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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! 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.
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.
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.
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.
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.
Finally, drop the remaining brownie batter by the spoonful on top of the cheesecake layer, and marble with a knife.
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!”
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For the Brownie:
- 1 stick (8 tbsps.) butter, melted
- 2/3 cup Swerve Powdered Sweetener
- ½ tsp vanilla crème liquid stevia
- ½ teaspoon vanilla extract
- 3 large eggs
- ½ cup almond flour
- 1/3 cup black cocoa powder
- 1 tbsp chocolate protein powder
- 1 tsp espresso powder
- 1 tbsp collagen hydrolysate (or unflavored gelatin)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/4 cup water
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
- Preheat 350 degrees F
- In a large bowl, whisk together the butter, swerve, stevia, vanilla extract, and eggs.
- Add the almond flour, cocoa powder, espresso powder, collagen, whey protein, baking powder, and salt, and whisk again until well combined.
- Add the water until the batter is thinned to your liking.
- Pour half of the batter into a parchment-lined 8x8 inch pan.
- 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.
- Spread the pumpkin cream cheese evenly on top of the brownie batter.
- Drop remaining brownie batter by spoonfuls on top of the cheesecake layer. Marble with a knife.
- Bake at 350 degrees F for 20-25 minutes, or until the edges are set and the center is no longer 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 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