How to Make Keto Pumpkin Pie

In addition to the ingredients listed above, you will also need an electric mixer, a few mixing bowls, and a 9-inch pie pan. And above all else, you need a pie shield. You don’t have to purchase one; you can simply cut a hole in a square of foil. This is essential to prevent the crust from overbaking.

Make the Crust and Chill

If you’ve made a pie crust from scratch, this really isn’t that different. The basic ingredients are the same, flour, salt, and butter. There are just a few minor tweaks required to make this low-carb, gluten-free pie crust taste as close to a traditional crust as possible.

• Stir the almond flour, salt, butter, and cream cheese in a food processor or mixer and mix until it resembles coarse crumbs.
• Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
• Roll the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again. (I like to prepare the dough the day before)

Pre-bake the Crust

• When ready to use the dough, preheat the oven to 350 degrees F.
• Grease a 9-inch pie pan and press the dough into the prepared pan (you can roll the dough, but it is sticky, and I find it easier to press the dough into the pan).
• Place a sheet of parchment paper over the pie crust and add pie weights or dried beans. Blind bake the pie crust for 7 minutes, then remove it from the oven.
• Remove the weights and parchment paper set aside, and poke a few holes in the crust with a fork. Bake the crust for an additional 5-6 minutes.

Make Pumpkin Filling

• While the crust is baking, make the pumpkin pie filling: in a mixing bowl, add the pumpkin, sweetener, pumpkin pie spice, salt, vanilla extract, and eggs. Use an electric mixer to beat the pumpkin until creamy and smooth.
• Once the pumpkin is smooth, add the heavy cream and xanthan gum or cornstarch and cream with an electric mixer.

Fill and Bake

• Pour the pumpkin mixture into the parbaked pie crust and ADD A PIE SHIELD.
• Bake the pie for 40-50 minutes until the center is almost set; it is okay if it wiggles slightly. It will continue to set as it cools.
• Allow the pie to cool to room temperature, uncovered, and chill for one hour before serving. Garnish the pie with whipped cream, additional spices, or roasted pecans if desired.

If you like this keto dessert, you’ll love these sugar-free recipes!

• Pumpkin Cheesecake Bars – Can’t decide between cheesecake and pumpkin pie? With this recipe, you don’t have to! This combines the best of both worlds and tastes AMAZING.
• Keto Butter Pecan Cheesecake – A classic, vanilla cheesecake topped with roasted pecans and sugar-free caramel sauce… Yes, please! This is SO delicious and easy to make ahead of time.
• Keto French Silk Pie – You’ll never believe this only has 5 net carbs per slice! This tall, impressive pie is a must for special occasions and big holiday celebrations.
• Low-Carb Brownie Pie – This is an easy, quick dessert that tastes like a classic. It’s great for picky eaters, and nobody would guess it’s sugar-free!
• Cranberry Cheesecake Bars – The creamy filling is topped with the best pecan crumble! Each bar is just 5 net carbs, making it the perfect holiday dessert for potlucks.

Yield: 8

Keto Pumpkin Pie

Print

You will absolutely love this rich Keto Pumpkin Pie! This classic Thanksgiving dessert recipe is made sugar-free for a low-carb dish that's keto- and diabetic-friendly!

Prep Time 20 minutes

Cook Time 1 hour

Additional Time 2 hours

Total Time 3 hours 20 minutes

Ingredients

Pie Crust

• 1 1/2 cups almond flour
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1 ounce cream cheese
• 1 teaspoon apple cider vinegar
• 1 egg

Pumpkin Filling

• 15 ounces canned pure pumpkin
• 3 large eggs
• 1 cup brown sugar monkfruit
• 1/2 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 3/4 cup heavy cream
• 1/8 teaspoon xanthan gum or 1 tablespoon cornstarch (see notes below)

Instructions

1. Combine almond flour, salt, butter, and cream cheese in a food processor or mixer and mix until it resembles coarse crumbs.
2. Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
3. Roll the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again. (I like to prepare the dough the day before)
4. When ready to use the dough, preheat the oven to 350 degrees F. Grease a 9-inch pie pan and press the dough into the prepared pan (you can roll the dough, but it is sticky, and I find it easier to press the dough into the pan). Place a sheet of parchment paper over the pie crust and add pie weights or dried beans.
5. Blind bake the pie crust for 7 minutes, then remove it from the oven, set the weights and parchment paper aside, and poke a few holes in the crust with a fork.
6. Bake the crust for an additional 5-6 minutes.
7. While the crust is baking, make the pumpkin pie filling: in a mixing bowl, add the pumpkin, sweetener, pumpkin pie spice, salt, vanilla extract, and eggs. Use an electric mixer to beat the pumpkin until creamy and smooth.
8. Once the pumpkin is smooth, add the heavy cream and xanthan gum or cornstarch and cream with an electric mixer.
9. Pour the filling into the parbaked pie crust and ADD A PIE SHIELD. Bake the pie for 40-50 minutes until the center is almost set; it is okay if it wiggles slightly. It will continue to set as it cools.
10. Allow the pie to cool to room temperature, uncovered, and chill for one hour before serving.
11. Garnish the pie with whipped cream, additional spices, or roasted pecans if desired.

Notes

• Xanthan gum and cornstarch are thickeners; these help the custard filling to set properly. Those on strict keto usually prefer xanthan gum, while cornstarch is cheaper and easier to find. If using cornstarch, add an additional 0.87 carbs to each serving.
• You MUST USE A PIE SHIELD; the crust browns quickly and easily. If you do not have a pie shield, simply cut a circle in a piece of foil and place it over the pie, this ensures the crust is shielded from direct heat and is not overcooked.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Emile Henry Made In France HR Modern Classics Pie Dish, 9", White

Nutrition Information:

Yield:

8

Serving Size:

1 slice
Amount Per Serving: Calories: 266Total Fat: 17gCholesterol: 124mgSodium: 277mgCarbohydrates: 6gNet Carbohydrates: 4.7gFiber: 1.3gSugar: 1.9gProtein: 7g

Recipe FAQ

The post Keto Pumpkin Pie appeared first on The Best Keto Recipes.

My go to pumpkin cookie recipe will forever and always be these Pumpkin Chocolate Chip Cookies because anytime you pair pumpkin and dark chocolate together magic happens! However, if you want a simple, soft, chewy Pumpkin Cookie this recipe will fit the bill!

These sugar-free pumpkin cookies are a great way to enjoy a delicious treat without the guilt. They are perfect for a fall afternoon snack or a dessert to share with friends and family. With just a few simple ingredients and some easy steps, you can have a batch of these cookies ready in no time. Try them out today and enjoy a healthier version of a classic cookie!

What You’ll Need

As always, here is a quick overview of the ingredients used in our Pumpkin Sugar Cookies. For the complete recipe, just scroll to the bottom of the page.

• Flour: We will use Almond flour and coconut flour for this recipe. I do not recommend making substitutions or using only one type of flour. Keto-friendly flours are very different; you need both to get that traditional sugar cookie texture.
• Butter: I recommend using unsalted to control the amount of salt in the final product.
• Leavening agents: baking powder, baking soda, and salt create the best taste and texture. Yes, you need all of them.
• Sweetener: Granulated monkfruit sweetener.
• Egg: you will need one size large egg.
• Flavor Makers: Pumpkin puree, this is not to be confused with pumpkin pie filling! You will also need pumpkin pie spice as well as vanilla extract.

How to Make Pumpkin Cookies

In addition to the ingredients listed above you will need mixing bowls, spatula, electric mixer, as well as a baking pan. I also highly suggest using a silicone baking mat to prevent the cookies from sticking or overcooking. To make these soft and chewy pumpkin cookies follow the tutorial below.

• Combine the Dry Ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, baking soda, and salt, and set aside.
• Beat the Butter and Sugar: In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended.
• Add Wet Ingredients: Mix in the egg, pumpkin, and vanilla extract. With the mixer set on low slowly add flour mixture and mix until combined.
• Chill the Dough: Wrap the dough in plastic wrap and shape it into a round disk. Chill for a minimum of 2 hours, preferably overnight.
• Bake: Preheat the oven to 350 degrees F when ready to bake. Scoop the sugar cookies out using a small cookie scoop and place them on a silicone-lined baking sheet. Bake for 9-11 minutes. Remove from the oven when the center is still slightly undercooked; it will finish baking as it cools. Allow the cookies to cool for 10 minutes on the baking sheet,, and transfer them to a wire rack to cool completely.

Storage

Allow your pumpkin cookies to cool completely on a wire rack before storing them. This helps prevent condensation inside the storage container, which can make the cookies soggy. Store the cookies in an airtight container with a secure lid. You can use plastic containers, glass jars with airtight seals, or even resealable plastic bags. Pumpkin cookies are best stored at room temperature. They can maintain their freshness for up to 3-5 days when stored this way.

To store pumpkin cookies for an extended period, you can freeze them. Place the cookies in a single layer on a baking sheet and freeze until firm. Then transfer them to an airtight container or resealable freezer bags, separating layers with parchment paper. Frozen pumpkin cookies can be stored for several months. When ready to enjoy, thaw them at room temperature.

Tips and Tricks

• Make sure to use pumpkin puree and not pumpkin pie filling, which contains added sugars and other ingredients.
• Don’t overmix the dough, as this can make the cookies tough. Mix just until a dough forms.
• I do not recommend using another type of flour for this recipe. I’ve found the ratios of almond flour and coconut flour to be perfect for this recipe and can’t recommend anything else. 
• You must chill the cookie dough otherwise, the keto sugar cookies will spread dramatically in the oven. 

Recipe FAQ

Other Pumpkin Recipes

• Keto Pumpkin Spiced Pancakes: Ultra fluffy Keto Pumpkin Spice Pancakes are perfect for a decadent Fall breakfast! Each pancake contains only 2.5 net carbs!  
• Slow Cooker Pumpkin Spiced Apples: Serve these warm spiced apples with vanilla ice cream and toasted pecans for the perfect Fall dessert!
• How to Roast Pumpkin Seeds: Learn how to roast pumpkin seeds for a healthy, savory snack!
• Pumpkin Cheesecake Bars: low carb, creamy, and so delicious!
• Pumpkin Spice Latte: Forget the coffee shop; this Keto Pumpkin Spice Latte is gluten-free, refined sugar-free, and contains less than 3 net carbs! Drizzle with a little keto caramel sauce for a decadent low carb latte!  

Yield: 24

Sugar-Free Pumpkin Cookies

Print

These Sugar-Free Pumpkin Cookies are soft, chewy and absolutely delicious!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated monkfruit sweetener
• 1 large egg
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract

Instructions

1. Whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, baking soda, and salt in a large mixing bowl and set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and sugar until blended.
3. Mix in the egg, pumpkin, and vanilla extract.
   With the mixer set on low speed, slowly add the flour mixture and mix until combined.
4. Wrap the dough in plastic wrap and shape it into a round disk. Chill for a minimum of 2 hours, preferably overnight.
5. When ready to bake preheat the oven to 350 degrees F. Scoop the sugar cookies out using a small cookie scoop and place them on a silicone-lined baking sheet.
6. Bake for 9-11 minutes. Remove from the oven when the center is still slightly undercooked; it will finish baking as it cools.
7. Allow the cookies to cool 10 minutes on the baking sheet and transfer to a wire rack to cool completely.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Anthony's Blanched Gluten Free Almond Flour, 4 lb, Gluten Free & Non GMO, Keto Friendly
• 
  AmazonBasics Silicone Baking Mat Sheet, Set of 2

Nutrition Information:

Yield:

24

Serving Size:

Nutrition calculated per cookie
Amount Per Serving: Calories: 96Total Fat: 5.8gCholesterol: 17.9mgSodium: 79mgCarbohydrates: 2.7gNet Carbohydrates: 2gFiber: 0.7gSugar: 0.7gProtein: 1.8g

The post Sugar-Free Pumpkin Cookies appeared first on The Best Keto Recipes.

Boy, do I have a treat for you today! These Keto Pumpkin Cinnamon Rolls are a fall spin on my traditional Keto Cinnamon Rolls.  Delicious keto dough is spiked with pumpkin to make it extra light and fluffy.

Then, it is covered in a pumpkin butter and sprinkled with a cinnamon sugar mixture with toasted pecans, then rolled up and baked to perfection! To top it all off, I smothered these easy keto cinnamon rolls with my favorite Maple Cream Cheese Frosting and drizzled with Keto Caramel Sauce.

This is a great keto breakfast that you can enjoy without blowing your diet. We love making these on the weekends for a special breakfast. For more fun fall recipes, check out this list of 20+ Easy Fall Desserts!

Make these Keto Pumpkin Cinnamon Rolls next weekend, and curl up with a warm cup of coffee and a good book. I promise you won’t regret it!

Ingredients in Keto Pumpkin Cinnamon Rolls

These naturally gluten-free pumpkin cinnamon rolls have three components: the keto dough, the pumpkin filling, and the maple cream cheese frosting. Here’s what you’ll need to make this keto pumpkin recipe: 

• Shredded mozzarella cheese
• Cream cheese
• Almond flour
• Baking powder
• Ground flax meal
• Pumpkin
• Butter
• Cinnamon
• Heavy Cream
• Keto Sweetener such as monkfruit or swerve

Is Pumpkin Keto-Friendly? 

Yes! Pumpkin is low in carbs and contains a high amount of fiber. It’s easy to incorporate into a keto diet (thank goodness!). 

Can the Mozzarella Be Substituted? 

No, the mozzarella is a key ingredient. It helps bind the fat head dough together. 

How to Make Keto Pumpkin Cinnamon Rolls

This recipe is broken down into three simple parts — make the dough, prep the pumpkin filling, then bake and frost.

If you’ve never made an almond flour dough before, don’t fret. I walk you through the recipe step by step in the recipe card below. 

Here’s an overview of how the easy keto cinnamon rolls are made: 

1. First, you make a pumpkin dough and roll it out into a rectangle. This is made very easy by rolling the dough between silicone baking sheets.
2. Once the dough has been rolled out, combine the softened butter and pumpkin in a small bowl.
3. Spread the pumpkin butter over the dough and sprinkle the cinnamon sugar and nuts evenly across the dough. 
4. Tightly roll up the dough and slice into 10 equal sections. 
5. Bake in a muffin tin at 350 degrees F for 12-15 minutes.
6. Top with the maple cream cheese frosting and enjoy!

How Many Net Carbs Are in This Recipe? 

These amazing Keto Pumpkin Cinnamon Rolls are about 2 net carbs each and that includes the maple cream cheese frosting! They also do not contain any eggs, so perfect for those with allergies!

Can This Recipe Be Made in Advance? 

I think the dough makes the best cinnamon rolls when used right away. However, if you want to make them the night before, roll out the dough and place in plastic wrap, tightly seal, then the next morning slice and bake.

Tips for the Best Gluten-Free Cinnamon Rolls

• I recommend using two silicone baking mats to roll out the keto dough. The dough is very stick, and using silicone baking mats prevents you from having to flour your work surface. 
• I prefer using swerve sweetener in this recipe. Note that it’s cheaper on Amazon than at my local grocery stores. 
• I use this silicone muffin tin ALL THE TIME and this bundle comes with two sizes. I use the mini muffin size to make my Peanut Butter Fudge Fat Bombs.

More Keto Pumpkin Recipes:

Pumpkin is a great keto staple because it is fairly low in carbs, but high in fiber. Personally, I enjoy pumpkin all year, so don’t feel like this is only an autumn treat!

If you love pumpkin, you may also like:

• Keto Pumpkin Cheesecake Bars
• Easy Pumpkin Chocolate Chip Cookies
• Low-Carb Pumpkin Bread
• Keto Pumpkin Spice Latte
• Keto Pumpkin Muffins

Yield: 10

Keto Pumpkin Cinnamon Rolls

Print

These amazing Keto Pumpkin Cinnamon Rolls are bursting with flavor and contain about 2 net carbs each! These warm, pumpkin and cinnamon spiced rolls are topped with a maple cream cheese frosting you will love!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

Pumpkin Dough

• 2 cups shredded mozzarella cheese
• 2 ounces cream cheese
• 2 tablespoons pumpkin
• 3/4 cup almond flour
• 1 teaspoon baking powder
• 1 tablespoon ground flax meal

For the Cinnamon Filling

• 1 tablespoon butter, softened
• 2 tablespoons pumpkin
• 2 tablespoons pecans, chopped
• 1 tablespoon cinnamon
• 2 tablespoons Monkfruit or Swerve sweetener

For the Cream Cheese Icing

• 2 ounces cream cheese
• 2 tablespoons heavy cream
• 2 tablespoons confectioners Monkfruit or Swerve sweetener
• 1/4 teaspoon maple extract (optional)

Instructions

1. Preheat oven to 350 degrees F.
2. For the Pumpkin Dough: In a microwave proof mixing bowl combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between until completely melted. Stir in the pumpkin.
3. Add the almond flour, baking powder and ground flax meal.
   Mix the dough well until you have a soft ball (see step by step images above)
4. Between two silicone baking mats or parchment paper roll the dough into a rectangle roughly 13x10.
5. For the filling: Combine the softened butter and pumpkin in a small bowl and brush on the dough, all the way to the edges.
6. Combine the cinnamon and sweetener in a small bowl and sprinkle on top of the butter. Top with chopped nuts
7. Starting at one end roll your dough as tightly as you can into a log.
   Cut into 10 equal portions (roughly the width of two fingers)
8. Spray a muffin tin lightly with cooking spray and place the rolls in the wells.
9. Bake 12-15 minutes until golden brown.
10. For the cream cheese icing: combine the cream cheese, heavy cream, sweetener and maple extract (if using) in a blender or food processor and mix until smooth.
    **Note: the icing is for a mildly sweet, thick frosting. If you prefer it sweeter or thinner just add additional ingredients as needed after taste testing.

Notes

My regular Keto Cinnamon Roll recipe can be found here.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  AmazonBasics Silicone Baking Mat Sheet, Set of 2

Nutrition Information:

Yield:

10 Cinnamon Rolls

Serving Size:

1 Cinnamon Roll with Icing
Amount Per Serving: Calories: 151Total Fat: 8.2gCholesterol: 21mgSodium: 214mgCarbohydrates: 3.5gNet Carbohydrates: 2.3gFiber: 1.2gSugar: 0.9gProtein: 9.6g

The post Keto Pumpkin Cinnamon Rolls appeared first on The Best Keto Recipes.

Nothing signifies the beginning of fall quite like the famed Pumpkin Spice Latte! With Halloween just around the corner, pumpkin season is firmly upon us, and what better way to celebrate than with a delicious homemade version of this Starbucks staple?

This copycat keto Starbucks pumpkin spice latte can be made warm or iced, making it perfect for everyone! 

If you are looking for other keto-friendly fall treats, you will love these amazing Pumpkin Cheesecake Bars. They are about 3 net carbs each and feature a shortbread crust, vanilla cheesecake layer, pumpkin cheesecake and a pecan crumble!

Another amazing keto treat are these Pumpkin Chocolate Chip Cookies! They are about 1 net carb each and are gluten- and sugar-free!

Ingredients in a Keto Pumpkin Spice Latte

Although some of the ingredients required for this homemade Pumpkin Spice Latte may be a little difficult to source, it’s well worth stocking up to satisfy all of those cold winter night cravings! 

To make your very own sugar-free pumpkin spice latte, you will need:

• Pumpkin puree
• Pumpkin spice mix
• Golden Monkfruit sweetener
• Vanilla extract
• Maple extract (optional) 
• Unsweetened almond milk
• Heavy cream
• Espresso or very strongly brewed coffee

How to Make a Keto Pumpkin Spice Latte

Once you’ve got all the ingredients sorted, making your healthy pumpkin spice latte is super simple!

1. Combine everything apart from the espresso in a small saucepan.
2. Next, warm it up over a medium heat until your tasty mixture is nice and warm.
3. Remove from the heat and get whisking until the mixture is light and fluffy.
4. Finally, put your freshly brewed espresso into the bottom of a large mug and pour over the lovely pumpkin spice mixture.

How Many Net Carbs Are in This Recipe? 

If you’re in the habit of picking up a hot Pumpkin Spice Latte after work on a cold winter’s evening, you may feel like you have to give up your favorite guilty pleasure if you’re starting a keto diet. Luckily, this easy to make Pumpkin Spice Latte is the perfect alternative.

With an impressive 2.7 net carbs per cup — as opposed to 52 in Starbucks’ version — there really is no need to give up the simple pleasure of a comforting and sweet hot latte!

Can I Make This Keto PSL Bulletproof? 

Absolutely! If you’re looking for an extra keto boost to keep your body in ketosis, you can add a splash of MCT oil to your pumpkin spice latte to keep those fat levels high.

Can I Use a Different Non-Dairy Milk? 

Yes, you’re welcome to use any non-dairy milk you’d like. Just note that different types of milk contain different amounts of carbs. 

Tips for Making a Sugar-Free Pumpkin Spice Latte

Aside from the health benefits, the best thing about making your own Pumpkin Spice Latte over buying one from Starbucks is that you can tailor it perfectly to suit your own tastes!

• Experiment with adding extra cinnamon, nutmeg or ginger for a different twist on this classic.
• Adjust the strength of the espresso to your liking.
• Use decaf coffee or espresso if you’re trying to cut back on the amount of caffeine you drink. 
• Feel free to top your latte with freshly whipped cream, additional pumpkin pie spice, and this amazing Keto Caramel Sauce if desired!

More Keto Coffee Drinks:

It’s no secret that I am obsessed with coffee shop knockoffs. As I’ve mentioned before, this Keto Coffee Frappuccino is my all-time favorite keto coffee recipe!

Here are a few other go-tos of mine:

• Almond Butter Frappuccino 
• Keto Hot Cocoa with Espresso Whipped Cream 
• Keto Mocha Frappuccino
• Keto Peppermint Mocha Frappuccino 

Yield: 1 latte

Keto Pumpkin Spice Latte

Print

Ingredients

• 3/4 cup unsweetened almond milk
• 2 tablespoons heavy cream
• 1 1/2 tablespoons pumpkin puree
• 1/4 teaspoon pumpkin pie spice mix
• 1 tablespoon monkfruit sweetener (golden, granular or confectioners)
• 1/2 teaspoon vanilla extract
• 2 drops maple extract (optional)
• 2 shots of Espresso or 1/2 cup very strongly brewed coffee

Instructions

1. Combine everything apart from the espresso in a small saucepan and heat, whisking occasionally, until well combined and iit reaches your desired temperature.
2. Remove from the heat and whisk until the mixture is light and fluffy. Finally, put your freshly brewed espresso into the bottom of a large mug and pour over the lovely pumpkin spice mixture.
3. Top your latte with freshly whipped cream,additional pumpkin pie spice and keto caramel sauce if desired.

Nutrition Information:

Serving Size:

1 latte
Amount Per Serving: Calories: 98Total Fat: 7.6gCholesterol: 17mgSodium: 145mgCarbohydrates: 3.4gNet Carbohydrates: 2.7gFiber: 0.7gSugar: 1.2gProtein: 1.9g

The post Keto Pumpkin Spice Latte appeared first on The Best Keto Recipes.

Last fall I shared my favorite Keto Cranberry Cheesecake Bars, and it turns out they are your favorite too! With the seasons changing, I wanted to share a fall spin on this favorite! These amazing Keto Pumpkin Cheesecake Bars are loaded with flavor.

These rich, low-carb cheesecake bars contain a shortbread almond flour crust, vanilla cheesecake, pumpkin spice cheesecake and a pecan crumble! And just in case you want to add a little extra oomph to your bars, you can drizzle them with this Keto Caramel Sauce.

This is a rave-worthy dessert your friends and family will love!

Ingredients in Keto Pumpkin Bars

To make these sugar-free pumpkin cheesecake, I used my favorite keto-friendly sweeteners. Almond flour keeps the crust low-carb, and canned pumpkin is already keto-friendly! 

Here’s what you’ll need to make the keto pumpkin bars: 

• Almond flour
• Confectioners Keto sweetener (such as Monkfruit or Swerve)
• Brown Sugar Keto sweetener (such as Golden Monkfruit or Brown Sugar Swerve)
• Butter
• Cream Cheese
• Eggs
• Vanilla Extract
• Canned Pumpkin
• Pecans
• Pumpkin Pie Spice
• Cinnamon

Can I Substitute the Almond Flour? 

No, this recipe has its best taste and texture when almond flour is used. Coconut flour is not a 1:1 substitution for almond flour and I do not suggest it for this recipe.

How to Make Keto Pumpkin Bars

Although this keto pumpkin dessert makes for a lovely presentation, the crust and cheesecake layers are so easy to make. Here’s an overview of how the pumpkin cheesecake bars are made: 

1. Make the crust: stir together the melted butter, almond flour and confectioners sweetener to form a soft, buttery crust.
2. Lightly press the dough into an 8×8-inch pan and bake for 7 minutes and 350 degrees F.
3. Prepare the layers: The vanilla cheesecake layer is just cream cheese, egg, keto-friendly confectioners sweetener and vanilla extract.
4. When the crust has cooled completely, spoon out half of the cheesecake mixture and spread evenly over the crust.
5. Blend the pumpkin puree and pumpkin spice into the remaining cheesecake mixture for the pumpkin layer.
6. Spread the pumpkin layer over the vanilla cheesecake layer.
7. In a food processor, combine the butter, pecans, almond flour, keto brown sugar sweetener and cinnamon until a crumb mixture forms. Sprinkle over the cheesecake.
8. Bake for 30 minutes.
9. Allow the cheesecake to cool completely before slicing. 

Can I Make This Recipe in a Pie Plate? 

No, you need to use the correct size pan for the best results. A pie plate is larger than an 8×8-inch baking dish, so the bars will come out much thinner. 

How to Store Pumpkin Bars

Store these keto pumpkin cheesecake bars loosely covered with plastic wrap in the refrigerator. These bars are good up to one week after making. This is an ideal dessert to make for a holiday meal because it can be made several days in advance. 

Can I Freeze Cheesecake Bars?

Absolutely! Cheesecake bars freeze perfectly. You can freeze the bars whole or cut them into individual portions before freezing.

Here are the steps to follow for freezing keto pumpkin cheesecake bars so the taste and texture is not compromised. 

1. After cooking your cheesecake bars allow them to cool completely.
2. Slice and wrap your individual servings tightly with plastic wrap. Alternatively, if you are freezing the entire cheesecake place it in a dish or on a cardboard base and wrap tightly with plastic wrap.
3. Wrap the plastic wrapped cheesecake with foil to prevent freezer burn.
4. When ready to thaw allow the cheesecake to thaw at room temperature for 2-4 hours, or overnight in the refrigerator. 

Tips for Making Pumpkin Cheesecake Bars

• Allow the crust to cool completely before adding the cheesecake layers. It is a soft, buttery crust. If you spread the cold cheesecake over the warm crust before it cools and sets, your crust will tear. 
• For the best cheesecake texture, use room temperature cream cheese and eggs. 
• Make sure to use full-fat, brick-style cream cheese in this recipe. 

More Keto Pumpkin Recipes:

• Keto Pumpkin Cookies
• Keto Pumpkin Cinnamon Rolls
• Keto Pumpkin Spice Latte
• Keto Pumpkin Muffins

Yield: 12

Keto Pumpkin Cheesecake Bars

Print

These Keto Pumpkin Cheesecake Bars are a low carb delight! At just 3.3 net carbs per serving this is the perfect Fall dessert recipe!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

Shortbread Crust

• 1 1/4 cup almond flour
• 2 tablespoon Golden Monkfruit or Brown Sugar Swerve
• 1/2 teaspoon Pumpkin pie spice
• 8 tablespoons butter, melted

Vanilla Cheesecake

• 2 (8 ounce) bricks of cream cheese
• 2 large eggs
• 1/2 cup confectioners Monkfruit or Swerve
• 1 tablespoon vanilla extract

Pumpkin Layer

• 3/4 cup pumpkin 
• 1 teaspoon pumpkin spice

Pecan Crumble Layer

• 1/2 cup almond flour
• 1/4 cup pecans
• 2 tablespoons butter
• 1 tablespoon brown sugar Monkfruit or brown sugar Swerve
• 1 tablespoon cinnamon

Instructions

1. Preheat the oven to 350 degrees F
2. To make the crust stir melted butter, almond flour, sweetener and pumpkin pie spice together to form a soft, buttery crust. Lightly press the dough into an even layer in the bottom of a foil lined 8x8 pan and bake for 7 minutes.
3. ALLOW THE CRUST TO COOL COMPLETELY
4. While the crust is cooling prepare the layers. Combine the cream cheese, eggs, 1/2 cup keto confectioners sweetener and vanilla extract in a mixing bowl and beat with an electric mixture until completely smooth.
5. When the crust has cooled completely, spoon out half of the cheesecake mixture and spread evenly over the crust. 
   
6. Blend the pumpkin puree and pumpkin spice into the remaining cheesecake mixture for the pumpkin layer. Spread the pumpkin layer over the vanilla cheesecake layer. 
7. Lastly, combine the butter, pecans, almond flour, keto brown sugar sweetener and cinnamon in a small blender or food processor until a crumb mixture forms. Sprinkle over the cheesecake.
8. Bake for 30-33 minutes.
9. Allow the cheesecake to cool completely and chill at least 2 hours before slicing. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lakanto Monkfruit Sweetener, 1:1 Powdered Sugar Substitute, Keto, Non-GMO (1.76 lbs)
• 
  Lakanto Monkfruit Sweetener, 1:1 Sugar Substitute, Keto, Non-GMO (Golden - 1 Pound)

Nutrition Information:

Yield:

12

Serving Size:

1 bar
Amount Per Serving: Calories: 346Total Fat: 28.5gCholesterol: 96mgSodium: 162mgCarbohydrates: 4.6gNet Carbohydrates: 3.3gFiber: 1.3gSugar: 1.2gProtein: 6.6g

The post Keto Pumpkin Cheesecake Bars appeared first on The Best Keto Recipes.

Are you ready for pumpkin season? Truthfully, I think all year is pumpkin season. It is one of my favorite flavors to bake with. I love pumpkin so much, I made this list of the Best Keto Pumpkin Recipes! My personal favorite? The Keto Pumpkin Cinnamon Rolls!

When I started keto and so many fruits and veggies were limited I worried I would miss out on my pumpkin favorites. Fortunately, these Keto Pumpkin Chocolate Chip Cookies are very low carb and fit right into my keto diet!

Ingredients Needed for Keto Pumpkin Cookies

These low-carb pumpkin cookies use a handful of basic baking ingredients. Here’s what goes into this keto fall cookie recipe: 

• Almond flour
• Brown sugar substitute, such as Brown Sugar Swerve or Golden Monkfruit
• Canned pumpkin
• Baking powder
• Salt
• Pumpkin Pie Spice
• Egg
• Lily’s Sugar Free Chocolate Chips
• Pecans

How to Make Keto Pumpkin Cookies

As you might have guessed, these sugar-free pumpkin cookies have an almond flour and pumpkin base. Cookies need a fat — which is usually butter — to make them have a nice soft, chewy texture. However, these cookies are unique because pumpkin works in place of butter.

They feature a pumpkin dough with pumpkin spice and sprinkled with chopped pecans and low-carb dark chocolate chips. I think they have the perfect texture. Here’s how the almond flour pumpkin cookies are made: 

1. Preheat the oven to 350F. 
2. While the oven preheats, measure out the pumpkin puree and squeeze out any excess moisture. 
3. Once the pumpkin is dried out somewhat, simply combine all the ingredients in a large bowl. 
4. Chill the dough for 10 minutes. 
5. Scoop the dough onto parchment paper-lined baking sheets. Bake until done. 

You can enjoy these cookies warm with the melted dark chocolate, but they are very good served chilled too.

Can I Omit the Chocolate Chips? 

Of course! I made this recipe as keto pumpkin chocolate chip cookies, but you’re welcome to omit them if you’d like to make classic pumpkin cookies. 

Can I Substitute the Almond Flour? 

Almond flour works best in this recipe, so I can’t recommend a substitute. Coconut flour isn’t a 1:1 substitute, so don’t try using it in these cookies. 

Can you freeze low carb pumpkin cookies? 

Absolutely! Since this makes a pretty big batch, I freeze mine and pull them out and let them thaw for a few minutes before enjoying. 

Tips for Making Almond Flour Pumpkin Cookies

The most important step is to dry the pumpkin before you begin baking. Pumpkin has a high moisture content and to create the perfect cookie you need to allow some of the moisture to release from the canned pumpkin.

This is a very simple process:

1. Simply line a bowl with several layers of paper towels and spoon the 1 cup of pumpkin onto the paper towels.
2. Top with additional paper towels and pat down lightly.
3. Allow the pumpkin to rest while the oven preheats.
4. You need to let the pumpkin sit for 10-15 minutes. 

When ready to use, the paper towels will be soaked through with moisture from the pumpkin. Simply discard the paper towels and add the pumpkin to the mixing bowl as the directions state. 

More Keto Cookie Recipes: 

If you are struggling with your sweet tooth on keto, no worries! I’ve got you covered! Here are some of my favorite low-carb cookie recipes that will fit right into your keto diet.

• Keto Chocolate Chip Cookies
• No-Bake Keto Cookies
• Keto Chocolate Cookies
• Keto Almond Butter Cookies
• Keto Sheet Pan Cookies
• 18+ Keto Cookie Recipes

Yield: 24

Keto Pumpkin Chocolate Chip Cookies

Print

These Keto Pumpkin Chocolate Chip Cookies come to about one net carb each! The ultimate low carb Fall dessert!

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Ingredients

• 1 cup almond flour
• 1 cup brown sugar monkfruit or Swerve
• 1 cup canned pumpkin puree (moisture removed, see tips below)
• 1 egg, beaten
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin spice
• 1/2 cup Lilly's dark chocolate chips
• 1/4 cup pecan pieces

Instructions

1. Preheat oven to 350 degrees F.
2. While the oven preheats measure out the pumpkin and place it in a paper towel lined bowl, cover with extra paper towels, pressing down lightly. Allow the pumpkin to sit for 10-15 minutes. The paper towels will absorb the extra moisture. Discard the paper towels when moisture has been absorbed.
3. Once the pumpkin has been dried out, combine all ingredients in a medium size mixing bowl and mix until well combined.
4. Chill the dough 10 minutes.
5. Grease a large baking sheet and use a small one inch scoop to scoop the cookie dough.
6. Lightly press each dough ball down so they spread out evenly as they bake.
7. Bake for 14-16 minutes. Allow cookies to cool before removing from the baking sheet. **Cookies will be slightly soft when you remove from the oven and firm upon cooling, do not overcook.**

Notes

This makes 24 small cookies for me.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Dark Chocolate Chips by Lily's | Stevia Sweetened, No Added Sugar, Low-Carb, Keto Friendly | 55% Cocoa | Fair Trade, Gluten-Free & Non-GMO | 9 ounce, 3-Pack
• 
  AmazonBasics Silicone Baking Mat Sheet, Set of 2
• 
  Swerve Sweetener, Brown Bundle, 12 oz pack of 2

Nutrition Information:

Yield:

24

Serving Size:

1 cookie
Amount Per Serving: Calories: 40Total Fat: 1.9gSodium: 51.8mgCarbohydrates: 1.8gNet Carbohydrates: 1.2gFiber: 0.6gSugar: 0.5gProtein: 1.1g

The post Keto Pumpkin Chocolate Chip Cookies appeared first on The Best Keto Recipes.