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Keto Dark Chocolate Pumpkin Cheesecake Brownies

Keto Dark Chocolate Pumpkin Cheesecake Brownies are not only perfect for the pumpkin season, they are also super tasty and fun to make! With its swirl design, it makes an impressive showing on any table. Almost too pretty to eat…. ALMOST ?

Brownies and cheesecakes are my two favorite desserts, so it only makes sense to combine them! For this recipe, I combined elements from my Dark Chocolate Brownies and Keto Pumpkin Cheesecake. As it turns out, pumpkin and chocolate are amazing together! In fact, it has me rethinking the crust for the pumpkin cheesecake.

Related: 8 Keto Comfort Food Swaps to keep your goals on track.

Chocolate Pumpkin Cheesecake Brownies Pinterest

Share these keto dark chocolate pumpkin cheesecake brownies at your next gathering, or keep them all at home for yourself. Either way, this gluten-free, low-carb, sugar-free dessert can be enjoyed completely guilt-free!

How to Make Keto Dark Chocolate Pumpkin Cheesecake Brownies

While they may look fancy with their swirl design, these keto dark chocolate pumpkin cheesecake brownies are actually super simple to make.

Begin with the dark brownie mix. In a large bowl, whisk together the butter, swerve, stevia, vanilla extract, and eggs.

Chocolate Pumpkin Cheesecake Brownies Wet Ingredients

Then, add the almond flour, cocoa powder, espresso powder, collagen, whey protein, baking powder, and salt, and whisk again until well combined. Slowly add the water until the batter is thinned to your liking.

Chocolate Pumpkin Cheesecake Brownies Mixing

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.

Chocolate Pumpkin Cheesecake Brownies Ingredients

Pour half of the batter into a parchment-lined 8×8 inch pan. Then spread ALL the pumpkin cream cheese evenly on top of the brownie batter.

Chocolate Pumpkin Cheesecake Brownies Pouring Batter

Finally, drop the remaining brownie batter by the spoonful on top of the cheesecake layer, and marble with a knife.

Chocolate Pumpkin Cheesecake Brownies Oven Ready

Bake at 350 degrees F for 20-25 minutes, or until the edges are set and the center is only slightly jiggly.

Remove from the oven and let cool completely in the baking dish…or if you can’t wait, slice it and gently remove a warm piece of dark chocolate pumpkin cheesecake brownie.

Related: Struggling to convince your family to try the keto diet? Read my post “How I Won My Family Over to Keto!”

Chocolate Pumpkin Cheesecake Brownies Baked

Now I have a favor to ask! If you enjoy this keto dark chocolate pumpkin cheesecake brownie recipe, please give me a star rating in the recipe card below and share this post on your favorite social media platform.

Whip up the recipe? Comment below or drop me a line @healthyambitions.co and tag #healthyambitionsrecipes !

Keto Dark Chocolate Pumpkin Cheesecake Brownies

Keto Dark Chocolate Pumpkin Cheesecake Brownies

Yield: 9
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Level up your dessert with this sugar-free and gluten free pumpkin cheesecake brownie recipe!

Ingredients

For the Brownie:

For the Pumpkin Cheesecake:

  • 4 oz cream cheese, softened
  • ½ cup pumpkin puree
  • 1 large egg
  • 3 tablespoons Swerve Powdered Sweetener
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Instructions

  1. Preheat 350 degrees F
  2. In a large bowl, whisk together the butter, swerve, stevia, vanilla extract, and eggs.
  3. Add the almond flour, cocoa powder, espresso powder, collagen, whey protein, baking powder, and salt, and whisk again until well combined.
  4. Add the water until the batter is thinned to your liking.
  5. Pour half of the batter into a parchment-lined 8x8 inch pan.
  6. 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.
  7. Spread the pumpkin cream cheese evenly on top of the brownie batter.
  8. Drop remaining brownie batter by spoonfuls on top of the cheesecake layer. Marble with a knife.
  9. Bake at 350 degrees F for 20-25 minutes, or until the edges are set and the center is no longer jiggly.
  10. Remove from the oven and let cool completely in the baking dish…or if you can’t wait, slice it and gently remove a warm piece of brownie.
Nutrition Information:
Serving Size: 1 brownie
Amount Per Serving: Calories: 227.91Total Fat: 20.41gSaturated Fat: 10.15gSodium: 191.06mgCarbohydrates: 6.54gFiber: 2.55gSugar: 2.15gProtein: 7.2g

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