This keto pumpkin cobbler is downright amazing. It’s a celebration of fall flavors, with real pumpkin and your favorite spices.
Pumpkin Cobbler
Have you ever made a fruit cobbler before? You basically add fruity pie filling to a baking dish and top it with raw cake batter.
Well, that’s the basic idea behind this sweet pumpkin cobbler, too. There are a few differences, though.
Instead of topping the filling with cake batter, I used sweetened and spiced crushed pecans. Yup, no cake batter here!
It’s more of a crumb topping than a cake-like one. A cross between a pumpkin cake and a pumpkin pie.
The crumb topping reminds me of a coffee cake. All in all, it’s an absolute treat that will become one of your favorite desserts.
A pure treat for pumpkin-lovers like me!
Keto Cobbler
I’ve been thinking a lot about making more keto cobbler recipes. The last time I made one was when I made a savory Keto TikTok Chicken Cobbler.
That’s a delicious dinner recipe, but cobblers are known to be sweet treats, so I knew I needed to make a dessert version.
The base of the cobbler is made with almond flour, pumpkin pie spices, and real pumpkin puree. This is a dream come true for pumpkin-lovers.
It’s part cake, part pie, and even has a bit of pecan pie added on top.
Pumpkin Dessert
I love making pumpkin desserts! Sure there are a lot of savory recipes you can make with pumpkins, but nothing beats the flavor of fresh low-carb pumpkin pecan cheesecake or a low-carb pumpkin spice latte.
If you’re not a fan of super-sweet or overly rich desserts, then you’ll still enjoy the pumpkin cobbler. Since the bottom cake layer is made with almond flour, it prevents the flavor from being too rich.
If you want to cut the sweetness down even more, then cut the brown sugar substitute down to just 1/3 of a cup instead of 1/2 a cup. It will still taste amazing, even if they are lightly sweetened.
Fall Dessert
What are your favorite fall desserts? Pumpkins aren’t the only flavor that you can associate with fall.
If you like apples, then make some keto apple fritter cookies. Cinnamon is a really popular fall spice, so a slice of keto cinnamon brown sugar zucchini cake fits in perfectly.
Some other desserts that will taste perfect with the pumpkin cobbler include keto pumpkin cinnamon muffins and keto chocolate pecan pie.
Pecans are another classic fall or winter ingredient that you’ll find in a lot of fun desserts.
How To Store Cobbler
This keto pumpkin cobbler tastes the best when it is hot and fresh out of the oven. I don’t recommend trying to make it ahead of time because the filling will soften in the refrigerator and the topping won’t be nearly as crispy.
If you want to save leftovers, put them in an airtight container and put them in the refrigerator. I suggest eating the cobbler within a day or two.
Keto Pumpkin Cobbler Recipe
Here’s the list of ingredients (and step by step pictures) that you’ll need to make this keto pumpkin cobbler recipe. The exact measurements and instructions are in the printable recipe card, just a little below.
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 6
Net Carbs: 4 net carbs per serving
Ingredients
Cake Layer:
- Almond Flour
- Swerve Confectioner’s Sugar Substitute
- Baking Powder
- Cinnamon
- Ground Ginger
- Nutmeg
- Cloves
- Almond Milk
- Pumpkin Puree
- Vanilla
- Butter
Topping:
- Swerve Brown Sugar Substitute
- Chopped Pecans
- Cinnamon
- Hot Water
Directions
Preheat the oven to 350 degrees.
Add the almond flour, Swerve confectioners sugar substitute, baking powder, cinnamon, ginger, nutmeg, cloves, almond milk, pumpkin puree, vanilla and butter to a mixing bowl, and blend until well combined.
Spread the mixture into a well greased 9×9 baking dish.
Mix together the Swerve brown sugar substitute, pecans and cinnamon in a bowl, and sprinkle over the mixture in the baking dish.
Pour the hot water over the top, and do not mix it.
Bake for 40 minutes, or until the top has set.
Pin for later!
Follow me on Pinterest!
Keto Pumpkin Cobbler
This keto pumpkin cobbler is downright amazing. It's a celebration of fall flavors, with real pumpkin and your favorite spices.
Ingredients
Pumpkin Filling
- 1 1/4 cup Almond Flour
- 1/2 cup Swerve Confectioner's Sugar Substitute
- 3 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Ginger ground
- 1/4 tsp Nutmeg
- 1 pinch Cloves
- 1/4 cup Almond Milk unsweetened
- 1/2 cup Pumpkin Puree
- 1 tsp Vanilla
- 4 tbsp Butter softened
Pecan Topping
- 1/2 cup Swerve Brown Sugar Substitute
- 1/2 cup Chopped Pecans
- 1 tsp Cinnamon
- 2/3 cup Hot Water
Instructions
-
Preheat the oven to 350 degrees.
-
Add the almond flour, Swerve confectioners sugar substitute, baking powder, cinnamon, ginger, nutmeg, cloves, almond milk, pumpkin puree, vanilla and butter to a mixing bowl, and blend until well combined.
-
Spread the mixture into a well greased 9x9 baking dish.
-
Mix together the Swerve brown sugar substitute, pecans and cinnamon in a bowl, and sprinkle over the mixture in the baking dish.
-
Pour the hot water over the top, and do not mix it.
-
Bake for 40 minutes, or until the top has set.
Recipe Notes
Calories: 245 Net Carbs: 4 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Pumpkin Recipes
If you enjoyed this delicious keto pumpkin cobbler recipe, here are some more pumpkin recipes you should make next. All of them are surprisingly low-carb!
