10 Delicious Keto Pumpkin Desserts to Boost Your Fat-Burning Mode

If you're on a keto diet and craving something sweet, pumpkin desserts are a perfect match! These treats harness the flavors of fall while keeping you in fat-burning mode. From rich pumpkin cheesecake to spiced pumpkin cookies, enjoy delicious recipes that satisfy your sweet tooth without derailing your diet.

Indulgent Keto Pumpkin Cheesecake Bars

These Keto Pumpkin Cheesecake Bars are a delightful treat that perfectly captures the essence of fall. With their rich, creamy texture and warm pumpkin spice flavor, they are sure to satisfy your sweet tooth while keeping you in fat-burning mode. Topped with a dollop of whipped cream and a sprinkle of cinnamon, these bars look as good as they taste!

Making these bars is simple and requires just a few key ingredients. The combination of pumpkin puree, cream cheese, and almond flour creates a deliciously smooth filling that is both low in carbs and high in flavor. Plus, they are easy to cut into squares, making them perfect for sharing or enjoying on your own.

Ingredients

• 1 ½ cups almond flour
• 1/4 cup granulated erythritol
• 1/2 cup unsalted butter, melted
• 1 (15 oz) can pumpkin puree
• 2 (8 oz) packages cream cheese, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper.
2. In a bowl, mix almond flour, erythritol, and melted butter until crumbly. Press this mixture into the bottom of the prepared baking dish to form the crust.
3. In another bowl, beat the cream cheese until smooth. Add pumpkin puree, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until well combined.
4. Pour the pumpkin mixture over the crust in the baking dish. Smooth the top with a spatula.
5. Bake for 25-30 minutes, or until the center is set. Allow to cool completely before slicing into bars.
6. Serve chilled or at room temperature, topped with whipped cream and a sprinkle of cinnamon.

Decadent Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are a delightful treat that fits perfectly into your keto lifestyle. The warm, inviting color of the cookies, combined with the rich chocolate chips, makes them irresistible. Picture a plate filled with these soft, chewy cookies, surrounded by cute little pumpkins and autumn leaves, creating a cozy vibe.

Not only do they look fantastic, but they also keep you in fat-burning mode while satisfying your sweet tooth. The pumpkin adds moisture and flavor, while the chocolate chips provide that sweet contrast. You can enjoy these cookies guilt-free, knowing they align with your dietary goals!

Ingredients

• 1 cup almond flour
• 1/2 cup pumpkin puree
• 1/4 cup erythritol or your favorite keto sweetener
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 cup sugar-free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the almond flour, cocoa powder, baking soda, cinnamon, and salt.
3. In another bowl, cream together the softened butter and erythritol until light and fluffy. Add the pumpkin puree and egg, mixing until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the sugar-free chocolate chips.
5. Drop spoonful's of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Creamy Keto Pumpkin Mousse

Fall is the perfect time to enjoy pumpkin-flavored treats, and this creamy keto pumpkin mousse fits right in. With its smooth texture and rich flavor, it’s a delightful dessert that won’t kick you out of fat-burning mode. The image captures the essence of autumn, featuring beautiful pumpkins and colorful leaves that set the mood for this delicious treat.

This mousse is not only easy to make but also uses simple ingredients that align with a keto lifestyle. The combination of pumpkin puree, cream cheese, and spices creates a comforting dessert that everyone will love. Plus, it’s a great way to satisfy your sweet tooth without the carbs!

Let’s get into the details of making this creamy keto pumpkin mousse. You’ll find that it’s a breeze to whip up, making it a fantastic option for gatherings or a cozy night in.

Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• 8 oz cream cheese, softened
• 1/2 cup heavy whipping cream
• 1/2 cup powdered erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions

1. Prepare the Cream Cheese: In a mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Mix in Pumpkin: Add the pumpkin puree, powdered erythritol, vanilla extract, cinnamon, nutmeg, and salt to the cream cheese. Mix until well combined.
3. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
4. Fold Together: Gently fold the whipped cream into the pumpkin mixture until fully incorporated, being careful not to deflate the whipped cream.
5. Chill: Spoon the mousse into serving dishes and refrigerate for at least 1 hour to set.
6. Serve: Garnish with additional whipped cream or a sprinkle of cinnamon before serving.

Delicious Keto Pumpkin Bread

This keto pumpkin bread is a delightful treat that fits perfectly into your low-carb lifestyle. The golden-brown loaf, with its moist texture and rich pumpkin flavor, is sure to satisfy your cravings. Surrounded by cute little pumpkins and cinnamon sticks, it captures the essence of fall and cozy baking.

Making this bread is simple. You can enjoy it as a snack or a breakfast option, and it pairs wonderfully with a pat of butter. The aroma of pumpkin and spices fills your kitchen, making it hard to resist a slice right out of the oven!

Ingredients

• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 cup pumpkin puree
• 4 large eggs
• ½ cup erythritol or your preferred sweetener
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup unsweetened applesauce

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the pumpkin puree, eggs, erythritol, and applesauce until smooth.
4. Combine the wet and dry ingredients, stirring until just mixed.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick comes out clean.
7. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Rich Keto Pumpkin Pie

Rich Keto Pumpkin Pie is a delightful treat that fits perfectly into your low-carb lifestyle. This pie captures the essence of fall with its warm spices and creamy pumpkin filling. The golden crust cradles a smooth, flavorful filling that will satisfy your sweet tooth without derailing your diet.

Imagine a slice of this pie, topped with a dollop of whipped cream, sitting on your table surrounded by mini pumpkins and autumn leaves. It’s not just a dessert; it’s a celebration of flavors that brings comfort and joy. Whether you’re hosting a gathering or enjoying a quiet evening at home, this pie is sure to impress.

Let’s get into the ingredients and steps to create this delicious keto-friendly dessert!

Ingredients

• 1 ½ cups almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons erythritol or your preferred sweetener
• 1/4 teaspoon salt
• 1 large egg
• 1 can (15 oz) pumpkin puree
• 3/4 cup heavy cream
• 3/4 cup erythritol or your preferred sweetener
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 3 large eggs

Instructions

1. Make the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix almond flour, melted coconut oil, erythritol, salt, and the egg until combined. Press the mixture into a 9-inch pie pan evenly across the bottom and up the sides. Bake for 10-12 minutes until lightly golden.
2. Prepare the Filling: In another bowl, combine pumpkin puree, heavy cream, erythritol, pumpkin pie spice, vanilla extract, and eggs. Whisk until smooth and well blended.
3. Fill the Crust: Pour the pumpkin filling into the pre-baked crust, smoothing the top with a spatula.
4. Bake the Pie: Bake the pie for 40-45 minutes or until the filling is set and a toothpick inserted comes out clean. Let it cool completely before slicing.
5. Serve: Top with whipped cream if desired, and enjoy your rich keto pumpkin pie!

Satisfying Keto Pumpkin Muffins

These keto pumpkin muffins are a delightful treat that keeps you in fat-burning mode while satisfying your sweet tooth. The warm, inviting colors of the muffins, paired with the rustic basket and autumn leaves, create a cozy vibe perfect for fall. Each muffin is topped with crunchy pumpkin seeds, adding a nice texture and a boost of nutrients.

Made with almond flour and pumpkin puree, these muffins are low in carbs but high in flavor. They are perfect for breakfast or an afternoon snack, especially when paired with a warm cup of coffee. The spices like cinnamon and nutmeg bring out the pumpkin's natural sweetness, making every bite a comforting experience.

Let’s get to the recipe so you can enjoy these tasty muffins at home!

Ingredients

• 1 cup almond flour
• 1/2 cup pumpkin puree
• 1/4 cup erythritol or your favorite keto sweetener
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup pumpkin seeds (for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the pumpkin puree, eggs, and almond milk until smooth.
4. Combine the wet and dry ingredients, stirring until just mixed.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle pumpkin seeds on top.
6. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool before serving.

Nutty Keto Pumpkin Granola

Nutty Keto Pumpkin Granola is a delightful way to enjoy the flavors of fall while sticking to your keto lifestyle. This granola is packed with healthy fats and protein, making it a perfect breakfast or snack option. The image showcases a bowl filled with crunchy granola, topped with fresh berries and surrounded by charming mini pumpkins, setting a cozy autumn vibe.

The combination of pumpkin puree and spices creates a warm, inviting flavor that pairs wonderfully with yogurt or almond milk. Plus, the nuts add a satisfying crunch, making each bite enjoyable. This granola is not just tasty; it’s also a great way to fuel your day while keeping you in fat-burning mode.

Ingredients

• 2 cups rolled oats (use keto-friendly alternatives if needed)
• 1 cup pumpkin seeds
• 1/2 cup chopped nuts (almonds, pecans, or walnuts)
• 1/2 cup unsweetened coconut flakes
• 1/2 cup pumpkin puree
• 1/4 cup almond butter
• 1/4 cup erythritol or your preferred sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the oats, pumpkin seeds, chopped nuts, coconut flakes, pumpkin pie spice, and salt.
3. In a separate bowl, combine the pumpkin puree, almond butter, erythritol, and vanilla extract. Stir until smooth.
4. Pour the wet mixture over the dry ingredients and mix well until everything is evenly coated.
5. Spread the mixture onto the prepared baking sheet in an even layer.
6. Bake for 20-25 minutes, stirring halfway through, until golden brown and crunchy.
7. Let it cool completely before breaking it into clusters. Store in an airtight container.

Enjoy your Nutty Keto Pumpkin Granola with yogurt or simply as a snack on its own!

Keto Pumpkin Fudge

Keto pumpkin fudge is a delightful treat that perfectly captures the essence of fall. The vibrant orange squares are not only visually appealing but also packed with flavor. Surrounded by cute little pumpkins and autumn leaves, this dessert is a feast for the eyes and the taste buds.

This fudge is creamy and rich, making it a satisfying option for anyone on a keto diet. It’s sweetened with low-carb sweeteners, so you can enjoy it without worrying about kicking yourself out of fat-burning mode. The combination of pumpkin puree and spices like cinnamon and nutmeg gives it that classic pumpkin pie flavor, making it a perfect dessert for the season.

Making keto pumpkin fudge is simple and requires minimal ingredients. You can whip it up in no time, making it a great option for gatherings or just a cozy night in. Serve it to friends and family, and watch them enjoy every bite!

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsweetened almond butter
• 1/2 cup powdered erythritol (or your favorite keto sweetener)
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Instructions

1. Prepare the Mixture: In a mixing bowl, combine pumpkin puree, almond butter, powdered erythritol, melted coconut oil, vanilla extract, pumpkin pie spice, and salt. Mix until smooth and well combined.
2. Transfer to a Pan: Line an 8x8 inch baking dish with parchment paper. Pour the mixture into the dish and spread it evenly.
3. Chill: Place the dish in the refrigerator for at least 2 hours, or until the fudge is firm.
4. Cut and Serve: Once set, remove the fudge from the dish using the parchment paper. Cut into squares and enjoy!

Tasty Keto Pumpkin Truffles

These Keto Pumpkin Truffles are a delightful treat that perfectly captures the essence of fall. Each truffle is coated in rich chocolate, hiding a creamy pumpkin filling that’s both satisfying and guilt-free. The vibrant orange filling peeks out from the chocolate shell, making them as visually appealing as they are delicious.

Perfect for gatherings or a cozy night in, these truffles are easy to make and will keep you in fat-burning mode. The combination of pumpkin and chocolate is a classic that never disappoints. Plus, they are low in carbs, making them a great option for anyone following a keto diet.

Let’s get to the fun part—making these tasty treats!

Ingredients

• 1 cup pumpkin puree
• 1/2 cup cream cheese, softened
• 1/4 cup powdered erythritol (or sweetener of choice)
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 cup sugar-free chocolate chips
• 1 tablespoon coconut oil
• Cocoa powder for dusting

Instructions

1. Mix the Filling: In a bowl, combine pumpkin puree, cream cheese, erythritol, vanilla extract, and pumpkin pie spice. Mix until smooth and creamy.
2. Chill the Mixture: Cover the bowl and refrigerate the mixture for about 30 minutes to firm it up.
3. Form the Truffles: Once chilled, scoop out small portions of the mixture and roll them into balls. Place them on a parchment-lined tray.
4. Melt the Chocolate: In a microwave-safe bowl, combine sugar-free chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until smooth.
5. Coat the Truffles: Dip each pumpkin ball into the melted chocolate, ensuring they are fully coated. Return them to the tray.
6. Dust with Cocoa: While the chocolate is still wet, dust the tops with cocoa powder for an extra touch.
7. Chill Again: Place the tray back in the refrigerator for about 30 minutes to set the chocolate.

Enjoy your Keto Pumpkin Truffles as a sweet treat that won’t derail your diet!

Keto Pumpkin Ice Cream

When the leaves start to change, it’s time to enjoy some delicious keto pumpkin ice cream. This treat is creamy, rich, and packed with that lovely pumpkin flavor we all crave in the fall. The best part? It keeps you in fat-burning mode while satisfying your sweet tooth!

Imagine a bowl filled with smooth, velvety ice cream, topped with a sprinkle of cinnamon. The warm tones of the pumpkins in the background add to the cozy vibe. This dessert is perfect for those chilly evenings when you want something sweet without the carbs.

Making keto pumpkin ice cream at home is simple. You only need a few ingredients, and the result is a delightful dessert that everyone will love.

Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1 cup pumpkin puree
• 1/2 cup erythritol or your preferred keto sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

Instructions

1. In a large bowl, whisk together the heavy cream, almond milk, pumpkin puree, erythritol, vanilla extract, pumpkin pie spice, and salt until well combined.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
3. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
4. When ready to serve, scoop into bowls and enjoy your homemade keto pumpkin ice cream!