Fall in love with this delicious keto dessert recipe that is perfect for a low carb Thanksgiving! Thanks to our friends at Keto Chow, this is one of the best keto dessert recipes we’ve ever seen. This is going to be delicious after dinner for a no sugar added pumpkin spice treat.
Servings: 12 | Prep time: 60 minutes | Total time: 60 minutes
Ingredients:
Topping
2 cups heavy whipping cream
1/2 tsp Origin Vanilla Extract
1/2 tsp pumpkin pie spice
1/2 tsp Burlap & Barrel Royal Cinnamon
2 tbsp granular sweetener or Sweet Monk
1/2 serving Pumpkin Spice Caramel Keto Chow
Crust
1/4 cup granulated sweetener
1/4 cup ground flaxseed meal
1/4 cup coconut flour
1/2 cup finely ground blanched almond flour
1/4 cup ground psyllium husk powder
1 tsp Burlap & Barrel Royal Cinnamon
1/2 tsp Origin Vanilla Bean Salt
1/2 tsp Origin Vanilla Extract
1/4 cup salted butter
Pumpkin Filling
1 15-oz can of 100% pumpkin puree
8 oz softened cream cheese
1/4 cup granular sweetener
1 scoop Pumpkin Spice Caramel Keto Chow
1/2 cup heavy whipping cream
1/2 tsp pumpkin pie spice
1/2 tsp Burlap & Barrel Royal Cinnamon
1/2 tsp Origin Vanilla Extract
1/2 tsp Origin Vanilla Bean Salt
Directions:
Topping
- Store the mixing bowl in the freezer for at least one hour prior to making whipped topping. You can make it in a bowl using a hand or stand mixer.
- Make a whipped cream in a bowl to stiff peaks with no sweetener, then fold in the dry ingredients at the end with a rubber spatula. This is enough topping for slightly more than one tart, depending on how thick you like your whipped cream.
- Store in the fridge until the tart is finished.
Crust
- Preheat the oven to 325F.
- Combine and whisk the crust's dry ingredients in a bowl to break up any clumps until it is a smooth, even powder.
- Melt butter in the microwave.
- Add vanilla to melted butter and stir.
- Pour liquid onto dry ingredients and stir crumb mixture until well distributed.
- Pour crumb mixture into a 10" tart pan, approximately 1 1/2" deep and press down and onto the sides of the tart pan with a flat bottomed glass or measuring cup. This is a crumb-style crust, so you want to press it hard enough so that it does not crumble while baking. Crumbs do not need to go all the way to the top, but should be about 1" high on the sides.
- Cook for 8-10 minutes. Crust should be slightly brown, but will not change color much.
- Let cool to room temperature. You can speed this up by putting it in the freezer for 10 minutes.
Pumpkin Filling
- Whip cream to soft peaks, then add vanilla.
- Add dry ingredients and cream cheese to the whipped cream and beat until smooth, approximately 1 minute.
- Add pumpkin and beat again, making sure to scrape down the sides of the bowl several times until filling is smooth and evenly colored.
Final Assembly
- Gently spoon filling into the cooled tart shell one scoop at a time. This helps distribute the filling evenly and also prevents disturbing the shell, which is somewhat fragile.
- Using an offset spatula, spread the filling to all of the corners.
- Chill for at least 1 hour
- Add whipped cream topping to the top of the tart using whatever pattern you choose. You can use a spoon and spread it that way or you can do small dots with a whipped cream dispenser or piping bag.
Macros:
Servings: | Calories: 374 | Net Carb: 6g | Total Fat: 32g | Total Carb: 27g | Fiber: 9g | | Sugar Alcohols: 12g | Protein: 9g
Nutritional and macronutrient information may vary slightly depending on brands/ingredients used.
Tips:
- This is a crumb-style crust similar to a graham cracker crust, but slightly more crusty. You can substitute any crust you want such as a coconut flour crust, but I tried to minimize the net carbs by substituting more fiber for some of the flour.
- Keep stored in the refrigerator when not being consumed