Low-Carb Pumpkin Cheesecake Brownies

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Low-Carb Pumpkin Cheesecake BrowniesPin recipeFollow us 82.0k

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)

3.7 grams 3.1 grams 5.2 grams 16.8 grams 8 grams 184 calories
Total Carbs6.8grams
Fiber3.1grams
Net Carbs3.7grams
Protein5.2grams
Fat16.8grams
of which Saturated8grams
Calories184kcal
Magnesium49mg (12% RDA)
Potassium183mg (9% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (11%), fat (81%)

Ingredients (makes 16 servings)

Pumpkin Cheesecake Topping:
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Instructions

  1. Preheat oven to 175 °C/ 350 °F and line a 20 x 20 cm (8 x 8 inch) square pan with parchment paper.
  2. 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.
  3. Place the eggs, stevia and powdered erythritol into a medium bowl and mix to combine.
  4. Next beat in the chocolate. Add in the dry ingredients and mix until smooth.
    Low-Carb Pumpkin Cheesecake Brownies
  5. 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.
  6. Spread the thick brownie batter into the pan, top with cheesecake mixture and bake for 15-20 minutes.
    Low-Carb Pumpkin Cheesecake Brownies
  7. Cool in the refrigerator until set. Cut into 16 squares and serve.
    Low-Carb Pumpkin Cheesecake Brownies
  8. Store in an airtight container in the refrigerator for up to 7 days.
    Low-Carb Pumpkin Cheesecake Brownies
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Lauren Lester
Creator of WickedSpatula.com

Lauren Lester

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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