Yum, yum yum! It’s fall! There are so many reasons to love fall from the mild weather to the beautiful leaves. But what I most look forward to every year is the explosion of pumpkin in everything!
I’m three months postpartum (yay) and I’m starting to feel more like myself again. I’ve been thinking it’s time to start getting back on the keto wagon to lose the rest of the baby weight I have gained. Thanks to breastfeeding I lost most of the weight pretty quickly after I gave birth but the last 10 pounds are stubbornly staying put.
Unfortunately fall is the worst time of the year for me to be food triggered. So many warm and cozy foods available and let’s not forget Thanksgiving just around the corner. Who doesn’t gorge during Thanksgiving dinner! Me and my sister take it pretty seriously and go all out making our favorite foods from scratch.
I saw this recipe on Pinterest and I thought to myself… hey! That is a pretty easy fix to make it low carb or keto! So I set off to the kitchen to see if it could work… and it did! Even though it took me a full three days before I finished this recipe because my three month old wasn’t having it. 🙂 Because of the layers this might take a bit more time than other recipes but it’s fully worth it to enjoy some pumpkin goodness without getting a carb overload.
PS: This pecan crust is like crack. It ended up being my favorite part of the dessert. It’s worth it to make that on it’s own and eat it!
Only Eats
| Prep Time | 25 minutes |
| Cook Time | 15 minutes |
| Passive Time | 3 hours |
| Servings |
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- 1 1/2 cups pecans, ground
- 1/2 cup swerve granulated sweetener
- 6 tbsp butter, melted
- 8 oz cream cheese, softened
- 1 cup swerve powdered sugar
- 1 1/2 cup heavy whipping cream (this will produce 3 cups of whipped cream which we will divide into three portions)
- 2 cups half and half
- 4 oz sugar free vanilla instant pudding
- 7.5 oz pumpkin puree
- 1 tsp pumpkin spice
Ingredients
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- 1. Grind your pecans in a food processor. Add the melted butter and swerve granulated sugar. Add to a 9x9 pan. Bake for 15 minutes at 350. Let cool.
- Add 1 1/2 cups of heavy whipping to a bowl and whip until heavy peaks form. Divide into three portions.
- Prepare the second layer of our dessert by combining swerve powdered sugar and cream cheese. After fully incorporated, gently fold in the first portion of whipped cream. Spread evenly over cooled pecan crust.
- For our third layer, add the half and half, pudding mix, canned pumpkin, and pumpkin spice to a large bowl and mix until combined. Gently fold in the second portion of whipped cream and spread over the cream cheese layer in your pan.
- For the final layer, take the last portion of whipped cream and add it on top of the pumpkin layer.
- Put the pan in the refrigerator, covered for at least three hours. For cleaner cuts, freeze briefly. Happy eating!
*Net carbs per slice are 12.7g. This is obviously more of a treat had around holidays. *This recipe uses sugar free pudding which is typically sold in smaller sized boxes. Please make sure you are buying the correct amount or your pumpkin layer may not set correctly. *Half and Half does have slightly more carbs than heavy whipping cream (HWC), but it's worth it to avoid the calorie bomb that HWC gives you. You can always substitute the half & half for HWC for even lower carbs (but more calories). Adapted from Lil Luna.
