Description
A delicious and healthy Keto Pumpkin Crisp Dessert that satisfies your sweet tooth while keeping your carb count low.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1/2 cup almond flour
- 1/2 cup erythritol or preferred sweetener
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, erythritol, vanilla extract, pumpkin pie spice, and salt.
- Spread the pumpkin mixture evenly in a greased baking dish.
- In another bowl, mix almond flour, melted butter, and chopped nuts until crumbly.
- Sprinkle the almond flour mixture over the pumpkin layer.
- Bake for 30-35 minutes or until the top is golden brown.
- Let it cool before serving. Enjoy your Keto Pumpkin Crisp!
Notes
- Serve with whipped cream for added flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Keto Pumpkin Crisp Dessert, low carb dessert, healthy pumpkin dessert