Ingredients

Brownie Base:
• 1 cup blanched almond flour
• ¼ cup unsweetened cocoa powder
• ¼ cup coconut flour
• ½ tsp baking powder
• ¼ tsp sea salt
• ½ cup sugar-free dark chocolate chips or chopped 85%+ dark chocolate
• ¼ cup coconut oil or butter
• 2 large eggs
• ½ cup monk fruit–erythritol blend (1:1 sugar substitute)
• 1½ tsp vanilla extract

Pumpkin Cheesecake Swirl:
• 8 oz (1 cup) full-fat cream cheese, softened
• ¼ cup pure pumpkin purée
• ¼ cup monk fruit–erythritol blend
• 1 large egg yolk
• 1 tsp pumpkin pie spice
• Pinch of sea salt

Instructions

Preheat oven to 350°F (175°C). Line an 8×8″ pan with parchment (overhanging edges).
Brownie base: Melt chocolate and oil in a double boiler (or microwave, 30-sec bursts). Whisk in eggs, sweetener, and vanilla until smooth. Fold in almond flour, cocoa, coconut flour, baking powder, and salt until just combined. Spread evenly in pan.
Cheesecake swirl: Beat cream cheese until smooth. Add pumpkin, sweetener, yolk, spice, and salt; beat until silky.
Drop spoonfuls of cheesecake mixture over brownie base. Use a toothpick or skewer to gently swirl—don’t overmix; keep distinct marbling.
Bake 30–35 min—edges set, center slightly jiggly (it firms as it cools).
Crucial: Cool completely in pan (at least 2 hours), then chill 1+ hour for clean slices. Lift out and cut into 16 squares.