KETO PUMPKIN CHEESECAKE BROWNIES

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Keto Dark Chocolate Pumpkin Cheesecake Brownies are not only perfect for the pumpkin season, they are also super tasty and fun to make! 

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In a large bowl, whisk together the butter, swerve, stevia, vanilla extract, and eggs.

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Add the almond flour, cocoa powder, espresso powder, collagen, whey protein, baking powder, and salt, and whisk again until well combined.

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Add the water until the batter is thinned to your liking.

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Prepare the pumpkin cheesecake by beating the cream cheese, pumpkin puree, egg, powdered swerve, cinnamon, and nutmeg with an electric hand-mixer until well combined.

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Pour 1/2 of the brownie mixture into an 8x8 baking dish.

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Spread the pumpkin cream cheese evenly on top of the brownie batter.

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Drop remaining brownie batter by spoonfuls on top of the cheesecake layer. Marble with a knife.

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Bake at 350 degrees F for 20-25 minutes, or until the edges are set and the center is no longer jiggly.

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Grab all the recipe details and nutritional information below,  via the link!