It’s fall, also known as my favorite season so naturally I want to share my favorite keto pumpkin recipes with yall! 

I mean, pumpkin is super nutritious, but it is also delicious and very versatile. I hope you will find as much joy in making Amy’s favorite keto recipes as I do!

I had tried forever to make pumpkin pie keto-friendly, and it was quite a challenge. Traditionally keto pumpkin pie is packed with carbs, both in the form of pumpkin puree as well all the added sugar makes this treat quite tricky to fit into your standard keto macros.

It can be done, but I decided to dig deeper so you can hit your annual pumpkin pie quota with these …

Keto Pumpkin Cheesecake Cupcakes!

Ingredients:

Crust –

1/2 tbsp coconut oil

1/2 tsp vanilla extract

2 tbsp keto sugar substitute

1/2 cup Coconut flour

2 tbsp Butter

1 dash Pink Himalayan Salt

Cheesecake filling –

8 oz Cream Cheese

5 tbsp keto sugar substitute

3 tbsp sour cream

3 tbsp Heavy Whipping Cream

6 tbsp 100% pumpkin puree

1.5 tsp Pumpkin Pie Spice

1 large Egg

Instructions:

Crust – 

1. Combine dry ingredients: coconut flour, sugar substitute and salt. Set aside.
2. In another bowl whisk together vanilla and melted coconut oil.
3. Slowly add the wet ingredients to the dry ingredients, thoroughly combining.
4. Add in cubes of room temperature butter and use your hand to form dough.
5. Using your hand, mold the dough into the bottom of each cup of your greased cupcake pan. We use a silicone cupcake mold.
6. Place pan into a 350 degree oven for 12-15 minutes (depending on thickness of crust layer).
7. Once cooked, pull out and set aside to cool.

Filling – 

1. Using hand mixer cream together the room temperature cream cheese and erythritol.
2. Add egg, sour cream and heavy whipping cream. Continue to mix until thoroughly combined.
3. Use 2/3 of batter filling up the cupcake pan.
4. Add pumpkin puree and pumpkin pie spice to the remaining 1/3 of batter and combine well (even out all lumps).
5. Slowly layer the remaining (newly created pumpkin cheesecake mixture) on top of the cheesecake layer in the cupcake pan.
6. Place into a 300 degree oven for 55-60 minutes. Use a toothpick to check for a clean pull through.
7. Place in the fridge to chill and serve cold. Enjoy!

Pumpkin doesn’t need to come in the form of dessert. As much as I love my sweet treats, pumpkin soup is a classic pumpkin favorite when it comes to keto recipes. Drizzle a little whole cream on top, with a few roasted pumpkin seeds and you will have to refrain from eating the entire pot!

Keto Pumpkin Soup is so easy!

Ingredients:

1 cup Canned Pumpkin Puree

2.5 Cups Chicken Broth

1/2 Heavy Cream

1/4 tsp Garlic Powder

1/4-1/2 tsp Himalayan Salt (to taste)

1/4 tsp Pepper

1/4 tsp Ginger Powder

1/4 tsp Thyme

Optional: Cooked Sausage, bacon, or fresh mushrooms

Instructions:

1. In a medium sized pot or saucepan combine the pumpkin puree, chicken broth, cream, salt, pepper, garlic, ginger and thyme.
2. Cook over medium heat for 10-15 minutes, or until the soup is warm and fragrant. Be sure to taste the salt level before serving.
3. Remove from heat and allow to cool for 5 minutes before serving. Top with a drizzle of cream and a small handful of roasted pumpkin seeds (optional).

I could sit here and share a hundred of my favorite keto pumpkin recipes, as you can imagine, it was hard to choose just two. Let me know in the comments if you would like me to share more keto pumpkin recipes for next time!

Until then, happy baking/cooking and I hope you have enjoyed Amy’s favorite keto pumpkin recipes!

Amy XO

p.s. Check out the Bacon Cheeseburger Casserole Recipe everyone is talking about!