Low Carb Pumpkin Cheesecake Brownies

Name: Low Carb Pumpkin Cheesecake Brownies
Prep time: 5 min
Cook time: 25 min
Ingredients: 4 oz dark chocolate; 3/4 cup butter; 1.50 cups swerve (granulated, divided); 4 eggs (divided); 1 cup almond flour; 1 tsp baking powder; 1/2 tsp salt; 2 tsps vanilla (divided); 8 oz cream cheese (softened); 1/2 cup pumpkin puree; 1 tsp cinnamon

Jump to Recipe

These low carb pumpkin cheesecake brownies are made with almond flour and sugar replacements to give you the pumpkin cheesecake brownie experience without all of the carbs.

Still a scratch made recipe, we don’t cut any corners. We just give you a sweet pumpkin treat with healthier substitutions.

A close-up of a glass baking dish filled with marbled brownies, partially sliced. Next to the dish, there is a green and white plate with two slices of the brownies, showing a rich chocolate and caramel swirl pattern. The surface is a wooden table.

There just isn’t much better than HOMEMADE BROWNIES. But let’s be honest they are just filled with carbs from white processed sugar and white flours.

Good in moderation but when you are trying to watch your carb intake, you can totally have a delicious dessert with a few minor substitutions.

Ingredients

Just like our BBQ PORK TENDERLOIN, we take simple ingredients and show you how with just a few minor alterations, you can have a healthy alternative for the things you love.

A plate with three marbled brownies stacked next to a clear glass baking dish containing additional marbled brownies. The brownies show a mix of chocolate and light-colored batter, giving a swirled appearance. The setting is on a wooden surface.

Almond flour – doesn’t have to be finely milled, any type will work. We don’t use much.
Dark chocolate – I prefer baking chocolate but dark chocolate chips work well too.
Butter – we need the healthy fat here for binding and to make the chocolate creamy and smooth. Don’t sub with margarine.
Granulated sugar replacement – we like swerve for baking. Cup for cup!
Eggs – for a fudgy brownie.
Baking powder – to give us rise.
Salt – salt brings balance and enhances sweetness of our dessert recipes. It really is the perfect spice.
Vanilla – I love a good baking vanilla. So much better than imitation.
Cream cheese – for that cheesecake middle.
Pumpkin puree – canned works just fine. Just take a peek at the ingredients and make sure its filled with things you can pronounce.
Cinnamon – I really like grinding my own, it gives it so much more flavor than pre-ground. Whatever you have on hand works beautifully.

See recipe card for quantities.

Instructions

Baking is an art. It always looks like a huge list of ingredients and a million steps but in the end, it is always worth the time. We have 3 main components to the recipe but you will be surprised how quickly it comes together.

A kitchen setup shows a wooden cutting board on a stovetop. To the left, there is a saucepan with two sticks of butter. A hand holds a bowl of chocolate chips over the cutting board. A measuring cup with a white substance is at the top of the cutting board.

In a medium saucepan, combine butter and dark chocolate over low to medium heat. Stir just until it all melts and remove from heat.

Hands holding a clear measuring cup over a large white bowl on a wooden cutting board, with a pot of melted chocolate on a stovetop to the left.

In a large bowl add sugar substitute.

A white mixing bowl containing a dark chocolate mixture with swirls of a lighter substance, possibly cream or sugar, sits on a wooden cutting board. A white spatula rests inside the bowl. The setup is on a stovetop with black burners.

Pour in slightly cooled, melted chocolate in with the swerve and mix until sweetener melds in.

A person is holding a small glass bowl containing three eggs above a white mixing bowl with a dark brown batter. The white bowl is placed on a wooden cutting board, which rests on a black gas stovetop with burners.

Add in the eggs and mix well.

A person using a tool to make a chocolate cake.

Also the vanilla.

A person is holding a clear container with a beige powder above a mixing bowl filled with a dark liquid mixture. The bowl is placed on a wooden cutting board. The scene is on a stove with black burners visible on either side.

Mix in the almond flour.

A person is adding powdered ingredients into a mixing bowl containing a dark substance, likely chocolate batter. They are using a measuring spoon and holding a jar. The bowl is placed on a wooden board, with a gas stove visible underneath.

Add baking powder and salt and mix just until combined. Do not over mix.

A person pours vanilla extract from a bottle into a white mixing bowl. The bowl contains an egg, sugar, and other ingredients. The scene takes place on a wooden cutting board placed on a black stovetop. A hand mixer is nearby.

In a separate medium sized bowl, mix cream cheese, sugar replacement, pumpkin puree, egg and vanilla.

A mixing bowl on a wooden cutting board contains flour, an egg, cinnamon, and other ingredients. It sits on a stovetop, and an electric hand mixer is positioned nearby. Two hands are visible at the bottom of the image, in motion.

Also add in ground cinnamon and mix well.

A person spreads a layer of pumpkin cheesecake batter mixture over chocolate batter in a glass baking dish. The baking dish is on a wooden cutting board. Nearby, a bowl containing the remaining chocolate batter is visible with a spatula inside. This is on a stovetop.

Preheat the oven to 350 degrees and spray or place parchment in a 9 x 13 baking pan. Spread half of the chocolate batter in the bottom. Spread the pumpkin cheesecake batter over the top.

A person's hand spreading chocolate batter over a layer of yellow batter in a glass baking dish. The dish is placed on a wooden cutting board over a stovetop with multiple burners.

Top pumpkin layer with remaining half of brownie batter and spread as evenly as possible.

A hand is seen spreading chocolate into a baking dish with a spatula, creating a swirled pattern. The dish is set on a wooden cutting board placed on a stovetop with multiple burners.

Take a knife or end of a utensil and swirl batters together. Bake for 20 to 25 minutes until internal temp reaches 205.

A stack of three chocolate brownies with a gooey texture and layers of caramel filling, placed on a white plate with a green decorative pattern. A glass baking dish with more brownies is visible in the background.

These keto pumpkin cheesecake bars are best completely cooled. This allows them time to set so they won’t fall apart when eating them. Enjoy!

Why Brooke loves this recipe!

Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!

I make no excuses for my sugar addiction. I own it and over the years have learned to creatively keep it at bay. Unless it is a special holiday or occasion, I try to stick with adding more healthy options than not. This recipe helps keep me in check while having a bit of something sweet! That is a win in my book.

Variations

To get your wheels spinning here are some alternate ingredients to make these your own special recipe:

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Spices – vanilla and cinnamon are enough but if you really love pumpkin season, add a touch of pumpkin pie spice to really accentuate the pumpkin puree.
Homemade pumpkin puree’ – harness the power of your food processor or immersion blender and put that pumpkin carving to good use. Make your own smooth pumpkin puree for recipes like these.
Coconut flour – not a fan of almond flour? Sub coconut flour instead. Start with about a third of what we use (use 1/3 cup) and it should work nicely. Add a little more if you don’t get that thick brownie batter consistency you are looking for. Just add a little at a time.

Equipment

🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!

Storage

Once cooled, these can be kept in an airtight container for up to a week. While not necessary, they do end up being best refrigerated.

These freeze well in a freezer safe container for up to a month. Thaw at room temperature and enjoy.

A stack of three chocolate brownies with a light-colored filling sits on a green and white plate. The plate is placed on a wooden surface. In the background, more brownies are seen in a glass baking dish.

⭐ LOVE THIS RECIPE? It would mean so very much to me if you would take a moment to rate this recipe and leave me a sweet comment in the recipe card below! ❤️❤️We hope you love all of the Southern and healthy recipes we share here at The Buttered Home and would love to see you back here often!

Close-up view of a baked item with a marbled texture, displaying swirls of brown and orange color. The surface appears slightly cracked and golden brown, indicating baked goods that may include ingredients like chocolate and pumpkin.

Low Carb Pumpkin Cheesecake Brownies

Ditch the carbs and enjoy pumpkin season with these low carb pumpkin cheesecake brownies. We make some simple substitutions for the carb filled ingredients and still give you a sweet treat to curb that craving.

Prep Time 5

Cook Time 25

Serving Size

Ingredients

4 oz dark chocolate
3/4 cup butter
1.50 cups swerve granulated, divided
4 eggs divided
1 cup almond flour
1 tsp baking powder
1/2 tsp salt
2 tsps vanilla divided
8 oz cream cheese softened
1/2 cup pumpkin puree
1 tsp cinnamon

Instructions

Preheat oven to 350. Lightly grease or line a 9×13 baking dish with parchment paper. In a medium saucepan or microwave safe dish, melt chocolate and butter just until combined. Allow to slightly cool by removing it from the heat.
4 oz dark chocolate, 3/4 cup butter
In a large mixing bowl, add 1 & 1/4 cups of sugar alternative and the cooled, melted chocolate. Mix well. Add 3 eggs, 1 tsp vanilla and mix well.
1.50 cups swerve, 4 eggs, 2 tsps vanilla
Add in almond flour, baking powder and salt. Mix just until combined, careful not to over mix.
1 cup almond flour, 1 tsp baking powder, 1/2 tsp salt
In a smaller mixing bowl, mix cream cheese, 1/4 cup of swerve, pumpkin puree, 1 egg, 1 tsp of vanilla and ground cinnamon. Mix well.
1.50 cups swerve, 4 eggs, 2 tsps vanilla, 8 oz cream cheese, 1/2 cup pumpkin puree, 1 tsp cinnamon
Layer as follow in prepare pan. Spread half of brownie batter in bottom of the pan evenly. Spread pumpkin cheesecake mix on top as evenly as possible. Finally spread last half of brownie batter on top. Swirl with a knife or straight end of another utensil. Bake for 20-25 minutes. Allow to completely cool before serving.

See How To Make It!

🍴 PRO TIP!

Don’t skip on using the dark chocolate to bake these fudgy brownies with. Dark chocolate is lowest in sugar. Should you use anything other than dark chocolate, it could alter the sugar values of this recipe.

🗹 RECIPE FAQ’S

How can I get these to come out without sticking?

Line your pan with parchment paper. I like to use two strips, one overlapping the other cross ways. Lift brownies out by parchment and cut and serve. No mess!

Layered but not swirled.

The swirl is optional. It’s pretty and neat looking but you can simply layer these brownies and have that pretty layer show up fully in the center.

What other type of sweetener can I use?

I really love the baking swerve as it is cup for cup but there are several other keto sweeteners that are as well. Monk fruit, sugar RX (allulose), Splenda all also have the same cup for cup baking substitutes as well.

Looking for other recipes like this? Try these:

🍽️ SERVING SUGGESTIONS. What goes great with this recipe? Let me tell you!

These are a few more of my favorite Low Carb Dishes:

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Reader Review

“I loved the freezer tips and made a double batch so we could enjoy some next week. This easy delicious recipe is a keeper.”

– Karen

⭐⭐⭐⭐⭐

Crock Pot Chicken Tortilla Soup

Low Carb Pumpkin Cheesecake Brownies

Ingredients

Instructions

Why Brooke loves this recipe!