Indulge in the autumnal bliss of pumpkin spice with a healthy twist. These keto pumpkin spice recipes are crafted for those who want to relish the flavors of the season while sticking to a low-carb, low-sugar diet. With minimal ingredients and easy-to-follow instructions, these treats are not just tasty—they’re guilt-free indulgences that align with your keto lifestyle. From a velvety frappuccino to a classic pumpkin pie, and even delightfully soft cookies, get ready to enjoy the essence of fall in every bite.
Keto Pumpkin Spice Frappuccino
A frothy, creamy delight that takes the pumpkin spice experience to a chilly new level. Customize the sweetness to your taste and top it off with a generous swirl of keto whipped cream for a luxurious touch.
Ingredients:
– 1/2 cup unsweetened almond milk
– 1/4 cup pumpkin puree
– 1/2 tsp pumpkin pie spice
– 1/4 tsp vanilla extract
– Sweetener equivalent to 2 tablespoons sugar (I love this monkfruit sweetener)
– 1 cup crushed ice
– 1/4 cup heavy whipping cream or keto whipped cream
Directions:
1. Combine almond milk, pumpkin puree, pumpkin pie spice, vanilla extract, and sweetener in a blender.
2. Blend until smooth.
3. Add the crushed ice and blend until it reaches a slushy consistency.
4. Pour into a glass and top with whipped cream and an extra sprinkle of pumpkin pie spice for that café-quality finish.
Tip: Adjust the sweetener to your taste, and if you love a frappuccino with coffee add a shot of espresso!
Simple Keto Pumpkin Pie
This pie brings the traditional flavors you love without the carb overload. The almond flour crust is a buttery foundation for the rich, spiced pumpkin filling. It’s a festive favorite that’s sure to please any keto-conscious crowd.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup melted butter
– 1/4 tsp salt
– 1 cup pumpkin puree
– 3 large eggs
– 1/2 cup heavy whipping cream
– Sweetener equivalent to 3/4 cup sugar
– 1 tsp pumpkin pie spice
Directions:
1. Preheat the oven to 350°F (175°C).
2. Mix almond flour, melted butter, and salt to create the pie crust. Press into a 9-inch pie pan.
3. Bake for 10 minutes, then remove from the oven.
4. In a bowl, whisk together pumpkin puree, eggs, heavy whipping cream, sweetener, and pumpkin pie spice until smooth.
5. Pour the filling into the crust and bake for 50 minutes or until the filling is set.
6. Let cool before serving. Top with a dollop of keto whipped cream if desired.
Tip: For a pie that’s perfectly tailored to your sweet tooth, feel free to adjust the amount of sweetener. And for an extra festive touch, a sprinkle of cinnamon on top of the whipped cream can be a game-changer!
Keto Pumpkin Spice Mug Cake
When you’re craving something sweet and spiced but time isn’t on your side, this mug cake is your quick fix. In just a few minutes, you can whip up a personal-sized pumpkin cake that’s fluffy, flavorful, and keto-friendly. Just grab your favorite mug, a few simple ingredients, and give your microwave a workout. It’s a single-serve delight that’s perfect for those moments when you need a little pumpkin spice in your life, pronto.
Ingredients:
– 1/4 cup almond flour
– 1 tbsp pumpkin puree
– 1 large egg
– 1/2 tsp baking powder
– 1/4 tsp pumpkin pie spice
– Sweetener equivalent to 2 tablespoons sugar
Directions:
1. In a microwave-safe mug, mix all the ingredients until well combined.
2. Microwave on high for about 90 seconds or until the cake is firm to the touch.
3. Allow to cool for a minute before enjoying straight from the mug.
Tip: After microwaving, let your mug cake sit for a minute to enhance its flavor. If you’re in the mood for a creamier texture, add a spoonful of keto-friendly cream cheese frosting on top!
Keto Pumpkin Spice Cookies
These cookies are a quick, no-fuss treat packed with fall flavors. Soft, chewy, and bursting with pumpkin spice, they’re perfect for a cozy night in or as a sweet snack on the go. Don’t forget to press them down with a fork for that classic cookie look! Add a handful of pecans or walnuts for a delightful crunch.
Ingredients:
– 2 cups almond flour
– 1/2 cup pumpkin puree
– 1/3 cup granulated sweetener of choice
– 1 large egg
– 1/4 cup unsalted butter, softened
– 1 tsp baking powder
– 1 tsp vanilla extract
– 2 tsp pumpkin pie spice
– A pinch of salt
Directions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond flour, sweetener, baking powder, pumpkin pie spice, and salt.
3. Add in the pumpkin puree, egg, softened butter, and vanilla extract. Mix until a dough forms.
4. Scoop out tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten each ball slightly with your palm or a fork.
5. Bake for 12-15 minutes or until the edges start to turn a golden brown.
6. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Tip: These cookies are delicious as is, but feel free to add a sugar-free glaze or frosting for an extra special treat. You can also adjust the sweetener to suit your taste and add a handful of keto-friendly chocolate chips for a chocolatey twist!
Conclusion
With these keto pumpkin spice recipes, you can easily whip up some low-carb, low-calorie, and completely delicious autumn treats. Say goodbye to missing out on your favorite seasonal flavors just because you’re keeping it keto. I would love to hear your thoughts on these recipes, drop me comments below and let me know what your favorite pumpkin spice treat is! Happy cooking and even happier eating!🍂🍁
Hi Jenna,
Thank you for sharing these delightful keto pumpkin spice recipes! As someone who loves the flavors of fall but follows a keto diet, finding recipes that cater to both can be a challenge. Your article is a treasure trove of ideas.
The Keto Pumpkin Spice Frappuccino sounds like a dream for those warm autumn days. I’m curious, have you tried adding any other types of milk alternatives, like coconut or oat milk, in this recipe? Also, for someone who enjoys a bit more spice, would you recommend increasing the amount of pumpkin pie spice, or adding another spice to complement it?
The Simple Keto Pumpkin Pie is definitely on my list to try. The almond flour crust is a great alternative. Do you have any tips for ensuring the crust doesn’t get too soggy from the pumpkin filling?
I’m particularly excited about the Keto Pumpkin Spice Mug Cake. It’s perfect for those sudden cravings! Have you experimented with adding nuts or seeds to the batter for a bit of texture?
Lastly, the Keto Pumpkin Spice Cookies sound like a perfect snack. Do you have any suggestions for making them crunchy instead of soft and chewy?
Your recipes are a great inspiration for enjoying the festive season without compromising on health goals. Thanks again for sharing these wonderful ideas!
Hey there, thanks so much for your kind words.☺️ Pumpkin Spice is a MUST-HAVE for me, especially this time of year…so I’m happy to share my best finds!
As for the Frappuccino, I prefer Silk Dairy Free, Gluten Free, Unsweet Vanilla Almond Milk. I cut most dairy out of my diet about a year ago and it’s crazy how much better I feel. Coconut or oat milk would work just as well if you prefer either of those. Regarding the pumpkin spice, extra pumpkin spice should definitely do the trick!
Here are some tips to prevent a soggy crust in your keto pumpkin pie:
1. Pre-Bake the Crust: Also known as ‘blind baking’, this technique involves baking the crust for a short time before adding the filling. This helps to firm up the crust and create a barrier between it and the moist filling. Simply bake the crust at 350°F (175°C) for about 10 minutes before adding the pumpkin filling.
2. Use Egg Wash: Brushing the crust with a beaten egg or egg white before pre-baking can help create a seal to prevent sogginess. The egg wash forms a protective layer that helps keep the moisture of the filling from seeping into the crust. This is like an added bonus with a little extra protein as well.💪🏻
3. Let the Pumpkin Puree Drain: If your pumpkin puree seems watery, let it drain in a fine-mesh strainer for about an hour. Excess moisture can make the pie filling too liquid, increasing the risk of a soggy crust.
4. Bake at the Right Temperature: Ensure your oven is preheated properly. Baking the pie at a consistent temperature helps the crust cook evenly and become crisp before the filling makes it soggy.
5. Choose the Right Pan: Use a metal pie pan if possible, as metal conducts heat better than glass or ceramic, leading to a crisper crust.
6. Cool the Pie Properly: Let the pie cool completely before slicing. Cutting into a warm pie can cause the filling to be runny, which in turn can lead to a soggy crust.
By incorporating these tips into your keto pumpkin pie recipe, you can enjoy a delicious pie with a crust that’s perfectly crisp and flaky. These small adjustments can make a big difference in the overall texture and enjoyment of the pie!
I have actually added crushed walnuts to my pumpkin spice mug cake and loved that- great minds must think alike!😉
To bake the keto pumpkin spice cookies so they come out crunchy rather than soft and chewy, you can make a few adjustments to the recipe and baking method. Here are some tips to achieve that satisfying crunch:
1. Reduce Moisture: Since pumpkin puree adds moisture, which leads to softer cookies, consider reducing the amount of pumpkin puree slightly or use a thicker pumpkin puree.
2. Flatten the Cookies More: Before baking, press down the cookies more than usual. Thinner cookies will bake more evenly and become crisper.
3. Extend Baking Time: Bake the cookies a bit longer than you would for a chewy texture, but keep a close eye on them to prevent burning. The longer they bake, the more moisture evaporates, resulting in a crunchier texture.
4. Lower Baking Temperature: Bake at a slightly lower temperature for a longer period. This allows the cookies to dry out and become crisp without burning. For example, try baking at 325°F (about 160°C) and adjust the time as needed.
5. Use a Baking Stone or Steel: If available, bake the cookies on a baking stone or steel. These tools help distribute heat more evenly and can lead to a crisper cookie bottom.
6. Let Them Cool Completely: After baking, allow the cookies to cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely. Cookies often continue to crisp up as they cool.
7. Add a Binding Agent: Consider adding a bit more almond flour or a small amount of coconut flour to the dough to absorb excess moisture, which can help in achieving a crunchier texture.
8. Store Properly: Once completely cool, store the cookies in an airtight container. If they soften, you can re-crisp them in the oven for a few minutes before serving.
Remember, every oven is different, so it might take a little experimentation to get your keto pumpkin spice cookies just right. I hope you find these tips helpful~ Happy baking!🥧