34+ Delicious and Easy Keto Canned Pumpkin Recipes You’ll Want to Try

The fall season is synonymous with cozy flavors like pumpkin, and if you’re on a keto diet, you’re probably looking for ways to enjoy pumpkin without compromising your low-carb lifestyle.

Canned pumpkin is an incredibly versatile ingredient that can be used in both sweet and savory dishes, and it’s a fantastic option for anyone following the keto diet.

Whether you’re craving a warm bowl of pumpkin soup, a slice of keto pumpkin pie, or even savory pumpkin fritters, the possibilities are endless.

In this blog post, we’ll share over 34 keto-friendly canned pumpkin recipes that will satisfy your cravings for all things pumpkin, while keeping you on track with your keto goals.

From breakfast to dinner and dessert, you’ll find a recipe for every occasion!

34+ Delicious and Easy Keto Canned Pumpkin Recipes You’ll Want to Try

Canned pumpkin is not only a delicious ingredient but also a low-carb powerhouse packed with nutrients.

These 34+ keto-friendly pumpkin recipes offer a perfect balance of fall flavors and keto-approved ingredients, making them great additions to your meal plan.

Whether you’re trying to create a hearty dinner or a mouth-watering dessert, there’s something here for everyone.

So, grab a can of pumpkin, get in the kitchen, and start cooking!

Keto Pumpkin Soup

This creamy, comforting Keto Pumpkin Soup is perfect for those cold evenings when you’re craving something warm and satisfying. 

With its velvety texture and rich flavors, this soup is a low-carb, keto-friendly version of a classic fall favorite.

It combines canned pumpkin with spices and a touch of cream for an irresistible flavor.

Ingredients:

• 1 can (15 oz) of pumpkin puree (unsweetened)
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper, to taste
• 1 tbsp olive oil
• Optional garnish: roasted pumpkin seeds or a drizzle of cream

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Pour in the pumpkin puree and broth, stirring to combine. Bring to a simmer over medium heat.
4. Stir in the heavy cream, cinnamon, nutmeg, salt, and pepper. Let the soup simmer for another 5 minutes to meld the flavors.
5. Use an immersion blender or transfer the soup to a blender and blend until smooth.
6. Serve hot, garnished with roasted pumpkin seeds or a drizzle of heavy cream for added richness.

This Keto Pumpkin Soup is a wonderfully creamy and satisfying dish that’s both low-carb and full of flavor. 

It can easily be customized with extra spices or toppings, depending on your preferences.

Whether you’re enjoying it as a meal or a side dish, it brings the essence of fall to your table without the carbs.

Keto Pumpkin Pie Mug Cake

This Keto Pumpkin Pie Mug Cake is a quick and indulgent dessert that satisfies your sweet tooth while keeping you in ketosis. 

Made with canned pumpkin, almond flour, and a blend of warm spices, this mug cake is a low-carb twist on the traditional pumpkin pie. 

It’s ready in minutes, making it a perfect treat for busy keto followers.

Ingredients:

• 2 tbsp canned pumpkin puree (unsweetened)
• 2 tbsp almond flour
• 1 tbsp coconut flour
• 1 tbsp butter, melted
• 1 egg
• 1 tbsp erythritol (or sweetener of choice)
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a microwave-safe mug, combine the canned pumpkin, almond flour, coconut flour, butter, egg, erythritol, cinnamon, ginger, nutmeg, vanilla extract, and salt. Mix well until all ingredients are incorporated.
2. Microwave the mug for 1 minute and 30 seconds, or until the cake has risen and is firm to the touch.
3. Let the mug cake cool for a minute before enjoying. You can also add a dollop of whipped cream or sugar-free frosting if desired.

This Keto Pumpkin Pie Mug Cake is the perfect individual-sized dessert that’s both low-carb and decadent. 

It’s a great way to curb your pumpkin spice cravings without breaking your keto lifestyle. 

With its soft and fluffy texture and deliciously spiced flavor, this mug cake is sure to become a go-to keto treat.

Keto Pumpkin Bread

Keto Pumpkin Bread is a delightful, moist loaf that is perfect for breakfast or a snack. 

Made with almond flour and sweetened with erythritol, this low-carb pumpkin bread is packed with flavor, including the perfect blend of pumpkin and spices. 

It’s a guilt-free way to enjoy a fall classic while staying within your keto goals.

Ingredients:

• 1 can (15 oz) pumpkin puree (unsweetened)
• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or your preferred keto sweetener
• 1/4 cup melted coconut oil or butter
• 3 large eggs
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, beat the eggs, then add the pumpkin puree, melted coconut oil (or butter), and vanilla extract. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Keto Pumpkin Bread is an excellent addition to your keto-friendly repertoire. 

It’s moist, flavorful, and perfect for those who crave a slice of fall-inspired bread without the carbs. 

Whether you enjoy it as a snack or pair it with a warm beverage, this bread is sure to satisfy your pumpkin cravings while keeping you on track with your keto lifestyle.

Keto Pumpkin Spice Latte Smoothie

This Keto Pumpkin Spice Latte Smoothie is the perfect low-carb alternative to your favorite fall beverage. 

Packed with the flavors of pumpkin, cinnamon, and a hint of espresso, this smoothie is not only delicious but also full of healthy fats and protein. 

It’s the ultimate keto-friendly way to enjoy the taste of a pumpkin spice latte without the sugar!

Ingredients:

• 1/2 cup canned pumpkin puree (unsweetened)
• 1/2 cup unsweetened almond milk
• 1/4 cup brewed coffee or espresso (cooled)
• 1 scoop vanilla or chocolate keto protein powder
• 1/2 tsp pumpkin pie spice
• 1/4 tsp ground cinnamon
• 1-2 tbsp erythritol (or your preferred keto sweetener)
• Ice cubes (optional)

Instructions:

1. In a blender, combine the canned pumpkin puree, almond milk, brewed coffee, protein powder, pumpkin pie spice, cinnamon, and erythritol.
2. Blend on high until smooth and creamy. If you prefer a colder smoothie, add a few ice cubes and blend again until thickened.
3. Pour into a glass and garnish with a sprinkle of cinnamon or extra pumpkin pie spice for extra flair.
4. Serve immediately and enjoy the rich, spicy flavors of fall!

This Keto Pumpkin Spice Latte Smoothie is a fantastic way to indulge in the pumpkin spice flavor while sticking to your low-carb goals. 

It’s creamy, energizing, and satisfying, making it a great breakfast or afternoon treat. 

With the added protein and healthy fats, this smoothie will keep you full and focused throughout your day.

Keto Pumpkin Cheesecake Bars

These Keto Pumpkin Cheesecake Bars are the perfect fusion of rich, creamy cheesecake and the cozy flavors of pumpkin. 

With a gluten-free almond flour crust and a smooth pumpkin filling, these bars are a decadent, low-carb dessert. 

They’re ideal for a fall celebration or when you just want to treat yourself to something sweet without the carbs.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 cup melted butter
• 1/4 tsp ground cinnamon

For the filling:

• 1 can (15 oz) pumpkin puree (unsweetened)
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup erythritol or your preferred keto sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves

Instructions:

1. Preheat your oven to 325°F (165°C). Line an 8×8-inch baking dish with parchment paper.
2. To make the crust, mix the almond flour, erythritol, melted butter, and cinnamon in a medium bowl. Press the mixture into the bottom of the prepared baking dish to form an even layer.
3. Bake the crust for 8-10 minutes until slightly golden. Remove from the oven and set aside.
4. For the filling, beat the cream cheese and erythritol together in a large mixing bowl until smooth and creamy.
5. Add the pumpkin puree, eggs, vanilla, cinnamon, nutmeg, ginger, and cloves. Mix until fully combined.
6. Pour the pumpkin filling over the cooled crust and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until the center is set and a toothpick comes out clean.
8. Let the bars cool in the pan, then refrigerate for at least 2 hours before slicing into bars.

These Keto Pumpkin Cheesecake Bars are a perfect combination of rich, creamy cheesecake and flavorful pumpkin spice. 

They are an excellent low-carb dessert that can be enjoyed guilt-free during the fall season.

 Whether you’re hosting a gathering or just looking for a sweet treat, these bars are sure to impress with their luxurious texture and irresistible taste.

Keto Pumpkin Pancakes

Keto Pumpkin Pancakes are a delightful and low-carb twist on the classic breakfast favorite.

Made with almond flour and pumpkin puree, these fluffy pancakes are packed with flavor and the perfect way to start your day. 

Top them with sugar-free syrup or whipped cream for an indulgent breakfast without the carbs.

Ingredients:

• 1/2 cup canned pumpkin puree (unsweetened)
• 2 eggs
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• Pinch of salt
• 1 tbsp unsweetened almond milk
• 1 tsp vanilla extract
• Butter or oil for cooking

Instructions:

1. In a medium bowl, whisk together the pumpkin puree, eggs, almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, salt, almond milk, and vanilla extract until well combined.
2. Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to grease the surface.
3. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles begin to form on the surface.
4. Flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through.
5. Remove from the skillet and keep warm while you cook the remaining pancakes.

Keto Pumpkin Pancakes are a delicious way to enjoy the flavors of fall while staying within your low-carb goals. 

These fluffy, flavorful pancakes are a perfect breakfast or brunch option, and they pair wonderfully with a cup of coffee or a sugar-free syrup drizzle. 

Whether you’re making them for yourself or serving them to family and friends, they are sure to be a hit!

Keto Pumpkin Fritters

Keto Pumpkin Fritters are a savory twist on the traditional fried pumpkin dish. 

These low-carb fritters are crispy on the outside, tender on the inside, and full of pumpkin flavor.

Using almond flour and a variety of spices, they make the perfect side dish or snack for those following a keto lifestyle.

Ingredients:

• 1/2 cup canned pumpkin puree (unsweetened)
• 1 large egg
• 1/4 cup almond flour
• 2 tbsp coconut flour
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper, to taste
• 2 tbsp grated parmesan cheese
• Coconut oil or olive oil, for frying

Instructions:

1. In a medium bowl, combine the canned pumpkin, egg, almond flour, coconut flour, cinnamon, nutmeg, garlic powder, onion powder, parmesan cheese, salt, and pepper. Mix well to form a thick batter.
2. Heat a tablespoon of coconut oil or olive oil in a large skillet over medium heat.
3. Using a spoon, scoop out small portions of the batter and shape them into fritters. Carefully place them in the skillet, cooking in batches to avoid overcrowding.
4. Fry the fritters for 3-4 minutes per side, or until golden brown and crispy.
5. Remove the fritters from the skillet and place them on a paper towel-lined plate to drain any excess oil.

These Keto Pumpkin Fritters are a fantastic savory option that delivers a burst of flavor and crunch while keeping you on track with your low-carb diet. 

The combination of pumpkin and spices makes for a rich taste, while the crisp exterior gives the perfect texture. 

Serve them as a snack, side dish, or appetizer for your fall gatherings.

Keto Pumpkin Butter

Keto Pumpkin Butter is a creamy, spreadable delight that’s perfect for adding to your morning toast, pancakes, or even drizzling over a bowl of Greek yogurt. 

With no added sugars, it’s a great way to enjoy the warm, comforting flavors of pumpkin without any guilt. 

This pumpkin butter is a versatile keto condiment that can be used in a variety of dishes.

Ingredients:

• 1 can (15 oz) pumpkin puree (unsweetened)
• 1/4 cup unsweetened applesauce
• 1/4 cup butter
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the pumpkin puree, applesauce, butter, erythritol, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt.
2. Cook the mixture over medium heat, stirring frequently, until it starts to bubble and thicken, about 5-7 minutes.
3. Lower the heat and continue to cook, stirring occasionally, for another 10 minutes, or until the pumpkin butter is thick and smooth.
4. Remove from heat and let it cool slightly before transferring to a jar or airtight container.
5. Store in the refrigerator for up to two weeks.

Keto Pumpkin Butter is a flavorful and low-carb treat that adds a rich, autumn-inspired touch to your meals.

It’s perfect for spreading on keto-friendly bread, adding to baked goods, or just enjoying by the spoonful. 

This versatile pumpkin butter is sure to become a pantry staple for your keto-friendly fall recipes.

Keto Pumpkin Chia Pudding

Keto Pumpkin Chia Pudding is a quick and nutritious dessert or snack that combines the creamy texture of chia pudding with the seasonal flavors of pumpkin. 

With a balance of healthy fats from chia seeds and a rich pumpkin flavor, this pudding is a great option for breakfast, dessert, or even as a meal prep snack.

Ingredients:

• 1/2 cup canned pumpkin puree (unsweetened)
• 1 cup unsweetened almond milk
• 3 tbsp chia seeds
• 2 tbsp erythritol or your preferred keto sweetener
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a mixing bowl, combine the canned pumpkin, almond milk, chia seeds, erythritol, cinnamon, nutmeg, ginger, vanilla extract, and salt. Stir well to combine.
2. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the chia seeds to absorb the liquid and thicken.
3. Stir the pudding before serving to ensure it’s evenly combined.
4. Serve chilled, garnished with a sprinkle of cinnamon or whipped cream if desired.

This Keto Pumpkin Chia Pudding is a delicious and healthy way to enjoy pumpkin without the carbs. 

It’s creamy, rich in nutrients, and packed with the flavors of fall, making it a perfect dessert, snack, or breakfast option. 

Plus, it’s super easy to make in advance and enjoy throughout the week.

Keto Pumpkin Alfredo Sauce

Keto Pumpkin Alfredo Sauce is a creamy, decadent sauce with the perfect blend of savory pumpkin and rich cheese. 

It’s a low-carb alternative to traditional Alfredo sauce and adds a delicious autumn flavor to any dish. 

Pair it with zoodles, cauliflower rice, or your favorite keto pasta for a comforting and hearty meal.

Ingredients:

• 1/2 cup canned pumpkin puree (unsweetened)
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
2. Stir in the canned pumpkin puree, heavy cream, nutmeg, cinnamon, salt, and pepper. Bring the mixture to a simmer, stirring frequently.
3. Once the sauce starts to thicken, add the grated parmesan cheese, continuing to stir until the cheese is melted and the sauce becomes smooth and creamy.
4. Taste and adjust the seasoning, adding more salt or pepper as needed.
5. Serve the sauce over your choice of keto-friendly pasta or zoodles. Garnish with fresh parsley.

Keto Pumpkin Alfredo Sauce is a rich, flavorful alternative to the traditional Alfredo. 

The combination of pumpkin, cream, and parmesan creates a luscious texture that’s perfect for any keto pasta or vegetable dish. 

This sauce adds a cozy, autumn-inspired twist to your meals, making it a must-try for pumpkin lovers.

Keto Pumpkin Pie Fat Bombs

Keto Pumpkin Pie Fat Bombs are a perfect low-carb snack that satisfies your sweet tooth and helps keep you in ketosis. 

These rich, creamy fat bombs are made with pumpkin, cream cheese, and spices, delivering the delicious flavors of pumpkin pie in bite-sized form. 

They’re the ideal snack to curb cravings while providing healthy fats and a touch of sweetness.

Ingredients:

• 1/2 cup canned pumpkin puree (unsweetened)
• 8 oz cream cheese, softened
• 1/4 cup coconut oil or butter, melted
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium mixing bowl, combine the softened cream cheese, melted coconut oil (or butter), canned pumpkin, erythritol, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt.
2. Use an electric mixer or whisk to blend the ingredients until smooth and creamy.
3. Once well combined, scoop the mixture into silicone molds or use a spoon to shape small balls.
4. Place the molds or fat bomb balls on a baking sheet and refrigerate for at least 2 hours, or until firm.
5. Once chilled, remove from the molds or enjoy as is.

Keto Pumpkin Pie Fat Bombs are a perfect guilt-free treat to satisfy your fall cravings. 

The creamy texture and pumpkin spice flavors make them feel like dessert, while the healthy fats keep you fueled and satisfied. 

These fat bombs are a great on-the-go snack or a simple, indulgent dessert.

Keto Pumpkin Salad with Avocado and Bacon

This Keto Pumpkin Salad with Avocado and Bacon combines the rich flavor of pumpkin with the freshness of avocado and the savory crunch of crispy bacon. 

It’s a delicious and satisfying salad that makes a great side dish or a light meal. 

The healthy fats from avocado and bacon pair perfectly with the roasted pumpkin for a complete keto-friendly dish.

Ingredients:

• 1 cup canned pumpkin puree (unsweetened)
• 1 large avocado, diced
• 4 slices of bacon, cooked and crumbled
• 2 cups mixed greens (spinach, arugula, or lettuce)
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• 1/4 tsp ground cinnamon (optional)
• 1 tbsp pumpkin seeds (optional for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Spread the canned pumpkin puree on a baking sheet and season with a pinch of salt, pepper, and optional cinnamon. Roast for 15-20 minutes, stirring halfway through, until heated through and slightly caramelized.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.
3. In a large salad bowl, toss together the mixed greens, roasted pumpkin, diced avocado, and crumbled bacon.
4. Drizzle the dressing over the salad and toss to coat evenly.
5. Garnish with pumpkin seeds if desired, and serve immediately.

Keto Pumpkin Salad with Avocado and Bacon is a deliciously hearty and nutritious salad that combines the best of fall flavors. 

The sweetness of the roasted pumpkin complements the richness of the avocado and the saltiness of the bacon, creating a perfect balance of flavors. 

Whether you enjoy it as a side dish or a light lunch, this salad is a satisfying, low-carb option for any occasion.

Keto Pumpkin Meatballs

Keto Pumpkin Meatballs are a savory and flavorful twist on traditional meatballs, combining ground meat with the rich taste of pumpkin. 

These low-carb meatballs are packed with spices and have a tender, juicy texture, making them the perfect addition to your keto meal plan. 

Serve them with zoodles or a low-carb marinara sauce for a satisfying dish.

Ingredients:

• 1 lb ground beef or ground turkey
• 1/2 cup canned pumpkin puree (unsweetened)
• 1/4 cup almond flour
• 1 egg
• 1/4 cup grated parmesan cheese
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp fresh parsley, chopped
• Olive oil or coconut oil, for frying

Instructions:

1. In a large bowl, combine the ground meat, pumpkin puree, almond flour, egg, parmesan cheese, garlic, cinnamon, nutmeg, ginger, salt, pepper, and parsley.
2. Use your hands to mix the ingredients until fully incorporated. Shape the mixture into small meatballs, about 1-2 inches in diameter.
3. Heat a tablespoon of olive oil or coconut oil in a large skillet over medium heat.
4. Cook the meatballs in batches, turning occasionally, until they are golden brown on all sides and cooked through, about 8-10 minutes.
5. Serve the meatballs on their own, or with a keto-friendly marinara sauce and zucchini noodles.

Keto Pumpkin Meatballs are a delightful, savory dish that brings together the earthy flavors of pumpkin and warm spices. 

These meatballs are a fantastic low-carb meal option that is both filling and delicious. 

They’re great for meal prep, can be served with various keto-friendly sides, and are sure to become a favorite in your keto kitchen.

Keto Pumpkin Chicken Casserole

Keto Pumpkin Chicken Casserole is a hearty and comforting dish that combines tender chicken with a creamy pumpkin sauce and cheese. 

This low-carb casserole is easy to make and perfect for a cozy dinner, offering a unique flavor profile while staying true to your keto lifestyle. 

With a blend of spices and a cheesy topping, this dish will surely be a hit at the dinner table.

Ingredients:

• 2 cups cooked, shredded chicken (rotisserie or leftover chicken works well)
• 1 can (15 oz) pumpkin puree (unsweetened)
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley, for garnish
• 1/2 cup crumbled bacon (optional, for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a mixing bowl, combine the shredded chicken, pumpkin puree, heavy cream, mozzarella cheese, parmesan cheese, cinnamon, nutmeg, garlic powder, salt, and pepper. Mix until well combined.
3. Pour the mixture into the prepared baking dish and spread it evenly.
4. Sprinkle crumbled bacon on top (if using) and bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
5. Remove from the oven and garnish with fresh parsley before serving.

Keto Pumpkin Chicken Casserole is a rich, creamy, and comforting dish that’s perfect for any meal. 

The combination of pumpkin, cheese, and spices creates a unique flavor that pairs beautifully with the tender chicken. 

This casserole is an excellent low-carb option for family dinners or meal prep, and it’s sure to become a go-to favorite in your keto repertoire.

Keto Pumpkin Muffins

Keto Pumpkin Muffins are a delicious and healthy fall-inspired treat that’s perfect for breakfast or a snack. 

Made with almond flour and sweetened with a keto-friendly sweetener, these muffins have a soft, moist texture and are packed with pumpkin flavor and spices. 

They’re low-carb, gluten-free, and full of healthy fats, making them an ideal choice for those on a keto diet.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup canned pumpkin puree (unsweetened)
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or your preferred keto sweetener
• 1/4 cup melted butter or coconut oil
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• Pinch of salt
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, combine the almond flour, erythritol, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a separate bowl, whisk together the eggs, pumpkin puree, almond milk, melted butter (or coconut oil), and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for a few minutes before serving.

These Keto Pumpkin Muffins are the perfect fall treat that won’t derail your keto goals. 

Moist, flavorful, and satisfying, they’re a great addition to your breakfast or an afternoon snack.

With the warm spices and natural sweetness from the pumpkin, these muffins are an easy, low-carb way to enjoy the flavors of the season.

Keto Pumpkin Soup

Keto Pumpkin Soup is a rich, creamy, and comforting dish that brings together the flavors of pumpkin, garlic, and savory spices, perfect for a cozy autumn meal. 

This low-carb soup is packed with nutrients and healthy fats, making it an ideal choice for anyone following a keto lifestyle. 

It’s easy to prepare, full of flavor, and will leave you feeling warm and satisfied.

Ingredients:

• 1 can (15 oz) pumpkin puree (unsweetened)
• 2 cups chicken broth or vegetable broth (low-sodium)
• 1/2 cup heavy cream
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp ground ginger
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 1 tbsp pumpkin seeds (optional, for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Stir in the canned pumpkin, chicken broth, cinnamon, nutmeg, ginger, salt, and pepper. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally.
3. Add the heavy cream to the pot and stir to combine. Let the soup simmer for an additional 5 minutes to thicken and develop flavor.
4. Using an immersion blender or regular blender, puree the soup until smooth and creamy.
5. Serve the soup hot, garnished with fresh parsley and pumpkin seeds if desired.

Keto Pumpkin Soup is a comforting and satisfying dish that’s perfect for fall or any chilly day. 

The creamy texture and savory spices make it feel indulgent while keeping it low-carb.

Whether served as a starter or a light meal, this soup is a great way to enjoy pumpkin while staying on track with your keto diet.

Keto Pumpkin Spice Latte

The Keto Pumpkin Spice Latte is a low-carb version of the beloved fall drink, offering all the rich flavors of pumpkin, cinnamon, and nutmeg without the sugar overload. 

Made with unsweetened pumpkin puree, almond milk, and a keto-friendly sweetener, this pumpkin spice latte is perfect for satisfying your fall cravings while keeping your carbs in check.

Ingredients:

• 1/4 cup canned pumpkin puree (unsweetened)
• 1 cup unsweetened almond milk
• 1 shot espresso or 1/2 cup brewed coffee
• 1-2 tbsp erythritol or your preferred keto sweetener
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp vanilla extract
• Whipped cream (optional, for topping)

Instructions:

1. In a small saucepan, combine the pumpkin puree, almond milk, cinnamon, nutmeg, ginger, and sweetener. Heat over medium heat, whisking constantly until the mixture is hot and smooth, about 5-7 minutes.
2. Brew the espresso or coffee and add it to your mug.
3. Pour the pumpkin mixture into the mug with the espresso and stir to combine.
4. Top with whipped cream if desired and a sprinkle of cinnamon for extra flavor.

The Keto Pumpkin Spice Latte offers all the cozy, spiced goodness of a traditional pumpkin latte but without the sugar and carbs. 

It’s the perfect treat for those on a keto diet who want to enjoy the flavors of fall. 

This warm, creamy drink is a great way to start your day or to enjoy as an afternoon pick-me-up.

Keto Pumpkin Cheesecake Bars

Keto Pumpkin Cheesecake Bars combine the creamy decadence of cheesecake with the seasonal flavors of pumpkin, creating the perfect fall dessert that is both indulgent and low-carb. 

Made with an almond flour crust and a rich, spiced pumpkin filling, these bars are a delicious treat that will satisfy your sweet tooth without derailing your keto lifestyle.

Ingredients: For the crust:

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 2 tbsp erythritol or your preferred keto sweetener
• 1/2 tsp ground cinnamon

For the filling:

• 8 oz cream cheese, softened
• 1 can (15 oz) pumpkin puree (unsweetened)
• 2 large eggs
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• Pinch of salt

Instructions:

1. Preheat the oven to 325°F (160°C) and line an 8×8-inch baking dish with parchment paper.
2. In a small bowl, mix the almond flour, melted butter, erythritol, and cinnamon until the dough is combined. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
3. Bake the crust for 8-10 minutes, or until golden brown. Remove from the oven and set aside.
4. For the filling, beat the softened cream cheese with the erythritol until smooth. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined.
5. Pour the filling over the crust and spread evenly.
6. Bake for 30-35 minutes, or until the center is set and a toothpick comes out clean.
7. Let the bars cool to room temperature before refrigerating for at least 2 hours to set.
8. Slice into bars and serve.

Keto Pumpkin Cheesecake Bars are the perfect way to enjoy the flavors of pumpkin pie in a keto-friendly, bite-sized form. 

These bars are creamy, rich, and full of fall spices, making them an irresistible treat for anyone on a low-carb diet. 

Whether you serve them at a fall gathering or enjoy them as a personal indulgence, these cheesecake bars are sure to be a hit.

Keto Pumpkin Pancakes

Keto Pumpkin Pancakes are a delicious, low-carb twist on the classic breakfast dish. 

These fluffy pancakes are made with almond flour and pumpkin puree, providing the perfect fall flavor without the carbs. 

With a hint of cinnamon and nutmeg, they are a great option for anyone looking to enjoy a cozy, keto-friendly breakfast.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup canned pumpkin puree (unsweetened)
• 2 large eggs
• 1/4 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp vanilla extract
• 2 tbsp unsweetened almond milk (or more as needed)
• 1 tbsp erythritol or preferred keto sweetener
• Butter or coconut oil, for cooking

Instructions:

1. In a bowl, whisk together the almond flour, pumpkin puree, eggs, baking powder, cinnamon, nutmeg, ginger, vanilla extract, and erythritol until smooth.
2. Add the almond milk and mix until the batter reaches a pourable consistency.
3. Heat a non-stick skillet over medium heat and lightly grease with butter or coconut oil.
4. Pour small portions of the batter into the skillet, forming pancakes. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
5. Serve the pancakes with sugar-free syrup, whipped cream, or a dusting of cinnamon.

Keto Pumpkin Pancakes are a perfect fall breakfast that brings the flavors of pumpkin pie into a delicious, fluffy stack. 

The mix of almond flour and pumpkin gives them a soft texture, while the spices make them warm and comforting. 

They are a great option for those on a keto diet who want to enjoy a special breakfast without the carbs.

Keto Pumpkin Chili

Keto Pumpkin Chili is a savory and hearty dish that combines the richness of pumpkin with the warmth of chili spices.

It’s a filling, low-carb meal packed with flavor and nutrients, making it perfect for a cozy dinner. 

The pumpkin adds a slight sweetness that balances out the spicy and savory ingredients in this keto-friendly chili.

Ingredients:

• 1 lb ground beef or turkey
• 1 can (15 oz) pumpkin puree (unsweetened)
• 1 can (14 oz) diced tomatoes (unsweetened)
• 1/2 cup beef broth or chicken broth (low-sodium)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh cilantro or sour cream (optional for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 3-4 minutes.
2. Add the ground beef or turkey to the pot, breaking it up with a spoon. Cook until browned and fully cooked.
3. Stir in the chili powder, cumin, paprika, cinnamon, nutmeg, salt, and pepper. Cook for 1-2 minutes until fragrant.
4. Add the pumpkin puree, diced tomatoes, and beef broth to the pot. Stir to combine, and bring to a simmer.
5. Let the chili simmer for 20-25 minutes, stirring occasionally, until the flavors are well combined and the chili has thickened.
6. Serve hot, garnished with fresh cilantro or a dollop of sour cream if desired.

Keto Pumpkin Chili is the perfect dish for a chilly day or when you’re craving something comforting and flavorful. 

The pumpkin adds a creamy texture and a slight sweetness that pairs wonderfully with the bold spices in the chili. 

It’s a filling, low-carb meal that’s sure to warm you up and keep you satisfied.

Keto Pumpkin Chocolate Chip Cookies

Keto Pumpkin Chocolate Chip Cookies combine the delicious flavors of pumpkin and chocolate, all while being low-carb and gluten-free.

These cookies are soft, chewy, and full of warm spices, making them the perfect fall treat. 

Made with almond flour and sweetened with erythritol, they are a guilt-free way to indulge in pumpkin-flavored goodness.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup canned pumpkin puree (unsweetened)
• 1/4 cup unsweetened almond butter or coconut oil
• 1/4 cup erythritol or your preferred keto sweetener
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, pumpkin puree, almond butter (or coconut oil), erythritol, egg, vanilla extract, cinnamon, nutmeg, ginger, baking soda, and salt. Stir until smooth.
3. Fold in the sugar-free chocolate chips.
4. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon.
5. Bake for 10-12 minutes, or until the edges are golden brown and the cookies are set.
6. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Keto Pumpkin Chocolate Chip Cookies are the perfect balance of sweetness, pumpkin spice, and chocolate. 

These soft, chewy cookies are ideal for those on a keto diet who want to indulge in a fall-inspired treat. 

They’re low-carb, gluten-free, and packed with flavor, making them a delightful snack for any time of day.

Keto Pumpkin Fritters

Keto Pumpkin Fritters are a crispy, savory snack or side dish made with pumpkin puree and almond flour, fried until golden and crunchy. 

These low-carb fritters are flavored with warm spices, making them perfect for a cozy fall appetizer or a side to your favorite keto meals. 

Paired with a simple dipping sauce, these fritters will surely become a favorite.

Ingredients:

• 1 cup canned pumpkin puree (unsweetened)
• 1/2 cup almond flour
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp chopped fresh parsley (optional, for garnish)
• Coconut oil or olive oil, for frying

Instructions:

1. In a bowl, combine the pumpkin puree, almond flour, eggs, Parmesan cheese, cinnamon, nutmeg, ginger, garlic powder, salt, and pepper. Stir until the mixture is well combined and thick enough to hold its shape.
2. Heat a skillet over medium heat and add 1-2 tbsp of oil.
3. Scoop spoonfuls of the pumpkin mixture and carefully drop them into the hot oil, flattening them slightly to form small fritters.
4. Cook the fritters for 2-3 minutes on each side, or until they are golden brown and crispy.
5. Remove the fritters from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
6. Serve the fritters hot, garnished with fresh parsley and a side of sugar-free dipping sauce if desired.

Keto Pumpkin Fritters are a delicious and crispy way to enjoy the flavors of fall while staying within your keto goals. 

The combination of pumpkin and spices makes these fritters flavorful, and the crispy exterior pairs perfectly with the soft interior.

Whether as a snack, appetizer, or side dish, these fritters are a great low-carb option that can be enjoyed any time of year.

Keto Pumpkin Stir Fry

Keto Pumpkin Stir Fry is a healthy, low-carb vegetable stir fry with pumpkin as the star ingredient. 

The sweetness of the pumpkin is balanced by savory seasonings and stir-fried with a medley of fresh vegetables.

This dish is quick, easy, and customizable, making it a great option for a weeknight dinner.

Ingredients:

• 1 cup canned pumpkin puree (unsweetened)
• 1 tbsp olive oil or coconut oil
• 1/2 cup bell peppers, chopped
• 1/2 cup zucchini, chopped
• 1/4 cup onions, chopped
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• Salt and pepper, to taste
• 1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the garlic and onions and sauté for 1-2 minutes until fragrant.
3. Add the bell peppers and zucchini, stir-frying for 4-5 minutes until the vegetables are slightly tender.
4. Stir in the pumpkin puree, cumin, coriander, cinnamon, ginger, salt, and pepper. Cook for another 3-4 minutes, stirring to combine, until the pumpkin is heated through and the vegetables are tender.
5. Remove from heat and garnish with fresh cilantro if desired.

Keto Pumpkin Stir Fry is a quick and flavorful dish that brings out the natural sweetness of pumpkin while combining it with savory spices and vegetables. 

This stir fry is a great low-carb meal that’s both filling and nutritious. 

It can be enjoyed on its own or served alongside a protein like chicken or shrimp for a complete meal.

Keto Pumpkin Smoothie

Keto Pumpkin Smoothie is a delicious and creamy beverage that blends the flavors of pumpkin with spices and healthy fats, making it the perfect low-carb fall treat. 

Packed with nutrients, this smoothie can be enjoyed as a breakfast, snack, or dessert. 

It’s quick to prepare and offers a delightful taste of autumn without the carbs.

Ingredients:

• 1/2 cup canned pumpkin puree (unsweetened)
• 1/2 cup unsweetened almond milk
• 1/4 cup heavy cream
• 1 tbsp almond butter or coconut oil
• 1 tbsp erythritol or your preferred keto sweetener
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp vanilla extract
• Ice cubes (optional)

Instructions:

1. In a blender, combine the pumpkin puree, almond milk, heavy cream, almond butter (or coconut oil), erythritol, cinnamon, nutmeg, ginger, and vanilla extract.
2. Blend until smooth and creamy. If you prefer a thicker smoothie, add ice cubes and blend again.
3. Pour the smoothie into a glass and serve immediately.

Keto Pumpkin Smoothie is a creamy, refreshing drink that captures the flavors of fall in a low-carb, keto-friendly way.

With its rich texture and the perfect balance of spices, it’s a satisfying treat that can be enjoyed any time of day. 

This smoothie is packed with healthy fats and nutrients, making it a great choice for anyone looking to stay on track with their keto diet while enjoying a delicious seasonal flavor.

Keto Pumpkin Meatballs

Keto Pumpkin Meatballs are a flavorful, low-carb alternative to traditional meatballs. 

These tender meatballs are made with ground beef (or turkey), pumpkin puree, and a blend of spices, creating a delicious combination of savory and slightly sweet flavors. 

Perfect for a keto-friendly dinner, snack, or appetizer, these meatballs are easy to make and full of fall-inspired flavor.

Ingredients:

• 1 lb ground beef or turkey
• 1/2 cup canned pumpkin puree (unsweetened)
• 1/4 cup almond flour
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 2 tbsp olive oil (for frying)
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef or turkey, pumpkin puree, almond flour, egg, Parmesan cheese, cinnamon, nutmeg, ginger, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.
3. Form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
4. Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, cooking for 2-3 minutes on each side until golden brown.
5. Transfer the browned meatballs to the baking sheet and bake in the oven for 15-20 minutes or until fully cooked through.
6. Garnish with fresh parsley and serve.

Keto Pumpkin Meatballs are a tasty and creative way to incorporate pumpkin into a savory meal. 

The pumpkin keeps the meatballs moist, while the blend of spices adds warmth and depth of flavor. 

These meatballs are perfect for meal prep, a family dinner, or even as an appetizer at your next gathering.

Keto Pumpkin Salad with Cinnamon Dressing

Keto Pumpkin Salad with Cinnamon Dressing is a refreshing, seasonal salad that features the earthy flavor of roasted pumpkin combined with crisp greens, nuts, and a lightly spiced cinnamon dressing. 

This salad is low-carb, high in nutrients, and provides a balance of flavors and textures, making it the perfect side dish or light meal for fall.

Ingredients:

• 2 cups baby spinach or mixed greens
• 1 cup roasted pumpkin cubes (from canned pumpkin or fresh)
• 1/4 cup pecans or walnuts, chopped
• 2 tbsp feta cheese, crumbled (optional)
• 1/4 red onion, thinly sliced
• 1/4 cup olive oil
• 1 tbsp apple cider vinegar
• 1 tsp cinnamon
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). If using fresh pumpkin, peel and cube it. Roast the pumpkin on a baking sheet for 20-25 minutes, until tender and lightly browned. If using canned pumpkin, drain and roast the cubes for about 10 minutes to dry them out slightly.
2. In a small bowl, whisk together olive oil, apple cider vinegar, cinnamon, Dijon mustard, salt, and pepper to create the dressing.
3. In a large bowl, toss together the spinach or mixed greens, roasted pumpkin, nuts, red onion, and feta cheese.
4. Drizzle the cinnamon dressing over the salad and toss gently to coat.
5. Serve immediately or refrigerate for up to 1 hour before serving.

Keto Pumpkin Salad with Cinnamon Dressing is a light and flavorful fall dish that pairs well with a variety of proteins, such as grilled chicken or roasted turkey. 

The roasted pumpkin adds a warm and hearty element, while the cinnamon dressing provides a touch of sweetness that complements the greens and nuts. 

This salad is perfect for anyone looking to enjoy a refreshing and seasonal dish without the carbs.

Keto Pumpkin Quiche

Keto Pumpkin Quiche is a savory, low-carb dish that combines a creamy pumpkin filling with a flaky almond flour crust. 

Perfect for breakfast, lunch, or dinner, this quiche is full of autumn flavors and can be enjoyed hot or cold.

It’s rich in protein, healthy fats, and fiber, making it an ideal keto meal that’s both satisfying and nourishing.

Ingredients: For the crust:

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 1 egg
• 1/4 tsp salt

For the filling:

• 1/2 cup canned pumpkin puree (unsweetened)
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup grated cheese (cheddar, mozzarella, or Parmesan)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish or quiche dish.
2. To make the crust, combine the almond flour, melted butter, egg, and salt in a bowl. Mix until a dough forms, then press the dough evenly into the bottom of the prepared dish.
3. Bake the crust for 8-10 minutes, or until lightly golden.
4. While the crust is baking, prepare the filling by whisking together the pumpkin puree, eggs, heavy cream, cheese, cinnamon, nutmeg, ginger, garlic powder, salt, and pepper until smooth and well combined.
5. Pour the filling into the baked crust and spread it evenly.
6. Bake the quiche for 30-35 minutes, or until the filling is set and a toothpick comes out clean from the center.
7. Let the quiche cool for a few minutes before slicing. Garnish with fresh parsley if desired.

Keto Pumpkin Quiche is a delicious and hearty dish that brings together the flavors of fall in a savory and satisfying way. 

The almond flour crust is the perfect base for the creamy, spiced pumpkin filling, and it’s easy to make ahead for meal prepping or gatherings. 

This quiche is a versatile, low-carb meal that can be enjoyed at any time of day.