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–+ servings

Keto Pumpkin Crisp

A delicious low-carb dessert featuring pumpkin and a crispy topping, perfect for keto diets.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Pumpkin Filling
  • 1 cup canned pumpkin puree unsweetened
  • 1 cup cream cheese softened
  • 1/2 cup erythritol or preferred keto sweetener
  • 2 large eggs beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
Crisp Topping
  • 1 cup almond flour
  • 1/2 cup butter melted
  • 1/4 cup erythritol or preferred keto sweetener
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Method
 

Prepare the Pumpkin Filling
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the pumpkin puree, cream cheese, erythritol, beaten eggs, vanilla extract, and pumpkin pie spice. Mix until smooth.
Make the Crisp Topping
  1. In another bowl, mix the almond flour, melted butter, erythritol, cinnamon, and salt until crumbly.
Assemble and Bake
  1. Pour the pumpkin filling into a greased 9x9 inch baking dish.
  2. Sprinkle the crisp topping evenly over the pumpkin filling.
  3. Bake in the preheated oven for 30 minutes or until the top is golden brown.
Serve
  1. Allow to cool slightly before cutting into squares and serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 6gFat: 22gSaturated Fat: 10gFiber: 3gSugar: 1g

Notes

Store leftovers in the refrigerator for up to 3 days. Can be served warm or cold.

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