These keto Halloween brownies are fudgy chocolate squares swirled with a bright orange cheesecake layer, so they look spooky and taste like a rich brownie and a cheesecake bar rolled into one. They're made with almond flour and monk fruit sweetener, they're gluten free, and each brownie comes in at about 3g net carbs.
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They started life as a spin on our Low Carb Chocolate Cheesecake Brownies. A little orange food coloring in the cream cheese layer turns them into a Halloween treat that kids and grown-ups both grab first from the party table, and nobody needs to know they're sugar free. The batter comes together in one mixer bowl, the swirl takes about a minute, and you don't need any special decorating skills to make them look great.
Key Ingredients & Substitutions
- Almond flour. Fine, blanched almond flour gives the brownie layer a tender, fudgy crumb. Almond meal (with the skins) works but makes a slightly grainier brownie. Coconut flour isn't a one-for-one swap, since it soaks up far more liquid.
- Monk fruit sweetener. We use Lakanto Classic monk fruit sweetener in both layers. Any granulated monk fruit or stevia blend that measures cup-for-cup like sugar will work. If yours is a concentrated powder, check the package for the right amount.
- Unsweetened cocoa powder. This is where all the chocolate flavor comes from, so use one you like the taste of. Natural unsweetened cocoa powder is what we used; Dutch-processed cocoa gives a darker, milder brownie.
- Butter. Softened unsalted butter creams with the sweetener and keeps the brownies moist. Salted butter is fine too; just skip any extra salt.
- Cream cheese. Full-fat block cream cheese, softened to room temperature, makes the smoothest cheesecake swirl. Avoid the whipped tub kind, which is too soft to hold its shape in the oven.
- Eggs and vanilla. Two eggs bind the brownie layer and one more sets the cheesecake layer. A teaspoon of pure vanilla extract rounds out the cream cheese.
- Orange gel food coloring. Gel colors like AmeriColor orange soft gel paste give a bold color with just a drop or two and won't thin the batter. Liquid supermarket drops work, but you'll need more of them. Want to skip dyes? See the pumpkin swirl variation below.
How to Make Keto Halloween Brownies
Start with the brownie layer. Cream the softened butter and sweetener in a stand mixer, then add the almond flour, eggs, cocoa powder and baking powder and beat until smooth.
Spread the batter into an 8x8-inch square pan lined with parchment paper or a silicone mat. The batter is thick, so use a spatula to push it right into the corners.
In a clean bowl, beat the cream cheese with the rest of the sweetener, one egg and the vanilla. Add the orange gel coloring a drop at a time until you like the shade. It darkens a little in the oven.
Spoon the orange mixture over the brownie layer and drag a skewer or toothpick through both layers to swirl them together. Then bake until the cheesecake is set, cool on a rack and cut into 9 squares.
Helpful Tips
Don't overbake for a fudgy texture. Almond flour brownies keep firming up as they cool, so take them out as soon as the cheesecake layer is set and no longer wobbly in the middle, usually around 20 to 25 minutes. A toothpick in the brownie part should come out with a few moist crumbs, not totally clean. Overbaked keto brownies turn dry and cakey fast.
Chill before slicing. Warm cheesecake smears when you cut it. Let the brownies cool completely in the pan, then refrigerate them for about an hour. Lift the whole slab out with the parchment and cut with a sharp knife, wiping it clean between cuts, for neat squares with crisp orange and black swirls.
Use room temperature ingredients. Cold cream cheese leaves little lumps in the swirl, and cold eggs can make the butter seize. Take everything out of the fridge about 30 minutes before you start and the batter will mix up silky smooth.
Keep the swirl simple. For the best-looking pattern, drop the orange mixture on in several dollops rather than one big pile, then drag the skewer in long S-shapes in one direction and then across. Stop after a few passes. Too much swirling muddies the colors and you lose that striking Halloween contrast.
Decorate after chilling. The squares are festive on their own, but they're easy to dress up. Pipe spider webs on top with a little Low Carb Cream Cheese Frosting tinted black or left white, or drizzle on some melted sugar-free chocolate. Add decorations once the brownies are cold and cut, so nothing melts or slides off.
Variations
- Sugar-free candy topping. Right after the brownies come out of the oven, scatter a handful of sugar-free chocolate chips or chopped sugar-free chocolate over the top, or press on chunks of homemade Keto Low Carb Gummy Bears once they've cooled. Our Guide to Low Carb Candy has more ideas for keto-friendly toppings. Remember to add their carbs to your count.
- Pumpkin swirl. Swap the food coloring for 3 tablespoons of plain canned pumpkin puree and ½ teaspoon of pumpkin pie spice in the cheesecake layer. You get a naturally orange, softly spiced swirl that tastes like fall. It adds less than half a gram of net carbs per brownie.
- Purple and green. Divide the cheesecake mixture in two and tint one half purple and the other green for a witchy, two-color swirl.
- Monster eyes. Leave the swirl orange and press a few homemade white chocolate "eyes" on top, or pipe dots of frosting with a chocolate chip in the middle.
- Chocolate chip brownies. Fold a few tablespoons of sugar-free chocolate chips into the brownie layer before adding the swirl for extra pockets of melty chocolate.
- Mint chocolate. Add ¼ teaspoon of peppermint extract to the brownie layer and tint the cheesecake green, like our Low Carb Mint Chocolate Cheesecake Brownie Bars.
Serving Ideas
These brownies are made for a Halloween party table. Cut them into smaller bite-size squares for a crowd and set them out on a black platter next to a Keto Halloween Snack Tray, so there's something sweet and something savory for everyone.
For a family movie night, serve them chilled with a dollop of whipped cream or alongside a spooky Low Carb Ghost Milkshake. They also pack well in lunch boxes and make a nice little low carb treat to hand out to friends who are cutting back on sugar.
Storing & Freezing
Because of the cream cheese layer, these brownies need to live in the fridge. Keep them in an airtight container, with parchment between layers so the swirls don't stick together, for up to 5 days. They're firm and fudgy straight from the fridge, or let them sit out for 10 to 15 minutes if you like them a little softer. Don't leave them at room temperature for more than a couple of hours.
They freeze really well, which makes them a great make-ahead Halloween dessert. Wrap each cooled square in plastic wrap and store them in a freezer bag or container for up to 3 months. Thaw them overnight in the fridge, or at room temperature for about 30 minutes. There's no need to reheat, since they're best served cool. If you plan to decorate them, add the toppings after thawing.
Frequently Asked Questions
How many net carbs are in each keto Halloween brownie?
Each brownie has about 3g net carbs (4g total carbs minus 1g fiber), based on cutting the pan into 9 squares. The monk fruit sweetener isn't counted, since it doesn't raise blood sugar. If you cut 16 smaller squares for a party, each one is under 2g net carbs. Toppings like frosting or candy add to the count, so check their labels.
Can I make these brownies without a stand mixer?
Yes. A hand mixer works well for both layers. Just make sure the butter and cream cheese are properly softened so they beat up smoothly. You can even mix the brownie layer by hand with a sturdy spatula if the butter is very soft.
Why did my brownies turn out dry?
Almost always from overbaking. Almond flour browns and dries out faster than wheat flour, so start checking at 20 minutes and pull the pan as soon as the cheesecake layer is set. Chilling them before slicing also helps keep that fudgy texture.
More Low Carb Halloween Treats
If you loved these brownies, here are a few more Halloween recipes you might enjoy:
- Low Carb Halloween Cupcakes
- Halloween Witch Fingers (Keto, Low Carb)
- Keto Halloween Snack Tray
- Low Carb Sour Gummy Bears
- Low Carb Halloween Recipes
📖 Recipe
Low Carb Halloween Brownies
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch square pan with parchment paper or a silicone mat, leaving some parchment overhanging the sides so you can lift the brownies out later.
- Make the brownie layer: in a stand mixer, cream the softened butter and ¼ cup Lakanto until light and fluffy, about 2 minutes. Add the almond flour, 2 eggs, cocoa powder and baking powder, and beat until smooth. Spread the batter evenly in the prepared pan.
- Make the cheesecake layer: in a clean mixing bowl, beat the softened cream cheese, 3 tablespoons Lakanto, the beaten egg and the vanilla extract until smooth and lump-free.
- Add the orange gel food coloring a drop at a time, mixing well after each addition, until you reach a bright orange. The color darkens a little as it bakes.
- Spoon the orange mixture over the brownie layer in several dollops. Drag a skewer or toothpick through both layers in long S-shapes to swirl them together, without overmixing.
- Bake for 20-25 minutes, until the cheesecake layer is set and no longer wobbly in the center. Cool completely in the pan on a wire rack, then chill for about 1 hour for clean slices. Lift out with the parchment and cut into 9 squares.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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