Simple Low Carb Keto Pumpkin Dessert Lasagna Recipe


This straightforward no bake keto pumpkin cheesecake lasagna is the final word keto dessert for pumpkin season! Simply 3 g internet carbs!

What’s a Pumpkin Dessert Lasagna?

Should you’ve by no means heard of a dessert lasagna, it doesn’t include precise lasagna noodles. It merely refers back to the layers of a real lasagna, however made right into a scrumptious no bake dessert recipe. 

It is a straightforward method to make a wonderful trying, excellent dessert in your vacation desk unfold for household and associates, however with little effort within the kitchen and with no baking required.

It is also called Pumpkin Delight and it normally has three scrumptious layers, typically 4, beginning with a no bake buttery crust, cheesecake layer, and whipped cream topping, in addition to presumably topped with chopped nuts. 

This keto pumpkin dessert lasagna recipe is for the true pumpkin lover who is also on a low-carb weight loss plan, keto weight loss plan or simply somebody who desires to chop again on their sugar consumption for the vacation season.

Our candy pumpkin lasagna recipe begins with a buttery crust, creamy pumpkin filling blended with candy cream cheese, and a creamy topping!

This was a giant hit with my total household and an effective way to rejoice the autumn season!

Carbs in Conventional Pumpkin Dessert Lasagna

An everyday pumpkin dessert lasagna has a graham cracker crust, cream cheese layer and pumpkin layer. Usually the pumpkin layer is made with pudding combine to make it fast and straightforward and there might also be a cool whip or cream layer as a topping.

One slice, relying on whether or not it additionally consists of chopped nuts like pecans may have anyplace from 44-53 complete carbs and about 500 energy.

Carbs in Keto Pumpkin Dessert Lasagna

Included within the recipe card beneath on the backside of this weblog publish is all of the dietary data.

An important factor it’s possible you’ll need to know is complete carbs for one serving, and for this scrumptious pumpkin dessert, you can be completely happy to know, it is obtained simply 6 grams of carbs or 3 g internet carbs per serving. 

Can I Swap Coconut Flour with Almond Flour?

Sure for those who favor to make use of almond flour, you will want to extend the quantity I used for coconut flour to 1 cup. 

​What different sugar substitute can I take advantage of?

If you do not have allulose or pumpkin stevia, you possibly can exchange both with any low carb sweetener you like. Here is my Pure Sweetener Information & Conversion Chart.

Can I take advantage of Selfmade Pumpkin Puree?

Sure, in case you have selfmade pumpkin puree, you should use that as a substitute of canned pure pumpkin, however don’t use pumpkin pie filling as that’s loaded with added sugar.  

​Can I Bake the Crust? 

I do not thoughts the style of coconut flour that is not cooked, however you possibly can bake the crust for those who favor.  Preheat your oven to 350 levels F.

Merely combine the substances collectively as directed then bake for 8-10 minutes. Enable the crust to chill utterly earlier than continuing with the remainder of the recipe. 

Extra Keto Pumpkin Recipes

No Bake Pumpkin Cheesecake

Pumpkin Donuts

Keto Pumpkin Pie

Keto Pumpkin Chili

Keto No Bake Pumpkin Lasagna Dessert

Print

Keto Pumpkin Dessert Lasagna

Prep Time 30 minutes

Servings 12 servings

Energy 363kcal

Writer Brenda Bennett/Sugar-Free Mother

Substances

2nd Layer- Pumpkin Cheesecake

third Layer- Whipped Cream Topping

Directions

  • In a small bowl, mix 1st layer crust substances and blend till crumbs kind. Unfold into an 8 by 8 parchment lined baking dish. Put aside. 

  • Should you favor to bake the crust, bake in a preheated oven at 350 levels F for 8-10 minutes and funky utterly. 

  • Add the cream cheese and pumpkin puree to a stand mixer or use a mixing bowl and hand mixer to whip till clean. Add remaining substances and permit the mixer to go a couple of minutes to whip the cream. Alternately, you would whip the heavy cream in a separate bowl and fold into the pumpkin cream cheese combination.

  • Style and regulate to find out sweetness degree.

  • Unfold over the cooled crust.

  • Make the topping by including the substances to a stand mixer or massive bowl and whip till stiff peaks then unfold over the pumpkin cheesecake layer.

  • Cowl with plastic wrap and refrigerate till able to serve.

  • Retailer within the fridge in an hermetic container for as much as 5 days.

Vitamin

Serving: 1piece | Energy: 363kcal | Carbohydrates: 6g | Protein: 2g | Fats: 35g | Saturated Fats: 23g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.3g | Ldl cholesterol: 39mg | Sodium: 121mg | Potassium: 73mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3669IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.4mg





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