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Delicious, spiced sugar-free pumpkin cheesecake is delicately swirled and married to rich, fudgy keto brownies in what must be the most incredible flavour combination ever. I mean, brownies or cheesecake? Why would you expect me to be able to choose? Do you even know me?
Adding the traditional autumn flavours of pumpkin spice and pumpkin adds a whole new level of yumminess. Perfect for lunch prepping, afternoon tea or hiding in the pantry with crumbs around your mouth — I won’t judge. Enjoy!
How To Make Nut-Free Keto Brownies
We are using almond flour and almond milk which are easily substituted with nut-free options. To do that, use an equivalent amount of ground sunflower seeds instead of the almond flour, and then swap the almond milk with coconut milk or even water.
Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs5.1 grams
Protein8.2 grams
Fat25.6 grams
Calories270 kcal
Calories from carbs 7%, protein 12%, fat 81%
Total carbs9.2 gramsFiber4 gramsSugars3 gramsSaturated fat13 gramsSodium250 mg(11% RDA)Magnesium66 mg(17% RDA)Potassium260 mg(13% EMR)
Ingredients (makes 9 servings)
Cheesecake Layer:
Brownie layer:
Instructions
- Preheat the oven to 155 °C/ 310 °F (fan assisted), or 175 °C/ 350 °F (conventional).
- Grease and line a 20 x 20 cm (8 x 8 inch) square cake pan.
- Place all of the cheesecake layer ingredients into a blender (cream cheese, sweetener, egg, cinnamon, nutmeg and pumpkin puree) and blitz until smooth.
- Melt the butter for the brownie layer in a microwave safe jug or bowl.
- Place all of the dry brownie ingredients in a medium bowl and mix until well combined, without lumps.
- Add in the eggs, melted butter and vanilla extract and mix until smooth.
- Pour the brownie batter into the pan, reserving approx. 1/2 cup and smooth over with a spoon.
- Gently pour the cheesecake layer on top.
- Mix the remaining brownie batter with 2 tablespoons of almond milk.
- Spoon the remaining brownie batter on top in 4 dollops then use a knife to swirl the batter into the cheesecake. Don’t over swirl or you won’t get defined patterns.
- Bake for 20-25 minutes until set.
- Remove from the oven and let cool completely before slicing into 9 pieces. Store in an airtight container in the refrigerator for up to one week.
Pumpkin Cheesecake Swirl Brownies
Step by Step
Ingredients
Instructions
- Preheat the oven to 155 °C/ 310 °F (fan assisted), or 175 °C/ 350 °F (conventional).
- Grease and line a 20 x 20 cm (8 x 8 inch) square cake pan.
- Place all of the cheesecake layer ingredients into a blender (cream cheese, sweetener, egg, cinnamon, nutmeg and pumpkin puree) and blitz until smooth.
- Melt the butter for the brownie layer in a microwave safe jug or bowl.
- Place all of the dry brownie ingredients in a medium bowl and mix until well combined, without lumps.
- Add in the eggs, melted butter and vanilla extract and mix until smooth.
- Pour the brownie batter into the pan, reserving approx. 1/2 cup and smooth over with a spoon.
- Gently pour the cheesecake layer on top.
- Mix the remaining brownie batter with 2 tablespoons of almond milk.
- Spoon the remaining brownie batter on top in 4 dollops then use a knife to swirl the batter into the cheesecake. Don’t over swirl or you won’t get defined patterns.
- Bake for 20-25 minutes until set.
- Remove from the oven and let cool completely before slicing into 9 pieces. Store in an airtight container in the refrigerator for up to one week.
Nutrition (per serving, 1 slice)
Calories270kcal
Net Carbs5.1g
Carbohydrates9.2g
Protein8.2g
Fat25.6g
Saturated Fat13g
Fiber4g
Sugar3g
Sodium250mg
Magnesium66mg
Potassium260mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 5.1 g | 8.2 g | 25.6 g | 270 kcal |
| Cream cheese, soft (full-fat) |
| 0.9 g | 1.9 g | 7.8 g | 68 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.4 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.7 g | 0.5 g | 8 kcal |
| Cinnamon, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Nutmeg, spices |
| 0 g | 0 g | 0 g | 1 kcal |
| Pumpkin purée, unsweetened, canned or homemade |
| 0.6 g | 0.1 g | 0 g | 4 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.7 g | 0 g | 0 g | 3 kcal |
| Cocoa powder, raw (cacao) |
| 1.5 g | 1.4 g | 1 g | 16 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.7 g | 1.8 g | 4.4 g | 49 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 10.2 g | 90 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.1 g | 1.6 g | 24 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 4 kcal |
| Almond milk natural (unsweetened) |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
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