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Keto Pumpkin Crisp

Keto Pumpkin Crisp: Easy Low-Carb Delight for Fall Cravings

A delicious and easy recipe for a low-carb pumpkin crisp that satisfies your fall cravings.

  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 cup almond flour
  • 1/2 cup granulated erythritol
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/3 cup melted butter
  • 1 can (15 oz) pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix almond flour, erythritol, cinnamon, nutmeg, and salt.
  3. Add melted butter and stir until crumbly.
  4. In another bowl, combine pumpkin puree, eggs, vanilla extract, baking powder, and pumpkin pie spice.
  5. Pour the pumpkin mixture into a greased baking dish.
  6. Sprinkle the almond flour mixture over the top of the pumpkin.
  7. Bake in the preheated oven for 30-35 minutes or until set.
  8. Let cool before serving.

Notes

  • For a sweeter taste, increase erythritol to 3/4 cup.
  • Serve with whipped cream or low-carb ice cream.
  • Author: Souzan
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Keto

Nutrition

  • Serving Size: 1 piece
  • Calories: 150
  • Sugar: 1g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: Keto Pumpkin Crisp, Low-Carb Dessert, Pumpkin Recipe, Fall Dessert