Description
This Easy Keto Pumpkin Fluff is a light and fluffy dessert perfect for fall. Made with pumpkin, pumpkin pie spice, and whipped heavy cream sweetened with a sugar substitute, it’s a low-carb, keto-friendly treat that’s ready in just 10 minutes. Perfect for gatherings or a quick seasonal indulgence.
Ingredients
Main Ingredients
- 2 (15 ounce) cans pumpkin
- 2 teaspoons pumpkin pie spice
- 1½ cups heavy whipping cream
- 1 cup powdered sugar substitute (Swerve)
- 1 teaspoon maple extract
Instructions
- Chill Mixing Equipment: Place a large mixing bowl and beaters in the freezer for 15-20 minutes to chill thoroughly. This helps the cream whip better.
- Mix Pumpkin and Spice: In a medium mixing bowl, combine the canned pumpkin and pumpkin pie spice evenly. Set this mixture aside while you prepare the cream.
- Whip Cream Mixture: Remove the chilled bowl and beaters from the freezer. Add the heavy whipping cream, powdered sugar substitute (Swerve), and maple extract to the bowl. Beat the mixture with an electric mixer until stiff peaks form, indicating the cream is well whipped and holds its shape.
- Fold Pumpkin into Whipped Cream: Gently fold the pumpkin mixture into the whipped cream using a spatula. Stir carefully until fully combined without deflating the fluffiness.
- Serve or Chill: Serve the pumpkin fluff immediately for the best texture or refrigerate until ready to serve. This dessert is ready to enjoy within minutes and stays fresh when chilled.
Notes
- For best results, ensure the heavy cream and mixing tools are well chilled before whipping.
- The powdered sugar substitute keeps this dessert keto-friendly without sacrificing sweetness.
- You can adjust the pumpkin pie spice amount to taste for more or less spice.
- Store leftovers covered in the refrigerator for up to 3 days.
- Optional toppings include chopped nuts or a sprinkle of cinnamon for extra texture and flavor.
