As the calendar flips to September, the craving for pumpkin spice everything kicks into high gear. For those following a ketogenic lifestyle, indulging in these seasonal flavors can be a challenge. However, this keto pumpkin cobbler recipe offers a delicious and satisfying way to enjoy the taste of fall without derailing your low-carb diet. Made with real pumpkin and a spiced pecan crumb topping, this cobbler is the ultimate keto-friendly dessert for the season.
What is Keto Pumpkin Cobbler?
This keto pumpkin cobbler is a celebration of fall flavors, with real pumpkin and your favorite spices. It's a wonderful substitute for pumpkin pie. Have you ever made a fruit cobbler before? Well, that’s the basic idea behind this sweet pumpkin cobbler, too. Instead of topping the filling with cake batter, I used sweetened and spiced crushed pecans. It’s more of a crumb topping than a cake-like one. The crumb topping reminds me of a coffee cake.
Is Pumpkin Keto-Friendly?
Yes, pumpkin is a keto-friendly food, but only in moderation. Enjoy eating pumpkin when you’re on a low-carb diet. Be sure to grab the unsweetened pumpkin puree at the store, not pumpkin pie filling.
Key Ingredients for Keto Pumpkin Cobbler
Pumpkin Puree: The base of the cobbler is made with almond flour, pumpkin pie spices, and real pumpkin puree. Make sure you get the 100% pure pumpkin puree and not pumpkin pie filling! We like the canned stuff best, because it’s nice and thick. When shopping for pumpkin for this recipe, you may see both “canned pumpkin” and “pumpkin puree” on labels. These products are the same thing: 100% pumpkin, not the pre-sweetened stuff. The one thing you do not want to use is pumpkin pie filling. This is loaded with sweeteners and is essentially the same as a pre-mixed pumpkin pie, so it is not Keto-friendly. You can steam and mash your pumpkin if you’d like, but it is a hassle to do so. If you choose to go this route, drain excess moisture off of the steamed pumpkin and mash it thoroughly. You may even want to puree it in a food processor or high-speed blender to get a similar consistency.
Almond Flour: The base of the cobbler is made with almond flour, pumpkin pie spices, and real pumpkin puree.
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Pumpkin Pie Spice: It’s the perfect blend of those warm pumpkin flavors that you know and love. Pumpkin Pie Spice - Store bought works fine, but click that link and make your own for the best results!
Keto-Friendly Sweeteners:
- Wholesome Yum Besti Monkfruit Sweetener with Allulose - You can use any granulated Keto sweetener you have on hand. Sweetener - The sweetener I use and recommend is Lakanto Monkfruit. It swaps 1:1 for sugar and doesn’t have any funky aftertaste. I love it!
- Wholesome Yum Keto Brown Sugar MonkfruitSweetener with Allulose - A keto-friendly brown sugar alternative. Sweetener - You’ll need a brown sugar substitute for this sweet streusel topping.
Coconut Flour: I substituted coconut flour into the topping of this recipe to omit the regular flour. Flour - This is a low carb streusel so you’ll be using a mix of almond flour and coconut flour!
Pecans: Chopped pecans add a nice crunch and flavor to the top of your keto pumpkin crisp.
Variations and Substitutions
Keto Pumpkin Crisp
This pumpkin dessert can easily be called a pumpkin crumble since the topping is made without any oats. To make this pumpkin crisp, I suggest using an 8-inch oven-proof skillet. If you don’t have an oven-proof skillet, use a round pie plate or a square non-stick baking dish instead.
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Keto Pumpkin Crunch Cake
This delicious cake has only 3.7g net carbs per serving. And you can make it a day or two before you need to serve and simply warm it in the oven. The top stays crunchy the whole time. You definitely need to add this one to your list of Keto Thanksgiving Recipes.
- Pumpkin puree: This recipe uses almost a full can of pumpkin puree. Make sure it’s plain puree and not pumpkin pie filling, which has added sugar. If you want to use homemade puree, make sure it’s not too thin.
- Eggs: The bottom layer is similar to the filling of a pumpkin pie, so eggs are required to make the custard set properly.
- Swerve Sweetener: You will need Granular for the filling and Swerve Brown for the topping. If you prefer to purchase just one, you can use Swerve Brown for both the filling and topping.
- Heavy whipping cream: The original Pumpkin Crunch Cake takes evaporated milk, but heavy whipping cream works well.
- Swerve Yellow Cake Mix: This is a great low carb cake mix to have around and useful in other recipes as well. But if you can’t access it, I have put a homemade alternative in the recipe notes.
- Butter: Pouring melted butter over the top of the cake mix and pecans helps make it crunchy. Use unsalted butter for this recipe.
DIY Cake Mix
In case you don’t have access to the Swerve Cake Mix, you can make a little homemade version. Mix together 2 cups of almond flour, 1/2 cup Swerve Granular, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/4 teaspoon salt.
Dairy-Free Option
You should be able to sub coconut cream in for the whipping cream and coconut oil for the butter. I am not sure how well the topping will crisp up with this substitution but it should still be delicious. Ghee would also work well.
Keto Pumpkin Pie
This Keto Pumpkin PIe starts with a traditional pie filling, but gets flipped upside down. I mean, sure, it’s good after a turkey dinner. You don’t have to eat pie for breakfast to love this keto pumpkin pie though. This is a crustless pumpkin pie, partially because I didn’t feel like messing with a pie crust and partially because I don’t actually super love pie crust.
Keto Pumpkin Mousse
This keto pumpkin mousse is thick, sweet, and creamy.
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Serving Suggestions
Pumpkin crumble is a popular dessert that everyone will dig into! If you’re going to serve it at a party, add some keto-friendly ice cream on the side or on top of the crumble. Another dish that will taste delicious with the keto pumpkin crisp is some keto crispy cinnamon cream cheese roll ups. For those non-keto family members, you can have some ice cream on hand to top the crisp.
Storage Instructions
This pumpkin crisp tastes best when it is hot and fresh out of the oven. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Keto pumpkin crisp is freezer-friendly, too. Store the cake, tightly covered, in the fridge for up to 5 days. Pumpkin pie is a custard-based pie and it does need to stay refrigerated. Cover tightly and store in the fridge for up to 4 days. We like to eat it cold, straight from the fridge!
Additional Keto Pumpkin Recipes
If you enjoyed this keto pumpkin crisp recipe, here are some more tasty and easy low-carb pumpkin recipes you should make next.
- Keto Pumpkin Cheesecake
A Note on Nutritional Information
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.