Description
Indulge in the flavors of fall with this delightful Keto Pumpkin Crisp Recipe! This wholesome dessert captures the essence of autumn with a creamy pumpkin filling and a crunchy pecan topping, making it the perfect treat for family gatherings or cozy nights at home. With minimal ingredients and easy instructions, you’ll have this delicious dish ready in no time. Plus, it’s low-carb and sugar-free, so you can enjoy all the festive flavors without the guilt. Serve warm, topped with whipped coconut cream or a scoop of sugar-free vanilla ice cream for an extra special touch.
Ingredients
Scale
- 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
- 1/2 cup Almond Flour
- 2 tbsp Cold Butter (cubed)
- 1/3 cup Swerve Brown Sugar Substitute
- 1/2 cup Chopped Pecans
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease an 8-inch oven-proof skillet.
- In a mixing bowl, blend together the pumpkin puree, heavy whipping cream, eggs, pumpkin pie spice, vanilla extract, and Swerve confectioner’s sugar until smooth.
- Pour the mixture into the prepared skillet.
- In another bowl, combine almond flour and brown sugar substitute. Cut in cold butter until crumbly.
- Gently fold in chopped pecans to the topping mixture.
- Sprinkle the topping evenly over the pumpkin filling.
- Bake for approximately 25-30 minutes or until golden brown and set.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 211
- Sugar: 2g
- Sodium: 94mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg