Keto Pumpkin Swirl Brownies

When the weather starts to cool down, I always look for simple ways to bring fall flavors into my kitchen.

That is how I came up with these keto pumpkin swirl brownies. They give you the rich taste of chocolate paired with spiced pumpkin in every single bite.

Finding desserts that fit into a low carb and keto friendly lifestyle can sometimes feel tricky. These squares keep things simple so you can stay on track without extra stress.

You get a soft, fudgy base with a creamy spiced swirl on top. They look fancy on the plate, but the steps are very straightforward to follow.

I like to keep a batch in the fridge for whenever I want an easy sweet bite that fits my routine.

Why You’ll Love This Recipe

Decadent Fudge Texture – Melted butter and almond flour create an ultra rich brownie base that never turns dry or cakey.

Creamy Cheesecake Swirl – Real cream cheese adds a tangy contrast that balances the rich dark chocolate in every bite.

Warm Autumn Spices – Fragrant pumpkin pie spice infuses cozy fall warmth into an otherwise classic chocolate dessert.

Stunning Bakery Look – The bright orange and dark brown marbling makes this treat look completely gourmet on any dessert table.

Recipe Ingredients

For the Brownie Batter

• 1/2 cup Butter, Melted
• 2/3 cup Granulated Erythritol Sweetener
• 2 Large Eggs, Room Temperature
• 1 tsp Vanilla Extract
• 3/4 cup Blanched Almond Flour
• 1/2 cup Unsweetened Cocoa Powder
• 1/2 tsp Baking Powder
• 1/4 tsp Salt

For the Pumpkin Swirl

• 4 oz Cream Cheese, Softened
• 1/3 cup Pumpkin Puree
• 3 tbsp Powdered Erythritol Sweetener
• 1 Large Egg Yolk
• 1 tsp Pumpkin Pie Spice
• 1/2 tsp Vanilla Extract

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.

Step 2

In a large bowl, whisk the melted butter and granulated sweetener together. Add the eggs and vanilla and whisk for 1 minute until glossy.

Step 3

Add the almond flour, cocoa powder, baking powder and salt. Stir until a thick, smooth brownie batter forms. Set aside 1/4 cup of the batter, then spread the rest evenly in the pan.

Step 4

In a separate bowl, beat the cream cheese and powdered sweetener until smooth. Add the pumpkin puree, egg yolk, pumpkin pie spice and vanilla and beat until creamy with no lumps.

Step 5

Spread the pumpkin mixture over the brownie layer. Drop small spoonfuls of the reserved brownie batter on top, then drag a toothpick or skewer through both layers to create swirls.

Step 6

Bake for 28 to 32 minutes, until the edges are set and the center has only a slight jiggle. Do not overbake, as the brownies firm up while cooling.

Step 7

Cool completely in the pan, then chill for at least 1 hour. Lift out using the parchment and slice into 16 squares.

Tips

Blot the Excess Moisture From the Pumpkin

Pumpkin puree straight from the can holds a lot of extra water. In low carb baking, extra liquid can make the pumpkin swirl too wet and keep your brownies from setting properly.

I recommend spreading your puree onto a few layers of paper towels and pressing down gently before measuring it. Getting that extra liquid out keeps your pumpkin layer thick, rich, and creamy.

Stick to Powdered Sweetener for the Swirl

Granulated erythritol does not dissolve well in cold cream cheese. If you use granulated sweetener in the pumpkin topping, you will end up with a crunchy, gritty texture in every bite.

From my experience, powdered sweetener blends right in and keeps the cheesecake layer completely smooth. If you only have granulated on hand, you can blend it in a clean coffee grinder for a few seconds first.

Bring the Cream Cheese and Eggs to Room Temperature

Cold cream cheese will leave tiny white lumps in your pumpkin swirl that are impossible to mix out. Cold eggs will also cause your warm melted butter to firm up and clump in the brownie bowl.

I’ve found that setting these ingredients out on the counter about an hour before baking makes a huge difference. Everything mixes together quickly and smoothly without any frustrating clumps.

More Recipes

• Keto Brownies
• Keto Pumpkin Cheesecake
• Keto Pumpkin Spice Blondies
• Low Carb Cream Cheese Swirl Brownies
• Low Carb Pumpkin Cheesecake Bars

Frequently Asked Questions

Can I use allulose instead of erythritol for this recipe?

Yes, you can use allulose, but keep in mind that it makes baked goods much softer and browns faster than erythritol.

Check your brownies a few minutes early so they do not get too dark, and expect a slightly fudgier center.