Sometimes I think every variation of a pumpkin recipe has surely been created now, but no! A wonderfully versatile fruit (yes, I checked!) with seemingly no limits, this Low Carb Layered Pumpkin Dessert showcases just how delightful, and blood sugar-friendly squash can be!
A Fuel Pull ingredient, meaning it can be used in Trim Healthy Mama S, E, and FP settings because it’s low in both carbs and fat, pumpkin is an essential part of staying on plan in the Fall for me!
This Low-Carb Layered Pumpkin Dessert features a shortbread – almost snickerdoodle tasting – crust, a white cheesecake layer, a cool and creamy pumpkin spice layer, and then for the garnish, you can choose to layer or pipe on whipped cream, nuts, and/or spices in your desired amount.
Aside from the fact that this pumpkin dessert is low carb, gluten-free, sugar-free, diabetic-friendly, keto and Trim Healthy Mama S compatible, it’s also made without any special ingredients!
If you’d like, you can replace the xylitol with half the amount in Gentle Sweet, or a quarter of the amount in Super Sweet. You can use one envelope of unflavored Knox gelatin in the pumpkin layer, or a tablespoon of Great Lakes or Trim Healthy Mama’s Just Gelatin instead.
I garnished the top of my Low Carb Pumpkin Layer Dessert with a layer of whipped cream, chopped walnuts, and a sprinkle of nutmeg, but you can leave those off, or fancy it up by piping on the whipped cream and using your favorite nut (pecans are wonderful, too), and favorite pumpkin compatible spice (think cinnamon, nutmeg, ginger, or cloves, etc.).
Since this recipe makes a 9×13″ pan, it’s perfect for serving at large gatherings….like Thanksgiving!
Everyone will be begging you for this low-carb Pumpkin Cheesecake Squares recipe! You would never know it doesn't contain any sugar or gluten! A THM S dessert (also keto, low carb, and gluten-free). No special ingredients. If you’d like, you can replace the xylitol with half the amount in Gentle Sweet, or a quarter of the amount in Super Sweet. You can use one envelope of unflavored Knox gelatin in the pumpkin layer, or a tablespoon of Great Lakes or Trim Healthy Mama’s Just Gelatin instead.Pumpkin Cheesecake Squares | THM: S
Ingredients
Instructions
Notes
Looking for more low-carb pumpkin desserts?
Pumpkin Cheesecake with Pecan Crust | THM: S
Pumpkin Cheesecakes With Maple Whipped Topping For 2 | THM: S
Mini Pumpkin Cheesecakes | THM: S
I use swerve for my sweetener. Would that be the same ratio as xylitol for this recipe?
Hi Elinor!
If you’re using Swerve, you’ll need to measure the sweetener in approx. 1/4 of the amount (Xylitol measures like sugar). Hope that helps!
Thanks! I’m so glad to find a keto dessert without coconut milk. I can never find an alternative that’s just right.
Can THM Baking Blend be used instead of plain almond flour? Would it be the same measurement?
Did you ever try this with baking blend? I’m out of almond flour but I do have baking blend!
Nutritional info on this low carb layered pumpkin dessert made in a 9 x 13 pan? Curious on the net carb count and how any servings?
I’d appreciate that information as well, please and thank you.
Yes please, nutritional information would be much appreciated. This looks great and I want to try.
Yes please, again, nutritional info would be helpful. Looks like a great recipe.
Have you used anything other than xylitol for the sweetener? My husband can’t tolerate the xylitol at all?
This looks awesome! But it’s just my husband and I …. if I didn’t top it with the whipped cream, do you think it would freeze? Even half a pan would be a lot for the two of us … so it would be nice to spread out how often we ate it. Thanks bunches!