Home » cheesecake » (Ultra Fudgy!) Keto Pumpkin Swirl Brownies 🍂

(Ultra Fudgy!) Keto Pumpkin Swirl Brownies 🍂

These. Are. Everything! Fact is, Expect these gluten free and keto pumpkin brownies to become a favorite treat this fall. They’re ultra fudgy, easy-peasy and and ridiculously tasty!

Keto pumpkin brownies with swirls
(Ultra Fudgy!) Gluten Free & Keto Pumpkin Brownies

Keto Pumpkin Cheesecake Brownies

Because pumpkin everything!

You’ve already met my 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 or cacao? Both work great, just know that quality really matters here. My 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.

p.s. a lightly sprinkle of flakey sea salt works wonders to cut through the chocolate in these guys! And Maldon flakes are the undisputed best, by a mile.

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 (!!). Yup, that’s it! 

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 (non corn to avoid tummy troubles!) and allulose (using 30% more) have become my top choice (no aftertaste, best and chewier texture), followed by Lakanto (barely any aftertaste, but thicker texture).

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. This seems to be improved by microwaving rather than using a water bath, and using powdered rather than regular. Though there seems to be no hard rule here.

Doesn’t seem to affect 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, simply add in an extra egg or a couple tablespoons of almond milk (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

Keto pumpkin brownies with swirls

(Ultra Fudgy!) Keto Pumpkin Brownies

These. Are. Everything! Fact is, Expect these gluten free and keto pumpkin brownies to become a favorite treat this fall. They're ultra fudgy, easy-peasy and and ridiculously tasty!
Oh, and if baking with cups rather than grams is your thing, just click on US Cupsfor an instant conversion.
5 from 15 votes
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16 brownies
Calories 158 kcal


For pumpkin layer

  • 227 g cream cheese softened
  • 50-70 g allulose xylitol or powdered erythritol (I use the larger amount for allulose and the lower for xylitol and erythritol)*
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 125 g pumpkin puree to taste**

For keto brownie layer


  • See recipe video for guidance! 
  • 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. 
  • 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. 
  • Whip up a batch of our (suuuper fudgy!) keto brownies. Please note that your batter with xylitol and allulose will be thinner than with erythritrol (where you can add an extra egg or a couple tablespoons of almond milk to losen up a bit for cleaner swirls!- see brownie post for more deets).
  • Pour 2/3 of the brownie mixture into prepared pan, followed by the pumpkin layer. Add the remaining brownie batter in 4 dollops (see pictures in post for reference), and swirl the two batters together using a knife. 
  • Bake for 27-35 minutes (I did 30), 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 20 the first time around. Do note that these guys take longer than the brownies themlseves, because of the added pumpkin swirls.
  • Allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (I do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting. 
  • Store in the fridge for 3 days and freeze for up to 3 months (they freeze great!).  And, ahem, these are even terrific eaten frozen lol.



*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). 


Serving: 1brownie | Calories: 158kcal | Carbohydrates: 4.5g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 189mg | Potassium: 123mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1655IU | Vitamin C: 0.3mg | Calcium: 39mg | Iron: 1.2mg
Keyword gluten free pumpkin brownies, keto pumpkin brownies
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Becca says:

    Hi Paola!
    I’m excited to try your recipe, but I’m looking for a some clarification.
    In the 3rd direction of this recipe, it says to mix “cream”, however there is no amount of cream listed in the ingredients list.
    Does this recipe require cream? If so, how much?
    Thank you!

  2. Tori says:

    Hi Paola, these are awesome! They are going to be the much-anticipated Thanksgiving dessert for my diabetic Mum. I am having trouble calculating the net carbs, tho? Is the ‘Sugar’ listed in the nutrition facts supposed to be ‘Sugar alcohols’? If so they would be 1.5g/2-inch square, yes? Thanks!

  3. L says:

    recipe looks great – but in grams and I see no button to switch to u.s. metrics – – disappointed that I won’t be trying your recipe

  4. Jessica says:

    5 stars
    These are amazing… Any idea why it cracked on top while cooling down . It never did that with your regular cream cheese brownie recipe but these ones it did.

  5. Sherry says:

    These are wonderful! I couldn’t detect any aftertaste the day after they were baked. I keep them in the freezer and take one out and let it thaw for a few minutes before I enjoy it. It’s like a pumpkin ice cream sandwich!

  6. Nikki says:

    What about pure monk fruit sweetener in liquid form (drops)? What would be the conversion for that? I HATE the aftertaste of erythritol and xylitol.

  7. Alma says:

    Hi Paola – I so enjoy your recipes, and I really appreciate the hard work of putting all of the info and deets in that you do to help us novice cooks out! I wanted a bit of crunch, so I added in a few chopped pecans to the pumpkin portion of the recipe and it came out yummy-licious! The pumpkin and brownie make a marriage made in heaven and the cream cheese adds just the right amount of tart to the recipe!

    The very best to you in your recovery process!

  8. Kirsty O'Rourke says:

    What spices go into the pumpkin spice mix. I don’t think we have that is Australia.
    What will I use to make the spice mix..? also which pumpkin is best to use? we have blue, butternut and regular pumpkin

  9. DeeGee says:

    5 stars
    Absolutely wonderful! Thanks so much for the creative recipe. This will definitely be made several times over the fall & holiday season.

  10. Beth says:

    5 stars
    Hi Paola! I made these brownies months ago, they were DELICIOUS! The sweetener (I don’t recall which one I used…) crystalized a little, but I noticed if I nuked the brownie a little to warm it (yum!), the crystals of sweetener were less noticeable.

    I’m going to try them again, and try blitzing my erythritol in my food processor, but I also want to pump them up with some protein powder. I’m REALLY struggling to eat enough protein, so I got some Isopure unflavored whey isolate powder. My amateur baker brain is thinking of subbing half the almond flour for protein powder. I reckon it will probably change the texture considerably, and I’m ok with that. I love to experiment! What do you think? Any tips?

  11. Nicole says:

    Have you tried with monkfruit sweetener? Curious to know your experience since that’s what I’ve got on hand and xylitol is so pricy!

  12. Paula says:

    5 stars
    These were WONDERFUL!!! I doubled the recipe, used more pumpkin, and for sweeteners used a combination of xylitol and MonkSweet, which is a blend of monk fruit, stevia, and erythrotol. I think it tends to be very sweet, so I always cut way back. They were a huge hit! Thank you!

  13. 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!

  14. Meritxell says:

    5 stars
    Hi Paola, what a winner recipe!
    I’ve did it last saturday for a big celebration, I’ve doubled it whit some changes:
    – mascarpone cheese instead of cream chesse (just a matter of my taste)
    – 80 g of cocoa plus 80 g of 85% chocolate
    – the extra egg, it results a similar consistency batter, easier to swirl
    – I had to cover with foil due to the longer cooking time.
    Terriffic results! Thank you so much, I’ll do it again for sure!

  15. 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:

        5 stars
        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!

  16. 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

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