Low Carb Desserts

Keto Pumpkin Crisp

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Keto Pumpkin Crisp

Introduction

Keto Pumpkin Crisp is a delicious dessert that combines the warm flavors of pumpkin with a crisp topping. This low-carb treat is perfect for anyone following the keto diet or simply looking for a healthier dessert option. It’s easy to make and full of autumn flavors, making it a great choice for family gatherings or a cozy night in.

Why Make This Recipe

This recipe is fantastic because it captures the essence of pumpkin pie in a simpler form while keeping it keto-friendly. With minimal carbs and rich flavors, it’s a guilt-free indulgence that everyone will love. Plus, it’s a great way to enjoy pumpkin season without straying from your dietary goals.

How to Make Keto Pumpkin Crisp

Making Keto Pumpkin Crisp is straightforward. You will start with a rich pumpkin filling and then create a crunchy topping. Here’s how to do it step by step.

Ingredients

Pumpkin Filling:

  • 2 cups pumpkin purée
  • 2/3 cup heavy whipping cream
  • 4 large eggs
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2/3 cup Swerve Confectioners sweetener

Crumble Topping:

  • 1 cup almond flour
  • 4 Tbsp cold butter, cubed
  • 2/3 cup Swerve Brown sweetener
  • 1 cup chopped pecans

Directions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13” baking dish.
  2. In a bowl, whisk together the pumpkin purée, heavy cream, eggs, pumpkin pie spice, vanilla extract, and Swerve Confectioners sweetener until smooth.
  3. Pour the pumpkin mixture into the greased baking dish.
  4. In another bowl, mix the almond flour, Swerve Brown sweetener, and cold butter. Use a fork or your hands to mix until the mixture is crumbly. Stir in the chopped pecans.
  5. Sprinkle the crumble topping evenly over the pumpkin layer in the baking dish.
  6. Bake for 35–40 minutes or until the topping is golden and the filling is set.
  7. Cool slightly before serving.

How to Serve Keto Pumpkin Crisp

Serve your Keto Pumpkin Crisp warm or at room temperature. You can enjoy it plain, or for an extra treat, top it with some whipped cream or a dollop of sugar-free whipped topping for added richness.

How to Store Keto Pumpkin Crisp

To store your Keto Pumpkin Crisp, place it in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. You can also freeze it for later enjoyment. Just make sure to wrap it well to prevent freezer burn.

Tips to Make Keto Pumpkin Crisp

  • Make sure to use pure pumpkin purée for the best flavor.
  • Keep your butter very cold for a flakier topping.
  • You can adjust the sweetness level by adding more or less Swerve sweetener to suit your taste.

Variation

For a different twist, try adding chocolate chips or shredded coconut to the crumble topping. You can also substitute walnuts for the pecans if you prefer.

FAQs

Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin if you cook and purée it first. Just make sure it’s smooth and doesn’t have excess water.

Q: Is this dessert gluten-free?
A: Yes, since it uses almond flour and no wheat, Keto Pumpkin Crisp is gluten-free.

Q: Can I make this dessert ahead of time?
A: Absolutely! You can prepare it a day in advance and store it in the fridge. Just reheat it slightly before serving for the best taste.

Now you have all the details needed to make a delightful Keto Pumpkin Crisp! Enjoy this tasty, low-carb dessert with friends and family.

Irresistible Keto Cinnamon Rolls You’ll Crave Again and Again

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Keto cinnamon rolls are honestly one of those things you think will never quite taste like the “real” thing…until you actually get it right. You know that moment when Sunday morning hits and all you want is something fluffy and sweet, but you also want to stick with your low-carb goals? It’s rough! I’ve had disasters—sad half-baked rounds, rock-hard lumps—and then, finally, I found a perfect way that you could almost fool a carb-lover. If you’re all about finding more low-carb breakfast wins, check out the breakfast keto recipes that have actually worked for me.


keto cinnamon rolls

Tips for Perfect Keto Cinnamon Buns

Let me be straight: keto cinnamon rolls do take a little practice. Not hard, just…different. My first tries were a mess (sticky dough, cinnamon filling everywhere but where I wanted it). Here’s what I learned on my cinnamon roll “quest”:

You gotta use almond flour (not almond meal for Pete’s sake) for the texture. Coconut flour makes it dry, at least for my taste. If you’re working with almond flour for the first time, check out these Easy Almond Flour Bagels to get familiar with the texture.

Don’t overdo the sweetener. Too much, and things get strangely grainy. I stick with a blend of erythritol and a pinch of stevia.

When you’re rolling out the dough, a piece of parchment paper is your best friend. Seriously, just trust me and don’t skip this.

If your filling oozes out? No big deal. Mush it back in or drizzle it on top later. They’ll still taste like a five-star restaurant treat.

And this is huge: give them a minute to cool before you eat. They firm up, and the gooey-ness gets just right.

“I’d honestly given up on keto cinnamon rolls until I tried this way. They’re shockingly soft, no weird aftertaste, and the family ate half the pan before dinner. Life-changing for my Sunday brunch.”

keto cinnamon rolls

How to Make Keto Cinnamon Rolls (Step-by-Step)

Alright, this is where it gets real. Don’t worry, I’ll break it down (plain English, promise).

Start with your dough—you’ll melt some mozzarella and cream cheese together. (Yep, cheese in dough. Sounds odd, but just go with it.)

Mix the warm cheese with eggs, almond flour, baking powder, and a little sweetener. Knead it by hand or mix with a spatula. It gets sticky. If you panic, add a sprinkle more almond flour until it’s just workable.

Roll it out flat between two sheets of parchment. You might want to say a few words of encouragement to the dough if it sticks (I do).

Spread a simple filling of melted butter, cinnamon, and sweetener over your dough. Go bold with the cinnamon—more is good.

Roll it up from the short edge. Doesn’t need to be pretty. Slice into thick coins.

Place them, swirl-side-up, on a lined pan. Bake at 350F for roughly 20 minutes, but peek at 18—mine sometimes cook quick.

Don’t forget frosting. Mix cream cheese, a bit more sweetener, and a drop of vanilla until smooth. Spread over while they’re warm, but not hot.

I’m just sayin’, you’ll want to eat one right out of the pan.

Irresistible Keto Cinnamon Rolls You'll Crave Again and Again

Equipment Needed

You honestly don’t need fancy gadgets here. The basics will absolutely do the trick.

Grab a mixing bowl for your dough. One is plenty.

A microwave or stovetop for melting the cheese and cream cheese. If you use a microwave, zap it in short bursts to avoid weird lumps.

Parchment paper—I call this one “non-negotiable.” Without it, you’ll have more dough on your countertop than in your rolls.

A baking tray or pie dish to bake them on. I’ve used a cast iron skillet too—gives crispy bottoms, love it.

Sharp knife to slice the rolls, and that’s about it! No need for a bread machine or any wild equipment.

Variations

What I love about keto cinnamon rolls is how “tweakable” they are. Oh, you’re in a chocolate mood? Toss a tablespoon of chopped dark chocolate in the filling. Want something even more special for a holiday morning? Sprinkle chopped pecans over the cinnamon. Even better with a drizzle of sugar-free caramel (that’s how my cousin became obsessed).

Once, feeling extra, I swirled in a smidge of pumpkin puree, and oh boy—it was autumn in a bite. Speaking of pumpkin flavors, this Keto Pumpkin Pie is another seasonal treat you’ll crave. Other times, I’ve swapped out half the cinnamon for cardamom (surprisingly good, a little Scandinavian flair). If you like cream cheese frosting, make it almost as thick as the roll itself—nobody’s judging here.

And for anyone who wants a totally different main course after their treat, try pairing these with a cheesy spaghetti squash keto casserole for a full feast. Find what makes you happy. That’s the joy of keto kitchen experiments. For more sweet almond flour treats, try these Almond Flour Blueberry Muffins that use similar baking techniques. 

Storage and Reheating

Nobody likes a sad, dry roll the next day. Here’s how I keep my keto cinnamon rolls tasting fresh.

After baking, let them cool down (if you can resist). Store in an airtight container in the fridge. Two to three days is best. Any longer, and they dry fast.

To reheat, microwave for about 12-15 seconds each. Don’t nuke them to death or they’ll get rubbery. For more “fresh out of the oven” vibes, cover with foil and warm in the oven at 300°F for a few minutes.

If you want to freeze them, wrap them tightly with plastic wrap, then foil. Thaw overnight in the fridge, then warm gently. Frost them after reheating for the best texture.

Most days, if there’s any leftover (rarely at my house), they get snacked on cold, but they’re honestly tastier warm.

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Serving Suggestions

  • Pair with black coffee or your go-to bulletproof blend for a full café-at-home vibe.
  • Fresh berries on the side add a nice bite and a little color—if you’re feeling fancy.
  • Want more breakfast ideas? Browse the breakfast keto collection for meal inspiration.
  • Serve warm for the best ooey-gooey experience, but, hey, I’ve eaten them cold from the fridge and regretted nothing.
  • For another sweet baked treat to serve alongside, try this Keto Blueberry Bread that’s perfect for brunch gatherings.
  • If you prefer a lighter, sweet option in the morning, this Healthy Donut Chaffle satisfies those bakery cravings in minutes.

Common Questions

Can I use coconut flour instead of almond flour?
Not really. Coconut flour soaks up way more liquid. If you must, use way, way less of it and maybe add another egg. It’s tricky to swap without totally changing the texture.

Is there a dairy-free version?
Sort of, but dairy makes these soft and sweet. You could try dairy-free cheese and cream cheese for a similar feel, but the taste does shift.

Why is my dough so sticky?
That’s normal. Keto cinnamon roll dough is stickier than you expect, especially when warm. Let it cool a bit before rolling, and use parchment to avoid a dough disaster.

How do I keep my rolls from spreading too much when baking?
Pop them close together in the pan, leaving just a little space. They’ll puff up and help hold each other’s shape.

Can I prep them ahead of time?
Yes! Prep, slice, and stash in the fridge overnight. Bake fresh in the morning. Works like a charm.

Ready for the Best Keto Cinnamon Rolls of Your Life?

Don’t be shy—jump in and try these keto cinnamon rolls for yourself. Seriously, it’s less complicated than you think and twice as rewarding. If you’re like me, you’ll end up making them almost every week. And if you want to probe deeper, take a peek at these other keto cinnamon roll recipes over at BakeToBeFit or see what Bobbi’s Kozy Kitchen suggests—so many variations! Or go down the rabbit hole with reviews at r/ketorecipes. Trust me, once you give these a shot, your breakfasts might never look the same again.

Keto Cinnamon Rolls

Deliciously soft and gooey keto cinnamon rolls that are low in carbs, perfect for a cozy breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American, Keto
Servings 12 servings
Calories 150 kcal

Ingredients
  

Dough Ingredients

  • 1 cup shredded mozzarella cheese Melted with cream cheese
  • 2 oz cream cheese Melted with mozzarella
  • 2 large eggs
  • 2 cups almond flour Do not use almond meal
  • 1 tbsp baking powder
  • 1 tbsp sweetener blend Erythritol and a pinch of stevia

Filling Ingredients

  • 1 tbsp butter Melted
  • 2 tbsp cinnamon More is better for flavor
  • 1 tbsp sweetener

Frosting Ingredients

  • 2 oz cream cheese
  • 1 tbsp sweetener
  • 1 tsp vanilla extract For flavor

Instructions
 

Preparation

  • Melt mozzarella and cream cheese together in a microwave or stovetop.
  • Mix warm cheese with eggs, almond flour, baking powder, and sweetener until a dough forms.
  • Knead by hand or mix with a spatula. If it's too sticky, add a little more almond flour.
  • Roll the dough flat between two sheets of parchment paper.
  • Spread melted butter, cinnamon, and sweetener over the rolled dough.
  • Roll the dough from the short edge and slice into thick coins.
  • Place rolls, swirl-side-up, on a lined baking pan.
  • Bake at 350°F for about 20 minutes, checking at 18 minutes.

Frosting

  • Mix cream cheese, sweetener, and vanilla until smooth.
  • Spread the frosting over warm rolls.

Notes

Allow the rolls to cool slightly before serving for the best texture.
Keyword Breakfast Rolls, Keto Cinnamon Rolls, Low-Carb Desserts

Irresistibly Delicious Keto Cookie Dough You Need to Try!

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Ever find yourself just wanting to eat the keto cookie dough straight outta the bowl? Yeah… same. If you’re like me, you probably get this wild craving for a low-carb sweet fix that won’t kick you outta ketosis. Most regular cookie doughs are a hard nope. Too much sugar, too many carbs. But! There’s solid news for all of us dessert-loving folks trying to keep it keto. I’ve got this easy recipe that’s not just safe to eat, but it’s actually tasty, like, “hide-it-from-the-family” level good. And hey, if you’re on the hunt for more low-carb desserts, peek at my favorite keto desserts here or, if you want savory comfort food (because why not?), this beef heart stew is weirdly amazing. Swear.

Irresistibly Delicious Keto Cookie Dough You Need to Try!

What Ingredients Do I Need?

So here’s the part where I tried at least four versions before getting it right. None tasted just like regular cookie dough at first, but this mix nails it. You’ll need:

  • Almond flour (superfine is best; gritty stuff is, nope, not the vibe)
  • Butter (softened, don’t zap it into a puddle, just let it get squidgy on the counter)
  • Cream cheese (for that creamy, almost-cheesecake richness)
  • Vanilla extract
  • Granular sweetener (like monk fruit or erythritol – honestly, I toss in whatever I’m not out of)
  • Sugar-free chocolate chips (go ahead, use extra, I won’t judge)
  • Pinch of salt

I’ve tried swapping out stuff before, but coconut flour makes it weirdly gummy. Trust me, stick to almond flour.

What Makes This Recipe Keto-Friendly?

Alright, personal mini-rant: so many “keto” desserts say they’re keto, but are just low sugar, not low carb. This keto cookie dough? Genuinely low in carbs, so you can snack and not worry about ruining your numbers. Almond flour is the hero here because it’s way lower in carbs than the regular stuff. Sugar-free sweetener keeps the taste right but without all the carb crash that follows real sugar. Cream cheese, honestly, just makes it taste better but also sneaks in more fat to keep you full. The whole thing is totally grain-free and uses only keto-approved ingredients. I like that it doesn’t try too hard, ya know? Simple, no fuss, and it does the job. I’ve actually brought this to game nights and no one even asked if it was keto – that’s a win.

“I tried so many recipes and THIS is the only one that legit tastes just like cookie dough but doesn’t make me feel icky after. It’s my weekly treat now!”
— Sandy T.

keto cookie dough

Honestly, if you’ve ever made regular cookie dough, you’re halfway there. Except there’s no eggs, so it’s totally safe to eat straight from the bowl (I mean, nobody’s getting salmonella tonight).

Just do this:

  1. Mix the softened butter and cream cheese together until they look fluffy. A hand mixer works, but I’m lazy and use a fork, and it’s fine.
  2. Toss in your sweetener, vanilla, and a tiny pinch of salt. Mix again (the vanilla smells SO good here).
  3. Stir in the almond flour – add it slow, you want a dough, not dry sand – and keep mixing until blended.
  4. Lastly, chocolate chips time! Mix as many as you want.

If the dough’s kinda sticky, just pop it in the fridge for 10-15 minutes. I sometimes taste-test a lot at this stage, not sorry.

keto cookie dough

So, you made too much? Lucky you. Storing this keto cookie dough is almost too easy. I plop any leftovers in a small airtight container (sometimes it’s just a bowl with plastic wrap, but hey, I’m practical). It’ll stay fresh in the fridge for about a week – but let’s be real, it’ll never last that long in my house. If you want to make a batch for later, freeze golf ball-sized scoops, toss them in a zip bag, and stash. Pop one out whenever the sweet craving hits. Frozen dough? Delightfully chewy. Kind of addicting, actually. The flavor doesn’t get weird either, promise.

Here’s a handful of things I’ve learned, mostly from oops moments:

  • Use room temp butter and cream cheese so everything blends nice, no weird lumps.
  • If your almond flour’s kinda clumpy, sift it first. Trust me, nobody wants floury bits.
  • Wanna jazz it up? Add chopped pecans or walnuts for crunch. Sometimes I even mix in a scoop of delicious keto yogurt – changes the texture, but in a good way.
  • If the dough tastes too sweet or not sweet enough, just add or subtract sweetener next time. Adjust to your own tastebuds!

There you go, easy ways to make your keto cookie dough feel like a five-star treat.

Common Questions

Can I bake this dough into cookies?
Not really. It doesn’t have eggs or baking soda. If you want real cookies, look up a classic keto recipe.

Is almond flour safe to eat raw?
Yep! Unlike regular flour, almond flour’s perfectly fine to eat right outta the bag.

Can I use coconut flour instead?
I’d skip it. It soaks up liquids and gets gritty. The dough won’t be the same, sorry.

Will this mess with my macros?
The carbs are super low, so it fits most keto plans. Always check your sweetener, though, just in case!

Can kids eat it?
Totally! No eggs, no gluten. My niece loves sneaking bites when I’m not looking.

Honestly, You’ve Got to Try This

Anyone on keto deserves a treat that doesn’t taste like cardboard, right? This keto cookie dough delivers real flavor without those wild sugar spikes. If you’re ever looking for more breakfast keto ideas, check out my faves in the breakfast category. And don’t even get me started on the crispy keto hash browns – totally next level. If you want proof this stuff is amazing, check out reviews like “This is the BEST keto edible cookie dough I’ve ever tried” on Reddit or browse the beloved Keto Pots recipe for more inspiration. Let me know if you try it – and if you improve it, I want your secrets!

keto cookie dough

Keto Edible Cookie Dough

Indulge in creamy, safe-to-eat keto edible cookie dough made with almond flour and sugar-free sweeteners, perfect for satisfying sweet cravings without ruining your ketosis.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert, Snack
Cuisine Keto, Low-Carb
Servings 4 servings
Calories 205 kcal

Ingredients
  

Base Ingredients

  • 1 cup Almond flour Superfine is best
  • ½ cup Butter Softened
  • ¼ cup Cream cheese Softened
  • 1 teaspoon Vanilla extract Provides flavor
  • ⅓ cup Granular sweetener Like monk fruit or erythritol
  • ½ cup Sugar-free chocolate chips Feel free to add more if desired
  • 1 pinch Salt Enhances flavor

Instructions
 

Preparation

  • Mix the softened butter and cream cheese together until fluffy. A hand mixer works well, but a fork is fine too.
  • Add the sweetener, vanilla extract, and a pinch of salt. Mix again until well combined.
  • Slowly stir in the almond flour until a dough consistency forms, mixing continuously.
  • Fold in the sugar-free chocolate chips as desired.
  • If the dough is sticky, refrigerate for 10-15 minutes before enjoying.

Notes

Store any leftovers in an airtight container in the fridge for about a week. For longer storage, freeze in golf ball-sized scoops in a zip bag. Enjoy straight from the bowl without worrying about eggs!
Keyword Edible Cookie Dough, Keto Cookie Dough, Low-Carb Dessert, No Bake Dessert, Sugar-Free Treat

Delicious Keto Pumpkin Muffins – Quick and Easy Recipe!

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Keto Pumpkin fans, every fall I end up scraping pumpkin goo off my counter (am I the only one?) while daydreaming about a decent, easy treat that will not mess with my diet. Finding delicious low-carb pumpkin dishes—especially ones that actually taste like comfort food and not weird health food—can feel like searching for a unicorn. If you’ve ever stared at a bland muffin wishing it was just a little more “real,” you’re in luck. By the way, if breakfast is your jam, you gotta wander through this treasure trove of breakfast keto ideas.
Delicious Keto Pumpkin Muffins - Quick and Easy Recipe!

Is Pumpkin Keto?

Pumpkin gets a bad rap in the keto crowd. Some folks think it is basically off-limits. Is pumpkin keto, though? Well, here is my honest take—pumpkin is not zero-carb, but it is way lower in carbs than, say, potatoes or yams. It can totally work if you measure and pay attention to serving size.

Pumpkin offers fiber and vitamins, which helps on this diet. Just do not plop an entire can in your mixing bowl unless you are serving a whole family (maybe a football team). For a single batch, around half a cup does the trick, and it keeps those delicious keto pumpkin muffins friendly for your daily carb count. I learned this the hard way—first time I made these, I ate the whole pan. Rookie mistake.
Delicious Keto Pumpkin Muffins - Quick and Easy Recipe!

Ingredients for Low Carb Pumpkin Recipes

People always ask me what you need for keto baking, especially something this fall-like. The best part? Most of these live in my pantry already:

  • Almond flour or coconut flour (no regular flour, unless you like a sugar crash)
  • Canned pumpkin puree—not pumpkin pie filling, major difference
  • Eggs
  • Butter or coconut oil
  • Baking powder
  • Pumpkin pie spice
  • Sweetener of your choice (I grab monk fruit or erythritol, but honestly, whatever you like works)
  • Pinch of salt because it wakes up all the flavors

Nothing wild. Every single ingredient is a winner in bringing out that super soft muffin texture. Never fails to impress even my pickiest friends.

How to Make Keto Pumpkin Dishes

It is so simple, I could probably make these muffins in my sleep. Honestly, my kitchen looks like a war zone after, but they are worth it. Start by mixing your dry stuff in one bowl and your wet stuff in another. I know, classic baker advice.

Then pour the wet into the dry, stir it up, and do not overmix (ugly muffins happen to good people, trust me). Scoop the mixture into lined muffin cups. Bake at 350—my oven usually takes about 20 to 25 minutes, but I always poke one with a toothpick just to be sure. If it comes out clean, you are set. Oh, and let them cool a bit. Hot almond flour sticks to…well, everything.

You can find more delicious keto pumpkin recipes like these on so many blogs, but honestly—homemade always tastes next-level.
Delicious Keto Pumpkin Muffins - Quick and Easy Recipe!

Tips for Storing and Freezing Pumpkin Recipes

Storage is where I usually mess up. I once left muffins out on the counter for two days—big mistake. Now I always:

  • Store muffins in an airtight container (seriously, no plastic wrap cheats).
  • Keep them in the fridge if you do not eat them within a day or two.
  • Freeze extras for up to a month. Let them cool first, then bag them up.
  • Warm them in the microwave for like 20 seconds before eating—life-changing move.

I have grabbed a muffin straight from the freezer for a road trip. Not ideal—but better than gas station “keto snacks.”

Variations and Alternatives for Keto Pumpkin Desserts

If you get bored eating the same thing (happens to me), you can jazz up your muffins. Sometimes I toss a few sugar-free chocolate chips in. Or if I am feeling rebellious, some chopped walnuts. Swapping coconut flour for almond changes the texture, so go slow and adjust the liquid.

Occasionally, I blend in some cream cheese for a swirl effect. Looks fancy, tastes even better. And honestly—if muffins are not your style, you can turn the batter into a cake or even mini loaves. Just tweak the bake time.

And hey, if your sweet tooth is really wild, check out these delicious keto yogurt recipes for more inspiration.

“I’ve tried a million so-called keto pumpkin recipes—most are just sad. These muffins actually remind me of the real deal I ate growing up. Fluffy, not gummy. I make a double batch every time and my whole family snacks on them!”

Common Questions

Q: Wait, can I use pumpkin pie filling instead of plain puree?
A: Nope, sorry. Pie filling is loaded with sugar. Go for plain.

Q: Can I skip the sweetener to make them even lower carb?
A: You could, but they’ll taste like bread, not a treat.

Q: Do these muffins freeze well?
A: Absolutely! Just cool ’em first so they don’t go mushy.

Q: My muffins came out flat—what gives?
A: Probably overmixed the batter or skipped the baking powder.

Q: Can I add nuts or chocolate chips?
A: Heck yes. Just pick sugar-free options.

Bake, Eat, Repeat: You’ve Got This

Pumpkin works surprisingly well for keto, as long as you keep your eye on the carb ball and use the right ingredients. These delicious keto pumpkin muffins are quick, easy, and never fail to scratch that autumn itch. If you want to explore more cozy options, you might love this creamy keto pumpkin soup, a swoon-worthy sugar-free pumpkin cheesecake mousse, or the oh-so-popular keto pumpkin bars recipe for dessert emergencies. So crank that oven and whip these up—your taste buds will be shocked you stuck to your low-carb plan. Don’t forget to come back and let me know how it goes!

Keto Pumpkin Muffins

Delicious low-carb pumpkin muffins that satisfy your sweet tooth without disrupting your keto diet.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American, Keto
Servings 12 muffins
Calories 150 kcal

Ingredients
  

Wet Ingredients

  • 1 cup Canned pumpkin puree Not pumpkin pie filling
  • 3 large Eggs Room temperature
  • ½ cup Butter or coconut oil Melted

Dry Ingredients

  • 2 cups Almond flour or coconut flour Adjust quantity based on preference
  • 2 tsp Baking powder Ensure it's fresh
  • 2 tbsp Pumpkin pie spice Or adjust to taste
  • ½ cup Sweetener of your choice Monk fruit or erythritol recommended
  • ¼ tsp Salt Enhances flavor

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In one bowl, mix all the dry ingredients: almond flour, baking powder, pumpkin pie spice, sweetener, and salt.
  • In another bowl, combine the wet ingredients: pumpkin puree, eggs, and melted butter or coconut oil.

Baking

  • Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
  • Scoop the mixture into the lined muffin cups, filling them about 2/3 full.
  • Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.

Notes

Store muffins in an airtight container in the fridge for up to 2 days, or freeze them for up to a month. Warm in the microwave before serving.
Keyword Fall Recipes, Keto Dessert, Keto Muffins, Low Carb Pumpkin Recipe, Pumpkin Muffins

Easy 4-Ingredient Keto Peanut Butter Cookies You’ll Love!

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Keto Peanut Butter Cookies are basically my “save-the-day” treat. Let’s be real. When you’re deep into a keto plan and craving something sweet but not fake-tasting, what’re you supposed to do? You grab this recipe. I still remember the first time I whipped up a batch after yet another sad attempt at grainy store-bought options. These actually turned out crispy and rich. They’re so easy, just four things. If you want to round out your low-carb dessert stash, make sure you check out the keto peanut butter smoothie recipes too.
Easy 4-Ingredient Keto Peanut Butter Cookies You’ll Love!

Why I love this recipe

These cookies are ridiculously simple. I mean, you only need four ingredients and zero kitchen drama. No fancy mixers, either. Just a bowl and a fork, honestly. They’re naturally gluten-free and you know everything that’s in them. Not that sometimes I haven’t added a sprinkle of salt or—uh, maybe a chocolate chip. I do always fall back on this keto peanut butter cookies recipe when I need a quick snack (like, late night, half the lights off, don’t judge). They taste almost like something from a five-star restaurant but, you know, way more budget friendly. Good for picky eaters, too. I brought these to a BBQ once, and even the folks who didn’t “get” keto asked for more. So yeah, these are my go-to.
Keto Peanut Butter Cookies

Ingredients needed

All you need for these keto peanut butter cookies is:

  • Peanut butter (smooth and creamy works best, unsweetened and no weird stuff added)
  • Egg (one large, keeps things together)
  • Low-carb sweetener (like erythritol or monk fruit, whatever you prefer)
  • Vanilla extract (it just adds that extra yum factor)

That’s it. If you want a little extra salt, a pinch never hurt anyone.

How to make keto peanut butter cookies

Making these cookies couldn’t be easier, which is lucky because I have the patience of a squirrel on espresso. Just toss all your ingredients in a big mixing bowl and stir like there’s no tomorrow. (No mixer needed but hey, if you want, you can go wild.) The dough will be thick, but that’s the good part because it means you get chewy cookies. Scoop little balls (I use a spoon, but hands work too) onto a parchment-lined baking sheet. Flatten them gently with a fork—classic cookie crisscross pattern if you’re feeling fancy. Bake in a preheated oven for about 10 minutes. Watch them—they brown fast. Let them cool before eating (or don’t, but they might fall apart if you rush). I usually burn my tongue every time because I get impatient.
Keto Peanut Butter Cookies

Armans recipe tips

Here’s how I make sure these keto peanut butter cookies come out perfect every time. First, don’t use runny peanut butter. If all you have is drippy stuff, stick it in the fridge for an hour first. I tried it too runny once and… let’s just say it’s much easier to scrape cookie lava off your pan when it’s cold. If you like a little crunch, toss a few chopped peanuts in the dough. Oh, and don’t overbake or you’ll get hockey pucks, not cookies. Let them cool on the tray for a bit before moving them or else, major mush alert. Planning to jazz these up? Try dunking one in coffee—trust me. Want other easy sides while you bake? I love making crispy low carb keto hash browns at the same time for a perfect sweet and savory combo night.

I made these for my husband, who’d sworn off “diet treats.” He ate half a batch before realizing they were low carb! —Cathy H.

Storage instructions

Listen, if you don’t scarf them all down right away, here’s what you do. Store the keto peanut butter cookies in an airtight container, right on the counter, good for about three days (honestly… they never last that long at my house). If you want to keep them longer, pop them in the fridge for up to a week. Freezing works, too. Stack them with a sheet of parchment between layers so you don’t end up with a frozen cookie brick. Just let them thaw for a half hour before nibbling, unless you’re into cold cookies (not judging).

Serving Suggestions

  • Warm with coffee (top-tier breakfast, trust me)
  • Crumbled over keto yogurt for a quick dessert
  • Sandwiched with a little more peanut butter for double PB power
  • With a side of fresh berries if you’re feeling fancy

Common Questions

Are these peanut butter cookies actually keto?
Yep. As long as you use a low-carb sweetener and peanut butter without added sugar, you’re in the clear.

Do I have to use peanut butter?
Nope. Almond or sunflower seed butter works pretty much the same, just check for sneaky added sugar.

My cookies turn out weirdly crumbly. Why?
Too much sweetener or not packing the dough together enough. Next time, press the dough balls tighter before baking.

Can I double this recipe?
Absolutely. I usually do because they disappear super fast.

They’re too soft, what gives?
They firm up as they cool, promise. Don’t try to move them while they’re still super hot unless you like cookie bits everywhere.

Sweet, simple, and totally keto—what’s not to love?

Honestly, these keto peanut butter cookies are my top pick whenever I need a comfy, sweet treat without ditching the low-carb thing. Four ingredients, five-star flavor, and zero regrets. Seriously, if you’re itching for more variations, there are awesome ideas in Keto Peanut Butter Cookies – NO Eggs Required! and also this tasty Keto Peanut Butter Cookies Recipe [VIDEO]. And friends, don’t miss the peanut butter cookie tips on Keto Peanut Butter Cookies {3 Ingredients!} – The Big Man’s World ® for even more inspiration. So go ahead—grab that jar of peanut butter and whip up a batch. It’s time you officially made snack time the best part of your keto day.

Keto Peanut Butter Cookies

Sweet, simple, and totally keto—these peanut butter cookies are a quick and delicious low-carb treat made with just four ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert, Snack
Cuisine Keto, Low Carb
Servings 12 cookies
Calories 90 kcal

Ingredients
  

Main Ingredients

  • 1 cup Peanut butter (smooth and creamy, unsweetened) Do not use runny peanut butter; chill it in the fridge if necessary.
  • 1 large Egg Helps bind the ingredients together.
  • ½ cup Low-carb sweetener (like erythritol or monk fruit) Choose your preferred sweetener.
  • 1 teaspoon Vanilla extract Adds flavor.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C).
  • In a large mixing bowl, combine peanut butter, egg, low-carb sweetener, and vanilla extract. Stir until well mixed.
  • Scoop out small balls of dough onto a parchment-lined baking sheet.
  • Flatten each ball gently with a fork, creating a crisscross pattern.
  • Bake for about 10 minutes, watching closely to avoid overbaking.
  • Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container for up to 3 days at room temperature, up to a week in the fridge, or freeze them stacked with parchment paper between layers. Thaw for 30 minutes before serving.
Keyword Easy Cookie Recipe, Gluten-Free Cookies, Healthy Snack, Keto Peanut Butter Cookies, Low Carb Cookies