Your Favorite Fall Desserts, Keto Style! 3 Easy Recipes. 

Written by Molly Becker, Director of KetoBars on September 21st 2020

Keto Pumpkin Crumb Cake

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Keto Pumpkin Pie

low carb pumpkin pie recipe the original keto bars no sugar added

Low Carb Pumpkin Bread

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Fall is here! Some of our favorite things about this season are crinkly leaves, cozy sweaters, and of course - pumpkin EVERYTHING! If you're a pumpkin spice lover - the official flavor of Fall, then these recipes are for you. 🍁

Check them out here! 👇

1. Keto Pumpkin Crumb Cake

By: All Day I Dream About Food


Crumb Topping
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup Swerve Brown
• 1/2 tsp pumpkin pie spice
• 1/2 cup butter melted
• 1/4 tsp salt

Pumpkin Cake
• 1 cup almond flour
• 1/2 cup Swerve Sweetener
• 1/3 cup coconut flour
• 1/4 cup unflavored egg white protein powder (can also use whey protein)
• 2 tsp baking powder
• 3/4 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 cup pumpkin puree
• 1/4 cup butter melted
• 2 large eggs
• 1/2 tsp vanilla extract

Drizzle (optional)
• 1/4 cup powdered Swerve Sweetener
• 2 tbsp heavy cream
• 1/4 tsp vanilla extract


Crumb Topping
1. In a medium bowl, combine the almond flour, coconut flour, sweetener, cinnamon, and salt. Stir in the butter until well combined. It will be like a thick batter. Set aside

Pumpkin Cake
1. Preheat the oven to 325F and grease a 9x9 inch square baking pan.

2. In a large bowl, whisk together the almond flour, sweetener, coconut flour, whey protein, baking powder, pumpkin pie spice, and salt. Stir in the pumpkin puree, butter, eggs, and vanilla extract until well combined.

3. Spread the batter in the prepared pan and smooth the top.

4. Crumble the topping mixture with your fingers into pea size pieces and sprinkle evenly over the cake batter. Bake 35 to 40 minutes, until the topping is golden and a tester inserted in the center comes out clean. It won’t be firm to the touch because the topping is so tender.

5. Remove and let cool completely in the pan.

1. Whisk the sweetener, cream, and vanilla extract together until smooth. Drizzle over the cooled cake.

2. Keto Pumpkin Pie

By: Peace, Love, and Low Carb


 Pie Crust 
 • 2 cups blanched almond flour. 
• 1/4 cup granular monkfruit. 
• 6 tablespoons butter (butter flavored coconut oil for dairy free), melted.

Pumpkin Pie Filling
 • One 15 ounce can of unsweetened pumpkin puree. 
• 1 cup heavy cream (coconut cream for dairy free)
• 2 large eggs
• 1/4 cup brown sugar erythritol or golden monk fruit.
• 2 teaspoons Pumpkin Pie Spice. 
• 2 teaspoons pure vanilla extract.


1. Preheat the oven to 350°F

2. In a large mixing bowl, combine the almond flour, sweetener and melted butter. Mix until well combined.

3. Spoon the mixture into a greased 9-inch pie pan or tart pan and press it evenly into the bottom of the pan and up the sides. Bake for 10 minutes.

4. While the crust bakes, add the pumpkin puree and eggs to a large mixing bowl, and using a hand mixer, beat gently until well combined.

5. Add the heavy cream, sweetener, and pumpkin pie spice and mix on low until well combined.

6. Once the crust is cooked, pour the filling into the crust and bake for another 45 minutes. When it is done, the center should still be slightly jiggly, but not wet.

7. Serve with keto whipped cream or whipped coconut cream and a dusting of cinnamon.

3. Low Carb Pumpkin Bread

By: KetoConnect


 Cheesecake Layer
• 8 oz cream cheese, room temperature
• 1/4 cup sour cream
• 1 large egg
• 10 drops liquid stevia
• 1/4 cup erythritol

Pumpkin Bread
• 3/4 cup almond flour
• 1/3 cup coconut flour
• 1 tsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/2 tsp Pink Himalayan Salt
• 1 cup pumpkin puree (100%)
• 1/2 cup erythritol
• 20 drops liquid stevia
• 2/3 cup butter
• 1 tsp vanilla extract
• 1 large egg


Cheesecake Layer
1. Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F.

2. Combine the cream cheese, erythritol, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.

Pumpkin Bread
1. Generously spray a 9-by-5-inch loaf pan with nonstick coconut spray.

2. Whisk together the flours, pumpkin spice, baking powder, salt in a medium bowl and set aside.

3. Whisk together the pumpkin puree and erythritol in a large bowl, then whisk in the melted butter, stevia, vanilla and egg.

4. Whisk in the flour mixture until just combined.

5. Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan.

6. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup of pumpkin batter on top of the cheesecake layer.

7. Bake until the top is cracked and a cake tester inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack for 20-30 minutes until cheesecake layer is set, then carefully invert onto a platter or cake stand and flip upright.

8. Let cool completely, at least 1 1/2 hours.

NOTE: Make sure to check on the bread starting at 60 minutes to make sure any cheesecake layer the settled at the top isn’t burning. Slightly browned is fine!

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