Keto Pumpkin Crisp – Ultimate Low-Carb Treat for Fall
Creamy spiced pumpkin filling meets a buttery, nutty crumble for the ultimate low-carb fall dessert. Warm, comforting, and keto-approved—this crisp has it all.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pumpkin Filling
2 cups pumpkin purée
2/3 cup heavy whipping cream
4 large eggs
2 tsp pumpkin pie spice
1 tsp vanilla extract
2/3 cup Swerve Confectioners sweetener
Crumble Topping
1 cup almond flour
4 Tbsp cold butter, cubed
2/3 cup Swerve Brown sweetener
1 cup chopped pecans
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.
2. In a bowl, whisk pumpkin, cream, eggs, spices, vanilla, and sweetener. Pour into dish.
3. Mix almond flour, Swerve Brown, and butter with a fork or hands until crumbly. Stir in pecans.
4. Sprinkle topping over pumpkin layer.
5. Bake 35–40 mins until set and golden. Cool slightly before serving.
Notes
Serve warm with a dollop of whipped cream or a scoop of keto vanilla ice cream for an extra treat. Store leftovers covered in the fridge for up to 4 days.
Find it online: https://cookingwithramsay.com/keto-pumpkin-crisp/