Oh, you’re in for a treat! My keto pumpkin crisp has become the star of our fall gatherings and lazy Sunday breakfasts alike. Picture this: a creamy pumpkin layer spiced just right, topped with a buttery pecan crumble that gives that perfect crunch with every bite. And the best part? It’s completely guilt-free – no sugar crashes here, just pure cozy vibes.
I first whipped this up when my sister (who’s all about that keto life) came for Thanksgiving, and let me tell you, no one even guessed it was low-carb! Now my kids beg for it year-round, and I love that I can say yes because it’s packed with good-for-you ingredients. Whether you’re serving it warm with a dollop of whipped cream or sneaking a cold piece straight from the fridge (no judgment!), this keto pumpkin crisp hits all the right notes.
What makes it extra special is how easy it comes together. Just mix, sprinkle, bake – and boom! You’ve got a dessert that tastes indulgent but keeps you firmly in ketosis. My secret? A generous hand with the pumpkin pie spice and that magical pecan topping that crisps up like a dream.
Table of Contents
Table of Contents
Why You’ll Love This Keto Pumpkin Crisp
Let me tell you why this crisp has become my go-to dessert (and sometimes breakfast – shh!):
- Crazy easy to make – You probably have most ingredients already, and it comes together in minutes. No fancy kitchen skills needed!
- That perfect pumpkin spice flavor – Warm cinnamon and nutmeg make it taste just like autumn in a bite, but without all the sugar.
- The pecan topping is EVERYTHING – Buttery, crunchy, and just sweet enough to make you forget it’s low-carb.
- Seriously guilt-free – At under 5g net carbs per serving, you can enjoy seconds without the regret.
- Naturally gluten-free – Almond flour does the trick beautifully, no weird textures here.
Honestly? My non-keto friends go crazy for this too – that’s how good it is! Follow us on Facebook for more great recipes!
Keto Pumpkin Crisp Ingredients
Here’s what you’ll need to make this dreamy keto pumpkin crisp – I’m a stickler for quality ingredients, so let’s chat about each one:
- 2 cups pumpkin purée – Canned works perfectly (just grab pure pumpkin, not pie filling!), or roast your own if you’re feeling fancy
- 2/3 cup heavy whipping cream – For dairy-free, coconut cream is a fabulous swap that adds lovely richness
- 4 large eggs – Room temperature helps everything blend smoothly (just set them out 30 minutes before baking)
- 2 tsp pumpkin pie spice – My homemade blend is 1½ tsp cinnamon + ¼ tsp each nutmeg, ginger, and cloves
- 1 tsp vanilla extract – Splurge on the good stuff – it makes a difference!
- 2/3 cup Swerve Confectioners – This measures just like sugar but with zero carbs
- 1 cup almond flour – I always use blanched, super-fine grind for the smoothest texture
- 4 Tbsp cold butter – Cubed (for dairy-free, coconut oil works too, but the flavor changes slightly)
- 2/3 cup Swerve Brown – Gives that deep molasses-y flavor we love in the topping
- 1 cup chopped pecans – Toast them first if you want next-level flavor!
See? Mostly pantry staples with just a few special keto ingredients. Pro tip: If you’re out of Swerve, any granulated keto sweetener will do in a pinch – just adjust to taste!
How to Make Keto Pumpkin Crisp
Alright, let’s get baking! This keto pumpkin crisp comes together so easily – you’ll be amazed at how something this delicious can be so simple. Here’s exactly how I make it every time:
- Preheat that oven to 350°F (175°C) – And don’t skip greasing your 9×13″ baking dish! I use butter or coconut oil for the sides and bottom.
- Whisk the pumpkin layer – In a big bowl, I combine the pumpkin purée, heavy cream, eggs, pumpkin pie spice, vanilla, and Swerve Confectioners. Get it nice and smooth – no lumps! This is the creamy dreamy base of our crisp.
- Pour it in – Transfer that gorgeous orange mixture into your prepared dish, smoothing it out evenly with a spatula.
- Make the magic topping – In another bowl, I use my fingers to work the almond flour, Swerve Brown, and cold butter together until crumbly. Then stir in those pecans – this is where the texture magic happens!
- Top it off – Sprinkle that buttery pecan mixture evenly over the pumpkin layer. No need to press down – just let it sit pretty on top.
- Bake to perfection – 35-40 minutes is the sweet spot. You’ll know it’s done when the topping is golden brown and the pumpkin layer is set (no jiggles in the center!).
Let it cool for at least 15 minutes before diving in – trust me, it’s worth the wait. The flavors meld together beautifully as it cools slightly. Though I won’t judge if you sneak a warm bite straight from the pan!
Tips for the Perfect Keto Pumpkin Crisp
- Butter matters – Keep it cold for the topping! Warm butter makes greasy crumbs instead of perfect crispiness.
- Pumpkin check – Always use pure pumpkin purée, not pie filling (it’s loaded with sugar!).
- Nutty upgrade – Toasting the pecans first adds incredible depth of flavor – just 5 minutes in a dry pan.
- Don’t overbake – The crisp continues to set as it cools, so pull it when the edges are just starting to darken.
Irresistible Keto Pumpkin Crisp with Only 4g Net Carbs
A delicious keto-friendly pumpkin crisp with a crumbly pecan topping. Perfect for a low-carb dessert or breakfast treat.
- Total Time: 50 mins
- Yield: 12 servings 1x
Ingredients
- 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
- 1 cup almond flour
- 4 Tbsp cold butter, cubed
- 2/3 cup Swerve Brown sweetener
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.
- In a bowl, whisk pumpkin, cream, eggs, spices, vanilla, and sweetener. Pour into dish.
- Mix almond flour, Swerve Brown, and butter with a fork or hands until crumbly. Stir in pecans.
- Sprinkle topping over pumpkin layer.
- Bake 35–40 mins until set and golden. Cool slightly before serving.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- For a dairy-free version, replace heavy cream with coconut cream.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 50mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 90mg
Keto Pumpkin Crisp Variations
Oh, the fun we can have with this recipe! Here are my favorite ways to mix it up:
- Nut swap – Walnuts work beautifully instead of pecans, or try a mix of both for extra crunch.
- Spice it up – Add an extra teaspoon of cinnamon or a pinch of cardamom for a warm twist.
- Dairy-free delight – Use coconut cream instead of heavy cream and coconut oil for the butter.
- Chocolate lover – Toss some sugar-free chocolate chips into the topping – because pumpkin + chocolate = heaven!
The best part? This crisp is super forgiving – so get creative and make it your own! If you love pumpkin desserts, you might also enjoy my crustless pumpkin pie.
Serving and Storing Keto Pumpkin Crisp
Here’s the deal – as tempting as it is to dig right in (believe me, I know!), letting this crisp cool for 15-20 minutes makes all the difference. The flavors settle, the topping firms up just right, and you won’t burn your tongue – win, win, win! My favorite way to serve it? Warm with a cloud of lightly sweetened whipped cream on top. The whipped cream melts slightly into the crisp and… oh my goodness, pure bliss!
Leftovers? Ha – good luck having any! But if you do, store them covered in the fridge for up to 3 days. The crisp holds up beautifully – just give it a quick zap in the microwave or enjoy it cold (my husband swears it’s even better the next day). For longer storage, you can freeze individual portions – they thaw like a dream when that pumpkin craving hits!
Keto Pumpkin Crisp Nutritional Information
Here’s the scoop on what you’re getting in each delicious serving of this keto pumpkin crisp:
- 210 calories – Perfect for a satisfying treat
- 19g fat – The good kind that keeps you full and happy
- 4g net carbs – Seriously, just 4! That’s keto magic right there
- 5g protein – A nice little bonus from the eggs and nuts
Just remember – these numbers might dance around a bit depending on your exact ingredients. Different brands of almond flour or sweeteners can tweak the macros slightly. But no matter what, you’re still looking at a dessert that fits beautifully into your low-carb lifestyle! For more low-carb ideas, check out my keto pumpkin cottage cheese bake.
Keto Pumpkin Crisp FAQs
I get so many questions about this keto pumpkin crisp – here are the ones that pop up most often:
Can I use fresh pumpkin instead of canned?
Absolutely! Roast about 3 cups of cubed sugar pumpkin until tender (about 45 minutes at 400°F), then puree until smooth. Just make sure to drain any excess liquid – fresh pumpkin tends to be more watery than canned.
Is this recipe gluten-free?
You bet! That’s one of the best parts. With almond flour instead of regular flour, this crisp is naturally gluten-free. Just double-check that your pumpkin pie spice and other ingredients are certified gluten-free if you’re super sensitive.
Can I make this dairy-free?
Oh yes – and it’s just as delicious! Swap the heavy cream for full-fat coconut cream and use coconut oil instead of butter. The flavor changes slightly, but in a wonderful, tropical-kissed way.
How do I know when it’s done baking?
Look for three signs: the topping should be golden brown, the edges should be slightly pulling away from the pan, and the center should be set with just the tiniest jiggle (it’ll firm up as it cools).
Can I freeze leftovers?
For sure! Portion it out, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge or zap in the microwave for a quick treat. The texture holds up surprisingly well!
