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.
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!
Megan says
This looks amazing!
Peggy Deichelbohrer says
I popped on your website, Carolyn, to look for a pumpkin recipe for our camping weekend and here was one you posted yesterday. I’m making it today and I’ll let you know how we like it! I’m sure it will be awesome like your other recipes!
Shannon Kruger says
This will be my first recipe from your blog – so excited. Is that ice cream you have served with it? I was thinking I could use whipped cream but ice cream would be even better.
Carolyn says
That was whipped cream, actually! But ice cream is pretty heavenly on a recipe like this. Both are.
Sara@eatdessertsnack says
This looks good and I’m not even on a keto diet. But I know a few people who are and they will love this! I’m not a huge fan of crust on pumpkin pie anyway unless it’s nutty or oaty or graham crackery. It’s really the topping I’m after! I’m intrigued by the caramel at the bottom idea, I’ll have to try this with something that will make it self-sauce at the bottom. Thanks!
Carolyn says
Check out the original recipe for a non-low carb version that really gets the caramel sauce!
Joan Springer says
Looks wonderful! I was browsing my supermarket for brown sugar/molasses substitutes as I couldn’t find Yakon, and found organic palm syrup. It says low glycemic and gluten free on the label, but lists the carb count as 16 per T. No fiber listed on label. Do you know anything about it?
Jennifer Gunderson says
I’ve been waiting for you to post the recipe since you showed the teaser pic on Instagram. Made this tonight! I did substitute xylitol for the Swerve, just because it’s what I had on hand. So, so delicious! Absolutely the best low carb dessert I have made so far. My mom said it’s the most delicious pumpkin dessert she has ever eaten. Husband and kids love it too. This recipe is a keeper! Thank you SO much!
Carolyn says
I am so glad to hear it!!!
Toni says
This looks yummy. Can’t wait to try
Allyn Bamberger says
This looks delicious, and I would love to have the recipe, but, for some reason, I couldn’t find the low carb recipe to print. When I clicked on the title, I got a lovely picture of the finished product, but no recipe. Am I missing something?
Allyn Bamberger says
Please ignore the above comment. I found the link and now I have the recipe!
Diana Barrigar says
I’m going to try this but wondering if I can substitute something for the protein powder. Maybe coconut flour and/or psyllium?
Carolyn says
The point of the protein powder is to replace gluten, which is a protein. So those other subs won’t work but you can try skipping it altogether. It may not rise as well.
Diana Barrigar says
Thanks Carolyn. I’m visiting in-laws for Canadian Thanksgiving and didn’t want to buy a whole container of protein powder. But we found some bulk egg white powder and it turned out beautifully. Delicious. I’ll make it again.
Caroke says
I have thm gentle sweet and sweet blend and powdered swerve. Will any of these work? How much should I sub for the granular swerve; any idea? I’m dyin to try this! 🙂
Carolyn says
You can use either gentle sweet or sweet blend in the batter (Swerve measure like sure so make sure you base your amounts on how much of those sweeteners you use to equal sugar), but I’d advise using the Swerve, even the powdered one, for the topping part.
Hope says
Planning to make this tomorrow. I’m wondering what brand of pumpkin puree you use? Thanks 🙂
Carolyn says
I used Trader Joe’s Organic.
Brandi says
What protein powder did you use?
Carolyn says
Tera’s Whey http://amzn.to/2yIZ8qy
Grace Cooper says
gonna try this tonight, all I have is the vanilla whey that THM makes…do you think it will change the recipe too much?
Carolyn says
No, just don’t add any extra vanilla.
KELLY says
I’m planning on making this for Thanksgiving but I will probably need to double the recipe. Have you tried doing that? I would like to use a 9 x 13 pan. How much longer do you think that it would it need to cook that way?
Carolyn says
I honestly can’t say but I think it will be about the same, possibly a little longer.
Mel Ramos says
Pretty darn yummy still warm from the oven. Made it for Thanksgiving but since a new recipe for me and the stakes are so high knowing there will be complaints about it not being pumpkin pie I made two so I could check it out before I serve it tomorrow. Such a fun recipe! Kept thinking “really?” (no eggs, a very thick batter, that cup of water at the end). But like you promised, a very good pumpkin dessert and so much easier than rolling out piecrust. Thanks Carolyn for another keeper. 😉
Amy says
I made this for thanksgiving today. It was the first dessert gone! Everyone loved it, I didn’t have the protein powder and I used hwc instead of the almond milk. I cooked it for 50 minutes. Thank you for this wonderful recipe!