An easy pumpkin soup recipe that's keto friendly, low-carb, and gluten-free. : Add the pumpkin puree, chicken broth, salt, pepper, garlic, and thyme to a medium saucepan. Stir to combine. Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes, to give the flavors time to meld.
My top priority for an easy low carb pumpkin pie was for it to be as simple as possible. Complicated desserts are just not for me. The good news is, it was actually really easy to make a pumpkin pie recipe sugar-free. All I had to do is use a low carb crust and sweetener. The version I came up with uses common ingredients, which is nice.
My Low Carb Pumpkin Crisp Recipe is one of my favorite easy desserts to make. When pumpkin season hits, everyone is always sharing their favorite recipes, and I love how simple this one is to throw together. It definitely satisfies the cravings for something sweet, but still stays in my keto macros.
The keto pumpkin pie filling has only five ingredients, plus optional vanilla extract and molasses. Both of these add a lot of flavor, so I recommend including them if you can. The carbs they contribute are negligible, since the amount is so small and spread across the entire recipe.