Name: Low Carb Halloween Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 9
Cuisine: American
Ingredients: ¼ cup Lakanto; 3 tbs unsalted butter; ½ cup almond flour; 2 eggs; 2 tbs unsweetened cocoa powder; ½ tsp baking powder; 8 oz cream cheese, softened; 3 tbs Lakanto; 1 egg, beaten; 1 tsp vanilla extract; orange food dye, as needed

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These Halloween brownies are just as delicious as they are adorable! Fudgy brownies mixed with an creamy orange cheesecake swirl. And they're low carb, keto, and gluten free too.

Low Carb Halloween Brownies - a tasty treat for the whole family! Low carb and keto recipe.

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Now I have to confess that these are a version of my popular Low Carb Chocolate Cheesecake Brownies, which I made for my book Low Carb Chocolate Recipes.

But other than the addition of orange food dye to the creamy cheesecake layer, I've improved the recipe a little, and changed the yield.

But the combination of the soft and creamy cheesecake layer over the chocolate brownie layer is still a fantastic one – and definitely worth trying!

How to Make Halloween Brownies

Cream together some butter and a low carb sweetener in a stand mixer. I use Lakanto (get 20% off if you use coupon code SAFTC!) but something like Swerve would work well too. Add almond flour, eggs, unsweetened cocoa powder and baking powder.

Beat until smooth. Pour into an 8×8″ square tin lined with parchment paper or a silicone mat.

In a second stand mixer bowl (if you have one), whisk together some softened cream cheese, more sweetener, another egg and some vanilla extract. If you don't have two bowls then you could clean out the first stand mixer bowl, or use a hand mixer for the cheesecake layer.

Add some orange food dye (I love gel food coloring), and stir well, until you reach a good color. It will darken as it bakes as you can see from my photos.

Spoon the mixture on top of the chocolate brownie layer. Use a skewer or toothpick to gently swirl the layers together.

Bake in a preheated oven for around 20-25 minutes or until the cheesecake topping is firm. Transfer the brownies to a cooling rack and let cool, then cut into 9 squares.

And if you're looking for more inspiration, check out all my Low Carb Halloween recipes!

Low Carb Halloween Brownies

Yield: 9 Brownies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

These Halloween brownies are a delicious treat for the whole family to enjoy! They're low carb, sugar free, keto, LCHF, and gluten free.

Ingredients

for the brownie layer

¼ cup Lakanto
3 tbs unsalted butter
½ cup almond flour
2 eggs
2 tbs unsweetened cocoa powder
½ tsp baking powder

for the cheesecake layer

8 oz cream cheese, softened
3 tbs Lakanto
1 egg, beaten
1 tsp vanilla extract
orange food dye, as needed

Instructions

Preheat the oven to 350F. Line a 8x8" square tin lined with parchment paper or silicone mat.
Cream together the butter and a low carb sweetener in a stand mixer. Add almond flour, eggs, unsweetened cocoa powder and baking powder, and beat until smooth. Pour into the prepared tin.
In a clean stand mixer bowl, whisk together the softened cream cheese, more sweetener, another egg and some vanilla extract until smooth.
Add the orange food dye (I love gel food coloring), and stir well, until you reach a good color.
Spoon the mixture on top of the chocolate brownie layer. Use a skewer or toothpick to gently swirl the layers together.
Bake for around 20-25 minutes or until the cheesecake topping is firm. Transfer the brownies to a cooling rack and let cool, then cut into 9 squares.

Notes

3g net carbs per serving (1 brownie)

Halloween Brownies (Keto, Low Carb)