Keto Pumpkin Crisp
A creamy pumpkin dessert topped with a buttery almond-pecan crisp.
Ingredients
Pumpkin Filling:
1 can (15 ounces) pumpkin puree
2 large eggs
½ cup heavy cream
⅓ cup granulated keto sweetener
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon salt
Crisp Topping:
1 cup almond flour
¾ cup chopped pecans
¼ cup granulated keto sweetener
1 teaspoon cinnamon
5 tablespoons melted butter
Instructions
Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, sweetener, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
Pour the pumpkin mixture into the prepared baking dish.
In a separate bowl, combine the almond flour, pecans, sweetener, cinnamon, and melted butter until crumbly.
Sprinkle the topping evenly over the pumpkin filling.
Bake for 35–40 minutes, or until the filling is set and the topping is golden brown.
Allow to cool for at least 15 minutes before serving.
Serve warm or chilled.
Serving Tip: Add a dollop of whipped cream or a spoonful of vanilla Greek yogurt for extra richness.
Meal Prep Tip: Store covered in the refrigerator for up to 5 days. The flavors deepen overnight, making leftovers even more delicious.
Why You’ll Love It: Low-carb, gluten-free, easy to make, and packed with cozy pumpkin spice flavor.
