Keto Dessert (Low Carb): Pumpkin Delight

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!


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


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

Keto Pumpkin Cheesecake

Pumpkin Pie and Cheesecake are both delicious on their own. Put them together and you get one of the tastiest desserts ever!

In this recipe I made the cheese cake and the pumpkin pie as separate layers. This way you can get both flavors really well.

Oh, and this is completely Keto Friendly!


2 cups stevia
16 oz cream cheese
3 tsp vanilla extract
1 tbsp pumpkin pie spice
1 tbsp lemon juice
15 oz pumpkin puree
1 keto pie crust – Recipe:


1. Pre-heat oven to 350
2. Add half of cream cheese to mixing bowl
3. Add 1 cup of stevia
4. Add 2 tsp vanilla extract
5. Add lemon juice
6. Mix
7. Add remaining cream cheese and mix until smooth
8. Spread cheesecake mixture evenly in the keto pie crust
9. Refrigerate until done with next steps
10. Add pumpkin puree to mixing bowl
11. Add remaining vanilla extract
12. Add remaining stevia
13. Add pumpkin pie spice
14. Mix until smooth
15. Pour pumpkin mixture onto the cheesecake in the pie crust.
15. Spread evenly
16. Bake for 40 to 50 minutes
17. Let cool to at least room temperature. Refrigerate over night for best results
18. Add Keto Cool Whip – Recipe:
19. Enjoy!

Nutritional Information

Makes 8 servings

Per serving:

Calories: 221.8
Fat: 20.2 g
Total Carbs: 6.3 g
Net Carbs: 4.9 g
Protein: 4.4 g