butter together until smooth, then allow the mixture to cool slightly before mixing it with the sugar substitute.

Next, add the eggs one at a time, followed by the vanilla extract. Once the mixture is smooth, stir in the almond flour, baking powder, and salt. Be careful not to overmix the batter because overmixing can make the brownies more cakey instead of fudgy.

Spread most of the brownie batter into a prepared square baking pan, reserving a small amount to spoon over the top after adding the pumpkin cheesecake layer.

To make the pumpkin cheesecake swirl, beat the softened cream cheese with the sugar substitute, pumpkin puree, egg, vanilla extract, and spices until smooth and creamy.

Pour the pumpkin cheesecake layer over the brownie batter, then spoon the remaining brownie batter over the top. Use a knife to gently swirl the two layers together.

Bake until the center is just set but still has a slight jiggle. This is important because the brownies will continue to firm up as they cool and chill.

Allow the brownies to cool at room temperature, then place them in the refrigerator so the cheesecake layer can fully set before slicing.

Do Not Overbake These Pumpkin Brownies

The most important tip for making these keto pumpkin brownies is to avoid overbaking them.

Because this recipe has a cheesecake layer, you want to remove the brownies from the oven when the center is just set. It should not be wet, but it should still have a slight jiggle.

If you bake them until the center is completely firm, the cheesecake layer may become dry and the brownie base can lose its fudgy texture.

Chilling the brownies after baking helps them finish setting and gives you cleaner slices.

Tips For The Best Keto Pumpkin Brownies

For the best texture and flavor, keep these tips in mind:

• Use finely milled almond flour for a smoother brownie texture.
• Measure and sift the almond flour before adding it to the batter.
• Use room-temperature eggs so the batter mixes evenly.
• Make sure the cream cheese is fully softened before making the cheesecake layer.
• Do not use pumpkin pie filling.
• Do not overmix the brownie batter once the almond flour is added.
• Do not overbake the brownies.
• Chill before slicing for the cleanest cuts.

How To Store Keto Pumpkin Cheesecake Brownies

Because these are pumpkin cheesecake brownies, they should be stored in the refrigerator.

Once fully cooled and sliced, place the brownies in an airtight container and store them in the refrigerator for up to 5 days.

You can also freeze them for longer storage. Place the sliced brownies in a freezer-safe container with parchment paper between the layers and freeze for up to 3 weeks.

Allow them to thaw in the refrigerator before serving.

Can I Make These Pumpkin Brownies Ahead Of Time?

Yes, these keto pumpkin brownies are a great make-ahead dessert.

In fact, they slice even better after they have had time to chill in the refrigerator. This makes them a wonderful option for Thanksgiving, fall gatherings, or any time you want to prep dessert in advance.

You can bake them the day before serving and keep them chilled until ready to enjoy.

More Keto Pumpkin Recipes To Try

If you love low-carb pumpkin desserts, be sure to also check out our other keto pumpkin recipes.

Pumpkin is such a great ingredient for keto baking because it adds moisture, flavor, and that classic fall taste without needing a lot of sugar.

These pumpkin brownies are a delicious way to enjoy chocolate and pumpkin together, but they are just one of many ways to enjoy pumpkin while staying low-carb.

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