Golden Flax Meal and Walnuts add Interest

The flour base is my usual almond and coconut flour with the addition of some golden flax meal. I wanted my pumpkin bread to be a bit denser than my usual recipe. I  went back and forth in my mind between pecans and walnuts and I chose walnuts for that very specific memory from childhood. I  think it was the right choice, but you could certainly go with pecans.

Tips for Making Keto Pumpkin Bread

• Do a spice taste test by microwaving a teaspoon of batter. Adjust to your taste.
• Use parchment paper, as high protein flours like nut flours tend to stick.
• Mix your dry ingredients well with a mix, so the baking powder isn’t clumped in one bite.
• Fold dry ingredients gently into the wet ingredients.
• Use avocado oil because it’s healthy and tasteless. Can use melted butter or olive oil.
• Add a little tiny bit of blackstrap molasses, for a brown sugar taste.
• Take internal temperature of pumpkin bread to 207 degress F.
• Use maple extract if you have it instead of vanilla.
• Cool for at least 15 minutes before removing from bread pan.
• If you don’t have parchment paper, cool bread completely before removing.
• Top with Glaze if you want the pumpkin bread to be sweeter.
• Make sure walnuts are fresh; they can go rancid.
• Sweeten bread with Swerve granulated.
• Make glaze with Swerve Confectioner’s. Wait until bread is completely cool to glaze.
  

Ingredients for Keto Pumpkin Bread

• Almond Flour
• Coconut Flour
• Baking Powder
• Xanthan Gum
• Golden Flax Meal
• Salt
• Swerve Granulated
• Eggs
• Pumpkin Puree
• Avocado Oil
• Pumpkin Pie Spice (homemade recipe here)
• Walnuts

Note on Using Organic Keto Pumpkin: Organic Pumpkin is not as deep of a color and your bread could look a little more yellow than orange. Of course, it’s still good.

Why do I Make Two Small Loaves instead of One Large Loaf?

I use these small loaf pans because almond flour tends to burn and get a little crusty if baked too long. Baking one large loaf may brown too much while cooking the necessary 45-50 minutes for a large loaf. Baking in smaller loaf pans only takes 25-30 minutes and each will yield 10 slices. The other loaf is perfect for the freezer or a friend.

Macros

Calories:172 Carbs:6 Fiber:3 Net Carbs:3 Protein:6 Fat:14

More Keto Pumpkin Recipes from Spinach Tiger

• Keto Pumpkin Cookies
• Keto Pumpkin Bundt Cake
• Keto Pumpkin Streusel Muffins
• Keto Crustless Pumpkin Pie Squares
• Keto Pumpkin Cheesecake
• Keto Pumpkin Muffins
• Keto Pumpkin Pie
• Keto Pumpkin Scones

Print

Keto Pumpkin Bread

Sugar free, grain free, keto pumpkin

Course Dessert Keto

Cuisine American

Keyword keto pumpkin bread, keto, grain free, pumpkin bread

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 20 Slices

Calories 172kcal

Ingredients

Dry Ingredients

• 2 cups almond flour 224 grams
• 2 tablespoons coconut flour 28 grams
• 4 tablespoons Golden Flax Meal
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/8 teaspoon nutmeg Freshly Ground
• 2 tablespoons pumpkin spice Homemade Recipe Here
• 1 cup chopped walnuts

Wet Ingredients

• 1/2 cup avocado oil
• 1 cup swerve
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

Glaze

• 1/2 cup Swerve confectioner's sweetener
• 4 tablespoons heavy cream or water

Instructions

CUPCAKE INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients including Swerve Sweetener in a bowl. Set aside.
• Mix eggs until fully blended very well.
• Stream in avocado oil.
• Add pumpkin puree and vanilla. Mix well.
• Add in dry ingredients. Mix on low until just incorporated.
• Line bread pans with parchment paper. Give sides a light spray.
• Pour into two small bread pans. (8 x 4)
• Small: Bake 25-30 minutes until internal temperature 207 degrees F.

Glaze

• Mix together adding liquid a little at a time. If It's too runny, add in a little more sweetener. If too thick add more liquid just a tablespoon at a time.

Notes

NET CARBS: 2 

The Nutrition count is for pumpkin cupcakes with a maple glaze made with almond milk.  Nutrition will vary if using a frosting. 

Nutrition

Serving: 1of 20 | Calories: 172kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Fiber: 3g

The post Keto Pumpkin Bread, Grain Free, Gluten Free, Paleo appeared first on Spinach Tiger.

You get the best of everything and it’s all in individual servings. Every year I do my best to come with new pumpkin desserts and recently put them all in one place here. You’ll find a mix of sweets, including some gluten free and low-carb options.

I’ve used Swerve granulated powdered erythritol in this recipe, but you could use sugar. I’m doing my best to create low-carb recipes and you all seem to love them so much.  If you’re new here you’ll find plenty of regular desserts and those with alternative flours and sweeteners.

My low-carb recipes are excellent, usually paleo and keto friendly. Before I started baking low-carb and grain-free, I was quite good at desserts in general. I  know what to look for and how things should taste.

Crustless Pumpkin Pie Cups were kitchen tested three times.

Every dessert gets kitchen tested until I feel it’s right.  You can see that process on stories at Instagram. I do hope you join me to there, so you can be the first to see what’s coming.

This recipe was tested three times. The second version was worse than the first version, but the third version (the one I’m sharing today) is excellent. In the first two versions I only added pecans, but it just wasn’t the right mouthful.

I made a streusel with almond flour, Swerve’s brown sugar and chopped pecans and it gave me more of that special pumpkin pie with a twist taste and texture I was looking for.

You Can Choose to Add More Pecans for a Pecan Streusel

I made two versions one with more pecans, which might be more to your liking. You can decide this by adding more pecans to the top.

Almond Flour Streusel Tops the Crustless Pumpkin Pie Jars

If you take anything away from this post, make this streusel. It’s so easy and you can top a lot of different desserts with it. I have a fruit crumble coming that was a huge hit with recent guests.

Almond flour, cinnamon, butter, Swerve and chopped pecans are heated in a pan while stirring. Top desserts and bake until golden. So simple and it has my mind spinning for all the possibilities.

The Baking Process for Low Carb Crustless Pumpkin Pie Cups

When I develop a recipe, it usually begins with the season I’m in and from there I begin to address my own personal cravings. The funny thing about my recipe developing is I often conjure them up in my head while I’m at the gym.

I envision taste, texture and then try to imagine how to get there in a big fat healthy way.

I wanted this to taste just like the best pumpkin pie, but I didn’t want that eggy custard mouth feel. Skipping eggs and replacing with cream cheese worked well. Instead of the usual evaporated milk which is heavy on carbs, I replaced with one cup of Fair Life high protein, low-carb whole milk. You can use almond milk or coconut milk also.

Is Pumpkin Low Carb?

You may be wondering if pumpkin is okay on a low-carb diet. This article discusses that and all the benefits of pumpkin, so eat up. Each serving has 1/4 cup pumpkin puree, which is 3.5 net carbs.

Nutrition Values

Each serving of this dessert is 5 net carbs and 103 calories.  One slice of regular pumpkin pie is 46 carbs.

More Low Carb Pumpkin Recipes

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Crustless Pumpkin Pie Cups

Pumpkin pie cups with pecan streusel topping, perfect for individual servings and can be frozen.

Course Low Carb Recipe

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Ingredients for Filling

• 2 cups pumpkin puree
• 3/4 cups Swerve Granulated
• 4 ounces cream cheese softened
• 1 tablespoon pumpkin pie spice
• 1 cup milk your choice I use Fairlife whole milk
• 1 teaspoon maple or vanilla extract
• dash salt
• baking spray

Ingredients for Pecan Streusel

• 1/4 cup finely chopped pecans
• 1/2 cup almond flour
• 2 teaspoons melted butter
• 1 tablespoon Swerve brown sugar Order Here
• 1 cup Stabilized Whipped Cream optional Recipe Here

Kitchen Tools

• small ramikens
• small jars

Instructions

• Preheat oven to 350 degrees F. 180 C.
• Whip cream cheese to make sure it’s very softened. Add in pumpkin, pumpkin pie spice, milk, salt.
• Mix well. I like to use a blender.

Make Pecan Streusel

• Heat small frying pan. Melt butter.
• Add brown sugar, almond flour, pecans.
• Mix together, allowing some of the almond flour to clump to make a little to make streusel.

Assemble

• You can do this two ways. You can put the streusel on the bottom or put the streusel on top. When you put it on bottom, it’s more like a pumpkin pie. On top, it’s more like a pumpkin streusel.
• Bake at 350 Degrees f. (180 C.) for 20 to 25 minutes. Check at 15 minutes. Cover with foil if already golden.

Nutrition

Carbohydrates: 7g | Protein: 3g | Fat: 7g | Fiber: 1g

The post Low Carb Crustless Pumpkin Pie Cups, Pecan Streusel Topping appeared first on Spinach Tiger.

I love the chocolate chip pecan cookies we sell in the bakery and love even more my white chocolate raspberry macadamia nut cookies.

However, it’s November and there’s nothing as special as a pumpkin cookie with a vanilla glaze. 

As far as making this dairy free, I think substituting the butter with something like Earth Balance would work, following up by with a water glaze.

Typically I make cookies with baking soda to keep them from getting like cake. In this recipe, I wanted a cake texture and used baking powder. 

What flour do I use for keto pumpkin cookies?

I use a combination of almond flour and coconut flour. Both are grain free. 

What sweetener do I use?

I use a homemade keto friendly brown sugar. 

If you have spent any time here at Spinach Tiger, you know I’m a Swerve fan. However, I’m not fond of their brown sugar and I use their granulated Swerve to make my own by adding 1 tablespoon of black strap molasses to two cups of granulated Swerve. This recipe only uses 1/2 cup of that for a total of 4 carbs per recipe.

Why do I use xanthan gum?

Xanthan gum helps keep alternative flours together (not fall apart), helping to replace gluten.

Are these pumpkin cookies gluten free? 

Yes, there is no gluten in almond flour and coconut flour.

Tips for Keto Pumpkin Cookies

• Beat butter well before adding eggs. 
• Weigh almond flour if you can to 140 grams. A food scale is important in keto baking.
• Refrigerate batter for one hour.
• Cool cookies completely before touching. 
• Glaze only cooled cookies.

Happy Holiday Season. You might also love these keto pumpkin recipes, paleo, diabetic friendly and gluten free. 

If you are local to Nashville, I have a keto bakery (now baking in a commercial kitchen) open for pick up or delivery. We make cupcakes (LaLa cakes), bundt cakes, cookies). 

Print

Keto Pumpkin Cookies

Grain Free, Sugar Free, Soft Keto Pumpkin Cookies with Cream Glaze

Servings 12

Ingredients

Dry Ingredients

• 1 1/4 cups almond flour 140 grams
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• 1 tablespoon pumpkin pie spice Homemade recipe here

Wet Ingredients

• 1/2 cup unsalted butter
• 1/2 cup homemade brown sugar sweetener See notes
• 1/2 cup pumpkin puree
• 2 eggs
• 1 teaspoon vanilla

Homemade Brown Sugar

• 1/2 cup Swerve granulated
• 1 teaspoon blackstrap molasses

Cream Glaze

• 2 tablespoons heavy cream or water
• 3 tablespoons water as needed

Instructions

• Dry Ingredients
• Mix all dry ingredients together. Set aside.
• Cream butter and sweetener until fluffy.
• Add eggs, followed by puree, and vanilla.
• Add dry ingredient mixture. Mix on low.
• Form into a dough ball. Wrap in plastic. Refrigerate at least one hour.
• Preheat oven to 325 degrees F.
• Form cookies into 12 balls. Gently flatten to two-inch discs.
• Bake for 14 minutes.
• COMPLETELY COOL before touching.

Cream Glaze

• Mix cream and confectioner's sweetener. Add water as needed to get a pouring consistency you desire. Add glaze after cookies completely cool.
• FREEZING: Freeze cookies BEFORE glazing.

Notes

Instead of making homemade brown sugar, simply use Swerve granulated sweetener and add 1 teaspoon of black strap molasses to the wet ingredients.

The post Keto Pumpkin Cookies (Gluten Free, Paleo) appeared first on Spinach Tiger.

How to Make a Good Low Carb Pumpkin Cheesecake Recipe

Cheesecake is probably one of the most intimidating desserts to make. There are two concerns. When is it really done and will it crack?

Mine obviously didn’t crack, but I did struggle a bit on doneness. You’re supposed to give it a little jiggle. If it jiggles a little circle in the middle, turn off the oven. I didn’t use a bain marie (water bath), as the Loveless Cafe Cookbook says that’s a waste of time.

It bakes for an hour and a half (which seems like a long time). Then turn off the oven,  leave the door open and let it sit in there  for another 30 minutes.  Take it out of oven, and run sharp knife around the edge. Cover loosely with foil for several hours to cool. It’s best if you can refrigerate overnight, but chill for at least 6 hours.

Stop right here if you’re looking for a pumpkin cheesecake recipe. It’s a high, dense creamy cheesecake just absolutely luscious full of pumpkin pie flavor with a grain free almond flour crust.

You can choose to make this a low-carb, keto friendly recipe by using swerve, or you can use sugar. That is up to you. The rest of the recipe remains the same and it’s Cheesecake Factory inspired.

I served this pumpkin cheesecake recipe at a recent birthday dinner as the birthday girl was on the keto diet. Everyone loved it. Mr. Spinach Tiger, who hates pumpkin pie and hates cheesecake, ate a good share.

This is why I say never say never. You think you know what you like, but don’t cut yourself short because maybe you just haven’t had it prepared the right way or you’ve convinced yourself about something that isn’t true.

National Encouragement Day

I only tell you this because if you think you know yourself fully, take another look, reconsider. There is so much more to you than you know, and perhaps waiting to bloom. While we all have the pleasure of aging, we also have a pleasure of never being done.  Old dogs cannot only learn new tricks; they can invent them.

We humans are fluid. We change. We reconsider. We forgive. We reconcile. We rediscover.  We may gray and wrinkle and lose collagen as our joints ache, but our hearts and minds can continue to grow, surprising us.  . That’s a real thing.  I encourage you to encourage yourself to find discover something new about yourself.

I used to say “I don’t make desserts, I don’t bake” and look at me now. I found out that I can and I do it. I now have a keto home bakery, which I never set out to do.

This low carb pumpkin cheesecake gave me no trouble at all. I served with a mixture of heavy cream and sour cream on the side.

I used this recipe from Wholesome Yum for a grain free crust, using almond flour to make a pre-baked crust.

Keto Pumpkin Cheesecake Nutrition Values

I used this organic pumpkin, which has less than 24 net carbs for the whole can. The entire cheesecake serves 10 and has 48 net carbs, making this a very low carb, keto friendly dessert option at 4 net carbs per slice (12 slices to a cake).

The Sweetener for Grain Free Keto Pumpkin Cheesecake

For the sweetener I used the  Confectioner’s Swerve (erythritol), which I can honestly say tasted just like a dessert made with sugar. I’ve used Swerve many times and sometimes you get a cooling effect from it, but this did not happen with the cheesecake. You can read here as to why I love Swerve.

Kitchen Items You Need for this Low-Carb Pumpkin Cheesecake Recipe

I like using a springform pan, but you can use a 9 inch heavy duty cake pan. You might have a little left over if you do that which you can put in another pan. (Amazon affiliate). 


I highly recommend using parchment paper  a food processor works better than a mixer because it won’t create air. If you do use a mixer, make sure to tap the baking dish on the counter to remove air.

These are the parchment paper rounds I use and I love that they have the little tabs.

The nutmeg grinder is not absolutely necessary, but my kitchen wouldn’t be without it, because nutmeg only tastes good if it’s freshly ground.

10-inch Spring Form Pan 

Food Processor

Nutmeg Grinder

More Cheesecakes from Spinach Tiger

 Pumpkin Recipes from Spinach Tiger

Most Popular Cheesecake Recipe here is the Grain Free Maple Pecan Cheesecake Bars.

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Low Carb Pumpkin Cheesecake Recipe (Keto and Paleo friendly)

A low carb, gluten free copycat version of Cheesecake Factory Pumpkin Cheesecake. 4 net carbs per slice.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 12

Author Angela Roberts

Ingredients

• 4 8- ounce packages full fat cream cheese room temperature
• ¼ cup sour cream full fat
• 4 teaspoons ground cinnamon
• 1 teaspoon ginger ground
• ¼ teaspoon cloves ground
• 1/4 teaspoon freshly ground nutmeg
• 1 15- ounce can pure Organic pumpkin see notes
• 2 3/4 cups Swerve Confectioner's Sweetener
• 1 tablespoon vanilla extract or Bourbon
• 4 large room temperature lightly beaten eggs

Bottom Crust

• 2 cups almond flour
• 1/2 cup pecans
• 1/3 cup melted butter
• 1 teaspoon vanilla
• 1 tablespoon Swerve or sugar

Instructions

Make Crust

• Put pecans in food process until crushed into small pieces.
• Add almond flour, melted butter, vanilla and swerve.
• Pat down into a 9-inch springform pan. You may not have enough to go up the sides. Don't worry about that.
• Bake for 10 to 15 minutes until done. Set aside to cool.
• Make Filling
• In a a bowl, add all spices, swerve, vanilla to pumpkin, Mix well. Set aside.
• Using a food processor, mix cream cheese until it is very smooth. Add in swerve. Mix well.
• Add in sour cream, pumpkin,. Mix well.
• Add vanilla.
• Add eggs until just mixed.
• Pour into prepared pan.
• Bake at 325 degrees for up to 1 hour, 15 minutes or until the outside is set and the middle still jiggles a little, It will continue to cook.
• Turn oven off. Open oven door. Leave in for an hour.
• Take cheesecake out. Allow to cool for two hours.
• Refrigerate for at least six hours or overnight.

Notes

I use Confectioner's Swerve for the filling and crust. It's smoother.
You can substitute 2 tablespoons of pumpkin pie spice for the spices.

The post Low Carb Pumpkin Cheesecake Recipe (Cheesecake Factory Inspired) appeared first on Spinach Tiger.

Who wouldn’t love this cream cheese filled pumpkin bundt cake. I will be demonstrating this on Talk of the Town, Thursday, October 22 at 11:00.  

If you’re familiar with Starbuck’s pumpkin scones but don’t want all that sugar, try my grain free, gluten free,  keto friendly version. Keto Pumpkin Scones. 

These are sugar free, made with Swerve, a powdered erythritol, a sugar alcohol (polyol) that is approximately 60-80% as sweet as sucrose (table sugar). The carbs in erythritol go through the body and most importantly it does not spike blood sugar.

I’ve been baking with erythritol for over a year because I follow a low-carb lifestyle. I am not diabetic, but I just feel better not eating sugar or heavy carb laden food.  Most of my recipes use almond flour and coconut flour instead of wheat or grains that spike blood sugar.

I’ve started focusing on keto friendly desserts because I realize like me,  people crave their childhood food memories and that often means dessert. It’s the sweets that can take a good food plan down, but it doesn’t have to.

This Crustless Pumpkin Pie Jar with an Almond Flour Crumble is my latest dessert. The nice thing about baking in mini jars or ramekins is portion control. These taste just like pumpkin pie!

Low Carb Pumpkin Pie with an almond flour crust.

This Pumpkin Cheesecake is inspired from the Cheesecake Factory. No Sugar and it’s gluten free.

Pumpkin Spice Cake with Cream Cheese Frosting. New this year is another favorite of mine.

This roasted sugar pumpkin filled with ricotta cheese is an amazing appetizer. 

Everyone loves pumpkin spiced latte.

Pumpkin Muffins Low Carb (Recipe Coming)

Diabetic Pumpkin Recipes can also be savory.

Fresh Roasted Pumpkin Soup

Keto Pumpkin Cupcakes with Maple Glaze

Pumpkin Curry Carrot Soup

There are so many ways to eat low carb, sugar free that are not compromises to taste. I hope you come back and see all the wonderful low-carb desserts here at Spinach Tiger. 

You might also like these sugar free, low-carb recipes.

• Low Carb Chocolate Budino 
• Grain Free Biscuits
• Grain Free Pancakes
• Grain Free Tortillas
• Maple Pecan Cheesecake Bars

This site contains Amazon affiliate links which earn a small commission, but doesn’t affect price.

The post Pumpkin Recipes (Diabetic, Keto Friendly) appeared first on Spinach Tiger.

They taste very similar to the popular Starbucks pumpkin scones, but are a little more moist.

The recipe is a little unique in that like my grain free biscuits, I use whipped egg whites as the liquid.

Scones Vs. Biscuits

Scones and biscuits mean one thing in America and another thing in England.

The difference between biscuits and scones here in America have to do with three things.

• Texture
• Sweetness (usually)
• Shape
• Heavy cream vs. buttermilk

While biscuits (American version) can be drop biscuits or roll biscuits, small or extra large, etc. scones are usually a wedge shape, have a more cake like texture and often sweet.  (Although one could make savory scones). I have a few scones recipes here at Spinach Tiger and over 25 biscuit recipes, so this is right in my wheelhouse.

Scones are meant to be picked up and eaten as is, whereas biscuits are usually sliced through the middle and topped with butter or honey and can be used as sandwich bread like I did here with burgers on biscuits. 

Make Keto Pumpkin Scones

Making Keto pumpkin scones came about quite by accident starting with the base of my grain free, keto biscuit. I had biscuit dough left over and played around with some pumpkin puree.  To test this recipe, I made it a few times to get it right and found that it needed more almond flour to be less wet.

This recipe actually makes two rounds, each making 8 wedges, 16 scones.

The tricky part is because we add pumpkin puree, the dough is still a little too wet, but that’s taken care of by refrigerating for a few hour in a disc shape. Then carefully dividing the disc into 8 wedges

.   

The most challenging part of this recipe might be waiting for the scones to cool. You must wait or risk them falling apart. However, once fully cooled, they are ready for glaze and happy eating.

What are the ingredients in keto pumpkin puree?

Blanched Almond flour – this is the staple ingredient of my alternative baking recipes. Make sure you use blanched.

Coconut Flour – Use just a couple tablespoons, which adds to the moist texture. I use this brand.

Ground Golden Flax  Meal– Helps give body.

Xanthan Gum – A food additive and soluble fiber which acts as a binder and helps develop some elasticity. You can make cake without it, but it will have a tendency to fall apart, and this is especially true for lemon cake.

Baking Powder – Double acting, gluten free.

Butter – A small amount of butter is used and mixed into the flours before the puree.

Pumpkin Puree – Make sure it’s puree, not pumpkin pie mix.

Swerve Granulated – This is my choice for sweetener. I wrote an article here about Swerve and why I use it.

Swerve Confectioner’s Sweetener – used for the glaze.

Egg Whites – Whipped, which aids to texture and rise.

Pumpkin Pie Spice – I love this brand, or you can make your own. Recipe here. 

Nutrition Values 

Net Carbs: 4    Fat:  15   Protein: 12    Calories: 214

If you love these scones, you will love these recipes 

Grain Free Biscuits

Grain Free Sweet Potato Biscuits

Grain Free Stuffing

Keto Thanksgiving

Pumpkin Pie Spice and My Favorite Pumpkin Recipes

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Keto Pumpkin Scones

Paleo Grain Free Keto Pumpkin Scones that will remind you of Starbuck's famous scones

Cuisine American

Keyword keto, grain free

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 8 Scones

Calories 214kcal

Author Angela Roberts

Ingredients

• 3 cups blanched almond flour
• 6 tablespoons coconut flour
• 4 tablespoons golden flax meal
• 1 teaspoon xanthan gum
• 1 teaspoon sea salt fine
• 4 teaspoons gluten-free baking powder
• 4 tablespoons unsalted grass fed butter
• 4 large egg whites about 1/2 cup
• 3/4 cup pumpkin puree
• 1 cup Swerve Granulated
• 2 tablespoons pumpkin spice more if you like

Vanilla Glaze

• 1 cup Swerve Confectioner's sweetener
• 2 tablespoons water or milk more if needed
• 1/4 teaspoon vanilla

Optional Maple Glaze (see recipe here.) Substitute confectioner's with Swerve Confectioner's Sweetener.

Instructions

• Cut butter into pea sized pieces, place in freezer.
• Preheat oven to 350 degrees F.
• Measure all dry ingredients. Mix together well.
• Add butter mixing in with your hands, as you would with biscuits.
• Add in pumpkin puree.
• Beat egg whites until fluffy.
• Form into two discs. Cover with plastic and refrigerate.
• Bake on a baking sheet with parchment paper.
• Bake one disc at a time. Cut disc into eight pieces. Use a large knife to move the cut discs apart. This can be tricky. I use a large knife and move half slightly. Then cut into quarter, move that slightly and cut each into half. See photo. These don't rise much and will bake with that separation.
• Bake at 350 degrees F. 15-20 minutes until golden brown. You may need to cover with foil at 15 minutes.
• Allow to cool completely. If you touch these warm, they will break. Once they cool, you can pick them up.

Vanilla Glaze

• Mix milk (or water) with confectioner's sweetener with vanilla until smooth.
• Drizzle over cooled scones.

Notes

16 biscuits at 4 net carbs each

Nutrition

Serving: 1of 16 | Calories: 214kcal | Carbohydrates: 8g | Protein: 12g | Fat: 15g | Fiber: 4g

The post Keto Pumpkin Scones, Grain Free, Gluten Free appeared first on Spinach Tiger.

Friends, you’re in great luck if you’re looking for delicious low-carb, keto desserts.

I just passed my one -year anniversary running my home keto bakery. This means the recipes here at Spinach Tiger  are tested, re-tested and tested again, as I did with this low carb pumpkin bundt cake with a cream cheese swirl.

It’s one thing to post a recipe on a blog, although if you know me, I do take this very seriously. But it’s quite another thing to develop recipes and sell the cakes.  It has to taste good and this delivers on taste and texture.

I will give you everything you need to know for keto baking success, including how to release a bundt cake from the pan, which used to be my scariest moment until I figured out the perfect fail-proof technique.

What ingredients do I use for a low carb pumpkin bundt cake?

As usual, I make a combination of blanched almond flour and coconut flour, baking powder, Swerve sweetener, xanthan gum, salt, pumpkin pie spice.

I use a 3/4 cup of pumpkin puree, five eggs and pumpkin pie spice. There is no need to add any other liquid to this. If you want super moist you can use a full cup of pumpkin puree.

How do you make a cream cheese filling?

I use mainly use my wonderful cheesecake recipe and scale it down.

I use 12 ounces of cream cheese (1 1/2 bars) with one extra large egg and 1/3 cup sour cream, sweetened with with 1/2 cup Confectioner’s Swerve. It’s cheesecake in the middle!

Tips for Baking Low Carb Pumpkin Bundt Cake 

Baking in a bundt pan is perhaps the biggest challenge for a high protein almond-flour based cake. I have a few tips for you and it works PERFECTLY!

• Use butter  to grease pan. Get every crevice.
• Freeze the pan once the paste is applied. This helps set the butter.
• After baking, allow to cool for fifteen minutes. This is important.
• Make a cardboard template to slip down onto the cake to hold it in place while you are releasing the cake.  I use a paper plate (not styrofoam). This way, the cake won’t suddenly drop! Slide onto your cake pan and leave it there. This is not a perfect cut-out, but it doesn’t have to be.
• Turn cake over onto cake plate or large parchment. Let it cool completely before applying glaze or frosting.

What Sweetener do I use for keto desserts?

I use Swerve (a powdered erythritol) and I wrote all what Swerve is and why I use it here.

What Pumpkin Puree do I use?

I use Libby’s but you can use any brand.. The important thing is using pumpkin puree, not pumpkin pie mix. Some brands are more yellow than deep orange and will affect color (but not taste) of the cake.

Cream Cheese Glaze or Cream Cheese Frosting 

You have options. You can use this low carb cream cheese frosting or do cream cheese glaze found here. I like it both ways, but tend to go glaze most often.

The glaze will dry harder and the cream cheese frosting will not. This is your choice.

I like to use a thinner glaze and apply it with a piping bag no piping tip. I snip the tip of the bag taking care to make it small enough to hold.  These are my all time favorite piping bags, as they have a texture and are easy to grip.

What is the best pumpkin pie spice?

My favorite brands are Trader Joe’s and Spice Islands.

If you do make your own as I did here, make sure you start with good spices, especially cinnamon, as not all are created equally. I usually use Spice Islands.

Important Baking Notes

• Make sure you blend your cream cheese mixture well. I use a blender.
• Microwave a teaspoon of batter to taste to see if you have enough pumpkin spice flavor.
• Pay strict attention to my tips on removing a bundt cake from the cake pan.
• Once removed, do not touch cake until completely cool.
• Only put 1/3 batter in bundt pan before adding cream cheese mixture.

Option:  Low Carb Pumpkin Bundt cake without the cream cheese  

If you want to make a simple low carb pumpkin bundt cake, eliminate the cream cheese filling. It’s still a great pumpkin cake by itself. Your cooking time will be less.

How do I know when my bundt cake is done?

This is tricky and I have all the tricks. My rule of thumb is make sure your cake is done by using a meat thermometer. I will take out when the middle reads 205 degrees F., 96 C.  A cake is done at 210 and will continue to bake once out of the oven. Pumpkin is moist and there is little worry about a dry cake, but you do’t want an under-cooked cake.

Macros for Cream Cheese Bundt Cake

Net Carbs: 5    Calories: 292    Fat: 22   Protein: 9

What Bundt Pan do I use?

I love the Nordic Ware bundt pans like this one.

More Low Carb Bundt Cakes from Spinach Tiger

Low Carb Orange Bundt Cake with Orange Butter Glaze

Low Carb Chocolate Ganache Bundt Cake

Low Carb White Chocolate Raspberry Bundt Cake

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Cream Cheese Stuffed Low Carb Pumpkin Bundt Cake

Filled with cream cheese, this pumpkin cake topped with vanilla glaze is dreamy.

Course Keto Cake

Cuisine American

Keyword cream cheese, keto cake, pumpkin cake

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings -24 servings

Calories 270kcal

Ingredients

Cream Cheese Filling

• 12 ounces cream cheese room temperature
• 1/4 cup sour cream
• 1/2 cup confectioner's Swerve
• 1 egg
• 1/2 teaspoon maple extract optional
• pinch salt

Pumpkin Cake Dry Ingredients

• 260 grams blanched fine almond flour
• 28 grams coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1 cup granulated powdered erythritol I use Swerve
• 2 tablespoon pumpkin spice

Cake Wet Ingredients

• 1/2 cup avocado oil
• 5 eggs room temperature
• 3/4 cup pumpkin puree
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract

Cream Cheese Vanilla Glaze

• 4 ounces cream cheese See Notes
• 1 1/2 cups Swerve Confectioner's Sweetener
• 1/4 cup water More if needed
• 1/2 teaspoon vanilla

Cream Cheese Frosting Recipe Here

Instructions

• Prepare bundt pan, by generously buttering with soft butter. Freeze pan.
• Preheat oven to 350 degrees F. 180 C.

Cream Cheese Filing

• Put in blender adding eggs, sour cream first.
• Add maple extract if using (or use vanilla extract).
• If cream cheese isn't soft enough, microwave for ten seconds. It can be warm.
• Add cream cheese and blend until smooth. Set aside.

Cake Batter

• Mix eggs with oil.
• Add pumpkin puree, sour cream, followed by vanilla.
• Mix all dry ingredients in separate bowl. Whisk to make sure all in evenly incorporated.
• Add the dry ingredient to the wet ingredients
• Mix just until incorporated on low. Don't over mix.
• Pour 1/3 of batter into bundt pan. Smooth out with offset spatula.
• Pour cream cheese mixture evenly over batter.
• Top with the rest of the cake batter. Smooth out.
• Bake for 45 minutes until a thermometer measures at least 205 degrees F. Check at 35 minutes. You may need to cover with foil at this point, if edges are browning.

Remove Bundt Cake from Pan

• Set a timer for 15 mins. (More tips in blog post).
• Take a small offset spatula and go around the edges.
• Use cardboard cut out as described in blog post tips. Cover cake with template and turn over. Carefully set on cake plate.
• Allow to cool completely before glazing.
• You can either use a thinner cream cheese glaze below or a thicker cream cheese frosting.

Cream Cheese Glaze

• Warm cream cheese for about 15 seconds in microwave.
• Put confectioner's in separate bowl, add water a little at a time.
• Add cream cheese, vanilla and dash of salt.
• Mix well. You should be able to put glaze in piping bag and clip off small tip of bag and using a quick motion up and down, applying glaze. You can also pour it or use a spoon to apply.
• When applying glaze with a pastry bag, place a cupcake liner in center of bundt cake, which catches extra glaze. You can then remove and use.
• Refrigerate cake for several hours before serving. Keep stored in refrigerator.

Notes

Cream Cheese Glaze: You can do a Water glaze instead and save calories and carbs. 

Mix  2 cups Confectioner's Swerve with water by adding a little bit of water at a time. 

Nutrition

Serving: 1of 14 | Calories: 270kcal | Carbohydrates: 7g | Protein: 9g | Fat: 2g | Trans Fat: 22g | Fiber: 2g

The post Cream Cheese Filled Low Carb Pumpkin Bundt Cake, Gluten Free appeared first on Spinach Tiger.

Over the past ten years, I’ve collected quite a few pumpkin dessert recipes here at Spinach Tiger, from pumpkin soufflé to pumpkin hand pies.

I thought it might be a good idea to put them all in one place and to let you know that some of these are gluten free, some are grain free, and some are keto friendly. In other words, you should be able to find a pumpkin dessert recipes for everyone.

The tastiest pumpkin dessert recipes can be made with canned pumpkin .

Good pumpkin dessert recipes all begin with a really good pumpkin pie spice. You can make your own as I did here. The best store bought one I have found is the Trader Joe’s brand.

Start the morning with pumpkin muffins, a recipe adapted from Dori Greenspan.

Pumpkin Pop Tarts need no explanation. Surprise people with these. These are the most fun to make with kids. Get the pumpkin cookie stamps here. (amazon affiliate).

Pumpkin Brownies are a real keeper for halloween.

A good brownie pan is square with a lid like this.  (amazon).

You can get fancy with pumpkin soufflé.

I seriously think gluten free pumpkin hand pies are the cutest pumpkin anything.

Eggless Pumpkin Tart.  It’s creamier, less custardy. I love making tarts with this tart pan.

Shop with me at Amazon. Every thing is hand picked and what I really use.

There’s a sentimental story behind this perfect pumpkin bread. These are great silicone bread pans that don’t stick. (amazon).

Pumpkin Cake with Maple Cream Cheese Frosting  goes great with Pumpkin Spice Latté

Our favorite espresso ma

Cake also goes great with Pumpkin Pie Ice Cream

Gluten Free Pumpkin Scones with Maple Glaze 

The flour I like for this recipe is Bob’s Red Mill Gluten Free  one to one.

Low Carb Pumpkin Cheesecake is so amazing. Make it all year!

In this recipe I use Swerve, my favorite (sugar free) powdered erythritol. (amazon).

Low Carb Pumpkin Pie

Low Carb Pumpkin Spice Cake. This is my newest (and of my favorite) pumpkin recipes. I make this with almond flour and it’s so delicious. We’ve made it three times already.

Two Recipes I’m testing now will be coming this week.

Low Carb Pumpkin Muffins (coming soon)

Low Carb Pumpkin Pie Cups with Pecan Streusel

Diabetic Friendly Pumpkin Recipes from Spinach Tiger

The post My Best Pumpkin Dessert Recipes Made with Canned Pumpkin appeared first on Spinach Tiger.

Disclosure: Spinach Tiger is an Amazon affiliate and earns a small commission, which does not change price. It’s much appreciated.

This grain free pumpkin spice cake just might be my favorite Autumn dessert, although these maple cheesecake bars are a close second.

After many tries figuring out to make a great cake with almond flour, this low carb orange olive oil cake that went through six trials helped me determine a good “basic” almond flour recipe that can enjoy several variations.

Grain Free Pumpkin Spice Cake is kind of a cross between a pumpkin cake and pumpkin bread.

I make it as a one layer snacking cake, but you easily double the recipe and make a layer cake, with the frosting recipe below.

It has the heft and flavor of  pumpkin bread but also has the texture of a good Autumn Holiday cake.

My Almond Flour Low Carb Cake Recipe is the Base for this Grain Free Pumpkin Spice Cake

• almond flour
• eggs
• avocado oil
• baking powder
• salt
• pumpkin puree
• pumpkin spice mix

My basic recipe includes 280 grams of blanched almond flour, five eggs, one teaspoon baking powder, one half cup of oil or butter (or a combo).

In this case the something is pumpkin. You can use regular sugar. I made this sugar free and I used Swerve as my sweetener.

What Sweetener is Used in this Keto Friendly Grain Free Pumpkin Spice Cake?

If you’re new here, Swerve is the sweetener I now use in my desserts. It’s a powdered erythritol that has no carbs and does not spike blood sugar. Find out more about why I use Swerve in this post. 

The Nutrition Count: 5 Carbs, 2 Fiber, 2 Net Carbs.

You can purchase pumpkin pie spice (I like Trader Joe’s) or make your own with my recipe.

Homemade Pumpkin Pie Spice

Homemade Pumpkin Pie Spice Here.

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Grain Free Pumpkin Cake with Sugar Free Cream Cheese Frosting

One layer Pumpkin Cake with Cinnamon Cream Cheese Icing, Low Carb, Keto Friendly

Course Low Carb Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12

Calories 227kcal

Author Angela Roberts

Ingredients

• Pumpkin Cake
• 280 grams almond flour
• 1 tablespoon baking powder Order Here
• 1 teaspoon salt
• 5 eggs
• 3/4 cup pumpkin puree
• 1/4 cup avocado oil
• 1/4 cup unsalted butter
• 1 cups granulated swerve
• 3 tablespoons pumpkin pie spice My recipe here
• 
  Frosting
• 1 cup Swerve Confectioner’s sifted
• 4 ounces cream cheese
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 9 inch Cake Pan Order Here
• Parchment Rounds Order Here

Instructions

• Pumpkin Cake Instructions
• Prepare 9 inch cake pan with baking spray and or parchment paper.
• Preheat Oven to 350 degrees F.
• Combine all dry ingredients. Set Aside.
• Beat eggs with Granulated Swerve for three minutes with mixer.
• Mix pumpkin puree with pumpkin spice, Swerve brown sugar.
• Add oil to pumpkin puree.
• Add pumpkin mixture to eggs.
• Slowly add in almond flour mixture.
• Prepare pan with parchment paper and baking spray.
• Bake at 350 for 35-40 minutes. Cover with foil at around 30 minutes.

Instructions for Frosting

• Make sure cream cheese is completely at room temperature. You might even want to microwave for a 10 to 20 seconds.
• Whip cream cheese.
• Add softened butter and incorporate well.
• Add in 1 to 3 teaspoons pumpkin pie spice (depends on your own taste).
• Add in vanilla.
• Add in Confectioner’s sugar.
• The flavors will not take hold completely until refrigerated a few hours.
• To Assemble:
• Cool cake completely.
• Frost cake by spreading frosting over cake or decorating as seen in picture.
• I prefer this cake refrigerated. It will keep up to a week. It will also freeze.

Notes

If you use sugar instead of swerve, the measurement is one to one.

Nutrition

Serving: 1g | Calories: 227kcal | Carbohydrates: 5g | Fat: 21g | Fiber: 2g | Sugar: 2g

The post Keto Pumpkin Spice Cake with Pumpkin Spice Cream Cheese Frosting appeared first on Spinach Tiger.

I call this magic pumpkin pie, because how many times have said, “if we could just wave a magic wand and eat whatever we want at the holidays, how great life would be.”

Well, if you’re following a low-carb diet or pushing away the bread and sugar, but still want the comfort of childhood’s best Fall memory, pumpkin pie, this is for you! This recipe has 7 net carbs and you take a glance at the full nutrition breakdown at the recipe.

We have a lot of low carb pumpkin recipes around here, and this is a great addition to the pumpkin party.

This low-carb pumpkin pie is free of grains, sugar, and gluten yet you’ll want to eat a second piece even if you aren’t following any specific plan.

I’ll be honest. I tried a couple different combinations to get this right. I was trying to find a way to replace the typical evaporated milk that is in most pumpkin pie recipes, by adding heavy cream, but that resulted in an odd mouth coating  and I didn’t like it.  I tried making this with only cream cheese and no eggs, which you can do, but then it’s too flat. It was suggested by a friend who is on a keto diet to use the full 8 ounces of cream cheese and four eggs with a can of pumpkin, along with my favorite sweetener, Swerve. This worked for me.

If you’re not familiar with Swerve, that’s the name brand of a packaged erythritol, which has been a life saver for me, who avoids most sugary food.

Swerve is expensive, (at least for now) but it tastes as close to sugar as I can get without any spike in blood sugar and with no bad health effects. There are two kinds of swerve, granulated and confectioner’s, and I choose the latter for all my baking. You can use granulated, but it’s just my preference.

As Spinach Tiger, I do go out of my way to create recipes that are not a compromise and will give those who are dieting (not as horrible a word as obesity is) the sweet treats they need to go the course. I think this is one of those recipes that will not just satisfy the sweet tooth, but will satisfy the desire for a little comfort food.

The Low Carb Pumpkin Pie is Made with Almond Flour Crust

The crust is made with almond flour, butter, vanilla and swerve (erythritol). You can subtract one cup of almond flour for crushed pecans if you want that crunchy texture. Both are very good. I will post that when I post my Pumpkin Bars.

Almond flour pie dough/tart crust is a tricky. I recommend putting it together and refrigerating while you make the filling. It’s not the kind of dough that is easy to roll. Place between parchment paper or plastic wrap. If this seems too hard, put in pie pan or tart pan in sections and get it in with your hands.  I use a small roller inside the pan to smooth it out.

• Keto Maple Pumpkin Cheesecake Jars
• Keto Pumpkin Spice Bundt Cake
• Keto Maple Pecan Cheesecake Bars
• Keto Pumpkin Streusel Muffins

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Magic Pumpkin Pie, Low-Carb, Grain Free, Gluten Free, Sugar Free

Low Carb Magic Pumpkin Pie, grain free sugar free and a pie the whole family will love.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 258kcal

Author Angela Roberts

Ingredients

Almond Flour Crust

• 2 cups almond flour
• 4 tablespoons melted butter
• 1 teaspoon vanila
• 1 egg yolk
• 1/2 teaspoon cinnamon

Pumpkin Pie Filling

• 8 ounces cream cheese room temperature
• 4 eggs
• 1 15 ounce can pumpkin puree
• 1 teaspoon vanilla
• 2 teaspoons pumpkin pie spice or cinnamon
• 1/4 teaspoon salt
• 2/3 cups Swerve Confectioner's Confectioner’s Order Here

Instructions

• Make Pie Crust
• Mix almond flour, swerve, cinnamon and butter, egg yolk and pat into a pie crust.
• Pre-bake for 12 minutes.

Make Pumpkin Filling

• Cut up cream cheese to bring to room temperature. Whip until very smooth.
• Add eggs and fully incorporate.
• Add remaining ingredients. Mix well.
• Pour into pre-baked pie shell.
• Bake at 350 degrees for 35-45 minutes, checking at 30 minutes. The center should be solid
• You may need to cover the almond crust edges with foil, as almond flour pie dough browns easily.

Notes

One piece of 8 pieces has 7 net carbs!

Nutrition

Serving: 1g | Calories: 258kcal | Carbohydrates: 10g | Protein: 7g | Fat: 21g | Fiber: 3g | Sugar: 4g

The post Pumpkin Pie, Low-Carb, with Almond Flour Tart Crust appeared first on Spinach Tiger.