Keto Pumpkin 4-layer dessert
Celebrate Thanksgiving with this fun, family-friendly, inspired pumpkin pudding dessert. It’s simple to prepare and can get the whole family in the kitchen.
I’ve been making this dessert since I was 12 years old. My mother was never much into cooking, but After trying this at a family friends house after dinner… It has been our go to family special occasion dessert.
I believe that this was our first YouTube video (made in my family’s favorite requested flavor of butterscotch)and I chuckle a bit because we had absolutely no clue as to what we were doing.
Let’s be real, sometimes we still don’t. LOL!
Things have certainly changed and we’ve really moved ahead with our lives, youtube and on the blog. We’ve always been about trying to share the message of the keto diet and how effective it can be. That has not changed even after 5 plus years of living keto as a lifestyle.
This dessert is definitely initially underestimated. When you think pecan shortbread with a cream cheese layer, then a pudding layer, then whipped cream…hmmm…sounds okay, nothing spectacular.
But then every time I have had this I take a little square for myself and when I go back to get more…NOTHING LEFT! I seriously could eat the whole pan. The crust is the best part. And it’s always been CJ’s favorite.
Whenever family gatherings occur, this is THE requested dessert!
Your pudding when blended should be of a creamy consistency that should be easy to spread over your cream cheese layer. If your pudding layer looks too thick you will need to thin out the mixture and we suggest using half-and half.
You really need to let this chill at least several hours or overnight.
I know it’s hard to resist but it really gives the flavors a chance to meld.
Room temperature cream cheese is truly essential for almost every recipe I make. It makes a huge difference in how well it incorporates.
A WORD ON SUGAR-FREE PUDDING:
Yes, I use sugar free instant pudding here. I’m a strong believer in moderation, which actually comes from the Latin word which means “to control”
This is being made as a once a year special treat dessert… So I feel it is within reasonable limits and not to excess.
In keeping with the holidays being less stressful, that was my thought for this scrumptious dessert.
CJSKETOKITCHEN RECIPE SPOTLIGHT
In this section we try and highlight other recipes that might interest you. This week we decided to highlight another very popular and easy to make recipe:
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Here is a companion blog post to get the best results from our Keto Quick Start Guide
Keto Pumpkin 4-layer dessert
- 1 cup almond flour
- 1/4 cup nuts roasted; chopped
- 3 TB natural sweetener
- 1/2 cup butter melted
- 8 oz cream cheese softened
- 1 cup natural sweetener powdered
- 1 cup heavy cream whipped
- 2 boxes sugar-free instant pudding vanilla (1 oz) each box contains on packet
- 2 cups half-n-half or light cream
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 cups heavy cream
- 1 tsp splenda liquid(or stevia)
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar optional
- 1/4 nuts chopped garnish
- Combine crust ingredients. Press into an 8x8, 11x7, or 13x9 inch baking dish.
- Bake at 350 degree for 10 minutes. Let cool.
- Mix softened cream cheese and powdered sweetener using a hand mixer, fold in whipped heavy cream.
- Spread on cooled crust layer. Refrigerate while making next layer.
- Combine all layer ingredients mixing well with a hand mixer to combine. Spread over layer number 2.
- Chill while making layer number 4.
- Whip cream and extract. Add sweetener to taste. Add cream of tarter if desired.
- Spread on layer 3. Garnish with nuts, cinnamon, nutmeg, or a combo.
- Chill 4 hours or overnight. Serve chilled.
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