Description
Keto Pumpkin Crisp is a creamy spiced pumpkin filling topped with a buttery, nutty crumble, making it the ultimate low-carb fall dessert.
Ingredients
Scale
- 2 cups pumpkin purée
- 2/3 cup heavy whipping cream
- 4 large eggs
- 2 tsp pumpkin pie spice
- 1 tsp vanilla bean paste
- 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 oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a bowl, whisk pumpkin purée, cream, eggs, pumpkin pie spice, vanilla, and Swerve Confectioners. Pour into the baking dish.
- In another bowl, mix almond flour, Swerve Brown, and butter until crumbly. Stir in pecans.
- Sprinkle topping over pumpkin mixture.
- Bake for 35-40 minutes until set and golden. Cool slightly before serving.
Notes
- Let the crisp cool before serving for the best texture.
- Serve with whipped cream or a sprinkle of cinnamon for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 45 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg