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Keto Pumpkin Crisp

A delightful low-carb dessert that captures the cozy flavors of autumn with creamy pumpkin filling and a crunchy crumble topping.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pumpkin Filling
  • 2 cups pumpkin purée
  • 2/3 cup heavy whipping cream
  • 4 large eggs
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2/3 cup Swerve Confectioners sweetener Low-carb sweetener
Crumble Topping
  • 1 cup almond flour
  • 4 Tbsp cold butter, cubed Use cold for a crunchy topping
  • 2/3 cup Swerve Brown sweetener Low-carb brown sugar alternative
  • 1 cup chopped pecans

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13" baking dish.
  2. In a bowl, whisk together the pumpkin, cream, eggs, spices, vanilla, and sweetener. Pour that mixture into the baking dish.
  3. In another bowl, mix almond flour, Swerve Brown, and butter until crumbly. Stir in the chopped pecans.
  4. Sprinkle the crumble topping over the pumpkin layer.
Baking
  1. Bake for 35–40 minutes or until set and golden. Let it cool slightly before serving.

Notes

Serve warm with whipped cream or sugar-free vanilla ice cream. It can be stored in the fridge for 3–4 days or frozen for up to a month.