Follow us 148.4k
Brownies or cheesecake? Don’t ask me to choose — I’ll always say both. These keto pumpkin cheesecake swirl brownies bring the best of everything together in one pan: fudgy low-carb brownies swirled with a creamy, spiced pumpkin cheesecake layer.
I love making these in the fall when pumpkin spice is everywhere, but honestly, they’re too good to save for just one season. They’re sugar-free, grain-free, and keto-friendly, so you can enjoy a square (or two) without the carb crash.
Brownies, But Better
- Two desserts in one – Rich fudgy keto brownies swirled with creamy pumpkin cheesecake for the ultimate fall treat.
- Perfect texture – Soft, moist, and decadent without being dry or crumbly.
- Keto-friendly – Just 5 g net carbs per slice, completely sugar-free and low-carb.
- Nut-free option – Easily swap almond flour and almond milk to make these brownies 100% nut-free.
- Crowd-pleaser – They look bakery-worthy but are simple enough for a weeknight bake.
Follow us 148.4k
Ingredients & Swaps
- Cream cheese – Full-fat for the creamiest cheesecake layer.
- Pumpkin purée – Unsweetened, not pumpkin pie filling with sugar. Canned or homemade pumpkin puree both work.
- Sweetener – Erythritol, Swerve, or Allulose. Adjust to taste; Allulose will keep the brownies extra moist and fudgy.
- Almond flour – Finely ground, blanched almond flour gives structure. For nut-free, use ground sunflower seeds.
- Cocoa powder – Dutch-process cocoa gives deeper flavor; raw cacao works too.
- Butter – Unsalted, melted. For dairy-free, swap with coconut oil or ghee.
- Eggs – Bind both the cheesecake and brownie layers. Large eggs work best.
- Spices – Cinnamon and nutmeg for the cheesecake swirl; adjust to taste or add pumpkin spice blend. Here's my favorite homemade pumpkin spice mix.
- Almond milk – Just a splash keeps the brownie batter smooth. For nut-free, use coconut milk or even water.
Follow us 148.4k
Can I use coconut flour instead of almond flour?
No, coconut flour won’t work as a 1:1 substitute here. It’s far more absorbent than almond flour and would make the brownie layer dry and crumbly. If you need a nut-free option, use finely ground sunflower seed flour instead — it behaves much closer to almond flour in recipes.
Top Tips from My Kitchen
- Room-temp ingredients work best – Cold cream cheese or eggs may give you lumpy cheesecake batter.
- Don’t over-swirl – Less is more. A few swoops with a knife will give you those pretty marbled ribbons without blending the layers together. Ypu don't want to lose the pretty pattern!
- Check doneness early – Every oven is different. Start checking at 20 minutes so the brownies stay fudgy and don’t dry out.
- Cool completely before slicing – The cheesecake layer really needs time to set, otherwise you’ll end up with messy slices. It will all be worth the wait!
Storage & Make Ahead
Once baked, let the brownies cool completely before slicing. Store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices on a lined tray, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months — just thaw overnight in the fridge before serving.
Pumpkin Low-Carb Desserts You’ll Love
If you loved the flavor combo in these pumpkin cheesecake swirl brownies, you’ll want to try these other cozy low-carb treats. Each one brings a little seasonal comfort — without all the sugar!
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 5 days.
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 5 days.
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 |
Do you like this recipe? Share it with your friends!