If you're looking for a delicious way to enjoy fall flavors, this Keto Pumpkin Crisp is the perfect low carb dessert. I remember one Thanksgiving when my son, Jake, insisted on helping me in the kitchen. He ended up making a glorious mess, but we laughed so much that it became one of my favorite memories. Now, we whip up this easy recipe together, and it’s always a hit with the family!
Why You’ll Love It
- It's a simple recipe that even kids can help with.
- The warm spices make it feel like a cozy fall day.
- You can enjoy it guilt-free with its low sugar content.
Pure Comfort
This dessert is pure comfort in a dish. The warm pumpkin filling combined with a crispy topping makes it a delightful treat that satisfies your sweet tooth without the carbs.
What You Need
- 1 1 can (15 oz) pumpkin puree – Make sure it's pure pumpkin, not pumpkin pie filling.
- 1/2 1/2 cup granulated erythritol – You can substitute with stevia or monk fruit sweetener.
- 1 1 tsp vanilla extract – For an extra flavor boost.
- 1 1 tsp pumpkin pie spice – Or use a mix of cinnamon, nutmeg, and ginger.
- 1/2 1/2 tsp salt – Balances the sweetness.
- 2 2 large eggs – These help to bind everything together.
- 1 1 cup almond flour – You can use coconut flour, but adjust the quantity.
- 1/4 1/4 cup melted butter – Adds richness to the topping.
- 1/4 1/4 cup chopped pecans – Optional, for added crunch.
Time to Cook
Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare it a day in advance.
Steps to Make It
- Preheat your oven to 350°F. This ensures your Keto Pumpkin Crisp bakes evenly and gets that lovely golden color.
- In a large bowl, mix together the pumpkin puree, erythritol, vanilla extract, pumpkin pie spice, salt, and eggs. Stir until everything is well combined and smooth, and you can smell the warm spices.
- Pour the pumpkin mixture into a greased 9-inch baking dish. Spread it out evenly with a spatula so it bakes uniformly.
- In another bowl, combine the almond flour, melted butter, and chopped pecans. Mix until crumbly, and it should look like wet sand.
- Sprinkle the almond flour mixture evenly over the pumpkin layer. This will create a deliciously crispy topping as it bakes.
- Bake in the preheated oven for about 30 minutes. You'll know it's done when the top is lightly golden and a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before serving. This helps the layers set a bit more, making it easier to slice and serve.
Make It Perfect
- For a sweeter dessert, feel free to add more erythritol to taste.
- Serve it warm with a dollop of whipped cream or a scoop of low carb ice cream for an extra treat.
- If you want more spice, add a pinch of cinnamon to the topping.
Mix It Up
- Try adding chocolate chips for a chocolate pumpkin crisp.
- Swap out pecans for walnuts or almonds for a different crunch.
- Mix in some unsweetened shredded coconut for added texture.
Perfect Partners
- Pair it with a cup of hot coffee or tea for a cozy dessert experience.
- Serve alongside a fresh salad for a balanced meal.
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FAQs
Can I make this ahead of time?
Yes, you can prepare it a day in advance and store it in the fridge.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 5 days.
Can I freeze this dessert?
Absolutely! Just wrap it tightly and freeze for up to 3 months.
What can I use instead of almond flour?
You can substitute with coconut flour, but use less, about 1/4 cup.
Is this dessert suitable for Thanksgiving?
Definitely! It’s a great low carb option for your holiday table.
Conclusion
This Keto Pumpkin Crisp is a delightful way to enjoy the flavors of fall without the carbs. It's easy to make and sure to please everyone at your table. So gather your loved ones, and enjoy this low carb pumpkin dessert together!
Keto Pumpkin Crisp – Easy Low Carb Dessert
Equipment
- Oven
- Mixing Bowl
- 9-inch baking dish
Ingredients
Ingredients
- 1 can (15 oz) pumpkin puree Make sure it’s pure pumpkin, not pumpkin pie filling.
- 1/2 cup granulated erythritol You can substitute with stevia or monk fruit sweetener.
- 1 tsp vanilla extract For an extra flavor boost.
- 1 tsp pumpkin pie spice Or use a mix of cinnamon, nutmeg, and ginger.
- 1/2 tsp salt Balances the sweetness.
- 2 large eggs These help to bind everything together.
- 1 cup almond flour You can use coconut flour, but adjust the quantity.
- 1/4 cup melted butter Adds richness to the topping.
- 1/4 cup chopped pecans Optional, for added crunch.
Instructions
- Preheat your oven to 350°F. This ensures your Keto Pumpkin Crisp bakes evenly and gets that lovely golden color.
- In a large bowl, mix together the pumpkin puree, erythritol, vanilla extract, pumpkin pie spice, salt, and eggs. Stir until everything is well combined and smooth.
- Pour the pumpkin mixture into a greased 9-inch baking dish. Spread it out evenly with a spatula.
- In another bowl, combine the almond flour, melted butter, and chopped pecans. Mix until crumbly, and it should look like wet sand.
- Sprinkle the almond flour mixture evenly over the pumpkin layer.
- Bake in the preheated oven for about 30 minutes. The top should be lightly golden and a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before serving.