Keto Pumpkin Crisp Recipe
Made with real pumpkin and a crispy, caramelized pecan topping, keto pumpkin crisp is the ultimate low-carb fall dessert!
Servings 6 servings
Calories 245kcal
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
Calories: 315
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.
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.