Keto Pumpkin Cheesecake Swirl Brownies

Brownies or cheesecake? Don’t ask me to choose — I’ll always say both. These keto pumpkin cheesecake swirl brownies bring the best of everything together in one pan: fudgy low-carb brownies swirled with a creamy, spiced pumpkin cheesecake layer.

I love making these in the fall when pumpkin spice is everywhere, but honestly, they’re too good to save for just one season. They’re sugar-free, grain-free, and keto-friendly, so you can enjoy a square (or two) without the carb crash.

Brownies, But Better

• Two desserts in one – Rich fudgy keto brownies swirled with creamy pumpkin cheesecake for the ultimate fall treat.
• Perfect texture – Soft, moist, and decadent without being dry or crumbly.
• Keto-friendly – Just 5 g net carbs per slice, completely sugar-free and low-carb.
• Nut-free option – Easily swap almond flour and almond milk to make these brownies 100% nut-free.
• Crowd-pleaser – They look bakery-worthy but are simple enough for a weeknight bake.

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Ingredients & Swaps

• Cream cheese – Full-fat for the creamiest cheesecake layer.
• Pumpkin purée – Unsweetened, not pumpkin pie filling with sugar. Canned or homemade pumpkin puree both work.
• Sweetener – Erythritol, Swerve, or Allulose. Adjust to taste; Allulose will keep the brownies extra moist and fudgy.
• Almond flour – Finely ground, blanched almond flour gives structure. For nut-free, use ground sunflower seeds.
• Cocoa powder – Dutch-process cocoa gives deeper flavor; raw cacao works too.
• Butter – Unsalted, melted. For dairy-free, swap with coconut oil or ghee.
• Eggs – Bind both the cheesecake and brownie layers. Large eggs work best.
• Spices – Cinnamon and nutmeg for the cheesecake swirl; adjust to taste or add pumpkin spice blend. Here's my favorite homemade pumpkin spice mix.
• Almond milk – Just a splash keeps the brownie batter smooth. For nut-free, use coconut milk or even water.

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Can I use coconut flour instead of almond flour?

No, coconut flour won’t work as a 1:1 substitute here. It’s far more absorbent than almond flour and would make the brownie layer dry and crumbly. If you need a nut-free option, use finely ground sunflower seed flour instead — it behaves much closer to almond flour in recipes.

Top Tips from My Kitchen

• Room-temp ingredients work best – Cold cream cheese or eggs may give you lumpy cheesecake batter.
• Don’t over-swirl – Less is more. A few swoops with a knife will give you those pretty marbled ribbons without blending the layers together. Ypu don't want to lose the pretty pattern!
• Check doneness early – Every oven is different. Start checking at 20 minutes so the brownies stay fudgy and don’t dry out.
• Cool completely before slicing – The cheesecake layer really needs time to set, otherwise you’ll end up with messy slices. It will all be worth the wait!

Storage & Make Ahead

Once baked, let the brownies cool completely before slicing. Store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices on a lined tray, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months — just thaw overnight in the fridge before serving.

Pumpkin Low-Carb Desserts You’ll Love

If you loved the flavor combo in these pumpkin cheesecake swirl brownies, you’ll want to try these other cozy low-carb treats. Each one brings a little seasonal comfort — without all the sugar!

• No Fail Pumpkin Pie
• No Bake Pumpkin Cheesecake
• Pumpkin Chocolate Chip Blender Muffins
• Basque Burnt Pumpkin Cheesecake
• Pumpkin & Orange Cheese Bread
• Pumpkin Spice Egg Coffee

Step-by-step

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

   

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.

   

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.

   

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.

   

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.

    

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 5 days.

    

Recipe

Keto Pumpkin Cheesecake Swirl Brownies

★★★★★4.7 (59 ratings)

Keto pumpkin cheesecake brownies with a fudgy swirl. A sugar-free, low-carb treat that combines pumpkin pie ...

Hands on

15m

Overall

40m

Servings

9

5.1 g

Net carbs

8.2 g

Protein

25.6 g

Fat

270

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings27 servings36 servings

US + metricMetricUS

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Ingredients makes 9 servings

• Cheesecake Layer:
• 250 g full-fat cream cheese (8.8 oz)
• ¹/₃ cup granulated Allulose, Erythritol or Swerve (67 g/ 2.4 oz)
• 1 large egg
• 1 tsp cinnamon
• ¹/₂ tsp ground nutmeg
• ¹/₃ cup pumpkin puree (100 g/ 3.4 oz)
• Brownie layer:
• 1 cup + 3 tbsp granulated Allulose, Erythritol or Swerve (130 g/ 4.6 oz)
• ³/₄ cups cacao powder or Dutch process cocoa powder (65 g/ 2.3 oz)
• ³/₄ cup almond flour (75 g/ 2.7 oz)
• 1 stick unsalted butter, melted (115 g/ 4 oz)
• 3 large eggs
• 4 tsp sugar-free vanilla extract
• 2 tbsp unsweetened almond milk (30 ml)
• ¹/₂ - 1 tsp sea salt

Instructions

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

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.

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.

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.

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.

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 5 days.

Nutrition per serving, 1 slice

Carbs 7%Protein 12%Fat 81% of calories

Net carbs

5.1 g

Total carbs

29.9 g

Fiber

4 g

Sugars

3 g

Protein

8.2 g

Fat

25.6 g

Saturated fat

13 g

Calories

270 kcal

Sodium

250 mg · 10.8% RDA

Magnesium

66 mg · 16.5% RDA

Potassium

260 mg · 13% EMR

Nutrition by ingredient

Per 1 slice	Net carbs	Protein	Fat	kcal
Cream cheese, soft (full-fat)	0.9 g	1.9 g	7.8 g	68
Erythritol (natural low-carb sweetener)	0.4 g	0 g	0 g	1
Egg, whole, fresh, raw (free-range or organic eggs)	0 g	0.7 g	0.5 g	8
Cinnamon, spices	0.1 g	0 g	0 g	1
Nutmeg, spices	0 g	0 g	0 g	1
Pumpkin purée, unsweetened, canned or homemade	0.6 g	0.1 g	0 g	4
Erythritol (natural low-carb sweetener)	0.7 g	0 g	0 g	3
Cocoa powder, raw (cacao)	1.5 g	1.4 g	1 g	16
Almond flour (blanched ground almonds, almond meal)	0.7 g	1.8 g	4.4 g	49
Butter, unsalted, grass-fed	0 g	0.1 g	10.2 g	90
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	2.1 g	1.6 g	24
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	4
Almond milk natural (unsweetened)	0 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Total	5.1 g	8.2 g	25.6 g	270

Serving size 1 slice

• Gluten free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian