Description
A cozy, low-carb fall dessert that’s warm, crunchy, and full of pumpkin spice goodness!
Perfect for keto lovers who don’t want to miss out on the comforting flavors of autumn. Serve it with a dollop of whipped cream or sugar-free vanilla ice cream for the ultimate treat!
Ingredients:
1 can (15 oz) pumpkin purée (not pumpkin pie filling)
½ cup heavy cream
2 large eggs
½ cup granulated erythritol or monk fruit sweetener
1 tsp vanilla extract
1 ½ tsp pumpkin pie spice
½ tsp cinnamon
Pinch of salt
For the Crisp Topping:
¾ cup almond flour
½ cup chopped pecans
¼ cup shredded unsweetened coconut (optional)
⅓ cup brown erythritol (or keto brown sugar substitute)
½ tsp cinnamon
¼ cup melted butter
Instructions:
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter or nonstick spray. (
5 minutes)
Make the pumpkin filling: In a large bowl, whisk together pumpkin purée, heavy cream, eggs, sweetener, vanilla, pumpkin pie spice, cinnamon, and salt until smooth. Pour the mixture evenly into the prepared baking dish. (
10 minutes)
Prepare the crisp topping: In a separate bowl, combine almond flour, pecans, shredded coconut, brown erythritol, and cinnamon. Stir in melted butter until the mixture becomes crumbly. (
8 minutes)
Assemble and bake: Sprinkle the crisp topping evenly over the pumpkin mixture. Bake for 35–40 minutes, or until the topping is golden brown and the filling is set around the edges. (
40 minutes)
Cool and serve: Allow the keto pumpkin crisp to cool for at least 10 minutes before serving. Top with whipped cream or sugar-free ice cream if desired. (
10 minutes)
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 260 kcal per serving | Servings: 8 servings
#KetoDessert #PumpkinCrisp #LowCarbBaking #FallFlavors
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all ingredients are at room temperature for easier mixing. When preparing the filling, whisk vigorously to fully incorporate the eggs and cream, creating a silky-smooth base. For the topping, mix the dry ingredients thoroughly before adding the melted butter to ensure even distribution. The key is to stir until you have a variety of crumb sizes—some fine, some chunky—for the best texture. When sprinkling the topping, do so gently in an even layer to cover the entire surface, which promotes uniform browning.
Serving Suggestions
This crisp is wonderfully versatile. Serve it warm for a comforting dessert, topped with a generous dollop of keto-friendly whipped cream or a scoop of sugar-free vanilla ice cream. For a breakfast twist, enjoy a small portion with a side of full-fat Greek yogurt. Garnish with a few extra toasted pecans or a sprinkle of cinnamon for an elegant presentation. It pairs perfectly with a cup of black coffee or spiced tea.
How-to Summary
In short: Mix wet filling ingredients and pour into a greased dish. Combine dry topping ingredients with melted butter to form crumbs. Sprinkle topping over filling. Bake at 350°F for 35-40 minutes until golden and set. Cool briefly before serving with your favorite low-carb toppings.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned purée?
Yes, but ensure it’s pure, unsweetened pumpkin purée with a similar thick consistency. You may need to cook it down further to remove excess moisture.
My topping isn’t getting crispy. What went wrong?
This is often due to under-baking or the sweetener used. Ensure you bake until deeply golden, and consider broiling for the last 1-2 minutes (watch closely). Some erythritol blends don’t caramelize well.
How should I store leftovers?
Store covered in the refrigerator for up to 5 days. Reheat in the oven or toaster oven to restore the topping’s crunch, as microwaving will make it soft.
Can I make this nut-free?
To make it nut-free, substitute the almond flour with sunflower seed flour and omit the pecans. Be aware sunflower seed flour can turn green when baked (harmless but visually surprising).
Is the coconut necessary for the topping?
No, the coconut is optional. It adds texture and flavor, but you can simply replace it with an additional ¼ cup of almond flour or more chopped pecans.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of pure pumpkin purée, which contains added sugar and spices.
- Not allowing the crisp to cool for at least 10 minutes, causing the filling to be too runny when served.
- Over-mixing the topping into a uniform paste instead of a crumbly texture with varied pieces.
- Packing the topping down onto the filling, which can prevent it from crisping properly.
- Under-baking; the edges of the filling should be fully set, and the top should be a deep golden brown.
Conclusion
This Keto Pumpkin Crisp is the ultimate proof that you don’t have to sacrifice flavor for a low-carb lifestyle. It captures all the warm, spiced essence of autumn in a dessert that is both indulgent and aligned with your health goals. With its creamy filling and satisfying crunchy topping, it’s sure to become a seasonal staple. Whether for a holiday gathering or a simple weeknight treat, this recipe delivers comfort in every bite. Enjoy the rich tastes of fall, guilt-free.