The Fall season brings out the Pumpkin flavor in every food recipe. When the Fall season hits, I want everything Pumpkin! So, this Keto Pumpkin Pecan Cobbler was created. Many other Keto Pumpkin examples I’ve already made: Pumpkin Pie, Pumpkin Muffins, Pumpkin Cobblers, Pumpkin Cookies (non-Keto) and this week I’ll make some Pumpkin Spice Fudge! And, October is barely here, but this is the only time of the year that I even think of foods with pumpkin spice, but when it’s here you can then bring on the pumpkin spice in everything! 🍂🎃 Oh! Another recipe that I want to make is Keto Pumpkin Spice Cheesecake Chimichangas!!!!
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Who says that the Keto diet has to be boring and without desserts?!?!? Not this gal, I need my sweets! I know, I know that some people say that You need to kick that bad habit of desiring sweets, but not me. Keto desserts are much needed and portion control is always important on any diet, Keto or not. So, go ahead and bake those Keto desserts, just remember to eat only 1 serving or maybe 2 not the entire batch, which is very tempting.
Keto Pumpkin Pecan Cobbler Ingredients:
Crust Ingredients (scroll down for printable version)
- almond flour
- coconut flour
- almond extract
Filling Ingredients (scroll down for printable version)
- heavy whipping cream
- Swerve Confectioners
- Pumpkin spice
There are a variety of artificial sweeteners on the market. I have tried some good, bad and ugly ones, lol. As far as granular artificial sweeteners, I like a sweetener called Pyure. It is a Stevia blend of Erythritol and stevia. It has a grainy texture like real sugar, however too much of it leaves a vanilla taste in your mouth.
Variety of Artificial Sweeteners
- Sweet & Low
However, for a more bread like texture I have added coconut flour to this recipe instead of all almond flour. With a mixture of coconut flour and almond flour the taste does not have a coconut flavor. If only coconut flour was used then the bread would have that coconut flavor. But, a mixture of both flours also gives a more moist bread which is what most people are looking for in a good bread recipe.
My Secret Ingredient!
I’m going to let y’all in on my secret ingredient. It is very hard to find, but so worth the hunt. The first time that I had tasted this secret ingredient was about 20 years ago when my mother went to old Mexico and came back with it. What is really surprising is that we baked with one bottle for a good 20 years and it never did spoil. I have never seen it in any of my local supermarkets and everything written on the bottle is in Spanish, but I’ll always recognize the bottle.
So, this past Spring I was at a small nursery buying plants for my garden, a nursery, in a town of less than 2K people and there it set for sale on their shelf, the BEST VANILLA ever! I couldn’t believe it! I figured that I would have to go to old Mexico to find it. Amazing!
- ice cream
- melted sugar free chocolate chips
- hazel nuts
- brazel nuts
- toasted unsweetened coconut
- sugar free chocolate chips
Keto Pumpkin Pecan Cobbler Directions (scroll down for printable version)
- Preheat oven to 350 degrees. To prepare the crust take a stick of butter and melt it in a glass bowl.
2. After the butter is melted pour the remaining ingredients into the bowl and mix well. Almond flour, coconut flour, chopped nuts, almond extract and Pyure sweetener.
3. Take a 8×8 pan and spray the pan with oil. Then, press the crust mixture into the bottom of the pan. Remember to save 1 cup of the crust mixture to add later to the top of the filling.
4. Bake the crust for approx. 10 minutes. Then set aside to cool and begin making the filling.
5. To begin making the filling for the cobbler, take a medium size bowl and add the can of pumpkin, heavy whipping cream, eggs, Swerve Confectioners, pumpkin spice, salt and vanilla. Beat this mixture well.
6. Pour the filling over the baked crust.
7. Take the extra 1 cup of crust and crumble over the top of the filling.
8. Bake the Keto Pumpkin Pecan Cobbler for approximately 45 minutes. Set cobbler aside to cool and serve alone or with sugar free ice cream.
- 1/2 cup of almond flour
- 1/2 cup of coconut flour
- 1 stick of melted butter
- 1 cup of chopped pecans
- 1 tsp almond extract
- 1/2 cup Pyure sweetener
- 1 can of pumpkin
- 1/2 cup of heavy whipping cream
- 2 eggs
- 2/3 cup Swerve Confectioners
- 2 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 tsp vanilla
- Preheat oven to 350 degrees
- Melt a stick of butter in a microwavable bowl
- Add the remaining ingredients to the butter, almond flour, coconut flour, chopped nuts, almond extract, and Pyure
- Mix well
- Spray an 8x8 pan with oil
- Press crust mixture into the pan and set aside 1 cup of the mixture to later add to the top of the filling
- Bake for 10 minutes and set aside to cool
- In a medium bowl add the pumpkin, heavy whipping cream, eggs, Swerve Confectioners, pumpkin pie spice, salt and vanilla
- Beat for approximately 1 minute
- Pour over cooled cobbler crust
- Sprinkle the remaining 1 cup of crust over the filling
- Bake for 45 minutes
6 net carbs per serving
* add your favorite sugar free ice cream and drizzle the top with melted sugar free chocolate chips
- add sugar free ice cream on top of cobbler
- drizzle a little melted sugar free chocolate chips
- add extra nuts on top of cobbler
- this cobbler freezes great, so divide into single servings and freeze for later
- use different chopped nuts for the crust
- replace the Pyure in the crust recipe with 1 cup of artificial brown sugar
Try some of our other keto desserts
- Keto Pumpkin Bread
- Keto Pumpkin Spice Muffins
- Easy Keto Cheesecake Chimichangas
- Keto Mint Chocolate Chip Cupcakes
- Easy Keto Peanut Butter Pie Cupcakes
- Keto Salted Caramel Chocolate Pumpkin Muffins
Also, try our keto dinners and breads
- Easy Keto Ranch Bacon Biscuits
- Keto Sausage & Cabbage Casserole
- Spicy Keto Jalapeno Poppers
- Keto Cheddar Garlic Biscuits
If you make this Pumpkin Pecan Cobbler, be sure to share it with us on Instagram @thelazykkitchen. We’d love to see your finished desserts!