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