Description
An easy low carb keto pumpkin dessert lasagna made with creamy pumpkin layers, rich spices, and a sugar-free crust for the perfect fall treat.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup melted butter
- 2 tablespoons powdered erythritol
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered erythritol
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup sugar-free whipped topping
Instructions
- Mix almond flour, melted butter, and 2 tablespoons powdered erythritol until crumbly.
- Press mixture into the bottom of a greased baking dish to form the crust.
- In a bowl, beat cream cheese until smooth.
- Add pumpkin puree, remaining erythritol, pumpkin pie spice, and vanilla extract and mix well.
- Fold in half of the whipped topping.
- Spread pumpkin mixture evenly over the crust.
- Top with remaining whipped topping.
- Refrigerate for at least 2 hours before slicing and serving.
Notes
Chill overnight for best texture. Store covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
Keywords: keto pumpkin dessert lasagna, low carb pumpkin dessert, keto dessert, sugar free dessert