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Keto Pumpkin Crisp

Keto Pumpkin Crisp With Only 9g Carbs Per Serving

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Keto Pumpkin Crisp is a low-carb dessert with a creamy pumpkin filling and a crunchy almond flour pecan topping. It is sweetened with monk fruit, making it a great option for anyone following a keto diet. You can serve it warm or cold, and it tastes even better the next day.

  • Total Time: 55 minutes
  • Yield: 9 servings 1x

Ingredients

Scale
  • Pumpkin Filling
  • 1 can (15 ounces) pumpkin puree
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup granulated monk fruit sweetener
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Crisp Topping
  • 1 cup almond flour
  • 1/2 cup chopped pecans
  • 1/4 cup monk fruit sweetener
  • 1 teaspoon cinnamon
  • 4 tablespoons melted butter

Instructions

  1. Preheat your oven to 350°F and grease an 8×8-inch baking dish.
  2. In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, monk fruit sweetener, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and well combined.
  3. Pour the pumpkin filling into the prepared baking dish and spread it out evenly.
  4. In a separate bowl, mix the almond flour, chopped pecans, monk fruit sweetener, cinnamon, and melted butter until the mixture is crumbly.
  5. Sprinkle the crisp topping evenly over the pumpkin layer so it covers the filling completely.
  6. Bake for 40 to 45 minutes, or until the center is mostly set and the topping turns golden brown.
  7. Let the crisp cool for at least 20 minutes before serving. Store leftovers in the fridge overnight for a richer texture.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to keep the sugar content low.
  • Monk fruit sweetener can be swapped with erythritol or any keto-friendly granulated sweetener you prefer.
  • Add chopped walnuts instead of pecans if that is what you have on hand.
  • The crisp sets better after chilling in the fridge, making it a great make-ahead dessert.
  • Serve with a dollop of whipped cream or a scoop of keto vanilla ice cream for extra indulgence.
  • Store covered in the refrigerator for up to 5 days.
  • Author: Emily Frost
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Calorie

Nutrition

  • Serving Size: 1 slice (1/9 of recipe)
  • Calories: 220
  • Sugar: 3g
  • Sodium: 105mg
  • Fat: 19g
  • Saturated Fat: 7g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 75mg

Find it online: https://www.frostyrecipes.com/keto-pumpkin-crisp-low-carb-almond-flour-pecan/