I had a bunch of pumpkin purée left and a hankering for a fun dessert. I decided to revisit the layered lush desserts I made over the summer and come up with some festive versions. This keto-friendly pumpkin candied pecan ginger cookie lush is just what I was looking for.
Keto Pumpkin Candied Pecan Ginger Cookie Lush Recipe
Gingersnap Cookie Layer Ingredients:
- 2 cups almond flour
- ¼ cup unsalted butter, melted
- ¼ cup [Swerve Brown](https://amzn.to/2L2qIGF] or Sukrin Gold
- ¼ teaspoon Himalayan pink sea salt
- 4 teaspoons ginger powder
- ¼ teaspoon nutmeg powder
- ¼ teaspoon ground cloves
- ½ teaspoon ground cinnamon
Other Layer Ingredients:
- 4 oz. cream cheese, softened
- 3 tablespoons erithrytol, powdered in a spice/coffee grinder
- 1 batch keto whipped cream, divided (¼ cup, ½ cup, ¾ cup)
- 3/4 cup keto pudding mix with 1 tablespoon pure vanilla extract or 1 small box instant pudding, vanilla-flavoured
- 1 cup unsweetened almond milk
- 1/2 cup pumpkin purée
- 1 cup keto candied pecans
- 1 tablespoon keto caramel sauce
- Ground cinnamon , for garnish
First make the ginger cookie base. Preheat oven to 350F. In a large mixing bowl, whisk together all the dry ingredients.
In a small bowl, mix together all the wet ingredients until well combined.
Add the wet ingredients to the dry ingredients, blending with a hand mixer until combined. It should be crumbly.
Press the batter into a 2-quart casserole dish that’s been sprayed with cooking spray.
Bake for 15-20 minutes or until the cookie base is lightly browned on top. Remove from oven and allow to cool completely before adding other layers. Once cooled to room temperature, put it in the fridge if you’re not ready to add layers.
While the cookie base is cooking, start to work on the other layers. In a medium mixing bowl, using a hand mixer, beat together cream cheese and 3 tablespoons powdered erithrytol. Fold in ¼ cup whipped cream until fully incorporated. Spread evenly over cooled crust.
Stir together pudding mix (with vanilla if using my homemade mix recipe), pumpkin purée and almond milk. Fold in ½ cup whipped cream until fully incorporated. Spread evenly over cream cheese layer in pan.
Top with remaining whipped cream. Refrigerate 4 hours or overnight. Just before serving, drizzle caramel sauce over the whipped cream and cut into it to form patterns. Sprinkle ground cinnamon over the whole top then arrange candied pecans all over. Cut and serve when ready or store in the fridge until that time.
Have you ever tried making a lush dessert before? What did you think of this keto pumpkin candied pecan ginger cookie lush? Please share your thoughts in the comments. Or if you share pics on Instagram, tag me so I can see your creation. Enjoy!