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!