18 Delicious Keto Pumpkin Recipes Healthy

Pumpkin season is here, and what better way to celebrate than with 18 delicious keto pumpkin recipes that are as healthy as they are tasty? Whether you’re craving something sweet, savory, or somewhere in between, we’ve got you covered. Dive into this roundup of seasonal favorites that promise to keep your meals exciting and your diet on track. Let’s get cooking!

Keto Pumpkin Spice Latte

Nail your fall vibes with this creamy, dreamy Keto Pumpkin Spice Latte that’s sugar-free but full of flavor.

Ingredients

• 1 cup unsweetened almond milk (or any nut milk for creaminess)
• 2 tbsp pumpkin puree (ensure it’s pure pumpkin, not pie mix)
• 1 tbsp MCT oil (or coconut oil for a subtle coconut flavor)
• 1 tsp pumpkin pie spice (adjust to taste)
• 1/2 tsp vanilla extract (pure extract for best flavor)
• 1/4 tsp cinnamon (plus extra for garnish)
• 1/2 cup brewed coffee (strong and hot)
• 1-2 tbsp erythritol (or any keto-friendly sweetener, adjust to taste)
• Whipped cream (optional, for topping)

Instructions

1. Heat almond milk in a small saucepan over medium heat until warm, about 2 minutes. Do not boil.
2. Whisk in pumpkin puree, MCT oil, pumpkin pie spice, vanilla extract, and cinnamon until smooth, about 1 minute.
3. Pour the warm pumpkin mixture into a blender. Add hot coffee and erythritol.
4. Blend on high for 30 seconds until frothy and well combined.
5. Pour into a mug and top with whipped cream and a sprinkle of cinnamon if desired.

Ultimate comfort in a cup, this latte boasts a velvety texture with a spicy-sweet kick. Serve it with a keto cookie on the side for the ultimate fall treat.

Low Carb Pumpkin Soup

Unleash the cozy vibes with this creamy Low Carb Pumpkin Soup—perfect for those crisp fall evenings or when you’re just craving something snug.

Ingredients

• 2 cups pumpkin puree (not pie filling)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup heavy cream (for richness, can sub coconut milk)
• 2 cups chicken broth (vegetable broth works too)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp nutmeg (for a warm spice note)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add pumpkin puree to the pot, stirring constantly for 2 minutes to enhance its flavor.
3. Pour in chicken broth, stirring to combine, then bring to a gentle boil.
4. Reduce heat to low, simmer for 10 minutes, allowing flavors to meld.
5. Stir in heavy cream, garlic powder, salt, black pepper, and nutmeg, mixing well.
6. Simmer for another 5 minutes, stirring occasionally, until the soup is creamy and heated through.
7. Remove from heat and let sit for 2 minutes before serving to thicken slightly.

Here’s the deal: this soup is velvety with a hint of warmth from the nutmeg. Serve it with a drizzle of cream or crispy bacon bits for an extra punch.

Keto Pumpkin Cheesecake

Viral on every keto feed, this pumpkin cheesecake slays with creamy texture and zero guilt. Whip it up for your next cheat day—without the cheat.

Ingredients

• 1 1/2 cups almond flour (for a nut-free version, try sunflower seed flour)
• 1/4 cup melted butter (or coconut oil for dairy-free)
• 2 tbsp powdered erythritol (adjust to sweetness preference)
• 24 oz cream cheese, softened (room temp blends smoother)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup heavy cream (for fluffier filling)
• 2 large eggs (room temperature prevents cracking)
• 1 tsp vanilla extract (or pumpkin spice for extra flavor)
• 1/2 tsp cinnamon (adjust to taste)

Instructions

1. Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper for easy removal.
2. Mix almond flour, melted butter, and erythritol in a bowl until crumbs form. Press firmly into the pan bottom for the crust. Bake for 10 minutes, then cool. Tip: Use a flat-bottomed cup to press crust evenly.
3. Beat cream cheese until smooth. Add pumpkin puree, heavy cream, eggs, vanilla, and cinnamon. Blend on medium until fully combined. Tip: Scrape bowl sides to ensure no lumps.
4. Pour filling over crust. Smooth top with a spatula. Bake for 45-50 minutes until edges set but center slightly jiggles. Tip: Place a water bath in oven below pan to prevent cracks.
5. Turn off oven. Crack door open, let cheesecake cool inside for 1 hour to prevent sinking. Chill in fridge for 4 hours minimum before serving.

Delightfully dense yet silky, this cheesecake pairs perfectly with a dollop of whipped cream. For a festive twist, drizzle with sugar-free caramel or sprinkle chopped pecans on top.

Pumpkin Spice Fat Bombs

Transform your snack game with these creamy, spiced delights—perfect for cozy mornings or a quick energy boost.

Ingredients

• 1 cup pumpkin puree (not pie filling)
• 1/2 cup coconut oil, melted (or any neutral oil)
• 1/4 cup maple syrup (adjust to taste)
• 2 tsp pumpkin spice blend
• 1/2 cup almond flour (for thickening)
• 1 tsp vanilla extract
• A pinch of salt

Instructions

1. In a medium bowl, whisk together pumpkin puree, melted coconut oil, and maple syrup until smooth.
2. Add pumpkin spice blend, almond flour, vanilla extract, and a pinch of salt. Mix until fully incorporated.
3. Line a mini muffin tin with paper liners. Spoon the mixture evenly into each liner.
4. Freeze for at least 2 hours, or until solid. Tip: For quicker setting, place in the freezer for 30 minutes before transferring to the fridge.
5. Once set, pop the fat bombs out of the liners. Store in an airtight container in the freezer. Tip: Keep them frozen until ready to eat to maintain the perfect texture.
6. Serve chilled for a firm, creamy bite. Tip: Drizzle with extra maple syrup before serving for added sweetness.

Zesty and rich, these Pumpkin Spice Fat Bombs melt in your mouth with a hint of autumn warmth. Try crumbling them over oatmeal or blending into your morning coffee for a decadent twist.

Keto Pumpkin Bread

Just when you thought pumpkin season couldn’t get any better, here’s a keto twist that’ll blow your mind. This pumpkin bread is moist, flavorful, and totally guilt-free—perfect for your low-carb lifestyle.

Ingredients

• 1 1/2 cups almond flour (fine grind for best texture)
• 1/4 cup coconut flour (sifts easier if measured then sifted)
• 1 tsp baking powder (aluminum-free for no aftertaste)
• 1/2 tsp salt (fine sea salt blends better)
• 2 tsp pumpkin pie spice (or make your own blend)
• 1/2 cup pumpkin puree (not pie filling)
• 3 large eggs (room temperature mixes smoother)
• 1/3 cup melted coconut oil (or any neutral oil)
• 1/2 cup granulated erythritol (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and pumpkin pie spice until no lumps remain.
3. In another bowl, mix pumpkin puree, eggs, melted coconut oil, erythritol, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix.
5. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Bold flavors and a tender crumb make this keto pumpkin bread a winner. Slice it thick, toast it lightly, and slather with butter for an extra indulgent treat.

Pumpkin Seed Keto Granola

Elevate your breakfast game with this crunchy, nutty Pumpkin Seed Keto Granola—packed with protein and perfect for those on the go.

Ingredients

• 2 cups raw pumpkin seeds (pepitas)
• 1 cup unsweetened shredded coconut (for extra crunch)
• 1/2 cup chopped almonds (or any nuts you prefer)
• 1/4 cup coconut oil, melted (or any neutral oil)
• 1/4 cup erythritol (adjust to sweetness preference)
• 1 tsp cinnamon (for a warm spice kick)
• 1/2 tsp sea salt (enhances all flavors)

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a large bowl, mix pumpkin seeds, shredded coconut, and chopped almonds.
3. Drizzle melted coconut oil over the dry ingredients and toss to coat evenly.
4. Sprinkle erythritol, cinnamon, and sea salt over the mixture, stirring well to combine.
5. Spread the granola mixture in an even layer on the prepared baking sheet.
6. Bake for 20 minutes, then stir the granola to ensure even browning.
7. Return to the oven and bake for another 15-20 minutes until golden and crisp.
8. Let the granola cool completely on the baking sheet—it will crisp up as it cools.

Lightly sweet with a satisfying crunch, this granola is a dream over yogurt or straight from the jar. Try it with a drizzle of almond butter for an extra indulgent twist.

Keto Pumpkin Pancakes

Never settle for bland breakfasts when you can flip these Keto Pumpkin Pancakes in minutes. Packed with flavor and low on carbs, they’re your new morning win.

Ingredients

• 1 cup almond flour (for a nutty base)
• 2 tbsp coconut flour (adds fluffiness)
• 1/4 cup pumpkin puree (canned or homemade)
• 2 large eggs (room temp blends better)
• 1 tbsp coconut oil (or any neutral oil)
• 1 tsp pumpkin pie spice (adjust to taste)
• 1/2 tsp baking powder (for lift)
• 1/4 cup almond milk (or any milk substitute)
• 1 tbsp erythritol (or sweetener of choice)
• 1 tsp vanilla extract (for depth)

Instructions

1. Whisk almond flour, coconut flour, baking powder, pumpkin pie spice, and erythritol in a large bowl.
2. In another bowl, beat eggs, pumpkin puree, almond milk, vanilla extract, and melted coconut oil until smooth.
3. Pour wet ingredients into dry ingredients. Stir until just combined; let batter sit for 5 mins to thicken.
4. Heat a non-stick skillet over medium-low heat. Lightly grease with coconut oil.
5. Pour 1/4 cup batter per pancake. Cook for 2-3 mins until edges set and bubbles form.
6. Flip carefully. Cook for another 2 mins until golden and cooked through.
7. Repeat with remaining batter, greasing skillet as needed.

These pancakes are fluffy with a spiced pumpkin kick. Top with whipped cream and a sprinkle of cinnamon for extra decadence.

Pumpkin Alfredo Sauce

Unleash a creamy dream with this Pumpkin Alfredo Sauce—rich, velvety, and packed with fall vibes. Perfect for pasta, pizza, or dipping, it’s a game-changer.

Ingredients

• 1 cup heavy cream (for extra richness, try half-and-half)
• 1/2 cup pumpkin puree (canned or homemade)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• 2 tbsp unsalted butter (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp nutmeg (freshly grated for best flavor)
• Salt and pepper (adjust to taste)

Instructions

1. Melt butter in a saucepan over medium heat until bubbly, about 1 minute.
2. Add minced garlic, sauté until fragrant, 30 seconds—don’t let it brown.
3. Pour in heavy cream, whisk constantly to prevent scorching, bring to a simmer.
4. Stir in pumpkin puree until fully incorporated, about 2 minutes.
5. Reduce heat to low, add Parmesan cheese, whisk until smooth and creamy.
6. Season with nutmeg, salt, and pepper, mix well—taste and adjust as needed.
7. Cook for another 2 minutes, stirring occasionally, until sauce thickens slightly.

Rich and velvety, this sauce clings to every noodle with a hint of sweet pumpkin and nutty Parmesan. Serve over fettuccine, drizzle on roasted veggies, or use as a decadent dip for crusty bread.

Keto Pumpkin Muffins

Elevate your breakfast game with these fluffy, guilt-free keto pumpkin muffins. Packed with warm spices and moist texture, they’re a fall favorite without the carbs.

Ingredients

• 1 1/2 cups almond flour (for a nut-free option, try sunflower seed flour)
• 1/3 cup granulated erythritol (adjust to sweetness preference)
• 1/4 cup pumpkin puree (not pie filling)
• 2 large eggs (room temperature for better mixing)
• 1/4 cup melted coconut oil (or any neutral oil)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tsp pumpkin pie spice (make your own with cinnamon, nutmeg, and ginger)
• 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• Pinch of salt (enhances all flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with 6 liners.
2. In a large bowl, whisk together almond flour, erythritol, pumpkin pie spice, baking powder, and salt until no lumps remain.
3. In another bowl, mix pumpkin puree, eggs, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing leads to dense muffins.
5. Divide the batter evenly among the muffin liners, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Here’s the deal: these muffins are moist, lightly sweet, and spiced just right. Serve them warm with a dollop of whipped cream for an extra indulgent treat.

Pumpkin Spice Keto Smoothie

Let’s blend up a storm with this Pumpkin Spice Keto Smoothie—creamy, dreamy, and packed with fall vibes, no sugar crash included.

Ingredients

• 1 cup unsweetened almond milk (or any nut milk for creaminess)
• 1/2 cup canned pumpkin puree (not pie filling)
• 1 tbsp MCT oil (or coconut oil for energy)
• 1 tsp pumpkin pie spice (adjust to spice preference)
• 1/2 tsp vanilla extract (pure for best flavor)
• 1 scoop vanilla keto protein powder (ensure it’s unsweetened)
• 1 cup ice cubes (more for thickness)
• Stevia to taste (optional, for sweetness)

Instructions

1. Pour 1 cup unsweetened almond milk into your blender first to prevent sticking.
2. Add 1/2 cup canned pumpkin puree directly into the blender.
3. Drizzle in 1 tbsp MCT oil for that keto-friendly fat boost.
4. Sprinkle 1 tsp pumpkin pie spice and 1/2 tsp vanilla extract for flavor depth.
5. Drop in 1 scoop vanilla keto protein powder to keep it low-carb.
6. Toss 1 cup ice cubes on top to chill and thicken.
7. Blend on high for 45 seconds or until completely smooth, scraping sides if needed.
8. Taste and add stevia if you prefer it sweeter, blending for another 10 seconds.

Ultra-smooth with a spicy kick, this smoothie pours like a velvet dream. Top with a sprinkle of cinnamon or whipped coconut cream for an Instagram-worthy finish.

Keto Pumpkin Pie

Bake your way to fall bliss with this Keto Pumpkin Pie—creamy, spiced, and guilt-free. Perfect for Thanksgiving or any cozy night in.

Ingredients

• 1 1/2 cups almond flour (for a nutty crust)
• 1/4 cup powdered erythritol (or any keto-friendly sweetener)
• 1/3 cup melted butter (or coconut oil for dairy-free)
• 1 can (15 oz) pumpkin puree (not pie filling)
• 3/4 cup heavy cream (or coconut cream for dairy-free)
• 2 large eggs (room temp for smoother mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tbsp pumpkin pie spice (adjust to taste)
• 1/2 tsp salt (enhances all flavors)

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
2. Mix almond flour, 2 tbsp erythritol, and melted butter in a bowl until crumbly. Press firmly into the pie dish. Bake for 10 minutes, then cool. Tip: Use a flat-bottomed cup to press the crust evenly.
3. Whisk pumpkin puree, remaining erythritol, heavy cream, eggs, vanilla, pumpkin pie spice, and salt in a large bowl until smooth. Tip: Strain the mixture for an ultra-smooth filling.
4. Pour filling into the crust. Bake for 45-50 minutes until the center is just set. Tip: Cover edges with foil if browning too quickly.
5. Cool on a wire rack for 2 hours, then refrigerate for at least 4 hours before serving.

Kick back and savor the silky, spiced perfection of this pie. Serve chilled with a dollop of whipped cream or a sprinkle of cinnamon for extra flair.

Pumpkin Coconut Flour Waffles

Never settle for bland breakfasts again. These Pumpkin Coconut Flour Waffles are your ticket to a flavor-packed morning with minimal effort.

Ingredients

• 1 cup coconut flour (sifted for no lumps)
• 1/2 cup pumpkin puree (not pie filling)
• 4 large eggs (room temperature blends better)
• 1/4 cup coconut oil (melted, or any neutral oil)
• 1 tbsp maple syrup (adjust to taste)
• 1 tsp baking powder (aluminum-free for better taste)
• 1/2 tsp cinnamon (or pumpkin spice for extra kick)
• 1/4 tsp sea salt (enhances sweetness)
• 3/4 cup almond milk (or any milk alternative)

Instructions

1. Preheat your waffle iron to 375°F for crispy edges.
2. In a large bowl, whisk together coconut flour, baking powder, cinnamon, and sea salt.
3. In another bowl, mix pumpkin puree, eggs, melted coconut oil, maple syrup, and almond milk until smooth.
4. Combine wet and dry ingredients, stirring until just mixed. Let batter sit for 5 minutes to thicken.
5. Lightly grease the waffle iron with coconut oil. Pour 1/3 cup batter onto the center of the iron.
6. Close the lid and cook for 4-5 minutes until golden brown and steam stops.
7. Carefully remove the waffle and repeat with remaining batter.

These waffles are delightfully crisp outside, fluffy inside, with a warm spiced aroma. Top with whipped coconut cream and a drizzle of maple syrup for an extra indulgent treat.

Keto Pumpkin Seed Butter

Let’s shake up your snack game with this creamy, nutty keto pumpkin seed butter—packed with protein and ready in minutes.

Ingredients

• 2 cups raw pumpkin seeds (pepitas)
• 1 tbsp coconut oil, melted (or any neutral oil)
• 1/2 tsp sea salt (adjust to taste)
• 1/2 tsp cinnamon (optional for a warm spice kick)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread the pumpkin seeds in a single layer on the prepared baking sheet.
3. Roast for 10 minutes, stirring halfway, until seeds are golden and fragrant. Tip: Watch closely to avoid burning.
4. Let the seeds cool for 5 minutes to prevent overheating your food processor.
5. Transfer the seeds to a food processor and blend on high for 1 minute.
6. Scrape down the sides, add coconut oil, salt, and cinnamon, then blend for another 3-4 minutes. Tip: Patience is key—it’ll go from crumbly to creamy.
7. Stop and scrape the sides every minute to ensure even blending.
8. Once smooth and buttery, transfer to a jar and let it cool completely before sealing. Tip: Store in the fridge for up to 2 weeks.

Silky with a slight crunch, this butter is a dream on keto toast or swirled into yogurt for a protein boost.

Pumpkin Chaffle Recipe

Just when you thought pumpkin season couldn’t get any better, here comes the Pumpkin Chaffle—your new fall obsession. Crispy, fluffy, and packed with flavor, it’s the perfect low-carb twist on a seasonal favorite.

Ingredients

• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 cup shredded mozzarella cheese (for best meltability)
• 2 large eggs (room temperature blends better)
• 1/4 cup almond flour (for a nutty crunch)
• 1 tsp pumpkin pie spice (adjust to taste)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tbsp erythritol (or sweetener of choice)

Instructions

1. Preheat your waffle maker to 375°F for a crispy exterior.
2. In a medium bowl, whisk together the eggs, pumpkin puree, and vanilla extract until smooth.
3. Add the almond flour, pumpkin pie spice, and erythritol to the wet ingredients, stirring to combine.
4. Fold in the shredded mozzarella cheese until evenly distributed throughout the batter.
5. Lightly grease the waffle maker with cooking spray to prevent sticking.
6. Pour 1/4 cup of the batter onto the center of the waffle maker, spreading slightly with a spoon.
7. Close the lid and cook for 4-5 minutes, or until the chaffle is golden brown and crisp.
8. Carefully remove the chaffle and repeat with the remaining batter.

Fresh out of the waffle maker, these Pumpkin Chaffles are irresistibly crisp with a soft, spiced center. Serve them with a dollop of whipped cream and a sprinkle of cinnamon for a decadent breakfast or dessert.

Keto Pumpkin Spice Donuts

Whisk together the magic of fall with these Keto Pumpkin Spice Donuts—your guilt-free ticket to flavor town. Perfectly spiced, irresistibly moist, and ready in under 30 minutes.

Ingredients

• 1 cup almond flour (for a fine crumb)
• 1/4 cup granulated erythritol (or any keto-friendly sweetener)
• 1 tbsp pumpkin pie spice (adjust to taste)
• 1/2 cup pumpkin puree (not pie filling)
• 2 large eggs (room temperature for best results)
• 1/4 cup melted coconut oil (or any neutral oil)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking powder (ensure it’s fresh)

Instructions

1. Preheat your oven to 350°F and grease a donut pan with coconut oil.
2. In a large bowl, mix almond flour, erythritol, pumpkin pie spice, and baking powder until well combined.
3. Add pumpkin puree, eggs, melted coconut oil, and vanilla extract to the dry ingredients. Stir until the batter is smooth.
4. Transfer the batter to a piping bag or a ziplock bag with a corner snipped off for easy filling.
5. Pipe the batter into the prepared donut pan, filling each mold about 3/4 full.
6. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
7. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack.

Here’s the deal: these donuts are unbelievably tender with a warm spice kick. Serve them with a dollop of whipped cream or dunk in your morning coffee for an extra treat.

Pumpkin Custard Keto Dessert

Absolutely no one will guess this creamy delight is keto! Whip up this pumpkin custard for a guilt-free dessert that’s as easy as pie—minus the carbs.

Ingredients

• 1 cup pumpkin puree (not pie filling)
• 1/2 cup heavy cream (for extra richness)
• 1/4 cup erythritol (or your favorite keto sweetener)
• 2 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp pumpkin pie spice (adjust to taste)
• 1/4 tsp salt (enhances all flavors)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a mixing bowl, combine pumpkin puree, heavy cream, erythritol, eggs, vanilla extract, pumpkin pie spice, and salt. Whisk until smooth. Tip: A hand mixer can make this step quicker and ensure a smoother custard.
3. Pour the mixture into 4 ramekins or a small baking dish. Tip: Lining the dish with parchment paper makes removal easier.
4. Place the ramekins in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins. This water bath prevents cracking.
5. Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center. Tip: Overbaking can lead to a grainy texture, so keep an eye on it.
6. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to firm up.

Perfectly silky with a spiced pumpkin punch, this custard shines when topped with a dollop of whipped cream or a sprinkle of cinnamon. Serve chilled for the best texture.

Keto Pumpkin Risotto

Craving something creamy without the carbs? This keto pumpkin risotto swaps rice for cauliflower but keeps all the cozy vibes. **Bold flavors** and **smooth textures** make it a fall must-make.

Ingredients

• 1 medium head cauliflower, riced (about 4 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup pumpkin puree (not pie filling)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 tsp nutmeg (for a warm spice note)
• 2 cups chicken or vegetable broth (keep warm)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add riced cauliflower and sauté for 5 minutes, until slightly softened.
2. Stir in pumpkin puree, heavy cream, Parmesan, garlic powder, onion powder, salt, pepper, and nutmeg. Mix well to combine.
3. Gradually add warm broth, 1/2 cup at a time, stirring constantly. Allow each addition to be absorbed before adding more. This process should take about 15 minutes.
4. Once all broth is incorporated and cauliflower is tender, remove from heat. Let sit for 2 minutes to thicken.
5. Serve hot, topped with extra Parmesan. For a fancy touch, garnish with roasted pumpkin seeds or a drizzle of olive oil.

Hearty and satisfying, this risotto boasts a velvety texture with a hint of sweetness from the pumpkin. **Perfect** as a main or a side, it’s a low-carb dream come true.

Pumpkin Spice Keto Ice Cream

Pumpkin spice meets keto in this creamy, dreamy ice cream that’s low-carb but high on flavor. Perfect for fall cravings without the guilt.

Ingredients

• 2 cups heavy cream (chilled for best results)
• 1 cup unsweetened almond milk (or any low-carb milk alternative)
• 1/2 cup pumpkin puree (ensure it’s pure pumpkin, not pie mix)
• 1/3 cup erythritol (adjust to sweetness preference)
• 1 tbsp pumpkin pie spice (homemade or store-bought)
• 1 tsp vanilla extract (pure for best flavor)
• Pinch of salt (enhances all flavors)

Instructions

1. In a large bowl, whisk together the heavy cream and almond milk until well combined.
2. Add the pumpkin puree, erythritol, pumpkin pie spice, vanilla extract, and salt to the bowl. Whisk until the mixture is smooth and all ingredients are fully incorporated.
3. Pour the mixture into your ice cream maker. Churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. Transfer the ice cream to a freezer-safe container. Cover with a lid or plastic wrap pressed directly onto the surface to prevent ice crystals.
5. Freeze for at least 4 hours, or until firm enough to scoop.

This Pumpkin Spice Keto Ice Cream is luxuriously smooth with a rich, spiced pumpkin flavor that’s irresistibly creamy. Serve it with a sprinkle of cinnamon or a dollop of whipped cream for an extra decadent treat.

Conclusion

Whether you’re a keto enthusiast or just pumpkin-obsessed, these 18 delicious recipes offer something for everyone. From savory to sweet, each dish is a testament to how healthy eating can still be indulgent. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!