It’s fall yall! And I couldn’t be more excited for ALL the pumpkin things! Not everyone is a pumpkin fan and that’s okay! But if you are…you definitely want to try this delicious keto recipe!
Gooey low carb pumpkin pudding cake with a crusty caramelized pecan topping is the perfect way to celebrate the start of the fall season. This pumpkin cobbler is destined to become your new favorite keto dessert recipe!
It has a Crispy sweet topping above a gooey pumpkin pudding-like center. A heavenly keto pumpkin dessert that is perfect for any holiday gathering. Put a little sugar-free ice cream or whipped cream on top and you are in pumpkin pecan heaven.
Try it for yourself and let me know what you think!
Happy Baking! xoxo 💋
1 1/2 cups almond flour
1/3 cu Swerve, Granular
1/4 cup unflavored protein powder (or egg white protein powder)
1 tbsp baking powder
2 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup pumpkin puree
1/4 cup butter, melted
1/4 cup unsweetened almond milk
1/2 tsp vanilla extract
1/2 cup Swerve, Granular
1 tsp Yacon syrup or molasses (optional)
1/4 cup chopped pecans
1 cup very hot (almost boiling) water
Preheat the oven to 350F.
In a large bowl, whisk together the almond flour, Swerve, protein powder, baking powder, pumpkin pie spice, and salt. Stir in the pumpkin puree, melted butter, almond milk, and extract.
Spread the batter in a ceramic or glass 8x8 baking dish. Place the baking dish on a rimmed baking sheet.
In a medium bowl, combine the Swerve and Yacon syrup or molasses. Mix well until the Swerve takes on a brown sugar appearance. (If you are skipping the Yacon or molasses, simply skip this step). Stir in the pecans.
Sprinkle this mixture evenly over top of the batter. Then pour the hot water evenly over everything (do not stir, simply pour it over). Bake 35 to 45 minutes, until the cobbler is golden brown and set in the center.
Makes 8 servings.
Serving Size 1 piece
Total Fat 18g
Total Saturated Fat 4.5g
Dietary Fiber 4g
Net carbs 3g