24 Delicious Keto Pumpkin Recipes to Try This Fall

If you’re looking to indulge in the cozy flavors of fall while sticking to your keto lifestyle, these keto pumpkin recipes hit the spot. From savory dishes to sweet treats, pumpkin can be a great addition to your low-carb menu. Let’s dive into some delicious ways to enjoy this seasonal favorite without compromising on your dietary goals!

Keto Pumpkin Smoothie

This Keto Pumpkin Smoothie is a delightful blend of flavors that captures the essence of fall. It’s creamy, spiced, and rich, making it a satisfying treat for anyone following a keto diet. Plus, it’s super easy to whip up, perfect for busy mornings or an afternoon snack!

With the combination of pumpkin puree, almond milk, and warm spices like cinnamon and nutmeg, this smoothie is both nutritious and delicious. You’ll love how it keeps you full and energized without any guilt. A splash of vanilla extract adds a lovely sweetness without the carbs.

Ingredients

• 1 cup unsweetened almond milk
• 1/2 cup pumpkin puree
• 1 tablespoon almond butter
• 1 tablespoon chia seeds
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1-2 tablespoons erythritol or your choice of sweetener
• Ice cubes (optional)

Instructions

1. In a blender, combine almond milk, pumpkin puree, almond butter, chia seeds, vanilla extract, pumpkin pie spice, and erythritol.
2. Blend until smooth and creamy. If you prefer a thicker smoothie, add a few ice cubes and blend again.
3. Taste and adjust sweetness if needed, then pour into a glass and enjoy immediately!

Pumpkin Spice Fat Bombs

If you’re looking for a tasty and satisfying treat that fits perfectly within a keto lifestyle, pumpkin spice fat bombs are a delightful option. These little bites pack a ton of flavor with the warm spices of fall and the rich creaminess that makes them so satisfying. Plus, they are incredibly simple to whip up, making them a great go-to for a quick snack or dessert.

The combination of pumpkin puree, cream cheese, and spices creates a creamy, flavorful treat that feels indulgent without straying from your dietary goals. Whether enjoyed as a mid-afternoon pick-me-up or a sweet ending after dinner, these fat bombs are sure to hit the spot!

Ingredients

• 1 cup pumpkin puree
• 8 oz cream cheese, softened
• 1/2 cup almond butter or peanut butter
• 1/4 cup powdered erythritol (or sweetener of choice)
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/4 cup chopped pecans (for topping)

Instructions

1. In a mixing bowl, combine the pumpkin puree, softened cream cheese, almond butter, powdered erythritol, vanilla extract, and pumpkin pie spice. Mix until smooth and well combined.
2. Using a cookie scoop or your hands, form small balls from the mixture and place them on a baking sheet lined with parchment paper.
3. Sprinkle each ball with chopped pecans for added texture and flavor.
4. Place the baking sheet in the freezer for about 30 minutes to firm up the fat bombs.
5. Once set, transfer the fat bombs to an airtight container and store them in the refrigerator for up to a week.

Creamy Keto Pumpkin Soup

This Creamy Keto Pumpkin Soup is a delightful blend of flavors that captures the essence of fall. With its velvety texture and warm spices, it’s a comforting dish that warms you from the inside out. Plus, it’s simple to whip up, making it a perfect choice for busy weeknights or cozy gatherings.

The natural sweetness of pumpkin pairs beautifully with savory spices, creating a bowl of soup that’s satisfying yet healthy. Whether you’re following a keto lifestyle or just looking to enjoy a seasonal treat, this soup is sure to please. Let’s dive into the easy recipe!

Ingredients

• 2 cups pumpkin puree (canned or fresh)
• 1 cup vegetable or chicken broth
• 1 cup heavy cream or coconut milk
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh herbs for garnish (like parsley or thyme)

Instructions

1. In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
2. Add the pumpkin puree and broth to the pot, stirring to combine. Bring to a gentle simmer.
3. Stir in the heavy cream or coconut milk, along with the cinnamon, nutmeg, salt, and pepper. Allow the soup to simmer for about 10 minutes, letting the flavors meld.
4. Use an immersion blender to puree the soup to your desired consistency. If you like a chunkier texture, you can blend it less.
5. Serve hot, garnished with fresh herbs and a drizzle of cream if desired.

Keto Pumpkin Spice Muffins

These keto pumpkin spice muffins are a delightful way to embrace the flavors of autumn without the carbs. They offer a warm, cozy taste with hints of cinnamon and nutmeg, making them perfect for breakfast or as a snack. Plus, they are easy to whip up, requiring just a few simple ingredients.

Light and fluffy, these muffins are sweetened naturally and are sure to satisfy your cravings. Ideal for anyone following a keto diet, they can be enjoyed guilt-free. Let’s dive into the ingredients and instructions to make these tasty treats!

Ingredients

• 1 cup almond flour
• 1/2 cup pumpkin puree
• 1/4 cup erythritol or another keto-friendly sweetener
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• Pumpkin seeds for topping (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, combine almond flour, baking powder, pumpkin pie spice, and salt.
3. In another bowl, mix together the pumpkin puree, eggs, melted coconut oil, erythritol, and vanilla extract until smooth.
4. Gradually combine the dry ingredients with the wet ingredients until just mixed. Do not overmix.
5. Pour the batter into the muffin liners, filling each about 2/3 full. If desired, sprinkle pumpkin seeds on top.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool before serving.

Pumpkin Almond Flour Bread

This keto pumpkin almond flour bread is a delightful treat that captures the essence of fall with its rich flavors and moist texture. It’s naturally sweetened and packed with the warm spices of cinnamon and nutmeg, making it a cozy addition to your breakfast or snack time. The use of almond flour keeps it low in carbs, ensuring it fits perfectly into your keto lifestyle.

Making this bread is quite straightforward, requiring minimal ingredients and effort. It’s perfect for both seasoned bakers and novices alike, so don’t hesitate to give it a try!

Ingredients

• 1 ½ cups almond flour
• ½ cup pumpkin puree
• 3 large eggs
• ¼ cup erythritol or preferred sweetener
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing a loaf pan.
2. Mix the Wet Ingredients: In a large bowl, combine the pumpkin puree, eggs, erythritol, and vanilla extract. Whisk until smooth.
3. Combine Dry Ingredients: In another bowl, mix the almond flour, baking powder, cinnamon, nutmeg, and salt.
4. Mix Together: Gradually add the dry ingredients to the wet mixture, stirring until well combined.
5. Bake: Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Slice: Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Keto Pumpkin Pancakes

If you’re looking for a cozy breakfast that fits your keto lifestyle, these pumpkin pancakes are a delightful choice. They have a warm, spiced flavor that captures the essence of fall, making them perfect for any morning. Plus, they’re surprisingly simple to whip up, allowing you to enjoy a taste of the season without any fuss.

With their fluffy texture and hint of sweetness, these pancakes are a real treat. You can serve them with your favorite sugar-free syrup or a dollop of whipped cream for that extra touch. Let’s dive into the recipe!

Ingredients

• 1/2 cup almond flour
• 1/4 cup pumpkin puree
• 2 large eggs
• 1/4 cup unsweetened coconut milk
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1 tablespoon sweetener of choice (like erythritol)
• 1/2 teaspoon vanilla extract

Instructions

1. Mix Ingredients: In a large bowl, combine almond flour, pumpkin puree, eggs, coconut milk, pumpkin pie spice, baking powder, sweetener, and vanilla extract. Stir until you have a smooth batter.
2. Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. You can lightly grease it with butter or oil if preferred.
3. Cook the Pancakes: Pour a small amount of batter onto the skillet, forming pancakes of your desired size. Cook for about 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
4. Serve: Stack the pancakes on a plate and serve warm with your favorite toppings.

Savory Keto Pumpkin Chili

Looking for a comforting dish that keeps things low-carb? This savory keto pumpkin chili is a delightful blend of flavors and textures. It combines the natural sweetness of pumpkin with hearty beans, spices, and a kick of heat from jalapeños, making it a cozy meal for cooler days.

Not only is this chili easy to whip up, but it also packs a nutritious punch. With its vibrant colors and satisfying taste, your family and friends will love it, even if they’re not following a keto diet!

Ingredients

• 1 can pumpkin puree (15 oz)
• 1 lb ground beef or turkey
• 1 can diced tomatoes (14.5 oz)
• 1 can black soybeans, rinsed and drained
• 1 green bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Jalapeños, sliced for topping

Instructions

1. In a large pot, cook the ground meat over medium heat until browned. Drain any excess fat.
2. Add the chopped onion, garlic, and green bell pepper to the pot. Sauté until the vegetables are tender.
3. Stir in the pumpkin puree, diced tomatoes, black soybeans, vegetable broth, chili powder, cumin, salt, and pepper. Bring to a simmer.
4. Reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld.
5. Serve hot, garnished with fresh cilantro and sliced jalapeños for an extra kick.

Keto Pumpkin Cheesecake

This keto pumpkin cheesecake is a delightful way to enjoy the flavors of fall while keeping your carb count low. With a creamy texture and a hint of warm spices, it offers a satisfying dessert that feels indulgent without the sugar overload.

The recipe is straightforward, making it easy for both novice and experienced bakers. Plus, the pumpkin adds a unique twist, ensuring your taste buds are delighted with every bite. Perfect for gatherings or a cozy night in, this cheesecake will surely impress!

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup granulated erythritol
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 16 oz cream cheese, softened
• 1/2 cup powdered erythritol
• 1 cup pumpkin puree
• 3 large eggs
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon

Instructions

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Make the crust: In a bowl, mix almond flour, granulated erythritol, melted butter, and vanilla extract until crumbly. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for about 10 minutes, then let it cool.
4. In a large bowl, beat the cream cheese and powdered erythritol together until smooth. Add in the pumpkin puree, eggs, pumpkin pie spice, and cinnamon. Mix until well combined.
5. Pour the pumpkin filling over the cooled crust and smooth the top.
6. Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
7. Let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, before serving.

Keto Pumpkin Cookies

Looking for a tasty treat that fits your keto diet? These keto pumpkin cookies are soft, chewy, and bursting with fall flavors. With a delightful pumpkin spice aroma and a hint of sweetness from sugar-free chocolate chips, they hit the spot without derailing your diet.

This recipe is simple to make, requiring just a few ingredients that you likely already have in your pantry. Perfect for a cozy evening or a snack on the go, these cookies are sure to become a new favorite.

Ingredients

• 1 cup almond flour
• 1/2 cup pumpkin puree
• 1/4 cup erythritol or your favorite keto sweetener
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar-free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, erythritol, baking soda, pumpkin pie spice, and salt.
3. Add pumpkin puree and vanilla extract to the dry ingredients. Mix until well combined.
4. Fold in sugar-free chocolate chips.
5. Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are golden brown. Let cool before enjoying.

Spiced Keto Pumpkin Seeds

If you’re looking for a crunchy, flavorful snack that fits perfectly into your keto lifestyle, spiced pumpkin seeds are a fantastic choice. They’re easy to make and packed with flavor, making them a perfect companion for movie nights or a midday boost. The combination of spices adds a zesty kick that elevates these seeds beyond just a basic snack.

Roasting pumpkin seeds not only gives them a delightful crunch but also enhances their natural nutty flavor. Toss them with your favorite spices for a personalized touch that matches your taste preferences. Plus, they’re a great source of healthy fats and protein, making them a filling choice any time of the day. Enjoy them on their own or sprinkle them over salads for an added crunch!

Ingredients

• 2 cups raw pumpkin seeds
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional for heat)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the pumpkin seeds with olive oil and toss well to coat.
3. Add garlic powder, smoked paprika, cumin, salt, black pepper, and cayenne pepper. Mix until the seeds are evenly coated with the spices.
4. Spread the seasoned seeds in a single layer on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes, stirring halfway through, until they are golden brown and fragrant.
6. Remove from the oven and let cool before enjoying your spiced pumpkin seeds!

Keto Pumpkin Risotto

Keto pumpkin risotto is a delightful twist on the traditional creamy dish, perfect for fall. The natural sweetness of pumpkin combined with savory flavors creates a comforting meal that’s both rich and satisfying. Not only is it easy to make, but this recipe is also low in carbs, making it a great option for those following a keto lifestyle.

This risotto delivers a warm, cozy taste that you’ll love, with the addition of herbs for an aromatic touch. Enjoy it as a main dish or a side, and feel free to customize it with your favorite toppings.

Ingredients

• 1 cup cauliflower rice
• 1 cup pumpkin puree
• 2 cups vegetable broth
• 1/4 cup grated parmesan cheese
• 1/4 cup heavy cream
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Heat olive oil in a pan over medium heat. Add the diced onion and sauté until translucent.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the cauliflower rice and cook for about 3-4 minutes, stirring occasionally.
4. Pour in the vegetable broth and pumpkin puree, mixing well. Bring to a simmer and let it cook for about 10 minutes, stirring frequently.
5. Once the mixture thickens, stir in the heavy cream and parmesan cheese. Season with thyme, salt, and pepper.
6. Cook for an additional 2-3 minutes until creamy and heated through. Serve warm and enjoy!

Pumpkin Zoodles with Garlic

Pumpkin Zoodles with Garlic is a delightful dish that combines the comforting flavors of fall with the lightness of zoodles (zucchini noodles). The sweet and savory pumpkin pairs beautifully with the garlic, creating a dish that feels rich without being heavy. Plus, it’s quick and easy to whip up, making it an ideal weeknight meal.

This recipe is not just about taste; it’s also visually appealing. The vibrant colors of the zoodles and pumpkin bring a fresh touch to your table. Whether you’re following a keto diet or just looking to incorporate more veggies, this dish is sure to please everyone.

Ingredients

• 2 medium zucchinis
• 1 cup pumpkin, diced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup walnuts, chopped
• Fresh parsley for garnish

Instructions

1. Spiralize the zucchinis using a spiralizer to create zoodles. Set aside.
2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add the diced pumpkin to the skillet and cook for 5-7 minutes, stirring occasionally, until tender.
4. Stir in the zoodles, oregano, salt, and pepper. Cook for an additional 2-3 minutes, allowing the zoodles to soften slightly.
5. Remove from heat and top with chopped walnuts and fresh parsley before serving.

Pumpkin Coconut Curry

Pumpkin Coconut Curry is a delightful dish that brings a warm and comforting flavor profile to your table. With creamy coconut milk and the sweet, earthy taste of pumpkin, this curry is both satisfying and nourishing. It’s surprisingly simple to make, making it a perfect weeknight dinner option.

The blend of spices enhances the natural sweetness of the pumpkin, while the coconut milk adds richness without being overwhelming. You can easily adjust the spice level to suit your preference, and it pairs beautifully with rice or quinoa for a complete meal.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 1 can (400ml) coconut milk
• 2 cups pumpkin, cubed
• 1 bell pepper, chopped
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Rice or quinoa, for serving

Instructions

1. Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
2. Add minced garlic and ginger, cooking for another minute until fragrant.
3. Stir in curry powder and turmeric, cooking for 30 seconds to release their flavors.
4. Pour in the coconut milk, pumpkin, bell pepper, and vegetable broth. Stir well to combine.
5. Bring to a simmer, cover, and cook for 20-25 minutes, or until the pumpkin is tender.
6. Season with salt and pepper to taste. Serve over rice or quinoa, garnished with fresh cilantro.

Keto Pumpkin Spice Latte

If you’re looking for a cozy drink to enjoy this fall without straying from your keto diet, a Keto Pumpkin Spice Latte is just what you need. This delightful beverage combines the rich flavors of pumpkin and warming spices, making it a comforting treat that feels indulgent yet fits perfectly into your low-carb lifestyle.

The taste is a harmonious blend of sweet and spicy, with a creamy texture that will keep you coming back for more. Plus, it’s super simple to whip up at home, saving you a trip to the coffee shop and those extra carbs!

Ingredients

• 1 cup unsweetened almond milk
• 2 tablespoons pumpkin puree
• 2 tablespoons sugar-free vanilla syrup
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1/2 cup brewed coffee
• Whipped cream (optional)
• Cinnamon for garnish

Instructions

1. In a small saucepan, combine almond milk, pumpkin puree, vanilla syrup, pumpkin pie spice, and vanilla extract. Heat over medium until warm, stirring occasionally.
2. Once the mixture is heated, use a frother or whisk to create a frothy texture.
3. Pour the brewed coffee into a mug and add the pumpkin mixture. Stir to combine.
4. If desired, top with whipped cream and a sprinkle of cinnamon before serving.

Keto Pumpkin Frittata

The keto pumpkin frittata is a delightful dish that combines the earthy flavors of pumpkin with the richness of eggs. It’s not only simple to make, but it also delivers a satisfying meal that’s perfect for any time of day. The sweetness of the pumpkin pairs beautifully with savory ingredients like cheese and spices, making it a tasty option for those following a low-carb diet.

This frittata is a flexible recipe, allowing you to mix in your favorite veggies or meats. It’s a great way to enjoy the seasonal essence of pumpkin while keeping your meals keto-friendly. Plus, it can be prepared ahead of time and enjoyed warm or cold, making it a convenient choice for busy days.

Ingredients

• 1 cup canned pumpkin puree
• 6 large eggs
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup heavy cream
• 1/2 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup diced bell peppers
• 1/4 cup cooked bacon or sausage (optional)
• Fresh herbs for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C) and prepare a greased oven-safe skillet.
2. In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, garlic powder, thyme, salt, and pepper until well combined.
3. Stir in the shredded cheese, diced bell peppers, and cooked bacon or sausage if using.
4. Pour the mixture into the prepared skillet and spread it evenly. Cook on the stovetop over medium heat for about 5 minutes until the edges begin to set.
5. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the frittata is fully set and lightly golden on top.
6. Let it cool slightly before slicing. Garnish with fresh herbs if desired and serve warm or at room temperature.

Pumpkin Chia Seed Pudding

Pumpkin chia seed pudding offers a delightful blend of flavors that capture the essence of fall. The creamy texture, paired with the subtle sweetness of pumpkin and aromatic spices, makes it a treat for anyone, whether they’re following a keto lifestyle or just looking for a tasty dessert. Plus, it’s incredibly simple to whip up, requiring minimal ingredients and just a little bit of patience while it sets.

This pudding is not only delicious but also packed with nutrients, giving you a boost of energy while satisfying your sweet tooth. The chia seeds provide a wonderful crunch and a healthy dose of omega-3 fatty acids, while the pumpkin adds fiber and vitamins. It’s a fun and easy way to enjoy the flavors of the season!

Ingredients

• 1 cup unsweetened almond milk
• 1/2 cup pumpkin puree
• 1/4 cup chia seeds
• 2 tablespoons erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice
• Pinch of salt

Instructions

1. In a medium bowl, whisk together the almond milk, pumpkin puree, erythritol, vanilla extract, pumpkin spice, and salt until smooth.
2. Add the chia seeds and stir well to combine. Let it sit for about 10 minutes, then stir again to prevent clumping.
3. Cover the bowl and refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb the liquid and thicken the pudding.
4. When ready to serve, give the pudding a good stir. You can top it with whipped cream, a sprinkle of pumpkin spice, or even some chopped nuts for added texture.

Keto Pumpkin Casserole

This Keto Pumpkin Casserole is a delightful dish that captures the essence of fall flavors without the carbs. Rich, creamy pumpkin is perfectly balanced with crunchy toppings, making it an enjoyable option for anyone on a keto diet. It’s easy to whip up, so you can spend less time in the kitchen and more time savoring the cozy vibes.

The warm spices combined with the nutty topping create a satisfying and flavorful experience. This casserole can be served as a side dish or even as a dessert, making it a versatile addition to your meal plan. Get ready to indulge in a deliciously healthy way!

Ingredients

• 2 cups pumpkin puree
• 1/2 cup coconut milk
• 3 large eggs
• 1/4 cup erythritol or your preferred sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup almond flour
• 1/2 cup chopped pecans or walnuts
• 2 tablespoons melted butter

Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a large mixing bowl, combine the pumpkin puree, coconut milk, eggs, erythritol, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well combined.
3. Pour the pumpkin mixture into the greased baking dish.
4. In another bowl, combine the almond flour, chopped nuts, and melted butter to create the topping. Mix until crumbly.
5. Sprinkle the topping evenly over the pumpkin mixture.
6. Bake for 30-35 minutes, or until the casserole is set and the top is golden brown.
7. Let it cool slightly before serving. Enjoy your keto pumpkin casserole warm!

Keto Pumpkin Dip

This keto pumpkin dip is a delightful treat that perfectly captures the flavors of fall. It’s creamy, slightly sweet, and has warm spices that make it comforting. Plus, it’s super easy to whip up and can be served with your favorite low-carb dippers, like veggie sticks or keto-friendly crackers.

The combination of pumpkin and cream cheese creates a smooth texture that’s both satisfying and delicious. Whether you’re hosting a gathering or just looking for a tasty snack, this dip will surely please everyone.

Ingredients

• 1 cup canned pumpkin puree
• 1 cup cream cheese, softened
• 1/4 cup sweetener of choice (like erythritol)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions

1. In a mixing bowl, combine the softened cream cheese and pumpkin puree. Beat with a mixer until smooth and creamy.
2. Mix in the sweetener, vanilla extract, and spices until well combined.
3. Taste and adjust sweetness or spices as desired.
4. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to let the flavors meld.
5. Serve chilled with your choice of low-carb dippers like celery sticks, carrot sticks, or keto crackers.

Keto Stuffed Pumpkin

Keto Stuffed Pumpkin is a delightful dish that combines the natural sweetness of pumpkin with savory flavors. It’s a great option for those following a low-carb diet, offering a hearty meal that feels both cozy and festive. This recipe is simple to put together, making it perfect for a weeknight dinner or a special occasion.

The blend of spices and filling creates a satisfying taste that everyone will enjoy. Plus, the presentation of a stuffed pumpkin makes it a standout dish on any table. Whether you’re a seasoned cook or just starting out, you’ll find this recipe easy and rewarding to make.

Ingredients

• 1 small pumpkin (about 2-3 pounds)
• 1 cup cooked and crumbled sausage (or ground turkey)
• 1 cup chopped vegetables (like bell peppers, spinach, or zucchini)
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Fresh herbs (like parsley or thyme) for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the top off the pumpkin and scoop out the seeds and stringy bits.
3. In a skillet, cook the sausage over medium heat until browned. Add the chopped vegetables and cook until softened.
4. Stir in the cheese, garlic powder, onion powder, salt, and pepper until everything is well combined.
5. Stuff the mixture into the hollowed pumpkin and place it in a baking dish.
6. Bake for 45-60 minutes, or until the pumpkin is tender.
7. Remove from the oven, let cool slightly, and garnish with fresh herbs before serving.

Keto Pumpkin Granola

Keto pumpkin granola is a delightful blend of crunchy nuts, seeds, and warm spices, all while keeping carbs low. With the rich flavors of pumpkin and a hint of sweetness, it makes for a tasty breakfast or snack that satisfies without the guilt. Plus, it’s simple to whip up, making it perfect for busy mornings or as a munchable treat throughout the day.

This granola is not only packed with healthy fats and protein but also brings the cozy autumn flavors right to your kitchen. Enjoy it with yogurt, almond milk, or straight from the jar for a delicious boost of energy!

Ingredients

• 2 cups rolled oats (gluten-free if desired)
• 1 cup mixed nuts (almonds, walnuts, pecans)
• 1/2 cup pumpkin seeds (pepitas)
• 1/2 cup unsweetened shredded coconut
• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1/4 cup erythritol or another keto-friendly sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the rolled oats, nuts, pumpkin seeds, shredded coconut, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix the pumpkin puree, melted coconut oil, erythritol, and vanilla extract until smooth.
4. Pour the wet mixture over the dry ingredients and stir well until everything is evenly coated.
5. Spread the mixture onto the prepared baking sheet in an even layer and bake for about 20-25 minutes, stirring halfway through, until golden brown.
6. Let it cool completely before transferring to an airtight container. Enjoy it as a snack or with your favorite keto-friendly yogurt!

Pumpkin Bacon Soup

This Pumpkin Bacon Soup is a cozy blend of flavors that perfectly balances the earthiness of pumpkin with the savory crunch of bacon. It’s an easy recipe that brings together a few simple ingredients to create a warming dish that’s great for any season, but especially perfect during the fall months.

The creamy texture and rich taste make it a comforting choice for lunch or dinner. Not only does it satisfy your taste buds, but the addition of crispy bacon gives it a delightful twist. Plus, it’s keto-friendly, making it a wonderful option for low-carb diets.

Ingredients

• 2 cups pumpkin puree (canned or fresh)
• 4 slices of bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
2. Sauté the Aromatics: In the same pot, add the diced onion and cook until translucent. Stir in the minced garlic and cook for another minute.
3. Add the Pumpkin: Stir in the pumpkin puree and mix well with the onion and garlic.
4. Pour in the Broth: Add the chicken or vegetable broth and bring to a boil. Reduce heat and let it simmer for about 10 minutes.
5. Blend the Soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches.
6. Add Cream and Season: Stir in the heavy cream, nutmeg, salt, and pepper. Let it heat through for a few more minutes.
7. Serve: Ladle the soup into bowls, top with crispy bacon and a sprinkle of fresh parsley. Enjoy!

Keto Pumpkin Salad

This keto pumpkin salad is a delightful mix of flavors and textures. The sweetness of the pumpkin pairs beautifully with the freshness of leafy greens and the crunch of nuts, making it a satisfying and nutritious dish. It’s simple to prepare, taking just a few minutes to chop everything and toss it together.

Perfect for lunch or as a side dish at dinner, this salad is not only low in carbs but also packed with vitamins and healthy fats. Enjoy a tasty way to incorporate pumpkin into your keto lifestyle!

Ingredients

• 2 cups fresh spinach or mixed greens
• 1 cup pumpkin, diced
• 1/2 cup roasted pecans
• 1/2 cup purple cabbage, shredded
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. Prepare the Pumpkin: Steam or roast the diced pumpkin until tender. Let it cool.
2. Mix the Salad: In a large bowl, combine the spinach, cooled pumpkin, pecans, and purple cabbage.
3. Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
4. Dress the Salad: Drizzle the dressing over the salad and toss gently to combine.
5. Serve: Enjoy immediately for a fresh and tasty keto option!

Pumpkin Cauliflower Mash

Pumpkin cauliflower mash is a delightful twist on traditional mashed potatoes, combining the creamy texture of cauliflower with the rich flavor of pumpkin. This dish is not only low in carbs but also packs a nutritional punch with vitamins and fiber. Whether you’re following a keto diet or just looking for a healthy side, this mash is a comforting and satisfying option.

Preparing pumpkin cauliflower mash is straightforward and quick, making it perfect for busy weeknights or holiday feasts. The earthy notes of the cauliflower blend seamlessly with the warm, autumnal taste of pumpkin, creating a dish that’s both tasty and visually appealing. Plus, it’s an easy way to sneak in more veggies!

Ingredients

• 1 medium head of cauliflower, chopped
• 1 cup canned pumpkin puree
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Chopped chives for garnish

Instructions

1. Steam the cauliflower until tender, about 10-15 minutes.
2. In a large bowl, combine the steamed cauliflower, pumpkin puree, butter, and heavy cream.
3. Use a potato masher or an immersion blender to blend until smooth and creamy.
4. Add garlic powder, salt, and pepper, adjusting seasoning to your liking.
5. Transfer to a serving bowl and garnish with chopped chives before serving.

Pumpkin Spice Ice Cream

Are you ready to enjoy a chilly treat that captures the essence of fall? Pumpkin Spice Ice Cream is a delightful combination of creamy goodness and warm spices, making it a perfect dessert for any keto enthusiast. With its rich pumpkin flavor and comforting spice blend, this ice cream is not only tasty but also simple to whip up at home.

What’s more, this recipe is naturally low in carbs, allowing you to indulge without the guilt. Perfect for satisfying your sweet tooth, it brings together the cozy vibes of pumpkin spice with the coolness of ice cream. Let’s dive into how you can make this deliciously creamy treat!

Ingredients

• 1 cup pumpkin puree
• 1 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/2 cup erythritol (or preferred sweetener)
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. In a mixing bowl, combine the pumpkin puree, heavy cream, almond milk, erythritol, pumpkin pie spice, vanilla extract, and salt. Whisk until smooth and fully combined.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
3. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
4. When ready to serve, scoop the ice cream into bowls or cones and enjoy! Optionally, you can drizzle with sugar-free caramel sauce for extra flavor.