Bake Believe’s Keto Friendly Pumpkin Parfaits with Butter Cookie Crumble

Serves 4-6

  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Cooling Time: 30 minutes
  • Total Time: 40 minutes


For the Crumble:

  • 2 tablespoons butter, room temperature
  • 1 tablespoon monkfruit sweetener (granulated)
  • 1 teaspoon pumpkin spice
  • â…› teaspoon sea salt
  • ¼ teaspoon vanilla extract
  • â…” cup almond flour

For the Mousse:

  • ¼ cup Bake Believe® Semi-Sweet Baking Chips, melted
  • 1 cup heavy whipping cream
  • 1 cup pumpkin puree
  • ¼ cup monkfruit sweetener (granulated)
  • 1 teaspoon pumpkin pie spice
  • 5 oz cream cheese


To make the crumble:

  1. Preheat oven to 350F. Line a sheet pan with parchment paper. Set aside.
  2. In the large mixing bowl with an electric mixer, cream butter, monkfruit, pumpkin spice, sea salt, and vanilla 1-2 minutes, until fluffy.
  3. Add almond flour and stir to combine well. Transfer dough to prepared baking sheet and press until 1/4 inch thick.
  4. Transfer pan to oven and bake 12-15 minutes, until golden. Remove from oven and cool completely, until firm then crumble into a bowl.

To make the mousse:

  1. In a small pot, heat cream and semi-sweet baking chips over medium heat for 2-3 minutes, stirring often until mixture is melted. Add pumpkin, monkfruit sweetener, and pumpkin pie spice. Whisk to combine. Transfer to a large mixing bowl, cover, and refrigerate for 30 minutes.
  2. Combine cooled cream mixture and cream cheese and beat with an electric mixer for 2-3 minutes, until fluffy.
  3. To assemble: Spoon or pipe mousse into a tall glass and top with the crumble. Repeat to make two layers. Enjoy.