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Keto Pumpkin Cheesecake Brownies You Can’t Resist!

Keto Pumpkin Cheesecake Brownies
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Deliciously rich and creamy Keto Pumpkin Cheesecake Brownies that are perfect for fall and satisfy your sweet tooth without the carbs.

  • Author: Ghalina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 brownies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Keto

Ingredients

Scale
  • 1 cup almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup erythritol or preferred sweetener
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 8 oz cream cheese, softened
  • 1/4 cup powdered erythritol
  • 1 teaspoon pumpkin pie spice

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking pan.
  2. In a bowl, mix almond flour, cocoa powder, erythritol, melted butter, eggs, vanilla extract, baking powder, and salt until well combined.
  3. Spread half of the brownie batter into the prepared baking pan.
  4. In another bowl, beat together the pumpkin puree, cream cheese, powdered erythritol, and pumpkin pie spice until smooth.
  5. Spread the pumpkin cheesecake mixture over the brownie layer in the pan.
  6. Top with the remaining brownie batter and swirl gently with a knife.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Let cool before slicing into squares and serving.

Notes

  • Store leftovers in an airtight container in the refrigerator.
  • These brownies can be frozen for up to 3 months.
  • Adjust sweetness according to your taste preference.

Nutrition

Find it online: https://recipeshungry.com/keto-pumpkin-cheesecake-brownies-recipe/