Description
A delightful low-carb dessert that combines the warm flavors of pumpkin with a crunchy topping, perfect for the ketogenic diet.
Ingredients
Scale
- 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