Gooey low carb pumpkin pudding cake with a crusty caramelized pecan topping. This pumpkin cobbler is destined to become your new favourite keto dessert recipe!
Sometimes things just don’t work out as planned. You have a clear vision in your head of a specific outcome, and it just doesn’t pan out. It may be a total disappointment, you may find yourself incredibly frustrated and wondering where you went wrong. And you may have to walk away from the whole thing and write it off as a total loss. But sometimes, fate smiles down upon you and the stars align. You still get a different result than you hoped for, but your unplanned outcome is just as good, or possibly better, than the one you had in your head.
This low carb Pumpkin Pecan Cobbler is just such an unplanned outcome. It. Is. AMAZING. Crispy sweet topping above a gooey pumpkin pudding-like center. A heavenly keto pumpkin dessert and perfect for any holiday gatherings. Put a little sugar-free ice cream or whipped cream on top and you are in pumpkin pecan heaven.
But admittedly it’s not exactly what I was aiming for. I knew it was a gamble from the get-go because I was attempting something that heretofore had only ever been made with high carb ingredients. The original version of Pumpkin Pecan Cobbler, which I spotted on Lauren’s Latest, creates its own caramel sauce at the bottom as the cakey cobbler part rises to the top. And I admit, I was hoping I could pull that off with almond flour and Swerve. But I knew that the nature of these low carb ingredients meant it was not guaranteed.
See just how easy this Pumpkin Cobbler is to make!
My cakey-cobbler part DID indeed rise to the top and get a gorgeous crustiness. But alas no caramel sauce at the bottom. It did, however, become a gooey kind of pumpkin pudding and it was DIVINE! Truly, as I scooped it out and took my first taste, I knew I wouldn’t change a thing. It’s like a crustless pumpkin pie with a caramelized topping and it’s my new favourite pumpkin dessert. You will love it, I promise!
Please see my low carb Pumpkin Pecan Cobbler Recipe on Swerve Sweetener
Kim Wartella says
Can i use Swerve brown sugar , for the topping instead of molasses?
Carolyn says
YES! I wrote this recipe before they had Brown Swerve.
Stephanie says
I really would like to try this recipe, but I can’t access it. Where do I go for the ingredient list and directions?
Carolyn says
Big link that says “Please see my…”, it lives on the Swerve website.
Lisa says
Can this recipe be frozen up to the topping, thawed, & then continue with the recipe? OR, can it be made 1 day in advance & then reheated somehow – thoughts on reheating? You are amazing & this will definitely be on my Thanksgiving dessert table!
Carolyn says
I’d do the 1 day in advance, as I think the custard-like texture would suffer in the freezer.
Janyse M Heidy says
Where is the recipe? Why are these so hard to find????
Carolyn says
Big link that says “Please see my…”
Aimee Garcia says
I made this recipe tonight as I am trying out different recipes in anticipation of Thanksgiving and trying to stay on track. This recipe does not disappoint. My whole family was in heaven. I served it with whipped cream and your caramel sauce. It was divine. Thanks for a wonderful pumpkin treat.
Gayla Martin says
I am making this for the second time today. It is absolutely delicious. Will be a great Thanksgiving dessert. Thanks Carolyn. I have made at least 70% of the recipes in Ketogenic Kitchen. It is my go to book.
Joyce Sullivan says
With two vegetarian teenage girls, many of my staple protein powders are plant based. Would unflavored collagen powder be an acceptable substitute for whey protein powder in your recipes?
We all love your recipes btw!
Carolyn says
No, collagen tends to make things very gummy and hard to cook through. Hemp protein might work.
Cheryl says
This recipe is outstanding! It far exceeded my expectations! I’m allergic to egg whites and it’s not easy to find a low carb/keto dessert without eggs. It has quickly become a favorite in our household! ⭐️ ⭐️⭐️⭐️⭐️
Carolyn says
I am delighted to hear that!
Patricia Keegan says
Yum! I subbed the Swerve brown sugar for the Swerve granular! Tremendous recipe!
txgrandma says
This is really good. I did over bake it a bit and it was more “cakey” but will try to lessen the baking time next time to get a moister pudding cake type of dessert. Thanks!
Gina Baughn says
Oh my goodness! Another winner. Decadent, rich, pumpkiny goodness! Topped with sugar free whipped cream and it topped pumpkin pie for me! Even my 14 year old daughter licked the plate clean! thank you Carolyn you are magic 🥰
Carolyn says
So glad you liked it!
Janice says
This is exactly what I am looking for as I have the same non Keto pumpkin cobbler and I am now eating Keto & want to make this but there are only pictures on your post no recipe.
Carolyn says
The link to the recipe is there in large capital letters. Click it and you will go straight to it!