Low Carb Pumpkin Crisp


  • 1 can pumpkin puree (not pumpkin pie filling)
  • 1/4 cup heavy cream
  • 1/4 cup coconut oil
  • 1/4 cup low-carb sweetener (such as erythritol or stevia)
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup almond flour
  • 1/2 cup chopped pecans


  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, coconut oil, low-carb sweetener, pumpkin pie spice, cinnamon, and salt.
  3. In a separate bowl, mix together the almond flour and chopped pecans.
  4. Pour the pumpkin mixture into a 9×9 inch baking dish.
  5. Sprinkle the almond flour and pecan mixture over the pumpkin mixture, making sure it is evenly distributed.
  6. Bake for 25-30 minutes, or until the top is golden brown and crispy.
  7. Serve warm with a dollop of whipped cream or a scoop of low-carb ice cream, if desired.

Enjoy your delicious low-carb pumpkin crisp!

Article Categories:
Keto Recipes

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