Keto Pumpkin Desserts

In dessert amounts, yes. A cup of plain canned pumpkin puree runs about 12 grams of net carbs, and most of these recipes split that cup across eight or more servings, so the pumpkin adds only a couple of grams per slice. Buy plain puree, not pumpkin pie filling, which comes pre-sweetened with sugar.

One that browns. Allulose tastes and bakes like real sugar with 0 net carbs and no cooling aftertaste, and it caramelizes, so the custard sets with the color of a regular pie. It browns faster than sugar does, so tent the crust with foil for the last 15 minutes. Erythritol blends work too, though some bakers notice a cooling finish.

Pumpkin is mostly water, and low-carb flours soak up liquid differently from wheat. Blot the puree between paper towels, or cook it down on the stove for five minutes, before you measure it. Then let the bake cool completely, since custards and cheesecakes finish setting in the fridge. A tablespoon of Oat Fiber in a bread or bar batter holds moisture without turning it gummy.

Almond flour is the default for crusts and cheesecake bases, because its fat presses and bakes like a graham crust. Coconut flour drinks liquid, so use about a quarter as much and add an extra egg. Lupin Flour, at 1g net carb per serving, brings structure to cakes and cookies, and it works best mixed half and half with almond flour.

Yes, and it is the easiest win on this page. Grease a pie dish, pour in the filling, and bake at 325°F until the center barely jiggles. A crustless pie skips the rolling and pressing entirely, and it slices clean once it has chilled overnight.

Pies, cheesecakes and bars keep in the fridge, covered, for four to five days. Cheesecake and bars freeze well for up to three months - wrap slices one by one and thaw them overnight in the fridge. Custard pies freeze less gracefully because the filling weeps as it thaws, so bake those a day or two before you serve them.