Keto Pumpkin Dessert Lasagna
Servings 12 servings
Calories 363kcal
Ingredients
1st Layer - Crust
- ½ cup coconut flour
- ½ cup melted butter
- ½ cup Allulose, granular
- ½ teaspoon pumpkin pie spice
- pinch salt
2nd Layer- Pumpkin Cheesecake
- 8 ounces softened cream cheese
- 1 cup pumpkin puree
- 2 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin liquid stevia
- 1 cup heavy whipping cream
- pinch salt
3rd Layer- Whipped Cream Topping
- 2 cups heavy whipping cream
- 1 teaspoon vanilla liquid stevia
- Sugar Free Caramel Sauce Optional
Instructions
- In a small bowl, combine 1st layer crust ingredients and mix until crumbs form. Spread into an 8 by 8 parchment lined baking dish. Set aside.
- If you prefer to bake the crust, bake in a preheated oven at 350 degrees F for 8-10 minutes and cool completely.
- Add the cream cheese and pumpkin puree to a stand mixer or use a mixing bowl and hand mixer to whip until smooth. Add remaining ingredients and allow the mixer to go a few minutes to whip the cream. Alternately, you could whip the heavy cream in a separate bowl and fold into the pumpkin cream cheese mixture.
- Taste and adjust to determine sweetness level.
- Spread over the cooled crust.
- Make the topping by adding the ingredients to a stand mixer or large bowl and whip until stiff peaks then spread over the pumpkin cheesecake layer.
- Cover with plastic wrap and refrigerate until ready to serve.
- Store in the fridge in an airtight container for up to 5 days.
Notes
Net carbs: 3g
Nutrition
Serving: 1piece | Calories: 363kcal | Carbohydrates: 6g | Protein: 2g | Fat: 35g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 121mg | Potassium: 73mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3669IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.4mg