Get ready to indulge in a world of creamy, dreamy, and deliciously keto pumpkin treats! As the seasons change and autumn arrives, many of us can’t help but crave the warm, comforting flavors of pumpkin. But what if you could enjoy these beloved fall favorites while staying true to your ketogenic diet? With these 20 creamy keto pumpkin recipes, you can satisfy your cravings without sacrificing a single calorie.
From savory soups and sauces to sweet treats and indulgent desserts, we’ve gathered the creamiest, most mouthwatering keto pumpkin recipes out there. Whether you’re in the mood for something spicy and adventurous or rich and comforting, these recipes are sure to hit the spot.
Keto Pumpkin Spice Latte
Get ready to cozy up with a warm and comforting Keto Pumpkin Spice Latte, perfect for the fall season.
Ingredients:
– 1/2 cup heavy cream
– 1/4 cup unsweetened almond milk
– 1 tablespoon pumpkin puree
– 1 teaspoon vanilla extract
– 1/2 teaspoon pumpkin pie spice
– 1/4 teaspoon ground cinnamon
– 3-4 tablespoons sweetener (such as Erythritol or Swerve)
– Whipped cream and pumpkin pie spice for topping (optional)
Instructions:
1. In a small saucepan, warm the heavy cream over low heat.
2. In a large mug, combine the almond milk, pumpkin puree, vanilla extract, pumpkin pie spice, and cinnamon.
3. Add the warmed heavy cream to the mug and whisk until well combined.
4. Add the sweetener to taste and whisk again.
5. Pour into a cup and top with whipped cream and additional pumpkin pie spice, if desired.
Cooking Time: 10-12 minutes (depending on desired temperature)
Enjoy your delicious Keto Pumpkin Spice Latte!
Creamy Keto Pumpkin Soup
Warm up with this creamy and comforting keto pumpkin soup that’s perfect for a cozy evening.
Ingredients:
– 1 medium pumpkin (about 2 lbs), peeled, seeded, and chopped
– 4 tablespoons (56g) unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cayenne pepper
– 1 cup (240ml) chicken broth
– 1 cup (240ml) heavy cream
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cinnamon, nutmeg, and cayenne pepper. Cook for an additional minute.
3. Add the pumpkin and chicken broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the pumpkin is tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste.
Cooking Time: 35-40 minutes
Servings: 4-6
Keto Pumpkin Cheesecake
Add a creamy twist to traditional pumpkin pie with this rich and velvety keto cheesecake.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup heavy cream
– 1/2 cup canned pumpkin puree
– 8 ounces cream cheese, softened
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together almond flour and granulated sweetener.
3. In a large mixing bowl, beat eggs until smooth. Add heavy cream and pumpkin puree; mix well.
4. Beat in softened cream cheese until fully incorporated.
5. Stir in vanilla extract and salt.
6. Pour cheesecake batter into a 9-inch springform pan lined with parchment paper.
7. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
Cooking Time: 45-50 minutes
Low-Carb Pumpkin Bread
A moist and flavorful pumpkin bread recipe with a twist – low-carb and perfect for a healthier treat.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup canned pumpkin puree
– 3 large eggs
– 1 tablespoon melted coconut oil
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together almond flour, coconut flour, granulated sweetener, salt, baking powder, cinnamon, and nutmeg.
3. In a large bowl, combine pumpkin puree, eggs, melted coconut oil, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and mix until well combined.
5. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
Cooking Time: 45-50 minutes
Keto Pumpkin Pancakes
Get ready to start your day with a warm, fluffy, and flavorful breakfast that’s also keto-friendly! These pumpkin pancakes are the perfect treat to satisfy your sweet tooth while staying within your daily carb limit.
Ingredients:
– 1 cup almond flour
– 2 large eggs
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 cup canned pumpkin puree
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 2 tablespoons melted coconut oil
– 1/4 teaspoon vanilla extract
– Pinch of ground cinnamon and nutmeg
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together almond flour, eggs, granulated sweetener, pumpkin puree, baking powder, salt, and spices.
3. Add melted coconut oil and vanilla extract to the mixture; stir until combined.
4. Drop batter by 1/4 cupfuls onto the skillet or griddle.
5. Cook pancakes for 2-3 minutes or until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook an additional 1-2 minutes, or until golden brown.
Cooking Time: Approximately 10-12 minutes (depending on number of pancakes).
Enjoy your delicious keto pumpkin pancakes!
Pumpkin Spice Fat Bombs
Get ready to enjoy a deliciously creamy treat that’s perfect for fall, with the warm and comforting flavors of pumpkin spice.
Ingredients:
– 1 cup heavy cream
– 1/2 cup coconut oil
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1 tablespoon pumpkin puree
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– Pinch of salt
Instructions:
1. In a medium-sized bowl, whip the heavy cream with an electric mixer until it becomes stiff peaks.
2. In a separate bowl, melt the coconut oil in the microwave or on the stovetop.
3. Add the granulated sweetener, pumpkin puree, cinnamon, nutmeg, and salt to the melted coconut oil. Mix well until combined.
4. Fold the whipped heavy cream into the coconut oil mixture until fully incorporated.
5. Pour the mixture into an ice cube tray or a small silicone mold.
6. Freeze for at least 2 hours or until solidified.
Cooking Time: None, as these are no-bake treats!
Yield: Approximately 12-15 fat bombs
Enjoy your delicious Pumpkin Spice Fat Bombs!
Keto Pumpkin Muffins
Start your day with a deliciously moist and flavorful Keto Pumpkin Muffin, packed with the warmth of pumpkin spice and sweetness from natural sweeteners.
Ingredients:
– 2 cups almond flour
– 1/4 cup coconut sugar
– 3 large eggs
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 tablespoon melted coconut oil
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine almond flour, coconut sugar, and salt.
3. In a separate bowl, whisk together eggs, pumpkin puree, cinnamon, nutmeg, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted in center comes out clean.
Cooking Time: 20-22 minutes
Yield: 12 muffins
Pumpkin Chaffle with Cinnamon
Pumpkin Chaffle with Cinnamon: A Sweet and Spicy Treat
This recipe combines the warmth of cinnamon with the comforting flavors of pumpkin to create a deliciously sweet chaffle perfect for fall.
Ingredients:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1/4 cup canned pumpkin puree
– Unsalted butter, melted
Instructions:
1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together milk, egg, and pumpkin puree.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Brush the waffle iron with melted butter.
6. Pour about 1/4 cup of batter onto the center of the waffle iron and spread evenly to edges.
7. Cook for 3-5 minutes or until the chaffle is golden brown and crispy.
Cooking Time: 10-12 minutes (depending on your waffle iron)
Keto Pumpkin Pie Smoothie
A creamy and delicious fall treat that combines the warmth of pumpkin with the richness of cream, all while staying true to a ketogenic diet.
Ingredients:
– 1/2 cup heavy cream
– 1/4 cup canned pumpkin puree
– 1/2 cup unsweetened almond milk
– 1/4 cup shredded coconut
– 1 tablespoon melted butter
– 1 teaspoon vanilla extract
– 1/2 teaspoon pumpkin pie spice
– Ice cubes (as needed)
– Whipped cream and chopped nuts for topping (optional)
Instructions:
1. In a blender, combine heavy cream, pumpkin puree, almond milk, shredded coconut, melted butter, vanilla extract, and pumpkin pie spice.
2. Blend until smooth and creamy, adding ice cubes as needed to achieve desired thickness.
3. Pour into glasses and top with whipped cream and chopped nuts, if desired.
4. Serve immediately and enjoy!
Cooking Time: 5 minutes
Roasted Garlic Pumpkin Mash
Roasted Garlic Pumpkin Mash Recipe
Transform your pumpkin mash game with the rich flavor of roasted garlic! This comforting side dish is perfect for fall gatherings and holiday feasts.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs)
– 4-6 cloves of garlic
– 2 tbsp olive oil
– Salt, to taste
– Optional: 1/4 cup heavy cream or half-and-half
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Cut the top off the pumpkin and scoop out the seeds and stringy pulp.
3. Place the pumpkin on a baking sheet lined with parchment paper, cut-side up.
4. Drizzle the olive oil over the pumpkin and sprinkle with salt.
5. Roast the pumpkin for 30-40 minutes, or until it’s tender and caramelized.
6. Remove the pumpkin from the oven and let it cool slightly.
7. Mince the roasted garlic cloves and add them to the cooled pumpkin.
8. Mash the pumpkin mixture with a fork or potato masher until smooth.
9. If desired, stir in heavy cream or half-and-half for an extra creamy mash.
Cooking Time: 30-40 minutes
Serve warm or at room temperature alongside your favorite fall dishes!
Keto Pumpkin Alfredo Sauce
Transform your pasta game with this creamy, keto-friendly take on the classic Alfredo sauce. This seasonal recipe combines the warmth of pumpkin puree with the richness of Parmesan cheese and a hint of nutmeg.
Ingredients:
– 1/2 cup (1 stick) unsalted butter
– 3 tablespoons heavy cream
– 2 cups cooked, mashed pumpkin
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/8 teaspoon black pepper
– 1/8 teaspoon ground nutmeg
Instructions:
1. Melt the butter in a medium saucepan over medium heat.
2. Whisk in the heavy cream, pumpkin puree, Parmesan cheese, salt, and pepper until smooth.
3. Bring the mixture to a simmer and cook for 5-7 minutes or until slightly thickened, stirring occasionally.
4. Remove from heat and stir in nutmeg.
5. Use immediately or store in an airtight container in the refrigerator for up to 5 days.
Cooking Time: 10-12 minutes
Pumpkin Seed Butter Cookies
These soft-baked cookies are infused with the warm, comforting flavors of pumpkin and seeds. Perfect for a cozy fall evening or as a sweet treat to share with friends and family.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup pumpkin seed butter
– 1/2 cup granulated sugar
– 1 egg
– 1 tsp vanilla extract
– 1/2 cup chopped pumpkin seeds
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract.
4. Stir in pumpkin seed butter and chopped pumpkin seeds.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Keto Pumpkin Spice Donuts
Elevate your keto lifestyle with these scrumptious pumpkin spice donuts, made with wholesome ingredients and a touch of fall flair.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 3 large eggs
– 1/2 cup heavy cream
– 1/4 cup canned pumpkin puree
– 1 tablespoon melted coconut oil
– Pumpkin pie spice (optional, for garnish)
Instructions:
1. Preheat oven to 350°F (175°C). Line a donut pan with parchment paper.
2. In a large bowl, combine almond flour, coconut sugar, granulated sweetener, salt, baking soda, cinnamon, nutmeg, and ginger.
3. Add eggs, heavy cream, pumpkin puree, and melted coconut oil to the dry ingredients. Mix until smooth.
4. Pour batter into donut pan and bake for 12-15 minutes or until a toothpick comes out clean.
5. Allow donuts to cool before glazing with your favorite keto-friendly glaze (optional).
Cooking Time: 12-15 minutes
Cream Cheese Stuffed Pumpkin
A seasonal twist on a classic dessert, this creamy pumpkin recipe combines the warmth of fall spices with the richness of cream cheese.
Ingredients:
– 1 small to medium-sized pumpkin (about 2-3 lbs)
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 tablespoon heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the top off the pumpkin and scoop out the seeds and pulp.
3. In a bowl, mix together the softened cream cheese, granulated sugar, cinnamon, nutmeg, and salt until smooth.
4. Stuff the pumpkin with the cream cheese mixture, filling it as full as possible.
5. Drizzle the heavy cream over the top of the pumpkin.
6. Bake for 45-50 minutes or until the pumpkin is tender and the filling is lightly browned.
Cooking Time: 45-50 minutes
Keto Pumpkin Custard
Warm up with a rich and creamy Keto Pumpkin Custard that’s perfect for the fall season!
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup pumpkin puree
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together heavy cream, granulated sweetener, and pumpkin puree until smooth.
3. Add eggs one at a time, whisking well after each addition.
4. Stir in vanilla extract, cinnamon, and salt.
5. Pour the mixture into 6 (1/2 cup) ramekins or small baking dishes.
6. Bake for 25-30 minutes or until edges are set and centers are still slightly jiggly.
7. Remove from oven and let cool to room temperature.
Cooking Time: 25-30 minutes
Pumpkin Spice Protein Balls
Get ready to boost your morning routine with these bite-sized energy balls infused with the warmth of pumpkin spice.
Ingredients:
– 1 cup rolled oats
– 1/2 cup creamy almond butter
– 1/4 cup canned pumpkin puree
– 1 scoop vanilla protein powder
– 1 tablespoon honey
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Pinch of salt
Instructions:
1. In a medium-sized bowl, combine oats, almond butter, pumpkin puree, and protein powder. Mix until well combined.
2. Add honey, cinnamon, nutmeg, and salt. Mix until a dough forms.
3. Use your hands to shape the dough into 12-15 small balls, about 1-inch in diameter.
4. Place the protein balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.
Cooking Time:
– None! These energy balls are best served chilled or at room temperature.
Keto Pumpkin Chili
Warm up with a bowl of creamy, spicy Keto Pumpkin Chili that’s perfect for the fall season.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) pumpkin puree
– 1 can (16 oz) black beans, drained and rinsed
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 1/4 cup heavy cream
– Fresh cilantro leaves for garnish
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up into small pieces.
2. Add the onion, garlic, chili powder, cumin, and cayenne pepper. Cook until the onion is translucent.
3. Stir in the diced tomatoes, pumpkin puree, and black beans. Bring to a simmer.
4. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
5. Stir in the heavy cream. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25 minutes
Pumpkin Coconut Curry
Pumpkin Coconut Curry Recipe
A warm and comforting curry that combines the flavors of roasted pumpkin with coconut milk and a blend of aromatic spices.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1 can (14 oz) full-fat coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the pumpkin cubes on a baking sheet lined with parchment paper for about 30-40 minutes, or until tender.
2. In a large skillet, heat the coconut oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute.
3. Stir in the cumin, curry powder, cinnamon, and cardamom. Cook for 1-2 minutes, or until fragrant.
4. Add the roasted pumpkin to the skillet and stir to combine with the spice mixture.
5. Pour in the coconut milk and season with salt and pepper to taste.
6. Simmer the curry over low heat for about 10-15 minutes, or until the flavors have melded together.
Cooking Time: Approximately 45-50 minutes
Keto Pumpkin Ice Cream
A creamy and delicious treat that’s perfect for the fall season! This keto pumpkin ice cream recipe is a game-changer, with its rich flavors and velvety texture.
Ingredients:
– 1 can (14 oz) of full-fat coconut milk
– 1/2 cup of heavy cream
– 1/4 cup of granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon of pumpkin puree
– 1/4 teaspoon of salt
– 1/2 teaspoon of vanilla extract
Instructions:
1. In a blender, combine coconut milk, heavy cream, sweetener, pumpkin puree, and salt. Blend until smooth.
2. Add vanilla extract and blend until combined.
3. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once churned, transfer to an airtight container and place in the freezer for at least 2 hours to harden.
Cooking Time:
– Churning time: approximately 20-25 minutes
– Freezing time: at least 2 hours
Bacon-Wrapped Pumpkin Bites
These sweet and savory treats are perfect for fall gatherings or as a unique snack for any occasion.
Ingredients:
– 1 small pumpkin, peeled and cubed (about 1 cup)
– 6 slices of bacon
– 1 tablespoon brown sugar
– 1 teaspoon cinnamon
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together pumpkin cubes, brown sugar, and cinnamon.
3. Cut the bacon slices in half and wrap each pumpkin cube with a piece of bacon, securing with a toothpick if needed.
4. Place the bacon-wrapped pumpkin bites on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until the bacon is crispy and the pumpkin is tender.
6. Remove from oven and sprinkle with salt to taste.
Cooking Time: 20-25 minutes
Summary
Get ready for a pumpkin-filled fall with these 20 creamy keto pumpkin recipes! From sweet treats like Keto Pumpkin Cheesecake and Pumpkin Spice Donuts to savory dishes like Creamy Keto Pumpkin Soup and Keto Pumpkin Alfredo Sauce, there’s something for everyone. Indulge in Low-Carb Pumpkin Bread, Pumpkin Seed Butter Cookies, or Pumpkin Chaffle with Cinnamon. And don’t forget the drinks – try a Keto Pumpkin Spice Latte or Pumpkin Pie Smoothie! With these recipes, you’ll be enjoying a deliciously creamy and keto-friendly pumpkin season.
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