Ultra Fudgy Pumpkin Cheesecake Brownies 🍂 gluten free & keto

These. Are. Everything! Fact is, expect these gluten free and keto pumpkin cheesecake brownies to become your favorite (easy!) fall dessert!

Freshly cut keto pumpkin cheesecake brownies
Gluten Free & Keto Pumpkin Cheesecake Brownies

Keto Pumpkin Cheesecake Brownies 🍂

Because pumpkin everything!

You’ve already met our suuuper fudgy keto brownies right?! They’re intensely chocolatey, fudgy, lightly chewy and good… like really good. And yup, there’s been a cheesecake version already too (easily the most instagrammed recipe by you all!).

So with fall, and pumpkin season in full rage, this pumpkin spinoff simply had to happen. Things to expect: your kitchen will smell ah-mazing (think chocolate + spiced pumpkin goodness!) and you’ll be hooked for life.

Plus, they’re stupid easy to whip up and they freeze great too! (p.s. they’re great frozen too…🙊!).

Gluten free & keto brownies with pumpkin cheesecake swirls
Gluten Free & Keto Pumpkin Cheesecake Brownies

The Chocolate 🍫

Cocoa brownies are generally regarded as second best to their ‘molten chocolate bar’ counterparts, given that they’re generally more cake-like than fudgy. But that’s most definitely not the case here, as these are some of the fudgiest brownies you’ll ever make.

Albeit ‘healthier‘, as you can control the chocolate and fat input completely, so no added refined sugars, preservatives etc. And of course, cocoa powder is much less expensive than chocolate bars (particularly keto ones!). So think of these keto brownies as wallet-friendly too.

Cocoa or cacao? Both work great, just know that quality really matters here. Our favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world. But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your brownies will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened.

How to make the pumpkin cheesecake brownie swirls
Gluten Free & Keto Pumpkin Cheesecake Brownies
Keto pumpkin cheesecake brownie batter
Gluten Free & Keto Pumpkin Cheesecake Brownies

The Flours

This recipe uses almond flour only (💥💃🎆!!).

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds.

The Sweetener 🍯

You’ve got a couple options here. Xylitol has become my top choice (no aftertaste, best and chewier texture), Lakanto (barely any aftertaste, and many of you also love the Golden version), and powdered Swerve (some cooling sensation, but still great). Xylitol takes (much) longer to dry out though so your brownies will be extra delicate (think gooey) right after baking.

If using erythritol in any form, because it needs a little extra help to dissolve than xylitol (and they vary so much from brand to brand because of different fillers and so on!), you’ll want to be sure to use a powdered form. If you only have granular on hand, don’t sweat it, and simply blend it in your (very dry!) bullet or blender until powdered. Easy-peasy!

And one more thing to keep in mind, is that a few of you who have used erythritol (Swerve in particular) report back periodically that your batter ends up thick.  Doesn’t seem to affect much the taste in the end, so just spread the batter rather than pour it in. But if you’re finding your brownies feel too thick (I did!), simply add in an extra egg (just don’t over-whisk or they could become more cakey).

Fun fact: it might also be my taste buds here, but I’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated. So I cannot recommend enough that you don’t use stevia-based sweeteners here.

Oh, and if just paleo or gluten free (or not restricted by sugars), simply sub 1-to-1 with coconut or regular sugar.

And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys! 🐕

Freshly baked low carb pumpkin cheesecake brownies
Gluten Free & Keto Pumpkin Cheesecake Brownies

A Couple (Very Simple!) Rules

I’ll start with the most important one: do not over-bake the brownies! Timing might just be the most important rule when making any type of brownie (and cheesecake, for that matter!), so you don’t end up with a dry and crumbly mess. Keep an eye out for them, and take them out once the center is set but still jiggly.

I even prefer to slightly undercook them and chill them in the fridge before cutting. That’s the secret for extra fudgy brownies.

Otherwise, you need to be sure that your eggs are properly at room temperature. If they’re not, they’ll solidify the butter and the batter will become rock-hard as soon as you add the almond flour.

Freshly cut keto pumpkin cheesecake brownies
Gluten Free & Keto Pumpkin Cheesecake Brownies
Stacked keto pumpkin cheesecake brownies with vanilla ice cream
Gluten Free & Keto Pumpkin Cheesecake Brownies
Melting vanilla ice cream with low carb pumpkin cheesecake brownies
Gluten Free & Keto Pumpkin Cheesecake Brownies

The Recipe Video 📽

Freshly cut keto pumpkin cheesecake brownies

Gluten Free & Keto Pumpkin Cheesecake Brownies

Course: Dessert
Cuisine: American
Keyword: gluten free, keto, low carb
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 16 brownies
Calories: 158 kcal

These. Are. Everything! Fact is, expect these gluten free and keto pumpkin cheesecake brownies to become your favorite (easy!) fall dessert!

Oh, and if baking with cups rather than grams is your thing, just click on US Cupsfor an instant conversion.



For pumpkin cheesecake layer

For keto brownie layer


  1. See recipe video for guidance! 

  2. Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8x8-inch baking pan. Set aside. 

  3. Make the pumpkin cheesecake layer first. Add cream cheese and sweetener to a bowl and cream using an electric mixer (faster and easier) or whisk until creamy and smooth. Mix in the egg, vanilla extract and pumpkin spice until fully combined. Mix in pumpkin puree. Set aside. 

  4. Add butter, cocoa powder and salt to a medium heatproof bowl. Melt over a water bath whisking constantly (or use the microwave). Add in sweetener and mix until combined (xylitol will dissolve a bit, erythritol won't- don't worry!). Remove from heat and allow the mixture to cool slightly.

  5. Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. And if using erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy. 

  6. Add the almond flour, whisking vigorously until fully blended (about a minute). 

  7. Pour 2/3 of the mixture into prepared pan, followed by the cheesecake layer. Add the remaining brownie batter in 4 dollops (see pictures in post for reference), and swirl the two batters together using a knife. 

  8. Bake for 23-30 minutes (we did 28 for these), or until the center is just set and still jiggly. This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 15 the first time around. 

  9. Allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (we do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting. 

  10. Store in the fridge for 3 days and freeze for up to 3 months (they freeze great!).  

Recipe Notes

*The lower quantities are for more keto-adapted palates, while the larger ones will get you more 'traditional' sweetness. Please see section on sweeteners for deets and possible substitutions. Just keep in mind that stevia doesn't work (at all!) for these! 

**You can technically go all the way up to 1 cup of pumpkin puree. Just keep in mind you'll need to increase baking time a tad (and a bit more carbs). 

***If measuring the cocoa with tablespoons rather than grams, be mindful of how you scoop as you can end up with a lot more cocoa powder than needed. Drop the cocoa powder into the tablespoon and level it, rather than scooping it out of the bag with the tablespoon (which can lead to overpacked tablespoons!). 

Please note that we always subtract sugar alcohols from total carbs to calculate net carbs (as is customary). 

Nutrition Facts
Gluten Free & Keto Pumpkin Cheesecake Brownies
Amount Per Serving (1 brownie)
Calories 158 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 63mg 21%
Sodium 189mg 8%
Potassium 123mg 4%
Total Carbohydrates 4.5g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 3g 6%
Vitamin A 33.1%
Vitamin C 0.4%
Calcium 3.9%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.

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For The Holidaze!


  1. Sally goode says:

    These brownies are my absolute favorite. I actually tried a different brownie recipe (to change things up), ended up getting rid of those and making these today. I’m trying recipes for Thanksgiving, and these are the WINNER!

  2. Tonya says:

    These were amazing. Fudgy and delicious. This is my favorite treat I’ve made since being on keto.

  3. Coco says:

    I used Lacanto golden sweetener (the smallest amounts recommended), and the brownie mixture was much thicker than the pumpkin mixture, even with the extra egg. Definitely not pourable, and it was very difficult to swirl. I’m hoping it still bakes up okay!

    • Paola says:

      It will bake up fine Coco! It’s written in the section on sweeteners… different brands of erythritol behave differently (you can also see in my pictures that the cheesecake and brownie batters where different thicknesses 😉 xo!)

      • Coco says:

        Thanks for responding so fast, Paola! They do look to have baked up just fine. Now the long, impatient wait for them to cool! 😬

        • Paola says:

          May the force be with you while they cool 😂and yeah, my swirls were not as pretty in these as in the regular cheesecake ones as I used Lakanto too (and the pumpkin thins out the cheesecake)- so the consistencies of the two batters are too different to get super clean swirls. BUT the result didn’t change one bit!

  4. Lee says:

    Hi Paola, thanks for your chocolate/pumpkin brownies. I like this recipe and want to try it later. One question though, I don’t like sugar or sugar alcohol. Yep, I like salty treats. So would you think this recipe turn out good without all the sweetners? For me the sweetness from pumpkin purée is enough. My gratitude! 🙂 Lee

    • Paola says:

      Hi Lee! Tbh I’m not sure it will work here for the chocolate part… BUT, it’ll probably work for the pumpkin cheesecake part xo!

  5. Magdalene says:

    your cheesecake brownies are our favorite keto dessert ever! cant wait to make these gnomgnomgnom!!

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