28+ Easy Keto Dairy-Free Pumpkin Recipes to Satisfy Your Cravings

Pumpkin is a fall favorite, with its rich flavor and vibrant color making it a perfect ingredient for a variety of dishes.

Whether you’re following a keto diet or need dairy-free options, you don’t have to miss out on the joys of pumpkin this season.

There are plenty of ways to enjoy pumpkin without compromising your dietary preferences.

With the right ingredients and a little creativity, you can create delicious, healthy meals and desserts.

From savory soups to sweet treats, pumpkin can be the star of many keto and dairy-free recipes.

This blog is here to guide you through 28+ keto dairy-free pumpkin recipes that will satisfy your cravings and keep you on track with your health goals.

28+ Easy Keto Dairy-Free Pumpkin Recipes to Satisfy Your Cravings

Embracing a keto and dairy-free lifestyle doesn’t mean you have to miss out on the comfort and warmth of pumpkin-based dishes.

With these 28+ keto dairy-free pumpkin recipes, you can enjoy the best of both worlds—delicious food that supports your health goals. Whether you’re preparing a cozy dinner or indulging in a fall-inspired dessert, there’s something in this collection for everyone.

So, get creative in the kitchen and start cooking with pumpkin today.

These recipes are not only tasty but will also help you stay aligned with your keto and dairy-free dietary needs.

Enjoy the rich flavors of the season, guilt-free.

Keto Dairy-Free Pumpkin Soup

This creamy and flavorful pumpkin soup is a perfect comfort food for the colder months. It’s rich, hearty, and full of cozy spices while being completely dairy-free and keto-friendly. The combination of coconut milk and pumpkin puree creates a velvety texture without adding extra carbs.

Ingredients:

• 1 cup pumpkin puree
• 1 cup unsweetened coconut milk
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 small onion, diced
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a pot over medium heat.
• Add garlic and onion, sauté until softened.
• Stir in the pumpkin puree, coconut milk, and vegetable broth.
• Add cinnamon, nutmeg, salt, and pepper. Mix well.
• Simmer for 10–15 minutes, stirring occasionally.
• Use an immersion blender to achieve a smooth consistency if desired.
• Serve hot, garnished with fresh parsley.

This keto dairy-free pumpkin soup is perfect for a light lunch or a warming appetizer. Its rich taste will leave you feeling satisfied and nourished while keeping you on track with your dietary goals.

Keto Dairy-Free Pumpkin Pancakes

Fluffy and flavorful, these keto pumpkin pancakes are a delightful way to start your day. Packed with pumpkin spice and natural sweetness, they’re a guilt-free breakfast option for anyone on a keto and dairy-free diet.

Ingredients:

• 1/2 cup pumpkin puree
• 3 large eggs
• 1/4 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1 teaspoon pumpkin spice
• 1/2 teaspoon vanilla extract
• A pinch of salt
• Coconut oil for cooking

Instructions:

• In a mixing bowl, whisk together the pumpkin puree, eggs, and vanilla extract.
• Add almond flour, coconut flour, baking powder, pumpkin spice, and salt. Mix until smooth.
• Heat a non-stick skillet over medium heat and grease it with coconut oil.
• Pour small amounts of batter onto the skillet to form pancakes.
• Cook for 2–3 minutes on each side until golden brown.
• Serve warm with sugar-free syrup or a sprinkle of cinnamon.

These keto pumpkin pancakes are the perfect addition to your breakfast table. They’re light, airy, and packed with fall flavors while being completely free of dairy.

Keto Dairy-Free Pumpkin Pie Fat Bombs

These pumpkin pie fat bombs are a convenient and delicious way to curb cravings while sticking to your keto diet. Bursting with pumpkin and spice, they make a perfect snack or dessert.

Ingredients:

• 1/2 cup pumpkin puree
• 1/2 cup coconut cream
• 1/4 cup almond butter
• 1 teaspoon pumpkin spice
• 1 teaspoon vanilla extract
• 2 tablespoons powdered erythritol
• A pinch of salt

Instructions:

• In a mixing bowl, combine pumpkin puree, coconut cream, and almond butter.
• Add pumpkin spice, vanilla extract, erythritol, and salt. Mix until smooth.
• Scoop the mixture into silicone molds or roll into small balls.
• Freeze for at least 2 hours or until firm.
• Store in an airtight container in the freezer.

These fat bombs are a fantastic way to enjoy the flavors of pumpkin pie without the carbs or dairy. They’re quick to make and easy to grab when you need a boost of energy.

Keto Dairy-Free Pumpkin Bread

This moist and flavorful keto pumpkin bread is a great alternative to traditional bread, keeping the rich taste of pumpkin while being both dairy-free and keto-friendly. With a perfect balance of spices and sweetness, this bread makes an excellent breakfast or snack.

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger powder
• 1/2 teaspoon salt
• 1/2 cup pumpkin puree
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup maple-flavored erythritol or preferred sweetener
• 1 teaspoon vanilla extract

Instructions:

• Preheat the oven to 350°F (175°C) and grease a loaf pan.
• In a large bowl, combine almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, and salt.
• In another bowl, whisk together pumpkin puree, eggs, melted coconut oil, erythritol, and vanilla extract.
• Add the wet ingredients to the dry ingredients and stir until fully combined.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool before slicing.

This keto pumpkin bread is a delightful treat for anyone on a low-carb or dairy-free diet. It’s soft, flavorful, and perfectly moist, with the ideal blend of pumpkin and spices. It makes for a perfect breakfast or mid-day snack that won’t derail your dietary goals.

Keto Dairy-Free Pumpkin Smoothie

This creamy keto pumpkin smoothie is an ideal breakfast or post-workout snack. It’s packed with nutrients and offers a rich pumpkin flavor combined with cinnamon and other spices, all while being dairy-free and keto-friendly.

Ingredients:

• 1/2 cup pumpkin puree
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut cream
• 1 tablespoon chia seeds
• 1 teaspoon pumpkin spice
• 1/4 teaspoon cinnamon
• 1 tablespoon erythritol or preferred sweetener
• Ice cubes

Instructions:

• In a blender, combine pumpkin puree, almond milk, coconut cream, chia seeds, pumpkin spice, cinnamon, and sweetener.
• Add a handful of ice cubes and blend until smooth.
• Pour into a glass and garnish with a sprinkle of cinnamon or nutmeg.
• Serve immediately.

This keto pumpkin smoothie is a creamy, spiced delight that’s filling and low in carbs. It’s an excellent way to fuel your day with a pumpkin-flavored treat that’s both dairy-free and nutritious. With the addition of chia seeds, it provides a boost of healthy fats, making it a perfect keto-friendly snack.

Keto Dairy-Free Pumpkin Chili

This hearty keto pumpkin chili combines the warmth of a classic chili with the subtle sweetness of pumpkin. Packed with protein, healthy fats, and fiber, it’s a perfect one-pot meal that’s both comforting and keto-friendly.

Ingredients:

• 1 cup pumpkin puree
• 1 lb ground turkey or beef
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes (no added sugar)
• 2 cups beef or vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add ground turkey or beef and cook until browned.
• Add chopped onion and minced garlic, cooking until softened.
• Stir in chili powder, cumin, smoked paprika, cinnamon, salt, and pepper.
• Add diced tomatoes, pumpkin puree, and broth.
• Bring to a simmer, then cover and cook for 30 minutes, stirring occasionally.
• Adjust seasoning to taste and serve hot.

This keto pumpkin chili is both savory and slightly sweet, thanks to the addition of pumpkin. It’s a hearty, filling meal that is perfect for chilly evenings or meal prepping. With rich, comforting flavors and plenty of protein, this chili is a great way to enjoy fall flavors while sticking to your keto diet.

Keto Dairy-Free Pumpkin Muffins

These keto pumpkin muffins are the perfect grab-and-go snack or breakfast for anyone on a dairy-free, low-carb diet. They are moist, flavorful, and infused with warm spices, offering a comforting treat without the carbs.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup pumpkin puree
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup erythritol or preferred sweetener
• 1 teaspoon vanilla extract

Instructions:

• Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a mixing bowl, combine almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.
• In another bowl, whisk together pumpkin puree, eggs, melted coconut oil, erythritol, and vanilla extract.
• Add the wet ingredients to the dry ingredients and stir until well combined.
• Divide the batter evenly into the muffin tin, filling each cup about 3/4 full.
• Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
• Let the muffins cool before serving.

These keto pumpkin muffins are the perfect addition to your morning routine or a satisfying afternoon snack. They’re soft, flavorful, and free from dairy, giving you all the comforting flavors of pumpkin while sticking to your keto lifestyle.

Keto Dairy-Free Pumpkin Spice Latte

This keto pumpkin spice latte is a perfect dairy-free version of the popular seasonal drink. It’s creamy, comforting, and full of pumpkin spice flavor, making it the ideal treat for the fall months, without the extra sugar and carbs.

Ingredients:

• 1/2 cup pumpkin puree
• 1 cup unsweetened almond milk
• 1/2 teaspoon pumpkin spice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1 tablespoon erythritol or preferred sweetener
• 1 cup brewed coffee
• Whipped coconut cream (optional for topping)

Instructions:

• In a small saucepan, heat the pumpkin puree, almond milk, pumpkin spice, cinnamon, vanilla extract, and erythritol over medium heat.
• Stir occasionally until the mixture is warm and smooth.
• Brew your coffee and pour it into a mug.
• Add the pumpkin mixture to the coffee and stir well.
• Top with whipped coconut cream if desired, and a sprinkle of cinnamon.
• Serve hot and enjoy!

This keto pumpkin spice latte is the ultimate fall drink, combining the flavors of pumpkin, cinnamon, and coffee into one creamy, delicious beverage. It’s dairy-free and low-carb, making it the perfect seasonal treat for anyone on a keto diet.

Keto Dairy-Free Pumpkin Fritters

These crispy and golden keto pumpkin fritters are a delicious snack or appetizer that’s perfect for any time of day. They’re light and flavorful, with a hint of pumpkin spice and no dairy or grains, making them ideal for those on a keto diet.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup almond flour
• 2 large eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

• In a large bowl, combine pumpkin puree, almond flour, eggs, cinnamon, nutmeg, ginger, salt, and pepper.
• Mix well to form a batter.
• Heat olive oil in a pan over medium heat.
• Scoop spoonfuls of the batter into the hot oil, pressing gently to flatten into fritters.
• Fry for 3–4 minutes on each side, until golden brown and crispy.
• Remove from the oil and place on paper towels to drain excess oil.
• Serve warm with a sugar-free dipping sauce or as-is.

These keto pumpkin fritters are the perfect savory snack or appetizer, full of warm spices and a crispy exterior. They are incredibly satisfying, easy to make, and a wonderful way to enjoy pumpkin without the carbs or dairy.

Keto Dairy-Free Pumpkin Casserole

This keto dairy-free pumpkin casserole is the perfect dish to serve at family gatherings or holiday meals. With a smooth pumpkin filling, savory spices, and a crunchy topping, it’s a comforting and satisfying dish that fits seamlessly into your keto lifestyle.

Ingredients:

• 2 cups pumpkin puree
• 1/2 cup unsweetened coconut milk
• 2 large eggs
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• 1/4 cup almond flour
• 1/4 cup chopped pecans or walnuts
• 2 tablespoons coconut oil, melted

Instructions:

• Preheat the oven to 350°F (175°C) and grease a baking dish.
• In a mixing bowl, combine pumpkin puree, coconut milk, eggs, cinnamon, nutmeg, ginger, salt, and pepper.
• Pour the pumpkin mixture into the prepared baking dish.
• In a separate bowl, mix almond flour, chopped nuts, and melted coconut oil to form the topping.
• Sprinkle the topping over the pumpkin mixture.
• Bake for 30–35 minutes, until the casserole is set and the top is golden brown.
• Let it cool for a few minutes before serving.

This keto dairy-free pumpkin casserole is a great way to enjoy the warmth and flavor of pumpkin in a savory, hearty dish. The crispy nut topping complements the creamy pumpkin filling, making it a perfect side dish for your keto meals, especially during fall or holiday season. It’s a great way to offer a satisfying, comforting dish that is both low-carb and dairy-free.

Keto Dairy-Free Pumpkin Granola

This keto dairy-free pumpkin granola is a crunchy, flavorful treat that’s perfect for breakfast or as a snack. With the addition of pumpkin seeds and warm spices, it’s a delightful way to enjoy the flavors of fall without the sugar and carbs.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup pumpkin seeds
• 1/4 cup chia seeds
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger powder
• 1/4 cup erythritol or preferred sweetener
• 1/4 cup coconut oil, melted
• 1/2 teaspoon vanilla extract

Instructions:

• Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
• In a large bowl, mix together almond flour, shredded coconut, pumpkin seeds, chia seeds, cinnamon, nutmeg, ginger, and sweetener.
• Add melted coconut oil and vanilla extract to the mixture and stir until evenly coated.
• Spread the mixture evenly on the baking sheet.
• Bake for 25–30 minutes, stirring halfway through, until the granola is golden brown and crispy.
• Let it cool completely before serving.

This keto dairy-free pumpkin granola is a crunchy and satisfying snack that’s perfect for enjoying with almond milk or on top of yogurt. With a combination of healthy fats and fiber, it’s a great way to keep your energy levels stable while enjoying all the flavors of pumpkin and fall spices. It’s a wonderful, guilt-free treat that’s low in carbs and free of dairy.

Keto Dairy-Free Pumpkin Pudding

This rich and creamy keto pumpkin pudding is a decadent dessert that’s both dairy-free and low in carbs. With the perfect blend of spices and natural sweetness, it’s a comforting treat that satisfies your pumpkin cravings.

Ingredients:

• 1 cup pumpkin puree
• 1 cup unsweetened coconut milk
• 1/4 cup erythritol or preferred sweetener
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger powder
• 1/4 teaspoon vanilla extract
• 2 tablespoons chia seeds
• A pinch of salt

Instructions:

• In a saucepan, combine pumpkin puree, coconut milk, erythritol, cinnamon, nutmeg, ginger, vanilla extract, and salt.
• Heat over medium heat, stirring constantly, until the mixture starts to simmer.
• Remove from heat and stir in the chia seeds.
• Let the pudding cool for a few minutes before transferring it to serving cups.
• Refrigerate for at least 2 hours or until thickened.
• Serve chilled with a sprinkle of cinnamon on top.

This keto pumpkin pudding is the perfect dessert for anyone looking for a sweet yet healthy treat. The chia seeds add a boost of fiber and healthy fats, making it a filling option for satisfying your sweet tooth. It’s creamy, flavorful, and free from dairy, making it a great choice for those on a keto or dairy-free diet.

Keto Dairy-Free Pumpkin Pizza Crust

This keto dairy-free pumpkin pizza crust is a game-changer for anyone craving pizza but needing to stick to a low-carb, dairy-free diet. The pumpkin gives the crust a soft, flavorful base while keeping the carbs low.

Ingredients:

• 1/2 cup pumpkin puree
• 1 1/2 cups almond flour
• 1/4 cup ground flaxseed
• 1 large egg
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon oregano
• Salt and pepper to taste
• Olive oil for brushing

Instructions:

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a mixing bowl, combine pumpkin puree, almond flour, flaxseed, egg, garlic powder, onion powder, oregano, salt, and pepper.
• Stir until a dough forms.
• Transfer the dough to the prepared baking sheet and flatten it out into a pizza crust shape.
• Brush the top of the crust with olive oil.
• Bake for 12–15 minutes, until golden and crispy.
• Remove from the oven, add your favorite toppings, and bake for an additional 5–10 minutes.

This keto dairy-free pumpkin pizza crust is a healthy and flavorful alternative to traditional pizza dough. It’s low in carbs and free from dairy, making it perfect for those on a keto or dairy-free diet. With its soft texture and mild pumpkin flavor, it serves as an excellent base for all your favorite pizza toppings.

Keto Dairy-Free Pumpkin Meatballs

These keto dairy-free pumpkin meatballs are packed with flavor and make a great addition to any meal. The pumpkin adds a subtle sweetness while helping to bind the meatballs together without using breadcrumbs or dairy.

Ingredients:

• 1 lb ground turkey or beef
• 1/2 cup pumpkin puree
• 1/4 cup almond flour
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for frying

Instructions:

• In a large bowl, combine ground meat, pumpkin puree, almond flour, egg, garlic powder, onion powder, oregano, salt, and pepper.
• Mix until well combined.
• Shape the mixture into small meatballs.
• Heat olive oil in a pan over medium heat.
• Fry the meatballs for 5–7 minutes on each side until they are browned and cooked through.
• Remove from the pan and drain on paper towels.

These keto pumpkin meatballs are savory and full of flavor, making them a great addition to any meal or as a snack. The pumpkin adds moisture to the meatballs, keeping them juicy without the need for dairy or breadcrumbs. They’re low-carb, satisfying, and easy to make, offering a tasty, fall-inspired dish.

Keto Dairy-Free Pumpkin Poke Cake

This keto dairy-free pumpkin poke cake is a moist and flavorful dessert with a delicious pumpkin filling. It’s perfect for any occasion, especially for fall, and is a healthier alternative to traditional poke cakes, without any dairy or high carbs.

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup pumpkin puree
• 4 large eggs
• 1/4 cup erythritol or preferred sweetener
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened coconut milk

Instructions:

• Preheat the oven to 350°F (175°C) and grease a baking dish.
• In a bowl, mix almond flour, coconut flour, baking powder, cinnamon, nutmeg, and ginger.
• In another bowl, whisk together pumpkin puree, eggs, erythritol, melted coconut oil, vanilla extract, and coconut milk.
• Add the wet ingredients to the dry ingredients and mix until smooth.
• Pour the batter into the prepared baking dish and bake for 25–30 minutes, until a toothpick inserted comes out clean.
• Let the cake cool, then use a fork to poke holes all over the top.
• Pour a mixture of pumpkin puree and coconut milk over the top, letting it soak into the cake.
• Refrigerate for 2 hours before serving.

This keto dairy-free pumpkin poke cake is a rich and satisfying dessert that’s perfect for the fall season. The pumpkin filling adds an extra layer of flavor, while the cake itself is soft, moist, and low in carbs. It’s a great option for anyone on a keto or dairy-free diet looking for a delicious dessert.

Keto Dairy-Free Pumpkin Macaroons

These keto dairy-free pumpkin macaroons are chewy, sweet, and packed with pumpkin flavor. With coconut as a base, they offer a light, crispy exterior and a soft, sweet center—making them a perfect snack or dessert for anyone following a keto or dairy-free diet.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup pumpkin puree
• 1/4 cup erythritol or preferred sweetener
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon vanilla extract
• 2 large egg whites
• Pinch of salt

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a mixing bowl, combine shredded coconut, pumpkin puree, erythritol, cinnamon, nutmeg, and vanilla extract.
• In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
• Gently fold the egg whites into the pumpkin-coconut mixture until combined.
• Scoop spoonfuls of the mixture onto the prepared baking sheet.
• Bake for 15–18 minutes, or until the macaroons are golden brown.
• Let them cool on the baking sheet before serving.

These keto pumpkin macaroons are a perfect balance of sweet and savory with the subtle richness of pumpkin. The combination of coconut and pumpkin gives them a unique texture and flavor, and they make for a great keto-friendly treat that’s both indulgent and satisfying.

Keto Dairy-Free Pumpkin Risotto

This creamy keto dairy-free pumpkin risotto is a comforting dish that’s perfect for cozy evenings. The pumpkin adds natural sweetness, while the cauliflower rice keeps it low-carb and keto-friendly. It’s a great alternative to traditional risotto that’s rich in flavor and satisfying.

Ingredients:

• 2 cups cauliflower rice
• 1 cup pumpkin puree
• 1/2 cup unsweetened coconut milk
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Add the diced onion and garlic, sautéing until softened.
• Stir in pumpkin puree, coconut milk, cinnamon, nutmeg, salt, and pepper.
• Add cauliflower rice to the skillet and stir to combine.
• Cook for 10–12 minutes, stirring occasionally, until the cauliflower rice is tender and the flavors are well incorporated.
• Remove from heat and garnish with fresh parsley before serving.

This keto dairy-free pumpkin risotto offers a creamy and comforting dish with a rich pumpkin flavor. The cauliflower rice acts as the perfect low-carb substitute for traditional risotto, making it a wonderful option for a light dinner or a side dish at any meal. It’s filling, flavorful, and completely guilt-free.

Keto Dairy-Free Pumpkin Cinnamon Rolls

These keto dairy-free pumpkin cinnamon rolls are a fall-inspired take on the classic cinnamon roll, using almond flour and coconut flour to create a low-carb, dairy-free alternative. With the combination of cinnamon, pumpkin, and a keto-friendly glaze, they’re the perfect treat to satisfy your sweet tooth without breaking your dietary restrictions.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 2 tablespoons erythritol or preferred sweetener
• 1/4 teaspoon vanilla extract

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, combine almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
• In a separate bowl, whisk together egg, pumpkin puree, melted coconut oil, erythritol, and vanilla extract.
• Add the wet ingredients to the dry ingredients and mix until a dough forms.
• Roll out the dough between two sheets of parchment paper into a rectangle.
• Sprinkle with cinnamon and additional sweetener if desired.
• Roll the dough tightly and cut it into individual rolls.
• Place the rolls on the prepared baking sheet and bake for 20–25 minutes, or until golden brown.
• Allow to cool slightly, then drizzle with a keto-friendly glaze before serving.

These keto dairy-free pumpkin cinnamon rolls are the perfect indulgence for fall mornings. Soft, flavorful, and comforting, they capture the essence of pumpkin and cinnamon in a low-carb format. They make for a great breakfast treat or a dessert without derailing your diet.

Keto Dairy-Free Pumpkin Soup with Sausage

This hearty keto dairy-free pumpkin soup with sausage is a rich and savory dish that combines the creaminess of pumpkin with the bold flavors of sausage. It’s an excellent one-pot meal that’s filling, low-carb, and perfect for a cozy dinner.

Ingredients:

• 1 lb sausage (preferably sugar-free and keto-friendly)
• 2 cups pumpkin puree
• 2 cups unsweetened coconut milk
• 2 cups chicken broth
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add the sausage and cook, breaking it apart until browned and cooked through.
• Remove the sausage from the pot and set aside.
• In the same pot, add diced onion and garlic, cooking until softened.
• Stir in pumpkin puree, coconut milk, chicken broth, smoked paprika, cinnamon, salt, and pepper.
• Bring the soup to a simmer, then return the sausage to the pot.
• Let the soup cook for 15–20 minutes to allow the flavors to meld.
• Serve hot with a garnish of fresh herbs or a sprinkle of smoked paprika.

This keto dairy-free pumpkin soup with sausage is a delicious and filling meal that combines the creamy texture of pumpkin with the savory, rich flavor of sausage. It’s a comforting and hearty dish that’s perfect for a satisfying keto dinner. The combination of spices and pumpkin makes it a warm, cozy choice for chilly nights.

Keto Dairy-Free Pumpkin Ice Cream

This keto dairy-free pumpkin ice cream is a refreshing and creamy treat that’s perfect for the fall season. Made with coconut milk and sweetened with erythritol, it’s a guilt-free way to enjoy a rich, pumpkin-flavored dessert.

Ingredients:

• 1 1/2 cups unsweetened coconut milk
• 1/2 cup pumpkin puree
• 1/4 cup erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• Pinch of salt

Instructions:

• In a mixing bowl, combine coconut milk, pumpkin puree, erythritol, vanilla extract, cinnamon, nutmeg, ginger, and salt.
• Stir until well combined and the sweetener is dissolved.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
• Once the ice cream has reached the desired consistency, transfer it to a container and freeze for at least 2 hours.
• Serve and enjoy!

This keto dairy-free pumpkin ice cream is a delicious, low-carb dessert that brings the flavors of pumpkin pie into a cool, creamy treat. It’s perfect for cooling off after a fall meal or enjoying a sweet, keto-friendly snack. The coconut milk base gives it a rich, creamy texture, making it feel indulgent without the dairy or extra carbs.

Keto Dairy-Free Pumpkin Zucchini Fritters

These keto dairy-free pumpkin zucchini fritters are a savory and crunchy snack or side dish. The combination of pumpkin and zucchini gives them a unique flavor and texture, making them a perfect option for a low-carb, dairy-free diet.

Ingredients:

• 1 cup pumpkin puree
• 1 medium zucchini, grated
• 1/4 cup almond flour
• 1 large egg
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

• In a bowl, combine pumpkin puree, grated zucchini, almond flour, egg, garlic powder, onion powder, salt, and pepper.
• Stir the mixture until everything is well combined.
• Heat olive oil in a pan over medium heat.
• Scoop spoonfuls of the mixture and form small fritters.
• Fry for 2–3 minutes on each side, or until golden brown and crispy.
• Remove from the pan and drain on paper towels.

These keto dairy-free pumpkin zucchini fritters are a fantastic option for a light meal or snack. They are packed with nutrients from the zucchini and pumpkin while being low in carbs and free of dairy. With a crispy exterior and soft interior, they’re an irresistible treat that fits perfectly into your keto diet.

Note: More recipes are coming soon!