Made with real pumpkin and a crispy, caramelized pecan topping, keto pumpkin crisp is the ultimate low-carb fall dessert!
What Is Pumpkin Crisp
There are three types of desserts that people get confused a lot – the crisp, crumble, and cobbler.
What is the difference between them? Here’s a quick look at what sets them apart.
- Crisp: A dessert made with a sweet fruit filling and the topping is made with a combination of oats, flour, butter, and sugar (and sometimes nuts).
- Crumble: A fruit dessert covered with a stresusel topping without oats.
- Cobbler: A fruit dessert made with a biscuit-style topping.
This pumpkin dessert can easily be called a pumpkin crumble since the topping is made without any oats. Instead of oats, I used pecans and almond flour.
Is Pumpkin Keto
Yes, pumpkin is a keto-friendly food, but only in moderation. One cup of pumpkin puree contains 19 grams of carbs and 7 grams of fiber, which leaves you 12 grams of net carbs per cup.
Even though I used a cup of pumpkin puree, that one cup makes six servings, so the carb count per serving is down to 4 grams net carbs.
Enjoy eating pumpkin when you’re on a low-carb diet. It’s full of vitamin A, fiber, and even a good source of immune system-boosting vitamin C.
Keto Pumpkin Crisp
To make this pumpkin crisp, I suggest using an 8-inch oven-proof skillet. I love my cast iron skillet because it can go from stovetop to oven easily.
You don’t have to use a skillet to make a crumble or crisp, but it’s the perfect size to hold all the ingredients.
If you don’t have an oven-proof skillet, use a round pie plate or a square non-stick baking dish instead. If you want to use a 9×13 casserole dish, I suggest doubling the recipe.
Easy Pumpkin Dessert
Pumpkin crumble is a popular dessert that everyone will dig into! It’s a wonderful substitute for pumpkin pie. Serve it as a dessert at a party or place it out at your next fall brunch.
If you’re going to serve it at a party, add some keto-friendly ice cream on the side or on top of the crumble. Ice cream and pumpkin crisp go really well together.
Another dish that will taste delicious with the keto pumpkin crisp is some keto crispy cinnamon cream cheese roll ups. They remind me of either churros or a Snickerdoodle cheesecake. I also think a keto cheesecake is the perfect addition to your dessert table.
How To Store Pumpkin Crisp
This pumpkin crisp tastes best when it is hot and fresh out of the oven. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Eat the crisp as soon as possible, because the crumble topping will soften over time.
Keto pumpkin crisp is freezer-friendly, too. Freeze the crisp in an airtight container and keep it in the freezer for up to six months.
Keto Pumpkin Crisp Recipe
Here’s the list of the ingredients and steps that you’ll need to make this delicious keto pumpkin crisp. Exact measurements and instructions are located in the printable recipe card at the bottom of this post.
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Servings: 6
Net Carbs: 4 net carbs per serving
Ingredients
For the filling:
- Pumpkin puree
- Heavy whipping cream
- Eggs
- Pumpkin pie spice
- Vanilla
- Swerve confectioners sugar substitute
For the topping:
- Almond flour
- Cold butter cubed
- Swerve brown sugar substitute
- Chopped pecans
Directions
Preheat the oven to 350 degrees, and grease an 8 inch oven-proof skillet well. Blend together all of the filling ingredients in a mixing bowl until smooth.
Pour the mixture into the prepared skillet.
In a separate bowl, place the almond flour and brown sugar substitute. Cut the butter into the mixture until a crumbly mixture has formed. Fold in the pecans.
Sprinkle the topping over the top of the skillet.
Bake for 25-30 minutes, or until browned and cooked through.
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Keto Pumpkin Crisp Recipe
Equipment
- 8-inch oven-proof skillet
Ingredients
Pumpkin Filling
- 1 cup Pumpkin Puree
- 1/3 cup Heavy Whipping Cream
- 2 large Eggs
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Vanilla
- 1/3 cup Swerve Confectioner's Sugar Substitute
Crumble Topping
- 1/2 cup Almond Flour
- 2 tbsp Cold Butter cubed
- 1/3 cup Swerve Brown Sugar Substitute
- 1/2 cup Chopped Pecans
Instructions
- Preheat the oven to 350 degrees, and grease an 8 inch oven-proof skillet well.
- Blend together all of the filling ingredients in a mixing bowl until smooth.
- Pour the mixture into the prepared skillet.
- In a separate bowl, place the almond flour and brown sugar substitute.
- Cut the butter into the mixture until a crumbly mixture has formed.
- Fold in the pecans.
- Sprinkle the topping over the top of the skillet.
- Bake for 25-30 minutes, or until browned and cooked through.
Notes
Net Carbs: 4 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Pumpkin Recipes
If you enjoyed this keto pumpkin crisp recipe, here are some more tasty and easy low-carb pumpkin recipes you should make next. They are just as tasty and filling!
