My Low Carb Pumpkin Crisp Recipe is one of my favorite easy desserts to make. When pumpkin season hits, everyone is always sharing their favorite recipes, and I love how simple this one is to throw together. It definitely satisfies the cravings for something sweet, but still stays in my keto macros.
Low Carb Pumpkin Crisp
My mom is a fantastic cook. She always makes the biggest Thanksgiving spread complete with a Sweet Potato Souffle topped with a pecan crunch topping that is absolutely amazing. As I have been working on creating several different new recipes for fall, I thought that I might be able to tweak her recipe for Sweet Potato Souffle and transform it into a Keto / Low Carb Pumpkin Crisp.
I never know how a recipe is going to turn out when I start testing, but this one came together quickly. In fact, I had three people who do not follow a Ketogenic lifestyle give it a try, and they all loved it. My hubby is a huge fan of pumpkin, so he was super excited about Low Carb Pumpkin Crisp. If you add a little homemade whipped topping, it is divine!
I’ve included a step by step pictorial below for your convenience. Scroll down towards the bottom of the post for the printable recipe page and nutritional information.
Using a substitute for the traditional sugar is a must. Swerve granulated sugar substitute or Monkfruit white are both great options. You can easily substitute another option that fits into your macros.
Serving Low Carb Pumpkin Crisp
Your family is going to love this pumpkin crisp recipe. It has a great pumpkin flavor with that crispy topping and crunch you are looking for in a crisp. The best part is that your non-dieting family and friends will love it as much as you do! This means no separate section on the dessert buffet. Low Carb Pumpkin Crisp fits right in line with everyone else!
For those non-keto family members, you can have some ice cream on hand to top the crisp. Otherwise, you can use a homemade whipped cream for a light topping.
How to Make Low Carb Pumpkin Crisp
Low Carb Pumpkin Crisp
Ingredients
- 1 can Pumpkin Puree (15 oz)
- 3/4 cup Swerve Granulated
- 1 egg
- 1/2 cup heavy whipping cream
- 1/4 tsp salt
- 1 tsp vanilla
- 1 tbsp pumpkin pie spice
For the topping:
- 3/4 cup Monkfruit, Golden
- 4 tbsp butter, melted
- 2 tbsp coconut flour
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350. Combine the first 7 ingredients together and whisk until thoroughly combined. Pour into an 8 X 8 greased baking dish.
- Mix the topping ingredients with a fork until crumbly. Spread over pumpkin crisp mixture.
- Bake until light brown for approx 40 minutes or until the middle is slightly set.
Notes
Nutrition
More Keto Dessert Recipes
Make sure to check out all of our Keto Recipes in the index for more great low carb meal and dessert ideas! Below are some of our favorites that feature pumpkin, and stay within your keto macros!
Mitzi says
I’m not a big fan of pumpkin but was wanting something similar to sweet potato casserole so I made this recipe today and it is delicious!!! Homemade whipped cream topping made it even better. I let it bake for about 50 minutes as it was still really jiggly in the middle at 40 minutes and then it sets up a little More once it starts cooling down… this will probably be my dessert for Thanksgiving this year!! Thanks for always creating great recipes Kasey!!
Sssp says
Can I make these into individual cupcakes? If so do you have an estimate on the cooking time?
.Kasey says
I’m sure you can but, as I’ve only made the recipe as is, I’m not sure about the cooking time. You will just need to watch them closely while baking.
Carolyn Tanner says
I made this tonight. It was really great, except way too sweet for everyone who tasted it, even my non-keto kids. I would reduce the sweetener by half, seriously! I’ll definitely make it again, with way less sweetener.
.Kasey says
I’m glad you liked it. Reducing the sweetener would certainly work.