If you are looking for the perfect low carb fall dessert then you are going to love this keto pumpkin dessert lasagna. 4 Layers of deliciousness! Pumpkin, and keto cheesecake with a tasty walnut crust topped with an amazing whipped cream layer. The perfect low carb dessert!
Keto Pumpkin Dessert Lasagna
I love pumpkin and one of the things I have been wanting like crazy is my pumpkin dessert lasagna that is one of the most amazing desserts ever. However it is totally not low carb, its filled with sugar and uses pudding all of which are no gos when sticking to keto and low carb.
I was determined to find a way to enjoy pumpkin dessert lasagna with out all of the carbs and sugar. This keto pumpkin dessert lasagna totally does the trick! If you are a fan of pumpkin you are going to love it!
Low Carb pumpkin Recipes
- Crustless pumpkin pie
- Pumpkin Spice Frappuccino
- Salted Caramel Pumpkin Spice Latte
- Best Low Carb Pumpkin Spice Latte
- Pumpkin Spice Creamer
Tips for Making this recipe
Allow cream cheese and cool whip to that a little bit so it is easier to mix and spread.
Fully allow the pudding layer to set before adding the whipped topping layer.
Can I make this dessert ahead of time?
You will want to make this dessert ahead of time so that it has enough time to set. However, I find that it is best served the same day it is made if it is stored in the fridge.
You want to keep this dish in the fridge right up until serving. Having it at room temperature for a long time will cause the layers to get runny.
You can speed up the setting time by placing this dish in the freezer for one hour instead of in the fridge for 3-4 after you have made it.
Can I freeze this dessert?
Yes. You can totally put some aluminum foil on top of the pan and place it in the freezer. You will want to give it a few hours in the fridge to thaw after removing it from the freezer. If you plan on making it a few days in advance to serving, I suggest making it and putting it in the freezer. Then placing it in the fridge to thaw the night before you are going to serve it.
Easy to Make Layers!
Walnut and Pecan crust layer. When I am making this keto crust layer I use walnuts and pecans, chop them in a food processor and blend them together with butter and then bake.
Creamy Cheesecake layer. A mix of cream cheese, swerve, sugar free cool whip and heavy cream using a hand mixer or your stand mixer then mix the whipped topping with it and it makes this layer fluffy and sweet. I call it a low carb cheesecake layer because it tastes just like cheesecake to me!
Pumpkin layer. This simple layer is made with pumpkin puree (you can use canned pumpkin or homemade pumpkin puree) cream cheese, swerve (you can also use other sweeteners), heavy cream and sugar free cool whip.
Whipped Topping layer. This top layer is super easy, spread the sugar free cool whip topping and then sprinkle with pecans to finish off this easy layer dessert.
Keto Pumpkin Lasagna Recipe Ingredients
Pumpkin Lasagna Crust ingredients
- walnuts (unshelled)
- pecans
- butter
Pumpkin Lasagna Layers Ingredients
- cream cheese, softened
- swerve
- heavy cream
- sugar-free Cool Whip
- pumpkin puree
- pecans, chopped
How to make Keto Pumpkin Lasagna
Preheat the oven to 350ºF.
Place the walnuts, pecans, and butter in your food processor or blender. Pulse for 2 minutes until the nuts are in tiny pieces and blended in with the butter.
Spray a 9×13 pan with nonstick cooking spray. Using a spatula press the crumbs into the bottom of the pan, press it around the whole pan until it spread evenly.
Bake for 15-18 minutes until the crust is golden brown. Allow the crust to completely cool. Place the baking dish into the refrigerator while you work on the additional layers.
In the bowl of your mixer beat 8 ounces of the cream cheese on medium-high speed until the cream cheese is fluffy. Slow the speed down to low and add in 2 Tablespoons of heavy cream, and 2 tablespoons swerve, and mix well. Stir in 1 and 1/4 cups Cool Whip. Use a spatula to spread the mixture over the crust layer and place back in the fridge for 5 minutes.
In the bowl of your mixer beat 8 ounces of the cream cheese on medium-high speed until the cream cheese is fluffy. Slow the speed down to low and add in 2 Tablespoons of heavy cream, pumpkin puree and 2 tablespoons swerve, and mix well. Stir in 1 and 1/4 cups sugar free Cool Whip.
Remove the crust from the refrigerator and spread the mixture on top. Place back into the refrigerator for 5 minutes.
Spread the remaining Cool Whip over the top.
Sprinkle your pecans evenly over the top.
Place in the freezer for 1 hour, or the refrigerator for 3-4 hours before serving.
Keto Pumpkin Dessert Lasagna
Ingredients
Pumpkin Lasagna Crust ingredients
- 2 cups walnuts unshelled
- 2 cups pecans
- 4 tablespoons butter
Pumpkin Lasagna Layers Ingredients
- 16 oz cream cheese softened
- 4 tablespoons swerve
- 4 tablespoons heavy cream
- 16 ounces sugar-free Cool Whip
- 1/2 cup pumpkin puree
- 1/4 cup pecans chopped
Instructions
- Preheat the oven to 350ºF.
- Place the walnuts, pecans, and butter in your food processor or blender. Pulse for 2 minutes until the nuts are in tiny pieces and blended in with the butter.
- Spray a 9×13 pan with nonstick cooking spray. Using a spatula press the crumbs into the bottom of the pan, press it around the whole pan until it spread evenly.
- Bake for 15-18 minutes until the crust is golden brown. Allow the crust to completely cool. Place the baking dish into the refrigerator while you work on the additional layers.
- In the bowl of your mixer beat 8 ounces of the cream cheese on medium-high speed until the cream cheese is fluffy. Slow the speed down to low and add in 2 Tablespoons of heavy cream, and 2 tablespoons swerve, and mix well. Stir in 1 and 1/4 cups Cool Whip. Use a spatula to spread the mixture over the crust layer and place back in the fridge for 5 minutes.
- In the bowl of your mixer beat 8 ounces of the cream cheese on medium-high speed until the cream cheese is fluffy. Slow the speed down to low and add in 2 Tablespoons of heavy cream, pumpkin puree and swerve, and mix well. Stir in 1 and 1/4 cups Cool Whip.
- Remove the crust from the refrigerator and spread the mixture on top. Place back into the refrigerator for 5 minutes.
- Spread the remaining Cool Whip over the top.
- Sprinkle your pecans evenly over the top.
- Place in the freezer for 1 hour, or the refrigerator for 3-4 hours before serving.
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