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+ servings
Keto style pumpkin parfait dessert in a glass tumbler served with a golden spoon

Keto Pumpkin Pie Parfait

Your sweet tooth will thank you this fall season with this heavenly keto pumpkin pie parfait! Decadent layers of pumpkin cream cheese mix, whipped cream and crumb topping make up this fall pumpkin dessert that will give you all the pumpkin pie feels without the effort of actually making one!
Course Dessert
Cuisine Worldwide
Keyword Fall Desserts, pumpkin desserts, pumpkin parfait
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 cups
Calories 438kcal


Crumb Filling

  • 1/2 Cup Almond Flour
  • 1 1/2 tbsp Monkfruit Erythritol Blend
  • 1/4 tsp Pumpkin Spice
  • 1 1/2 tbsp Butter Melted

Pumpkin Pie Filling

  • 1/2 Cup Pumpkin Puree
  • 4 oz Cream Cheese softened
  • 1/2 tsp Pumpkin Spice
  • 3 tbsp Monkfruit Erythritol Blend

Whipped Cream Filling

  • 1/2 Cup Heavy Cream
  • 1 tbsp Monkfruit Erythritol Blend
  • 1/4 tsp Vanilla Extract


  • Gather all the ingredients.
  • Preheat oven to 350F.
  • In a small mixing bowl, combine Almond Flour, Monkfruit Erythritol Blend, and melted butter (melted in the microwave). Using a fork, blend well until combined. It should still be crumbly.
  • Spread crust mixture onto a silicone baking mat or parchment paper and flatten to approximately 1/4 inch thickness as shown below.
  • Bake for approximately 15-18 minutes or until browned. Let it cool completely (about 10-15 minutes). Note - for this particular recipe, it is better to over-bake than to under-bake so that the texture is more like a shortbread and not a soft cookie.
  • Next in a large mixing bowl, combine pumpkin puree, cream cheese, pumpkin pie spice, Monkfruit Erythritol Blend, and beat with a hand/stand mixer for 10-15 seconds until smooth and set aside.
  • In another large mixing bowl, combine heavy cream, Monkfruit Erythritol Blend, Vanilla Extract and beat with a hand/stand mixer for 3-5 minutes until stiff peak can be formed.
  • Once almond crust is cooled, break it into smaller pieces, place it inside a ziplock bag and smash it until crumbles are formed. Note - if almond crumb is not completely cool, it will not crumble.
  • To assemble, add the following layers into glass cup: pumpkin pie filling > whipped cream filling > crumb filling > pumpkin pie filling > whipped cream filling > sprinkle of crumb filling on top. Best severed chilled.



Calories: 438kcal | Carbohydrates: 9g | Protein: 8g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 189mg | Potassium: 170mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7621IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 1mg