Keto Pumpkin Dessert – Low-Carb Sweet Fall Treat

Keto Pumpkin Dessert – If you are following a keto lifestyle and some warm, sweet, and comfortable, Keto pumpkin desserts then your final decline (or anytime!) Is enjoyment. Pumpked with pumpkin soil sweetness and almond flour, cream cheese and erythritols with the prosperity of Keto-friendly materials, these desserts hit the sweet place-you expelled you from ketosis. Whether it is a creamy pumpkin mousse, a soft pumpkin pie bar, or spicy pumpkin, keto pumpkin desserts are both comfortable and low in carbs.

Pumpkin is so special in keto dishes that it has a natural texture and taste. Even in small amounts, it combines vitamin A, potassium and antioxidants such as prosperity, fiber and nutrients. Combined with hot spices such as cinnamon and nutmeg, these desserts distribute that classic fall flavor – without sugar spikes. In addition, they are perfect for family ceremonies, festive food, or just a long day to treat themselves.

Keto Pumpkin Dessert Recipe

Let us dive whatever you need to know about this keto pumpkin dessert – from ingredients to nutrition and more. Whether you are a beginner or experienced keto baker, this recipe is simple, delicious and guaranteed. We will run you through the content list, step-by-step instructions, and even every time every time you share the pro-tips to get the right texture. How many carbs are in pumpkin, are eager about it? Or was thinking what to use keto-friendly sweetness? We will cover all that too. In addition, at the end there is a nutrition table so that you can easily track the macro. This dessert is not only a low-carb and sugar-free, but also incredibly satisfactory and crime-free. let’s get started!

Keto Pumpkin Dessert

Keto pumpkin dessert is a low-carb, sugar-free treat made with real pumpkin, warm spices, and keto-friendly ingredients. It's the perfect guilt-free indulgence for fall or any time of year.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting Time 15 minutes mins

Total Time 55 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Canned Pumpkin Puree (Unsweetened)
• 2 large Eggs
• ½ cup Almond Flour
• ¼ cup Coconut Flour
• ½ cup Erythritol Or Monk Fruit Sweetener
• ½ cup Heavy Cream
• 2 oz Cream Cheese, Softened
• 1 tsp Vanilla Extract
• 1½ tsp Ground Cinnamon
• ½ tsp Ground Nutmeg
• ¼ tsp Ground Ginger
• ¼ tsp Salt
• 1 tsp Baking Powder

Equipment

• 1 Mixing bowls
• 1 Whisk or Hand Mixer
• 1 Measuring cups and spoons
• 8x8-inch Baking Dish Or Ramekins
• 1 Silicone Spatula
• 1 Oven

Method

 

1. Preheat Oven to 350°F (175°C).
2. Prepare Baking Dish by greasing it lightly or lining it with parchment paper.
3. Mix Wet Ingredients: In a bowl, whisk together pumpkin puree, eggs, cream cheese, heavy cream, and vanilla extract until smooth.
4. Combine Dry Ingredients: In another bowl, mix almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt.
5. Combine Mixtures: Gradually add the dry mixture to the wet ingredients and stir until well combined.
6. Pour & Bake: Pour batter into the prepared dish and smooth the top. Bake for 30 minutes or until a toothpick comes out clean.
7. Cool & Serve: Allow it to rest for at least 15 minutes before slicing or serving. Best served slightly warm or chilled.

Notes

• Use room temperature eggs and cream cheese for smoother batter.
• Swap almond flour with sunflower seed flour for a nut-free option.
• Add sugar-free chocolate chips or pecans for extra texture.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• Serve with a dollop of sugar-free whipped cream or keto ice cream!

Keto Pumpkin Dessert Nutrition

Frequently Asked Questions

Q1. Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s pureed and moisture is reduced for the right texture.

Q2. Is pumpkin allowed on keto?
In small amounts, yes! Pumpkin is relatively low in net carbs and can fit into keto recipes.

Q3. Can I freeze this dessert?
Absolutely! Wrap portions in foil or airtight containers and freeze for up to 1 month.

Q4. What sweetener works best for keto pumpkin desserts?
Erythritol, monk fruit, or allulose work best without altering the taste or texture.

Q5. How can I make this dessert dairy-free?
Use coconut cream instead of heavy cream and a vegan cream cheese alternative.

Ereka Vetrini

Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!

As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.