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15 Keto Pumpkin Desserts

ByNabeela Dastagir

Pumpkin season doesn’t have to mean giving up on your low carb lifestyle, and these 15 keto pumpkin desserts prove you can enjoy all the cozy, spiced flavors of fall without the sugar crash.

Made with almond flour, sugar-free sweeteners, and rich pumpkin puree, these desserts range from creamy cheesecakes and mousses to cookies, bars, and even ice cream.

Each recipe keeps carbs low while delivering that classic pumpkin spice flavor everyone craves this time of year. Whether you’re hosting a fall gathering or just want a sweet treat after dinner, these keto pumpkin desserts have you covered.

1. Keto Pumpkin Cheesecake Bars

Creamy, rich cheesecake bars swirled with pumpkin puree and warm spices on an almond flour crust. These low carb bars taste just like pumpkin pie in bar form.

Ingredients:

  • 1 1/2 cups almond flour
  • 4 tbsp melted butter
  • 16 oz cream cheese, softened
  • 1/2 cup pumpkin puree
  • 2 eggs
  • 2/3 cup powdered erythritol
  • 1 tsp pumpkin pie spice

Instructions:

  1. Preheat oven to 350°F and mix almond flour with melted butter, pressing into a lined baking dish.
  2. Bake crust for 10 minutes, then let cool slightly.
  3. Beat cream cheese, pumpkin puree, eggs, erythritol, and pumpkin pie spice until smooth.
  4. Pour the filling over the crust.
  5. Bake 30-35 minutes until set, then chill before slicing into bars.

Nutritional Facts (per serving): Calories: 240 | Protein: 5g | Carbs: 6g | Fat: 22g

2. Keto Pumpkin Mousse

A light, airy mousse made with whipped cream and pumpkin puree. This quick, no-bake dessert is rich in flavor yet low in carbs.

Ingredients:

  • 1 cup heavy cream
  • 1/2 cup pumpkin puree
  • 1/3 cup powdered erythritol
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract

Instructions:

  1. Whip heavy cream until stiff peaks form.
  2. In a separate bowl, mix pumpkin puree, erythritol, pumpkin pie spice, and vanilla.
  3. Gently fold the whipped cream into the pumpkin mixture.
  4. Divide into serving cups and chill for at least 1 hour before serving.

Nutritional Facts (per serving): Calories: 200 | Protein: 2g | Carbs: 5g | Fat: 20g

3. Keto Pumpkin Fat Bombs

Bite-sized, rich fat bombs combining pumpkin puree, coconut oil, and warm spices. These no-bake treats are perfect for a quick keto energy boost.

Ingredients:

  • 1/2 cup pumpkin puree
  • 1/2 cup coconut oil, melted
  • 1/4 cup almond butter
  • 2 tbsp powdered erythritol
  • 1 tsp pumpkin pie spice

Instructions:

  1. Whisk together pumpkin puree, melted coconut oil, almond butter, erythritol, and pumpkin pie spice until smooth.
  2. Pour the mixture into a silicone mold or small cups.
  3. Freeze for at least 1 hour until firm.
  4. Store in the freezer and let soften slightly before eating.

Nutritional Facts (per serving): Calories: 130 | Protein: 1g | Carbs: 3g | Fat: 13g

4. Keto Pumpkin Spice Cookies

Soft, chewy cookies made with almond flour and packed with pumpkin spice flavor. These low carb cookies are perfect with a cup of coffee.

Ingredients:

  • 2 cups almond flour
  • 1/2 cup pumpkin puree
  • 1/3 cup powdered erythritol
  • 1 egg
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking soda

Instructions:

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Mix almond flour, erythritol, pumpkin pie spice, and baking soda in a bowl.
  3. Stir in pumpkin puree and egg until a dough forms.
  4. Scoop dough onto the baking sheet and flatten slightly.
  5. Bake 12-15 minutes until edges are golden.

Nutritional Facts (per serving): Calories: 150 | Protein: 5g | Carbs: 6g | Fat: 12g

5. Keto Pumpkin Bread

Moist, spiced pumpkin bread made with almond flour instead of wheat. This low carb loaf is perfect for slicing and enjoying with butter.

Ingredients:

  • 2 1/2 cups almond flour
  • 1 cup pumpkin puree
  • 3 eggs
  • 1/2 cup powdered erythritol
  • 1/3 cup melted butter
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. Whisk together almond flour, erythritol, baking soda, and pumpkin pie spice.
  3. In another bowl, mix pumpkin puree, eggs, and melted butter.
  4. Combine wet and dry ingredients until smooth.
  5. Pour into the loaf pan and bake 45-50 minutes until a toothpick comes out clean.

Nutritional Facts (per serving): Calories: 220 | Protein: 7g | Carbs: 7g | Fat: 19g

6. Keto Pumpkin Chia Pudding

A creamy, make-ahead chia pudding infused with pumpkin puree and warm spices. This no-cook dessert is naturally low carb and simple to prepare.

Ingredients:

  • 1/3 cup chia seeds
  • 1 1/2 cups unsweetened almond milk
  • 1/2 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 2 tbsp powdered erythritol

Instructions:

  1. Whisk almond milk, pumpkin puree, pumpkin pie spice, and erythritol together in a bowl.
  2. Stir in chia seeds until well combined.
  3. Cover and refrigerate at least 4 hours or overnight.
  4. Stir again before serving.

Nutritional Facts (per serving): Calories: 130 | Protein: 4g | Carbs: 9g | Fat: 8g

7. Keto Pumpkin Cupcakes with Cream Cheese Frosting

Soft, spiced pumpkin cupcakes topped with a rich, tangy cream cheese frosting. These low carb cupcakes are a festive fall treat.

Ingredients:

  • 2 cups almond flour
  • 1/2 cup pumpkin puree
  • 3 eggs
  • 1/2 cup powdered erythritol
  • 1 tsp pumpkin pie spice
  • 8 oz cream cheese, softened
  • 3 tbsp powdered erythritol (for frosting)

Instructions:

  1. Preheat oven to 350°F and line a muffin tin with liners.
  2. Whisk together almond flour, erythritol, and pumpkin pie spice.
  3. Mix in pumpkin puree and eggs until smooth.
  4. Divide batter into muffin cups and bake 20-22 minutes until set.
  5. Beat cream cheese with powdered erythritol and frost cooled cupcakes.

Nutritional Facts (per serving): Calories: 230 | Protein: 6g | Carbs: 6g | Fat: 20g

8. Keto Pumpkin Ice Cream

A creamy, churned ice cream made with heavy cream and pumpkin puree. This rich, low carb frozen dessert is a refreshing way to enjoy fall flavors.

Ingredients:

  • 2 cups heavy cream
  • 1/2 cup pumpkin puree
  • 1/2 cup powdered erythritol
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract

Instructions:

  1. Whisk together heavy cream, pumpkin puree, erythritol, pumpkin pie spice, and vanilla until smooth.
  2. Pour the mixture into an ice cream maker.
  3. Churn according to the manufacturer’s instructions, about 20-25 minutes.
  4. Transfer to a container and freeze for at least 2 hours before serving.

Nutritional Facts (per serving): Calories: 210 | Protein: 2g | Carbs: 5g | Fat: 21g

9. Keto Pumpkin Cheesecake

A rich, creamy whole cheesecake with a spiced pumpkin filling on an almond flour crust. This showstopping low carb dessert is perfect for fall gatherings.

Ingredients:

  • 2 cups almond flour
  • 5 tbsp melted butter
  • 24 oz cream cheese, softened
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 cup powdered erythritol
  • 2 tsp pumpkin pie spice

Instructions:

  1. Preheat oven to 325°F and mix almond flour with melted butter, pressing into a springform pan.
  2. Beat cream cheese, pumpkin puree, eggs, erythritol, and pumpkin pie spice until smooth.
  3. Pour the filling over the crust.
  4. Bake 50-55 minutes until the center is just set.
  5. Chill for at least 4 hours before slicing and serving.

Nutritional Facts (per serving): Calories: 320 | Protein: 7g | Carbs: 7g | Fat: 30g

10. Keto Pumpkin Brownies

Fudgy, rich brownies with pumpkin puree swirled throughout. These low carb brownies are decadent and full of warm fall spices.

Ingredients:

  • 1 1/2 cups almond flour
  • 1/2 cup cocoa powder
  • 1/2 cup pumpkin puree
  • 3 eggs
  • 1/2 cup melted butter
  • 3/4 cup powdered erythritol
  • 1 tsp pumpkin pie spice

Instructions:

  1. Preheat oven to 350°F and grease a baking dish.
  2. Whisk together almond flour, cocoa powder, erythritol, and pumpkin pie spice.
  3. In another bowl, mix pumpkin puree, eggs, and melted butter.
  4. Combine wet and dry ingredients until smooth.
  5. Pour into the baking dish and bake 25-30 minutes until set.

Nutritional Facts (per serving): Calories: 230 | Protein: 6g | Carbs: 8g | Fat: 20g

11. Keto Pumpkin Pie Bars

All the flavor of pumpkin pie in an easy, sliceable bar form. These low carb bars have a buttery almond flour crust and a creamy pumpkin filling.

Ingredients:

  • 1 1/2 cups almond flour
  • 4 tbsp melted butter
  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup heavy cream
  • 2/3 cup powdered erythritol
  • 2 tsp pumpkin pie spice

Instructions:

  1. Preheat oven to 350°F and mix almond flour with melted butter, pressing into a lined baking dish.
  2. Bake crust for 10 minutes.
  3. Whisk pumpkin puree, eggs, heavy cream, erythritol, and pumpkin pie spice together.
  4. Pour the filling over the crust.
  5. Bake 30-35 minutes until set, then chill before slicing into bars.

Nutritional Facts (per serving): Calories: 220 | Protein: 5g | Carbs: 7g | Fat: 19g

12. Keto Pumpkin Truffles

Rich, no-bake truffles combining pumpkin puree, cream cheese, and warm spices, coated in melted dark chocolate. These bite-sized treats are perfect for gifting.

Ingredients:

  • 8 oz cream cheese, softened
  • 1/4 cup pumpkin puree
  • 1/3 cup powdered erythritol
  • 1 tsp pumpkin pie spice
  • 4 oz sugar-free dark chocolate, melted

Instructions:

  1. Beat cream cheese, pumpkin puree, erythritol, and pumpkin pie spice until smooth.
  2. Chill the mixture for 1 hour until firm enough to roll.
  3. Roll into small balls and place on a lined tray.
  4. Dip each truffle in melted chocolate and return to the tray.
  5. Chill for 30 minutes until the chocolate is set.

Nutritional Facts (per serving): Calories: 140 | Protein: 2g | Carbs: 5g | Fat: 12g

13. Keto Pumpkin Custard

A silky, baked custard infused with pumpkin puree and warm spices. This simple, low carb dessert is rich and satisfying without any crust.

Ingredients:

  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 3 eggs
  • 1/2 cup powdered erythritol
  • 2 tsp pumpkin pie spice

Instructions:

  1. Preheat oven to 325°F and grease small ramekins.
  2. Whisk pumpkin puree, heavy cream, eggs, erythritol, and pumpkin pie spice together until smooth.
  3. Divide the mixture among the ramekins.
  4. Place ramekins in a water bath and bake 35-40 minutes until set.
  5. Chill before serving.

Nutritional Facts (per serving): Calories: 190 | Protein: 5g | Carbs: 6g | Fat: 17g

14. Keto Pumpkin Cookies with Chocolate Chips

Soft, chewy pumpkin cookies studded with sugar-free chocolate chips. These low carb cookies are a satisfying sweet treat for fall.

Ingredients:

  • 2 cups almond flour
  • 1/2 cup pumpkin puree
  • 1/3 cup powdered erythritol
  • 1 egg
  • 1 tsp pumpkin pie spice
  • 1/2 cup sugar-free chocolate chips

Instructions:

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Mix almond flour, erythritol, and pumpkin pie spice in a bowl.
  3. Stir in pumpkin puree and egg until a dough forms, then fold in chocolate chips.
  4. Scoop dough onto the baking sheet and flatten slightly.
  5. Bake 12-15 minutes until edges are golden.

Nutritional Facts (per serving): Calories: 170 | Protein: 5g | Carbs: 7g | Fat: 14g

15. Keto Pumpkin Cinnamon Rolls

Soft, spiced cinnamon rolls made with a low carb almond flour dough and pumpkin filling, topped with a cream cheese glaze. A cozy, indulgent keto treat.

Ingredients:

  • 2 1/2 cups almond flour
  • 1/2 cup pumpkin puree
  • 2 eggs
  • 1/3 cup melted butter
  • 1/3 cup powdered erythritol
  • 2 tsp cinnamon
  • 4 oz cream cheese, softened (for glaze)

Instructions:

  1. Preheat oven to 350°F and mix almond flour, pumpkin puree, eggs, melted butter, and erythritol into a dough.
  2. Roll the dough out between two sheets of parchment paper and sprinkle with cinnamon.
  3. Roll the dough into a log and slice into rounds.
  4. Place rounds in a greased baking dish and bake 20-25 minutes until golden.
  5. Beat softened cream cheese into a glaze and drizzle over the warm rolls before serving.

Nutritional Facts (per serving): Calories: 260 | Protein: 7g | Carbs: 7g | Fat: 23g

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