Indulge in Decadence: Keto Pumpkin Cheesecake Swirl Brownies Recipe
Satisfy your dessert cravings guilt-free with our mouthwatering Keto Pumpkin Cheesecake Swirl Brownies. Discover a delectable fusion of rich chocolate and creamy pumpkin cheesecake while staying on track with your ketogenic diet. Try out this irresistible recipe today!
Caution, this is a semi homemade recipe that is perfect for the fall using Duncan Hines keto brownie mix! Check out these keto, pumpkin cheesecake, brownies!
Sense my surgery. I have been trying to find an easier route to my baking until I get things back on track and using this keto brownie mix could not be simpler and has made my day’s a lot more happier!
1 box of Keto Brownie mix
2 eggs
1/3 cup no sugar pumpkin spice coffee creamer (or water)
6 tablespoons melted butter
1/2 cup softened cream cheese
1/2 cup of canned pumpkin
1/4 cup brown sugar substitute
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
In a large bowl, add brownie mix, eggs, creamer(or water), melted butter.
Mix to combine. Set aside.
In a medium bowl, add cream cheese, brown sugar substitute, canned pumpkin, vanilla and pumpkin pie spice. Mix to combine.
In an 8×8 parchment paper lined baking pan, sprayed with baking spray, pour in brownie batter. Spread evenly.
Next dollop spoonfuls of pumpkin cheesecake batter over top. Using a knife or spatula, swirl horizontally, then vertically to make a swirl. Place in oven for 30-33 minutes, until browned.
Let cool completely, then cut into brownies.
Serve and enjoy the fall deliciousness!
This Keto Pumpkin Cheesecake Brownies recipe is delicious and pretty much guilt free. I am keto on most days, but I do often cheat a bit. Everything in moderation is my motto.
I’ve lost about 80 pounds on my journey, and now it’s about losing, but slowly. More maintenance than anything else right now. So this recipe is perfect for my pumpkin craving during the fall, when everyone is making all those delicious fall recipes that I love.
Try this recipe and let me know what you think!
Ingredients
- 1 box of Keto Brownie mix
- 2 eggs
- 1/3 cup no sugar pumpkin spice coffee creamer (or water)
- 6 tablespoons melted butter
- 1/2 cup softened cream cheese
- 1/2 cup of canned pumpkin
- 1/4 cup brown sugar substitute
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- In a large bowl, add brownie mix, eggs, creamer(or water), melted butter.
- Mix to combine. Set aside.
- In a medium bowl, add cream cheese, brown sugar substitute, canned pumpkin, vanilla and pumpkin pie spice. Mix to combine.
- In an 8×8 parchment paper lined baking pan, sprayed with baking spray, pour in brownie batter. Spread evenly.
- Next dollop spoonfuls of pumpkin cheesecake batter over top. Using a knife or spatula, swirl horizontally, then vertically to make a swirl. Place in oven for 30-33 minutes, until browned.
- Let cool completely, then cut into brownies.
- Serve and enjoy the fall deliciousness!
*Disclaimer – please note that this post may contains affiliate links, meaning that if you were to make a purchase through one of these links, I would receive a small commission. Please see my disclosure