Instructions

• First, preheat your oven to 350 degrees Fahrenheit and line your baking dish with parchment paper. Even though we’re using a pressure cooker, you wanna start with this step.
• In a medium bowl, beat the cream cheese until it’s smooth and free of lumps. This makes the swirl creamy, trust me.
• Add your sweetener, egg, vanilla, pumpkin pie spice, and pumpkin puree to the cream cheese. Mix everythin’ till it’s well combined and creamy looking.
• Prepare your keto brownie batter according to your favorite recipe. This is the fudgy base so take your time here.
• Pour that brownie batter into your lined baking dish and smooth it out real nice so it cooks evenly.
• Drop spoonfuls of the pumpkin mixture all over the brownie batter. Don’t be shy! Then, use a knife to swirl ‘em together kinda gently for that marbled effect you want.
• Place that dish in your pressure cooker pot. Add one cup water to the bottom of the cooker — this steam’s important for cooking and flavor.
• Seal the lid, watch the valve hiss as it pressure builds, then cook using natural release once timer goes off—in about 30 minutes, your dessert’s gonna be set and ready to cool.