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Why Make This Recipe

Keto Pumpkin Crisp is a delicious dessert that fits perfectly into a low-carb diet. It’s not just tasty but also very easy to make. This recipe combines the rich flavors of pumpkin with a crunchy topping, making it a great choice for anyone craving something sweet without the added carbs. Plus, it’s perfect for fall gatherings or a cozy night in.

How to Make Keto Pumpkin Crisp

Ingredients:

2 cups pumpkin puree
2/3 cup heavy whipping cream
4 large eggs
2 tsp pumpkin pie spice
1 tsp vanilla extract
2/3 cup Swerve Confectioners sweetener
1 cup almond flour
4 Tbsp cold butter, cubed
2/3 cup Swerve Brown sweetener
1 cup chopped pecans

Directions:

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine pumpkin puree, heavy whipping cream, eggs, pumpkin pie spice, vanilla extract, and Swerve Confectioners sweetener.
Pour the pumpkin filling mixture into a greased baking dish.
In another bowl, mix almond flour, cold butter, Swerve Brown sweetener, and chopped pecans to create the crumble topping.
Sprinkle the crumble topping evenly over the pumpkin filling.
Bake for 30-40 minutes or until the topping is golden brown and the filling is set.
Allow to cool slightly before serving.

How to Serve Keto Pumpkin Crisp

Keto Pumpkin Crisp is best served warm. You can enjoy it by itself or add a dollop of whipped cream on top. If you want an extra treat, serve it with a scoop of low-carb ice cream for a delightful dessert.

How to Store Keto Pumpkin Crisp

To store any leftovers, let the dish cool completely. Then, cover it with plastic wrap or transfer it to an airtight container. You can keep it in the refrigerator for up to 5 days. If you want to store it for a longer time, consider freezing it. Just make sure to wrap it well and consume it within 2 months for the best flavor.

Tips to Make Keto Pumpkin Crisp

Make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugars.
For a nuttier flavor, lightly toast the pecans before mixing them into the crumble topping.
Feel free to adjust the sweetness to taste by adding more or less Swerve sweetener.

Variation

You can switch up the toppings by adding different nuts or seeds, such as walnuts or sunflower seeds. Another variation is to mix in some unsweetened shredded coconut for extra texture and flavor.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can! Just make sure to cook and puree the fresh pumpkin before using it in the recipe.

Is this recipe gluten-free?
Yes, all the ingredients in Keto Pumpkin Crisp are gluten-free, making it a safe option for those with gluten sensitivities.

Can I make this recipe ahead of time?
Absolutely! You can prepare the filling and topping ahead of time and store them separately in the fridge. When you’re ready to bake, just layer them in the dish and follow the baking instructions.

Keto Pumpkin Crisp

Author: promeatrecipes-com
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Keto

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Description

A delicious low-carb dessert combining pumpkin and a crunchy topping, perfect for fall gatherings or cozy nights in.

Ingredients

Scale

2 cups pumpkin puree
2/3 cup heavy whipping cream
4 large eggs
2 tsp pumpkin pie spice
1 tsp vanilla extract
2/3 cup Swerve Confectioners sweetener
1 cup almond flour
4 Tbsp cold butter, cubed
2/3 cup Swerve Brown sweetener
1 cup chopped pecans

Instructions

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine pumpkin puree, heavy whipping cream, eggs, pumpkin pie spice, vanilla extract, and Swerve Confectioners sweetener.
Pour the pumpkin filling mixture into a greased baking dish.
In another bowl, mix almond flour, cold butter, Swerve Brown sweetener, and chopped pecans to create the crumble topping.
Sprinkle the crumble topping evenly over the pumpkin filling.
Bake for 30-40 minutes or until the topping is golden brown and the filling is set.
Allow to cool slightly before serving.

Notes

For a nuttier flavor, lightly toast the pecans before mixing them into the crumble topping. Make sure to use pure pumpkin puree and not pumpkin pie filling.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2g
Sodium: 150mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 4g
Protein: 6g
Cholesterol: 120mg

Keywords: Keto, Pumpkin, Dessert, Low-carb, Fall