Print Friendly, PDF & Email

Keto Pumpkin Maple Pecan Cobbler

5 Tbsp Kerry Gold Butter melted

1/4 cup Heavy cream

1/3 cup Lakanto Gold Sweetener

1/2 Cup Canned Pumpkin

1 1/2 cup Super Fine Almond Flour

1/4 cup egg white protein powder

1 Tbsp Baking powder

1/2 Tsp Fine Himalayan Pink salt

1 Tsp Bourbon Vanilla Extract

1 Tsp Saigon Cinnamon

1 Tsp Rodelle Pumpkin Spice Extract


1/2 cup Lakanto Gold Sweetener

1/4 cup pecans chopped

1/4 cup Lakanto Maple Syrup

1 cup super hot water

Preheat oven to 350 F

Filling- Combine all dry ingredients. Then stir in melted butter, pumpkin, cream and extract. Spread in a lightly greased 8x8 glass baking dish and place on cookie sheet.

Topping- Stir together Erythritol and pecans then sprinkle on top of batter. Then pour hot water evenly over entire mixture (don’t stir). Bake for 40-45 until golden brown and set in center.

Makes 8 helpings.  Macros will vary by brands.

Nutrition if made as above: net carbs-3g protein-3.7g fat-19g

Love this so easy to grab out of the oven.