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prep time
20 min
cook time
0 min
ready time
20 min
Low Carb Pumpkin Crisp
As the holiday season approaches, it’s time to indulge in festive flavors without compromising your health goals. This Keto pumpkin crisp is a delightful addition to your list of Low-Carb holiday desserts. Made in individual ramekins, this dessert combines creamy pumpkin filling with a crunchy crumble topping, making it a perfect treat for gatherings or cozy nights at home.
Is pumpkin Keto?
Yes, pumpkin is Keto-friendly! It is Low in Carbohydrates and high in fiber, making it an excellent choice for those following a Keto lifestyle. In moderation, pumpkin puree is a great source of vitamins and antioxidants while providing a delicious flavor. Just be sure to choose plain pumpkin puree without added sugars or fillers to keep your dessert fully Low-Carb.
How to customize this recipe?
You can experiment with various spices, such as nutmeg or ginger, to enhance the flavor profile. For an extra crunch, consider adding unsweetened shredded coconut or swapping pecans for walnuts. You can also use different sweeteners like monk fruit to suit your taste. Feel free to adjust the filling ingredients based on your preference, ensuring it stays within your dietary requirements.
How to store leftovers from this recipe?
Allow the pumpkin crisps to cool completely before transferring them to an airtight container. They can be kept in the refrigerator for up to three days. If you want to enjoy them later, consider freezing them in individual portions. Just be sure to thaw them in the refrigerator before reheating, and warm them gently in the oven for the best texture.
Net Carbs
8.9 g
Fiber
2.9 g
Total Carbs
25.3 g
Protein
8.1 g
Fats
33.4 g
371 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Pumkin Puree
0.5 cup
Whipping cream, extra heavy/gourmet, not whipped
3 tbsp
Raw egg
1 large
Pumpkin Pie Spice
0.5 tsp
Vanilla extract
0.25 tsp
Allulose, powdered
3 tbsp
Almond flour
0.25 cup
Butter
1 tbsp
Sweeteners Sugar Substitute Granulated Brown
3 tbsp
Pecans, raw
4 tbsp, chopped
Recipe Steps
steps 6
20 min
Step 1
Preheat the oven to 350°F/175°C. Lightly grease 2 individual ramekins with butter or cooking spray and set them aside. Cut the cold butter into cubes. In a mixing bowl, combine the pumpkin puree, heavy whipping cream, egg, pumpkin pie spice, vanilla extract, and Swerve Confectioner's Sugar Substitute. Whisk until smooth and well-mixed.Step 2
Divide the pumpkin filling evenly among the prepared ramekins, filling each about 2/3 full.Step 3
In a separate bowl, add the almond flour, brown sugar substitute and the cold, cubed butter. Using a fork or pastry cutter, cut the butter into the almond flour mixture until it resembles coarse crumbs. Fold in the chopped pecans until evenly distributed.Step 4
Sprinkle the crumble topping evenly over the pumpkin filling in each ramekin.Step 5
Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is set.Step 6
Allow the pumpkin crisps to cool slightly before serving. Enjoy warm or at room temperature. Store any leftovers covered in the refrigerator for up to 3 days.
