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!