Pumpkin Delight (Keto, Low Carb)
An easy pumpkin dessert that is low carb, keto and perfect for fall gatherings like Thanksgiving. Dessert without the guilt.
Servings Prep Time
12people 25minutes
Cook Time Passive Time
15minutes 3hours
Servings Prep Time
12people 25minutes
Cook Time Passive Time
15minutes 3hours
Ingredients
Instructions
  1. 1. Grind your pecans in a food processor. Add the melted butter and swerve granulated sugar. Add to a 9×9 pan. Bake for 15 minutes at 350. Let cool.
  2. Add 1 1/2 cups of heavy whipping to a bowl and whip until heavy peaks form. Divide into three portions.
  3. 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.
  4. 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.
  5. For the final layer, take the last portion of whipped cream and add it on top of the pumpkin layer.
  6. Put the pan in the refrigerator, covered for at least three hours. For cleaner cuts, freeze briefly. Happy eating!
Recipe Notes

*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.