Keto Pumpkin Slice
Indulge in the warm, spiced flavors of fall with this Keto Pumpkin Slice—a delightful, low-carb treat perfect for satisfying your seasonal cravings. Made with almond flour, creamy pumpkin puree, and a blend of cozy spices like cinnamon, nutmeg, and ginger, this gluten-free dessert is both wholesome and delicious. Sweetened with erythritol and enriched with buttery goodness, it boasts a moist, tender texture that pairs beautifully with a touch of chopped pecans for added crunch. Ready in under an hour, this easy-to-make pumpkin slice is ideal for meal prepping or serving as a crowd-pleasing holiday dessert. Whether enjoyed as a snack or paired with your favorite keto-friendly whipped cream, it’s a guilt-free indulgence you’ll keep coming back to. Perfect for those following a keto or low-carb diet!
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup pumpkin puree
- 3 eggs
- 0.5 cup unsalted butter
- 0.75 cup erythritol (granulated sweetener)
- 1 teaspoon vanilla extract
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving some overhang on the sides to easily lift the slice out once it's baked.
In a large mixing bowl, combine almond flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt. Mix well to ensure even distribution of ingredients.
In a separate bowl, whisk together the pumpkin puree, eggs, melted butter, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, gently fold in the chopped pecans.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and allow to cool in the baking dish for about 10 minutes. Then, use the parchment paper to lift the slice out and transfer it to a wire rack to cool completely.
Once cooled, cut into 12 squares and enjoy your keto pumpkin slice. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.7 g | 264% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 253.9 g | 92% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 18.0 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 654 mg | 50% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 974 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
