Keto Pumpkin Crisp: Discover This Irresistible Recipe!
A delicious and low-carb dessert that combines the flavors of pumpkin and spices, perfect for those following a keto diet.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1/2 cup almond flour
- 1/2 cup erythritol or preferred sweetener
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped pecans or walnuts
- 1/2 cup unsweetened coconut flakes (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, erythritol, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix almond flour, melted butter, and chopped nuts until crumbly.
- Spread the pumpkin mixture evenly in a greased baking dish.
- Top with the almond flour mixture, spreading it evenly over the pumpkin layer.
- Bake for 30-35 minutes or until the top is golden brown.
- Let it cool slightly before serving. Enjoy!
Notes
- Serve with whipped cream or sugar-free ice cream for added flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg