This yummy keto pumpkin tart recipe is perfect for fall! I love making these low carb tarts for the whole family.

Fall always puts me into the mood for baking and entertaining! Today I am sharing this keto pumpkin tart recipe that is absolutely delicious and easy to make.

When I started following a ketogenic lifestyle (be sure to read my Keto Beginner Guide) I worked on adapting our favorite recipes to be low carb and keto friendly. Like this delicious Keto Pumpkin Pie Cheesecake or this Easy Overnight Keto French Toast Casserole. This tart recipe is the latest in my adaptations…

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Some of my kitchen essentials for baking:

I love using this non-stick bakeware for all of my baking.
These silicone mitts are perfect for grasping hot pans and baking dishes.
This Henckel Knife is my favorite for slicing and dicing in the kitchen.
These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.

How to make this keto pumpkin tart recipe:

Preheat the oven to 350 degrees.
Combine Swerve brown sugar and butter.
Add egg and vanilla.
Mix in almond flour and combine until a soft dough forms.

A note on keto flour alternatives:

Almond flour is my personal favorite for consistency and flavour. I like to purchase the Kirkland brand almond flour from Costco.
Coconut flour can sometimes be crumbly in my experience but good in combination with almond flour. I like the Red Mill brand.
Rice flour is my least favorite in terms of consistency but a great alternative for those who may have allergies.

4. Mix filling ingredients together until well incorporated.

A note on keto sugar alternatives:

Stevia is made from the Stevia leaf, I like to use both the granulated and powdered version of this in my recipes.
Monk Fruit extract is made from Monk fruit, this is another great alternative that is low on the glycemic index.
Erythritol is a sugar alcohol and another popular low carb sweetener that can be used in baking.

5. Press large walnut sized balls of dough into lined muffin cups.

Tip: I found that the tart shells tend to stick to the muffin tray so be sure to either line them with muffin cups, parchment paper or grease with butter (although they sometimes still stick to the butter).

6. Fill the tart shells with filling mixture. Be sure to fill them right to the top of the tart shell.

7. Bake in the oven for 20 – 25 minutes.

Allow the tarts to cool before topping with whipped cream and cinnamon if desired. I added a teaspoon of granulated Swerve sweetner to my whipped cream.

More tips for keto baking:

Find low carb substitutions for your current favorite recipes. Like almond flour instead of wheat flour and granulated stevia instead of cane sugar.
Maintain a healthy balance of protein and fats. Sometimes its hard to get enough fat and/or protein in a ketogenic diet so be sure to include a balance of both in your dishes.
Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
Find recipes that you love, like these Keto Mint Chocolate Cookies, Dark Chocolate Almond Bars or Keto Turtle Cookies and use them in your must bake list.
Be sure to stock the kitchen with helpful tools like this food scale, these measuring cups and a Kitchen Aid mixer.

Be sure to also check out my Healthy Keto Recipes eBook for more awesome keto recipes!

If you love this keto recipe, please give it a five star review and help me share it on Facebook and Pinterest!