Keto Pumpkin Spice Cups Recipe
Easy no-bake keto pumpkin spice cups made with cream cheese, real pumpkin, and cozy fall spices. Low-carb, creamy, and full of flavor without added sugar.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes (includes chill time)
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American, Keto, Low-Carb
Ingredients
-
1 cup pumpkin purée (unsweetened, not pie filling)
-
8 oz full-fat cream cheese, softened
-
1/2 cup powdered erythritol (or monk fruit blend)
-
1/2 cup heavy cream
-
1 tsp vanilla extract
-
1 tsp ground cinnamon
-
1/4 tsp ground nutmeg
-
1/4 tsp ground ginger
-
Pinch of ground cloves (optional)
-
Pinch of salt
Optional Toppings:
-
Whipped cream (sugar-free)
-
Crushed pecans
-
A sprinkle of cinnamon
Instructions
-
Let cream cheese sit out to soften (20–30 mins).
-
In a bowl, mix cream cheese and sweetener until smooth.
-
Add pumpkin, vanilla, spices, and salt. Mix until creamy.
-
In another bowl, whip heavy cream to soft peaks.
-
Gently fold whipped cream into the pumpkin mix.
-
Spoon into 6–8 small cups or jars.
-
Chill in fridge for at least 2 hours.
-
Top with whipped cream or nuts if you like, and serve cold.
Notes
Use canned pumpkin, not pie filling. Let it chill well so it sets fully. You can freeze these for a colder treat. Use silicone molds or jars for easy portioning.
Nutrition
- Serving Size: 1 serving
- Calories: 180 Sugar: 1g Sodium: 100mg Fat: 16g Saturated Fat: 10g Unsaturated Fat: 5g Trans Fat: 0g Carbohydrates: 4.5g Fiber: 1g Protein: 3g Cholesterol: 40mg
Find it online: https://www.wellnesswarrior.org/keto-pumpkin-spice-cups/