Keto Pumpkin Dessert – Delicious 4 Layer Dessert

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keto pumpkin dessert
Pumpkin pie - light, creamy dessert with cheese cream and pumpkin layers topped with chopped nuts

This keto pumpkin dessert is perfect this Fall season. It’s a 4-layer dessert that’s easy to prepare and guaranteed to delight everyone, including non-keto dieters.

The crust is sweetened with natural sweetener and contains almond flour and other low carb ingredients. The other three layers are also prepared with low carb ingredients, so while this dessert from Sarah of CJ’s Kitchen looks sinful, it won’t kick you out of ketosis.

In fact, each serving contains only 2 grams of net carbs. To make this keto pumpkin dessert even more flavorful, chill overnight or at least four hours, giving enough time for its flavors to combine.

Recipe notes for Keto Pumpkin Dessert

Sarah makes this keto pumpkin dessert in a 11 x 7 inch dish in the video but you can make it in a 8 x 8 inch dish which would give you deeper layers. She says she has also made it in a 13 x 9 inch dish so the size of the dish is not that critical.

The list of ingredients may look daunting but it’s really not and when you taste it you will know that it was well worth the effort. Sarah’s demo video is long but it’s simply because she takes time to explain things plus there are a numbrer of ads shown which are a bit annoying.

To save time you can whip the heavy cream for the second layer and the fourth layers at one time. The cream of tartar is used to prevent the heavy cream seperating out when it’s used to top the dessert. It acts like a glue.

Make sure you get a keto vanilla pudding so it’s free of sugar and other unhealthy ingredients.

I have tweaked the ingredients a little as usual to include organic produce where possible to make it as healthy as possible.

If you like the combination of cream cheese and pumpkin then try this recipe for Keto Pumpkin Cheesecake Bars which is reallyquick and easy to put together.

These Keto Pumpkin Chocolate Chip Muffins are so delicious and you can whip them up in no time at all. Or what about this Low Carb Pumpkin Spice Bread Recipe?

If you’re looking for more pumpkin dishes check out these low carb and keto Healthy Pumpkin Recipes.

Keto Pumpkin Dessert

Makes 12 servings

Ingredients

Crust

  • 1 cup organic almond flour
  • 3 tbsp brown natural sweetener
  • ½ cup melted grass-fed butter
  • ¼ cup roasted nuts, chopped

2nd Layer

  • 8 oz softened organic cream cheese, room temperature
  • 1 cup whipped heavy organic cream
  • 1 cup confectioner’s natural sweetener

3rd Layer

  • 1 cup organic plain pumpkin puree, unsweetened and unspiced
  • 2 boxes of sugar-free instant pudding, vanilla
  • 2 cups organic half and half or light cream
  • ½ tsp cinnamon
  • 1 tsp pumpkin pie spice
  • ½ tsp nutmeg

4th Layer

  • 2 cups organic heavy cream
  • 1 tsp natural vanilla extract
  • ¼ chopped nuts for garnish
  • 1 tsp liquid Splenda or Stevia
  • ¼ tsp cream of tartar (optional)

Directions

  1. Pre-heat oven to 350°F/176°C
  2. In a medium bowl combine all the crust ingredients together and press evenly into your baking dish.
  3. Bake in the pre-heated oven for ten minutes and leave to cool or refrigerate.
  4. Next, place the cream for the second and fourth layers into a mixer. Add the vanilla extract, the liquid sweetener and the cream of tartar. Start whipping on a low speed to get everything incorporated then increase speed until thick. Leave one cup in the mixer bowl and place the rest in another bowl in the fridge to keep cold.
  5. For the second layer add the softened cream cheese and the confectioner’s sugar to the whipped cream mixture that you left in the mixer. Start to mix on low then increase the speed for a few seconds until everything is well mixed. Put aside in a bowl.
  6. For the third layer put all the ingredients into the mixer bowl and mix until well combined.
  7. To make the layers, spread the cream cheese mixture onto the now cooled crust taking care not to disturb it. Then carefully spread the pumpkin layer onto the cheese layer followed by the cream layer that you put in the fridge.  .
  8. Garnish the top with finely chopped nuts, nutmeg, cinnamon, or a combination of all three.
  9. Chill overnight or for at least four hours.
  10. Cut into squares for serving and serve chilled. Enjoy!

Here’s Sarah’s video demo of how to prepare this delicious keto pumpkin dessert recipe.

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