Description
A fall-inspired keto dessert with pumpkin, warm spices, and a nutty almond flour topping — cozy and low-carb.
Ingredients
Scale
🛒 Ingredients:
1 can (15 oz) pumpkin puree (unsweetened)
2 eggs
½ cup powdered erythritol
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 ½ cups almond flour
½ cup melted butter or coconut oil
½ cup chopped walnuts (optional)
Instructions
📝 Instructions:
Preheat oven to 350°F (175°C). Grease a 9×13-inch dish.
In a bowl, mix pumpkin, eggs, sweetener, spices, and vanilla. Spread into dish.
Sprinkle almond flour over pumpkin layer.
Drizzle melted butter evenly and sprinkle with walnuts.
Bake 40–45 minutes until golden and set.
Cool before slicing.
Notes
- Use pecans instead of walnuts for a richer flavor
- Serve with keto cinnamon whipped cream.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American