Autumn is my favorite time of year, even in Florida. The thing is, one of my favorite things about autumn is everything pumpkin flavored. Yes, I’m one of those basic white bitches. Most of them aren’t even remotely low carb, but this holiday inspired keto dessert totally is.

Back home in Alaska, my favorite things about autumn were the way the cold air bit at your lungs when you inhaled and the smell of wood burning stoves infiltrating the fresh air. In Florida you really don’t get any of that, so you trade those delicious autumn smells and feels for slightly cooler weather, football, and pumpkins errywhere.

That’s really all I love about Florida in fall.

It’s not sweltering hot, football is happening, and I can justify my pumpkin obsession with some delicious keto desserts like these butterscotch pumpkin bites.

This keto dessert is easy to make, doesn’t require an oven, and is the perfect size for a little no-guilt snack when you’re trying to watch your sugar consumption.

Each little bite has approximately 2 carbs. If you’re following the keto or low carb diet, it will help keep you on track during the holidays without digging into Aunt Bessie’s famous pumpkin log.

Enjoy this holiday inspired keto dessert recipe!

Butterscotch Pumpkin Cheesecake Bites

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Dietary	Diabetic, Gluten Free, Vegetarian
Misc	Child Friendly, Freezable, Pre-preparable
Occasion	Halloween, Thanksgiving

These sweet little no-guilt Butterscotch Pumpkin Cheesecake Bites are no-bake, no-added sugar, and absolutely divine. Eat one or two a day when your sweet tooth threatens to take you away.

Ingredients

• 1 carton Sugar Free Cool Whip
• 1 can Pureed Pumpkin
• 8oz Cream Cheese
• 1 packet Sugar Free Butterscotch Pudding Mix
• 2 teaspoons Cinnamon
• 1 teaspoon Nutmeg
• 1/4 teaspoon Ground Clove
• 1/4 teaspoon Ginger
• 1/4 teaspoon Allspice

Directions

Step 1

Blend all spices together and set aside.

Step 2

In the bowl of a stand mixer, combine Cool Whip, cream cheese, and pureed pumpkin until smooth.

Step 3

Once mixture is smooth, add pudding packet and spices then mix to combine.

Step 4

Place pumpkin mixture into gallon-sized zip-top bag or piping bag. If using a zip-top bag, cut one of the corners off about 1/2" up from corner. Pipe approx. 1 Tablespoon of mixture onto parchment paper until all mixture is utilized. Freeze for at least 2 hours then store in Freezer bag.