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Keto Pumpkin Cheesecake Swirl Brownies

4.9 stars, average of 7 ratings

Keto Pumpkin Cheesecake Swirl BrowniesPin itFollow us 136.0k

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.

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Hands-on Overall

Serving size 1 slice

Allergy information for Keto Pumpkin Cheesecake Swirl Brownies

✔  Gluten free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian
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Nutritional values (per serving, 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

  1. Preheat the oven to 155 °C/ 310 °F (fan assisted), or 175 °C/ 350 °F (conventional).
    Keto Pumpkin Cheesecake Swirl Brownies
  2. Grease and line a 20 x 20 cm (8 x 8 inch) square cake pan.
  3. Place all of the cheesecake layer ingredients into a blender (cream cheese, sweetener, egg, cinnamon, nutmeg and pumpkin puree) and blitz until smooth.
    Keto Pumpkin Cheesecake Swirl Brownies
  4. Melt the butter for the brownie layer in a microwave safe jug or bowl.
  5. Place all of the dry brownie ingredients in a medium bowl and mix until well combined, without lumps.
  6. Add in the eggs, melted butter and vanilla extract and mix until smooth.
    Keto Pumpkin Cheesecake Swirl Brownies
  7. Pour the brownie batter into the pan, reserving approx. 1/2 cup and smooth over with a spoon.
  8. Gently pour the cheesecake layer on top.
    Keto Pumpkin Cheesecake Swirl Brownies
  9. Mix the remaining brownie batter with 2 tablespoons of almond milk.
  10. 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.
  11. Bake for 20-25 minutes until set.
    Keto Pumpkin Cheesecake Swirl Brownies
  12. 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. Keto Pumpkin Cheesecake Swirl Brownies

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Cream cheese, soft (full-fat)
0.9 g1.9 g7.8 g68 kcal
Erythritol (natural low-carb sweetener)
0.4 g0 g0 g1 kcal
Eggs, free-range or organic
0 g0.7 g0.5 g8 kcal
Cinnamon, spices
0.1 g0 g0 g1 kcal
Nutmeg, spices
0 g0 g0 g1 kcal
Pumpkin purée, unsweetened, canned or homemade
0.6 g0.1 g0 g4 kcal
Erythritol (natural low-carb sweetener)
0.7 g0 g0 g3 kcal
Cocoa powder, raw (cacao)
1.5 g1.4 g1 g16 kcal
Almond flour (blanched ground almonds, almond meal)
0.7 g1.8 g4.4 g49 kcal
Butter, unsalted, grass-fed
0 g0.1 g10.2 g90 kcal
Eggs, free-range or organic
0.1 g2.1 g1.6 g24 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g4 kcal
Almond milk natural (unsweetened)
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, 1 slice
5.1 g8.2 g25.6 g270 kcal

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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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