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    Home » Gluten Free » Pumpkin Pecan Cobbler – Low Carb

    Published: Sep 26, 2017 · Modified: Nov 13, 2019 by Carolyn

    Pumpkin Pecan Cobbler – Low Carb

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    12.5K shares

    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!

    Low Carb Grain-Free Pumpkin Pecan Cobbler

    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.

     

    Gooey low carb pumpkin pudding cake

    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!

    Easy low carb pumpkin cobbler recipe

    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

    12.5K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

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      Recipe Rating




    1. Kim Wartella says

      November 24, 2021 at 9:46 am

      Can i use Swerve brown sugar , for the topping instead of molasses?

      Reply
      • Carolyn says

        November 24, 2021 at 10:06 am

        YES! I wrote this recipe before they had Brown Swerve.

        Reply
    2. Stephanie says

      November 20, 2021 at 1:18 pm

      I really would like to try this recipe, but I can’t access it. Where do I go for the ingredient list and directions?

      Reply
      • Carolyn says

        November 20, 2021 at 1:45 pm

        Big link that says “Please see my…”, it lives on the Swerve website.

        Reply
    3. Lisa says

      October 31, 2021 at 1:37 pm

      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!

      Reply
      • Carolyn says

        October 31, 2021 at 2:46 pm

        I’d do the 1 day in advance, as I think the custard-like texture would suffer in the freezer.

        Reply
    4. Janyse M Heidy says

      October 03, 2021 at 6:10 pm

      Where is the recipe? Why are these so hard to find????

      Reply
      • Carolyn says

        October 03, 2021 at 6:29 pm

        Big link that says “Please see my…”

        Reply
    5. Aimee Garcia says

      November 11, 2020 at 11:45 pm

      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.

      Reply
    6. Gayla Martin says

      October 22, 2020 at 2:04 pm

      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.

      Reply
      • Joyce Sullivan says

        November 01, 2020 at 7:32 am

        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!

        Reply
        • Carolyn says

          November 01, 2020 at 9:09 am

          No, collagen tends to make things very gummy and hard to cook through. Hemp protein might work.

          Reply
    7. Cheryl says

      December 07, 2019 at 10:29 am

      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! ⭐️ ⭐️⭐️⭐️⭐️

      Reply
      • Carolyn says

        December 07, 2019 at 3:35 pm

        I am delighted to hear that!

        Reply
    8. Patricia Keegan says

      October 09, 2019 at 9:34 am

      Yum! I subbed the Swerve brown sugar for the Swerve granular! Tremendous recipe!

      Reply
    9. txgrandma says

      December 06, 2018 at 10:07 pm

      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!

      Reply
    10. Gina Baughn says

      November 25, 2018 at 9:59 pm

      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 🥰

      Reply
      • Carolyn says

        November 25, 2018 at 10:40 pm

        So glad you liked it!

        Reply
    11. Janice says

      September 30, 2018 at 2:20 pm

      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.

      Reply
      • Carolyn says

        September 30, 2018 at 2:24 pm

        The link to the recipe is there in large capital letters. Click it and you will go straight to it!

        Reply
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