Keto Pumpkin Cheesecake Swirl Brownies

Step 1Preheat the oven to 155 °C/ 310 °F (fan assisted), or 175 °C/ 350 °F (conventional).

Step 2Grease and line a 20 x 20 cm (8 x 8 inch) square cake pan.

Step 3Place all of the cheesecake layer ingredients into a blender (cream cheese, sweetener, egg, cinnamon, nutmeg and pumpkin puree) and blitz until smooth.

Step 4Melt the butter for the brownie layer in a microwave safe jug or bowl.

Step 5Place all of the dry brownie ingredients in a medium bowl and mix until well combined, without lumps.

Step 6Add in the eggs, melted butter and vanilla extract and mix until smooth.

Step 7Pour the brownie batter into the pan, reserving approx. ¹/₂ cup and smooth over with a spoon.

Step 8Gently pour the cheesecake layer on top.

Step 9Mix the remaining brownie batter with 2 tablespoons of almond milk.

Step 10Spoon 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.

Step 11Bake for 20-25 minutes until set.

Step 12Remove 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.