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Pumpkin Cobbler

Looking for a last minute keto-friendly dessert recipe for Thanksgiving? We've got you covered with our #KSnaps Pumpkin Cobbler.


Pumpkin Filling

  • 15 ounces Pumpkin Puree
  • 3 whole Eggs
  • 2/3 cup granulated sweetener of choice
  • 1 cup Full fat coconut milk
  • 1/2 tsp Sea Salt
  • 2 tsp Pumpkin Pie Spice

Cobbler Topping

  • 1 cup crumbled Keto-Snaps (6-7 cookies)
  • 2 tsp granulated sweetener of choice (we like @Bochasweet)
  • 1 cup Walnuts or Pecans, Chopped
  • 1 teaspoon Baking Powder
  • 1/2 tsp Cinnamon, Ground
  • 1/8 tsp Ginger, Ground
  • 1 whole Egg
  • 1 tsp Pure Vanilla Extract
  • 1/4 cup Butter, Melted


Preheat oven to 375°

Pumpkin Filling

  1. Mix together pumpkin filling ingredients until well combined
  2. Pour into a 8"x 11" baking dish.

Cobbler Topping

  1. In a medium sized bowl stir together crushed #KetoSnaps, sweetener, nuts, baking soda, cinnamon, ginger until well combined. Make a well in the center.
  2. Add egg and vanilla. Stir together until well combined, crumbly, and egg is no longer visible.
  3. Evenly distribute crumb topping over the top of pumpkin mixture until evenly coated.
  4. Evenly drizzle melted butter over crumb mixture.
  5. Bake for 50-55 minutes until golden brown and center is just slightly loose.
  6. Allow to cool until set. Enjoy!


  • Ready in: 40-50 minutes
  • Serves: 12 people


  • Calories: 223
  • Net Carbs: 6 grams
  • Fat: 21 grams
  • Sugar: 2 grams
  • Protein: 4 grams
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