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.
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.
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
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 Brownie
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
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
TheaMaria
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!
Angela Coleby
I use unsweetened. The Dutch cocoa should work
Cathy
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.
Angela Coleby
It should be 56g for both
Dorothy Bennett
Could I use regular flour? That is all I use.
Angela Coleby
You could but would need to adjust the volume as coconut flour is used in smaller quantities than regular flour.
Tara Nance
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.
Angela Coleby
Yes I do. I have frozen other cheesecake brownies (when we just can't eat them all!) and they have been fine.
Barbara Gandy
Can I substitute whole milk for the coconut milk?
Angela Coleby
You certainly can Barbara!
Kate Horrell
These were sooooo good. I cut them into smaller squares so I could have more of them to eat.
Angela Coleby
Good call!!