Keto Pumpkin Crisp
Introduction
Fall flavors come alive in this delightful Keto Pumpkin Crisp! This dessert embraces the warmth of pumpkin pie spices and a crunchy topping that satisfies without the guilt. Perfect for those on a ketogenic diet, it’s a tasty way to enjoy the season while sticking to your health goals.
Why You’ll Love This Recipe
- Quick & Easy: Whip it up in no time and pop it in the oven.
- Simple Ingredients: Uses accessible items to create deliciousness.
- Perfect for Gatherings: A crowd-pleaser that will impress family and friends.
- Unbelievably Delicious: Combines the rich flavor of pumpkin with a sweet crunch.
- Low-Carb Comfort: Indulge guilt-free while sticking to your diet.
This Keto Pumpkin Crisp stands out from traditional pumpkin desserts due to its low-carb ingredients, making it a great option for those wanting to enjoy a cozy treat without the carbs.
Ingredients Needed
- Pumpkin Filling:
- 2 cups pumpkin purée
- 2/3 cup heavy whipping cream
- 4 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 2/3 cup Swerve Confectioners sweetener
- Crumble Topping:
- 1 cup almond flour
- 4 tablespoons cold butter, cubed
- 2/3 cup Swerve Brown sweetener
- 1 cup chopped pecans
How to Make Keto Pumpkin Crisp
- Preheat your oven: Start by setting your oven to 350°F (175°C) for even baking right from the beginning.
- Prepare the pumpkin filling: In a mixing bowl, whisk together the pumpkin purée, heavy whipping cream, large eggs, pumpkin pie spice, vanilla extract, and Swerve Confectioners sweetener until smooth. This mixture should be creamy and well combined.
- Pour into baking dish: Grease a 9×13-inch baking dish with a little butter or cooking spray. Then pour your pumpkin mixture into the dish, spreading it evenly.
- Make the crumble topping: In another bowl, combine the almond flour, Swerve Brown sweetener, and cold cubed butter. Use your fingers or a fork to mix until the mixture resembles coarse crumbs. Stir in the chopped pecans for added crunch and flavor.
- Top the pumpkin layer: Sprinkle the crumble topping evenly over the pumpkin filling to create a delightful crunch.
- Bake: Place the dish in the preheated oven and bake for 35-40 minutes, or until the pumpkin is set and the topping turns golden brown. Keep an eye on it towards the end of the baking time.
- Cool before serving: Allow the crisp to cool slightly before serving to allow the flavors to meld.
How to Serve Keto Pumpkin Crisp
Serve this delicious crisp warm or at room temperature. You can enjoy it plain or add a dollop of whipped cream on top for extra indulgence. It makes for a comforting dessert after dinner or a delightful afternoon snack.
How to Store Keto Pumpkin Crisp
Store any leftovers in an airtight container in the refrigerator. This dessert can last up to a week in the fridge. To reheat, simply place it in the microwave for a few seconds until warm, or pop it in a preheated oven at 350°F (175°C) for about 10 minutes.
Tips to Make Keto Pumpkin Crisp
- Use fresh pumpkin: If possible, try using fresh pumpkin purée for a richer taste.
- Customize the spices: Adjust the pumpkin pie spice to your liking or add a pinch of nutmeg or cinnamon for extra warmth.
- Nut-free option: Swap out the pecans for sunflower seeds if you’re avoiding nuts.
Variations
- Add Chocolate: Mix in some sugar-free chocolate chips for a chocolaty twist.
- Coconut topping: Substitute part of the almond flour with unsweetened shredded coconut for a tropical flair.
Frequently Asked Questions (FAQ)
Can I use a different sweetener?
Yes! Feel free to use any low-carb sweetener you prefer as a substitute for the Swerve varieties.
How do I make this gluten-free?
This recipe is naturally gluten-free due to the use of almond flour and no traditional flour.
Is this recipe freezer-friendly?
Absolutely! You can freeze the crisp before baking. Just wrap it tightly in plastic wrap and aluminum foil, then bake it straight from the freezer, adding a few extra minutes to the baking time.
Conclusion
Keto Pumpkin Crisp is a delightful treat that bridges seasonal flavors and low-carb needs. With its easy preparation and mouthwatering taste, you’ll feel good about indulging. If you try this recipe, please let us know how it turned out! Leave a comment or a star rating below. And don’t forget to share on social media! What variations did you try? Let us know!
Print
Keto Pumpkin Crisp
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Keto
Description
A delightful low-carb dessert that combines the warm flavors of pumpkin with a crunchy topping, perfect for the ketogenic diet.
Ingredients
- 2 cups pumpkin purée
- 2/3 cup heavy whipping cream
- 4 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 2/3 cup Swerve Confectioners sweetener
- 1 cup almond flour
- 4 tablespoons cold butter, cubed
- 2/3 cup Swerve Brown sweetener
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together pumpkin purée, heavy whipping cream, eggs, pumpkin pie spice, vanilla extract, and Swerve Confectioners sweetener until smooth.
- Grease a 9×13-inch baking dish and pour the pumpkin mixture into it.
- In another bowl, combine almond flour, Swerve Brown sweetener, and cold cubed butter. Mix until it resembles coarse crumbs and stir in chopped pecans.
- Evenly sprinkle the crumble topping over the pumpkin filling.
- Bake for 35-40 minutes, or until the pumpkin is set and the topping turns golden brown.
- Allow to cool slightly before serving.
Notes
Serve warm or at room temperature with a dollop of whipped cream. Store leftovers in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 150mg