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    Home » Desserts

    Keto Pumpkin Cheesecake Brownie

    Published: Sep 20, 2021 · Updated: Oct 3, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeNut FreeLow CarbVegetarianKeto

    This pumpkin cheesecake brownie has the warmth of pumpkin spices in a chocolate fudgy brownie. Baked with coconut flour, this is a delicious low carb and gluten free treat. 

    Together cheesecake and brownie make a moist and delicious dessert that is much better the next day if you can wait that long.

    Once the pumpkin cheesecake brownie mixture has set and the pumpkin flavours developed you will be face down in a plate of brownies and growling like a tigress if anyone approaches you for one.

    pumpkin cheesecake brownie

    How to make keto pumpkin cheesecake brownies

    This low carb coconut flour brownie recipe is an easy combination of a cheesecake topping and moist chocolate brownie. Pumpkin spice goes great with chocolate flavour.

    The ingredients

    • Coconut flour
    • Low carb sweetener - we used monkfruit but any other low carb sweetener can be used.
    • Eggs - room temperature
    • Chocolate chips - the higher the cocoa solids, the less the sugar.
    • Butter - unsalted
    • Coconut milk - almond milk can be used
    • Cream cheese - room temperature is easier to use
    • Pumpkin puree - either tinned or homemade
    • Pumpkin spices - Use a ready mix or make your own.
    pumpkin brownies

    Recipe Tips

    These brownies are better the next day once completely cooled and the brownie will be more fudge like. Be patient!

    For those of you who don't like coconut flour this recipe can easily be adapted with almond flour. Use our almond flour brownie recipe and add the pumpkin cheesecake on top.

    The pumpkin cheesecake mixture does not have to be swirled into the chocolate brownie mixture but gently spread on top to make an even layer.

    More low carb brownie recipes

    Keto Coconut Cheesecake Brownies

    Low Carb Chocolate Pecan Brownies

    Flaxseed Chocolate Brownie

    Chocolate, Coconut and Cherry Brownies

    This post may contain affiliate links. Please read my disclosure policy for more info.

    This recipe was originally posted in November 2016. The photos and content have been updated but the recipe has remained the same.

    pumpkin cheesecake brownies

    Pumpkin Cheesecake Brownie

    Angela Coleby
    Full of warm spices, this pumpkin keto dessert is a tasty combination of cheesecake and brownie.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Dessert
    Cuisine gluten free, Low Carb
    Servings 9 squares
    Calories 287 kcal

    Ingredients
     
     

    Brownie Mixture

    • ½ cup butter
    • ¼ cup chocolate chips sugar free
    • 4 medium eggs
    • ½ cup coconut flour
    • ½ cup monkfruit or other low carb sweetener
    • ⅓ cup cocoa powder unsweetened
    • ⅓ cup coconut milk
    • ¼ teaspoon baking powder
    • ½ teaspoon salt

    Cheesecake Mixture

    • 8 oz cream cheese softened
    • 1 medium egg
    • ¼ cup monkfruit or other low carb sweetener
    • ½ cup pumpkin puree canned
    • 1 teaspoon vanilla extract
    • 2 teaspoons pumpkin spice

    Instructions
     

    • Preheat the oven to 180C/350F degrees.
    • Grease and line a baking or brownie tin with greaseproof paper. I use an 8 inch square baking tin, because it's easier to cut into squares!
    • In a medium bowl, melt the butter and chocolate chips in either the microwave or in a bain marie.
    • Whisk in the eggs, one at a time.
    • Add the baking powder, coconut flour, coconut milk, cocoa powder and salt and stir until smooth.
    • In another medium bowl, whisk the cream cheese until smooth.
    • Add the pumpkin puree, egg, pumpkin spices, and low carb sweetener. Blend until smooth.
    • Pour the brownie mixture into the baking tin and spread evenly.
    • Spoon the pumpkin cream cheese mixture on top and gently smooth over the brownie mixture.
    • Bake for 25-30 minutes until the top is slightly firm.
    • Allow to cool, then place in the fridge for at least 4 hours (overnight is better).
    • Cut into squares, eat and enjoy!

    Notes

    Makes 9 Squares
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1squareCalories: 287kcalCarbohydrates: 7gProtein: 7gFat: 25gFiber: 4g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
    keto kitchen

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    • Keto Snowball Cookies
    • Keto Mince Pies
    • Keto Candied Peel

    Reader Interactions

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      Recipe Rating




    1. TheaMaria

      August 30, 2018 at 10:18 pm

      These look so good! But I never know what type of cocoa powder to use unless a specific product is listed. Should I use Dutch cocoa (I have Guittard) or "natural" cocoa (I have Hershey's)? Thank you!

      Reply
      • Angela Coleby

        September 03, 2018 at 8:56 am

        I use unsweetened. The Dutch cocoa should work

        Reply
    2. Cathy

      November 19, 2017 at 8:41 pm

      Your recipe calls for 1/2 cup erythritol (56g) (or sugar substitute) in the brownie and 1/4 cup erythritol (56g) (or sugar substitute) in the cheesecake. Please confirm if weight measurement is correct, or if cup measurement is correct.

      Reply
      • Angela Coleby

        November 19, 2017 at 8:59 pm

        It should be 56g for both

        Reply
    3. Dorothy Bennett

      September 29, 2017 at 9:55 pm

      Could I use regular flour? That is all I use.

      Reply
      • Angela Coleby

        September 29, 2017 at 10:04 pm

        You could but would need to adjust the volume as coconut flour is used in smaller quantities than regular flour.

        Reply
    4. Tara Nance

      July 18, 2017 at 6:26 pm

      Do you think these would freeze well? I am looking specifically for low carb recipes I can batch cook and freeze, then just grab and stuff into kids lunches.

      Reply
      • Angela Coleby

        July 18, 2017 at 6:27 pm

        Yes I do. I have frozen other cheesecake brownies (when we just can't eat them all!) and they have been fine.

        Reply
    5. Barbara Gandy

      June 17, 2017 at 4:58 pm

      Can I substitute whole milk for the coconut milk?

      Reply
      • Angela Coleby

        June 17, 2017 at 5:04 pm

        You certainly can Barbara!

        Reply
    6. Kate Horrell

      November 30, 2016 at 11:22 am

      These were sooooo good. I cut them into smaller squares so I could have more of them to eat.

      Reply
      • Angela Coleby

        November 30, 2016 at 11:33 am

        Good call!!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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