Keto Pumpkin Crisp Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This Keto Pumpkin Crisp is a delightful low-carb pumpkin dessert that perfectly captures the flavors of fall. Made with wholesome ingredients, this healthy pumpkin crisp is sugar-free and ideal for those following a keto diet.

The recipe is simple and quick, making it a great addition to your collection of fall keto recipes. Enjoy this cozy pumpkin dessert as a satisfying treat without the guilt.

Delicious Low-Carb Pumpkin Crisp

This pumpkin crisp features a creamy pumpkin filling topped with a crunchy almond flour and pecan crumble. It takes about 45 minutes from start to finish and serves 8 people.

Ingredients

2 cups pumpkin puree (canned or fresh)
1/2 cup erythritol or preferred sugar substitute
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large eggs
1 cup almond flour
1/2 cup chopped pecans
1/4 cup melted butter
1/2 teaspoon cinnamon

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Pumpkin Filling: In a large bowl, combine the pumpkin puree, erythritol, vanilla extract, pumpkin pie spice, salt, and eggs. Mix until smooth and well combined.
Make the Crisp Topping: In another bowl, mix the almond flour, chopped pecans, melted butter, and cinnamon until crumbly.
Assemble the Dish: Pour the pumpkin filling into a greased baking dish. Evenly sprinkle the crisp topping over the pumpkin mixture.
Bake: Bake in the preheated oven for 30-35 minutes, or until the filling is set and the topping is golden brown.
Cool and Serve: Allow to cool slightly before serving. Enjoy warm or at room temperature, optionally topped with whipped cream or a keto-friendly ice cream.