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Keto Pumpkin Dessert

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.
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 55 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 190

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
  • 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!