Keto & Gluten Free Pumpkin Cheesecake Brownies

Ah tis the season for pumpkin spice, but this time, we’re cutting out the sugar!

Ah tis the season for pumpkin spice, but this time, we’re cutting out the sugar!

Pumpkin spice season is here earlier than ever which means we’re all now subject to daily temptations of sugar-filled tasty concoctions like pumpkin spice lattes, scones, breads and brownies.

But what if we told you that you could indulge like the pumpkin spice fiend you are without having to consume all the sugar and carbs? Come this way my friend, for the golden gates of the hallowed ChipMonk Vault are cracking open once more to rescue you with the sweet treats your mind and body deserve. What’s on deck this time? Pumpkin Spice Cheesecake Brownies using our own zero-carb sweetener, AlluMonk (Allulose + Monk Fruit Blend).

If you’re dying to try the silky smooth combination of a rich chocolate brownie with perfectly spiced pumpkin cheesecake, you’ve come to the right place. Especially if you’re interested in a brownie with only 160 calories, just 3g net carbs, and only 1g of sugar. Read on and launch into this PSL season with glee!



Servings: 16 Brownies (~62 grams and 160 calories each)

Prep Time: 15 Minutes

Bake Time: 20 Minutes

Total Time: 35 Minutes


AlluMonk (ChipMonk’s Allulose + Monk Fruit Sweetener) is the star of this recipe!

AlluMonk (ChipMonk’s Allulose + Monk Fruit Sweetener) is the star of this recipe!




  1. Preheat your oven to 350°F/180°C. Line with parchment paper the bottom and sides of a 8 x 8 inch baking pan. Set aside.

  2. Make the pumpkin cheesecake layer first. Add cream cheese and AlluMonk 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.

  3. In a separate bowl, add your butter and microwave for 30 seconds to soften (should not be melted if possible). Add in your cocoa powder, sweetener, and salt and mix until combined.

  4. 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.

  5. Add the almond flour, whisking vigorously until fully blended.

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

  7. Bake for 30 minutes or until the center is just set and still jiggly. Baking time can vary a lot from oven to oven, so give them a check after the first 15 minutes. You can check your brownies for doneness by using the toothpick test. Just stick a toothpick into the center of your brownie pan. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean or with just a few crumbs, your brownies are ready to come out of the oven.

  8. Allow to cool completely. Lift brownies using the edges of the parchment paper and cut into desired size (we did 16).

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



When prepared via the above instructions, each brownie has just 160 calories, 14g of fat, 3g net carbs, and only 1g of sugar. For comparison, a similar sized brownie from Starbucks has 280 calories, 31g carbs, and 20g of sugar!

Note: Net Carbs = Total Carbs - Dietary Fiber - Allulose / Sugar Alcohol.

ChipMonk Keto Pumpkin Cheesecake Brownie Nutrition.png
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