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September 26, 2017

Pumpkin Pecan Cobbler – Low Carb

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

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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

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Filed Under: Gluten Free, Low Carb, Other Desserts Tagged With: almond flour, caramel, pecans, pumpkin

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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. Megan says

    September 26, 2017 at 12:24 pm

    This looks amazing!

    Reply
  2. Peggy Deichelbohrer says

    September 27, 2017 at 8:55 am

    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!

    Reply
  3. Shannon Kruger says

    September 27, 2017 at 12:21 pm

    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.

    Reply
    • Carolyn says

      September 27, 2017 at 12:47 pm

      That was whipped cream, actually! But ice cream is pretty heavenly on a recipe like this. Both are.

      Reply
  4. [email protected] says

    September 27, 2017 at 12:43 pm

    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!

    Reply
    • Carolyn says

      September 27, 2017 at 12:47 pm

      Check out the original recipe for a non-low carb version that really gets the caramel sauce!

      Reply
  5. Joan Springer says

    September 27, 2017 at 3:13 pm

    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?

    Reply
  6. Jennifer Gunderson says

    September 27, 2017 at 7:15 pm

    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!

    Reply
    • Carolyn says

      September 27, 2017 at 8:44 pm

      I am so glad to hear it!!!

      Reply
  7. Toni says

    October 1, 2017 at 3:59 pm

    This looks yummy. Can’t wait to try

    Reply
  8. Allyn Bamberger says

    October 2, 2017 at 1:00 pm

    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?

    Reply
  9. Allyn Bamberger says

    October 2, 2017 at 1:11 pm

    Please ignore the above comment. I found the link and now I have the recipe!

    Reply
  10. Diana Barrigar says

    October 7, 2017 at 3:08 pm

    I’m going to try this but wondering if I can substitute something for the protein powder. Maybe coconut flour and/or psyllium?

    Reply
    • Carolyn says

      October 8, 2017 at 7:45 am

      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.

      Reply
      • Diana Barrigar says

        October 8, 2017 at 9:19 pm

        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.

        Reply
  11. Caroke says

    October 11, 2017 at 3:18 pm

    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! 🙂

    Reply
    • Carolyn says

      October 11, 2017 at 9:49 pm

      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.

      Reply
  12. Hope says

    October 21, 2017 at 5:08 pm

    Planning to make this tomorrow. I’m wondering what brand of pumpkin puree you use? Thanks 🙂

    Reply
    • Carolyn says

      October 22, 2017 at 12:09 pm

      I used Trader Joe’s Organic.

      Reply
  13. Brandi says

    October 23, 2017 at 8:04 am

    What protein powder did you use?

    Reply
    • Carolyn says

      October 23, 2017 at 4:45 pm

      Tera’s Whey http://amzn.to/2yIZ8qy

      Reply
  14. Grace Cooper says

    November 4, 2017 at 2:05 pm

    gonna try this tonight, all I have is the vanilla whey that THM makes…do you think it will change the recipe too much?

    Reply
    • Carolyn says

      November 4, 2017 at 5:24 pm

      No, just don’t add any extra vanilla.

      Reply
  15. KELLY says

    November 18, 2017 at 2:15 pm

    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?

    Reply
    • Carolyn says

      November 18, 2017 at 6:42 pm

      I honestly can’t say but I think it will be about the same, possibly a little longer.

      Reply
  16. Mel Ramos says

    November 22, 2017 at 2:23 pm

    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. 😉

    Reply
  17. Amy says

    November 24, 2017 at 1:04 am

    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!

    Reply
  18. Alyson says

    July 31, 2018 at 8:22 am

    Carolyn, I’m dying! This recipe isn’t on the Swerve website any longer. Is it possible for you to please add it back to your own blog? I would be indebted!

    Reply
    • Carolyn says

      July 31, 2018 at 12:06 pm

      It’s there now!

      Reply
  19. Chris says

    September 3, 2018 at 9:52 pm

    This looks so very YUMMY I am super excited to try this … making it tomorrow!!

    Reply
  20. lindashearman says

    September 8, 2018 at 1:01 pm

    cannot ever seem to find the recipe only the title

    Reply
    • Carolyn says

      September 8, 2018 at 2:23 pm

      Click the link where it says PLEASE SEE MY PUMPKIN COBBLER RECIPE ON SWERVE SWEETENER.

      Reply
  21. 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
  22. 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
  23. txgrandma says

    December 6, 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
  24. Patricia Keegan says

    October 9, 2019 at 9:34 am

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

    Reply
  25. Cheryl says

    December 7, 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 7, 2019 at 3:35 pm

      I am delighted to hear that!

      Reply
  26. 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 1, 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 1, 2020 at 9:09 am

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

        Reply
  27. 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

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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