When the leaves start to fall and the air turns crisp, nothing feels cozier than a warm pumpkin dessert. But if you’re following a low-carb or keto lifestyle, traditional pumpkin pies and crisps can be a little too heavy on sugar. That’s where this Keto Pumpkin Crisp comes in—it’s everything you love about fall baking, made lighter and keto-friendly!
With a creamy, spiced pumpkin filling and a crunchy, buttery topping, this dessert brings all the flavors of autumn without the guilt. It’s beginner-friendly, simple to make, and guaranteed to be a hit at family gatherings or weeknight dinners.
Recipe Info
| Field | Details |
|---|---|
| Category | Dessert, Keto, Holiday |
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings | 8 |
| Calories | ~230 kcal per serving |
Ingredients You’ll Need
For the Pumpkin Filling:
- 1 can (15 oz) pumpkin purée
- ½ cup heavy cream
- 2 large eggs
- ½ cup powdered erythritol (or preferred keto sweetener)
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- Pinch of salt
For the Crisp Topping:
- 1 cup almond flour
- ½ cup chopped pecans (or walnuts)
- ½ cup shredded unsweetened coconut
- ½ cup brown erythritol (or keto brown sugar alternative)
- 6 tablespoons butter, melted
- ½ teaspoon cinnamon
Step-By-Step Instructions
- Preheat the Oven
Set oven to 350°F (175°C) and lightly grease an 8×8 baking dish. - Prepare the Filling
In a large mixing bowl, whisk together pumpkin purée, heavy cream, eggs, sweetener, vanilla, spices, and salt until smooth. Pour into the prepared baking dish. - Make the Crisp Topping
In a separate bowl, mix almond flour, nuts, coconut, brown erythritol, cinnamon, and melted butter. Stir until crumbly and combined. - Assemble
Sprinkle the crisp topping evenly over the pumpkin filling. - Bake
Bake for 35–40 minutes, or until the topping is golden brown and the pumpkin layer is set in the center. - Cool & Serve
Allow to cool slightly before serving. Enjoy warm with a dollop of keto whipped cream!
Helpful Notes & Tips
- Make Ahead: You can prepare the filling and topping separately a day ahead, then assemble and bake fresh.
- Texture Tip: Let the crisp cool for at least 15 minutes so the layers set properly.
- Storage: Store leftovers in the fridge for up to 4 days. Reheat gently in the oven for best results.
Recipe Variations
- Nut-Free Option: Swap chopped pecans for sunflower or pumpkin seeds.
- Extra Creamy: Add 2 oz softened cream cheese to the pumpkin filling.
- Spice Boost: Add a pinch of nutmeg or clove for more festive warmth.
Serving Suggestions
- Top with sugar-free whipped cream or a drizzle of keto caramel sauce.
- Pair with hot coffee, chai, or spiced tea for a cozy fall treat.
- Serve warm after dinner or as a holiday dessert centerpiece.
Conclusion
This Keto Pumpkin Crisp proves that comfort food and low-carb living can go hand in hand. With its creamy filling, crunchy topping, and warm pumpkin spice flavor, it’s the perfect dessert for fall gatherings—or simply when you’re craving something cozy.