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Keto Pumpkin Crisp

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This keto pumpkin crisp is a cozy fall dessert with a creamy pumpkin filling and a crunchy pecan-almond topping. It has all the flavors of pumpkin pie without the carbs, making it the perfect keto-friendly treat topped with whipped cream or low-carb ice cream.

Ingredients

  • For the filling:
  • 1 cup pumpkin puree
  • ½ cup heavy whipping cream
  • 2 large eggs
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • ½ cup confectioner’s sugar substitute (such as Swerve)
  • For the topping:
  • ½ cup almond flour
  • 3 tbsp cold butter, cubed
  • ¼ cup brown sugar substitute (such as Swerve)
  • ½ cup chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch oven-safe skillet or baking dish.
  2. In a bowl, whisk pumpkin puree, heavy cream, eggs, pumpkin pie spice, vanilla, and confectioner’s sweetener until smooth.
  3. Pour filling into the prepared skillet.
  4. In another bowl, combine almond flour and brown sugar substitute. Cut in cold butter until mixture resembles coarse crumbs.
  5. Fold in chopped pecans.
  6. Sprinkle crumb topping evenly over pumpkin filling.
  7. Bake 25–30 minutes, until topping is golden brown and filling is set.
  8. Cool slightly before serving. Top with sugar-free whipped cream if desired.

Notes

  • Add unsweetened shredded coconut to topping for extra texture.
  • For deeper flavor, add a splash of bourbon or rum extract to filling.
  • Make in a pie dish with extra topping for a more pie-like version.
  • For dairy-free, use coconut cream and plant-based butter substitute.

Nutrition

Find it online: https://recipesbyliza.com/keto-pumpkin-crisp/