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Perfect for fall these keto pumpkin cheesecake brownies have a fudgy brownie base with a creamy pumpkin cheesecake topping. I don’t know about you but I’ve always loved brownie mashups, in college I used to make brownies that had a cookie base, then the brownies, then raw cookie dough on top all covered by a layer of hard chocolate. Talk about a sugar crash, those were the days.
These low-carb brownies are much, much healthier (well, as healthy as a brownies can be) but absolutely have way less sugar and carbs. This recipe is based on Martina’s Fudgy Keto Brownies.
Hands-on Overall
Nutritional values (per serving)
Net carbs3.7 grams
Protein5.2 grams
Fat16.8 grams
Calories184 kcal
Calories from carbs 8%, protein 11%, fat 81%
Total carbs6.8 gramsFiber3.1 gramsSugars2.2 gramsSaturated fat8 gramsSodium79 mg(3% RDA)Magnesium49 mg(12% RDA)Potassium183 mg(9% EMR)
Ingredients (makes 16 servings)
Pumpkin Cheesecake Topping:
Instructions
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a 20 x 20 cm (8 x 8 inch) square pan with parchment paper.
- Break the chocolate into small pieces and add it and the butter into a small bowl placed over slowly simmering water.
When most of the chocolate has melted, remove the bowl and stir the chocolate.
- Place the eggs, stevia and powdered erythritol into a medium bowl and mix to combine.
- Next beat in the chocolate. Add in the dry ingredients and mix until smooth.
- Make the cheesecake layer by adding all of the ingredients to a medium bowl: cream cheese, egg, pumpkin puree, Erythritol, cinnamon, vanilla extract and ginger. Mix until smooth.
- Spread the thick brownie batter into the pan, top with cheesecake mixture and bake for 15-20 minutes.
- Cool in the refrigerator until set. Cut into 16 squares and serve.
- Store in an airtight container in the refrigerator for up to 7 days.
Pumpkin Cheesecake Chocolate Brownies
Step by Step
Ingredients
Instructions
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a 20 x 20 cm (8 x 8 inch) square pan with parchment paper.
- Break the chocolate into small pieces and add it and the butter into a small bowl placed over slowly simmering water.
When most of the chocolate has melted, remove the bowl and stir the chocolate. - Place the eggs, stevia and powdered erythritol into a medium bowl and mix to combine.
- Next beat in the chocolate. Add in the dry ingredients and mix until smooth.
- Make the cheesecake layer by adding all of the ingredients to a medium bowl: cream cheese, egg, pumpkin puree, Erythritol, cinnamon, vanilla extract and ginger. Mix until smooth.
- Spread the thick brownie batter into the pan, top with cheesecake mixture and bake for 15-20 minutes.
- Cool in the refrigerator until set. Cut into 16 squares and serve.
- Store in an airtight container in the refrigerator for up to 7 days.
Nutrition (per serving)
Calories184kcal
Net Carbs3.7g
Carbohydrates6.8g
Protein5.2g
Fat16.8g
Saturated Fat8g
Fiber3.1g
Sugar2.2g
Sodium79mg
Magnesium49mg
Potassium183mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 3.7 g | 5.2 g | 16.8 g | 184 kcal |
| Dark chocolate, 85% cocoa (cacao) |
| 1.3 g | 0.7 g | 2.9 g | 33 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 6.3 g | 56 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.2 g | 0.9 g | 13 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.4 g | 0 g | 0 g | 2 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.5 g | 1.3 g | 3.3 g | 37 kcal |
| Cocoa powder, raw (cacao) |
| 0.6 g | 0.6 g | 0.4 g | 6 kcal |
| Chia seed meal (ground chia seeds) |
| 0.1 g | 0.4 g | 0.6 g | 10 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream of tartar, raising agent |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream cheese, soft (full-fat) |
| 0.2 g | 0.5 g | 2.1 g | 18 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.4 g | 0.3 g | 4 kcal |
| Pumpkin purée, unsweetened, canned or homemade |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Cinnamon, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 0 kcal |
| Ginger (ground, dried), spices |
| 0 g | 0 g | 0 g | 0 kcal |
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