Use code SAVEMORE for 10% off your order today!



This keto soft cookie crust topped with sugar free sweet cream and pumpkin spice layers will give you all the Thanksgiving and Christmas feels without the guilt! 


1 bag Keto Candy Girl pumpkin spice pecan cookie mix

1 stick butter, softened

1 egg


1 cup heavy cream

1 Tbsp So Nourished granular sweetener

1 tsp heavy cream

8 oz cream cheese, softened

1 cup So Nourished powdered sweetener


1 package Simply Delish vanilla pudding

8 oz canned pumpkin

1 cup Milkadamia unsweetened vanilla macadamia milk (or almond milk)

1 tsp pumpkin pie spice



great value sugarfree whipped cream

@FlavorGod buttery cinnamon roll

@LowKarbOfficial cinnamon pecan granola for topping (or chopped pecans)


- Stir together cookie mix, butter, and eggs. Press into a greased 9x9 pan and bake at 350° for 15 minutes. Let cool

- Using an electric mixer, whisk heavy cream, granular sweetener, and vanilla until thick peaks form. Scoop out half of the mixture and set aside

- Add cream cheese and powdered sweetener to the remaining whipped cream and mix until combined. Spread over the cookie crust

- Combine vanilla pudding mix, canned pumpkin, macadamia milk, and pumpkin pie spice. Spread over the sweet cream layer

- Top pumpkin layer with remaining whipped cream. Chill for at least 2 hours before serving. ENJOY!



Recipe from @lowkarbkhaleesi using @ketocandygirl mixes