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Low-Carb Pumpkin Cheesecake Brownies

4.6 stars, average of 124 ratings

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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

Allergy information for Low-Carb Pumpkin Cheesecake Brownies

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

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:


  1. 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.
  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

Ingredient nutritional breakdown (per serving)

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (4)

I forgot the butter in the chocolate😩
So I mixed with the batter with the dry ingredients. Now it is resting and cooling down. I will let you know what the result is. It looks good on the outside 😉

Please do! I wonder how it went. I hope it worked!

Hello Martina.
The taste is great and it is nutritious. Just a small piece is enough. Less a brownie but more like a cake. A mistake is a sometimes a nice suprise 👌

I agree, very satisfying! 😊