My Grandma sent me the non-keto version of this recipe and told me I should try to make it keto friendly. That turned out to be a huge challenge! After some trial an error this is what I came up with!
Be careful with this one! It is very delicious but also very calorie dense and higher in carbs. This is perfect to take to a party or get together. I just made this and took it to a work potluck and everyone loved it!
Ingredients
1 cup almond flour
1/2 cup butter
3/4 cup pecans
8 oz cream cheese
1 cup stevia
3 cup whipped topping
2 1/2 cups unsweetened almond milk
3 packages sugar free white chocolate or vanilla instant pudding mix
15 oz pumpking puree
1 tbsp pumpkin spice
Instructions
Layer 1
1. Pre-heat oven to 350 degrees
2. In a bowl, mix almond flour, butter, and 1/2 cup of pecans together into a dough ball
3. Spray 13×9 baking dish with non-stick spray
4. Spread dough in baking dish
5. Bake for 15 minutes
6. Remove from oven and let cool to room temperature
Layer 2
7. Blend cream cheese, stevia, and 1 cup of whipped topping
8. Spread onto crust
Layer 3
9. Mix unsweetened almond milk, canned pumpkin, pudding mix, pumpkin spice, and 1 cup of whipped topping
10. Spread over layer 2
Layer 4
11. Spread remaining whipped topped on top
12. Sprinkle pecans on top
13. Refrigerate for 1 hour before serving
14. Enjoy!
Nutritional Information
Makes 12 servings
Per serving:
Calories: 570
Fat: 51.1 g
Total carbs: 11.6 g
Net Carbs: 10.3 g
Protein: 3.7 g