Keto Pumpkin Crisp Recipe

I made an Easy Keto Pumpkin Crisp that uses just five pantry staples and a clever almond flour crumble to replace the usual crust.

Keto Pumpkin Crisp #ketopumpkincrisp #pumpkincrisp

I kinda surprised myself with this Easy Keto Pumpkin Crisp, its not what you expect from a jar of pumpkin puree. I blended the pumpkin puree into a silky filling and then scattered almond flour over the top so every bite has a crunchy, nutty counterpoint.

I won’t pretend it’s perfect, i’ve messed up more pans than I admit, but this Pumpkin Crisp Recipe keeps pulling me back for one more forkful. There’s something about the texture shifts that makes you pause, wonder, then reach in again.

It’s simple, sneaky and strangely satisfying.

Ingredients

• rich in fiber and vitamin A, gives moist body and earthy sweetness.
• Almond flour low in carbs, high in healthy fats and protein, adds nutty texture.
• Erythritol zero net carb sweetener, sweetens without raising blood sugar, may cool slightly.
• Pecans give crunch, healthy monounsaturated fats, a little fiber and buttery flavor.
• Butter adds rich flavor, browns the crisp topping, high in saturated fat so use wisely.
• Eggs bind the filling, add protein and silkier texture, they’re the custard glue.
• Heavy cream makes filling luscious, ups the fat and calories, perfect for keto richness.
• Pumpkin pie spice and cinnamon bring warm aromatics and fall coziness with tiny carbs.

Ingredient Quantities

• 1 (15 oz / 425 g) can pumpkin puree
• 1/2 cup (100 g) granular erythritol (filling)
• 1/4 cup (50 g) granular erythritol (topping)
• 2 large eggs
• 1/2 cup (120 ml) heavy cream or full fat coconut milk
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 1/4 tsp fine sea salt
• 1 1/2 cups (150 g) almond flour
• 1/2 cup (50 g) chopped pecans
• 6 tbsp (85 g) unsalted butter melted
• 1 tsp ground cinnamon
• Pinch of extra salt if you like

How to Make this

1. Preheat oven to 350 F (175 C) and grease an 8×8 inch baking dish real good or line with parchment.

2. Make the filling: in a large bowl whisk together 1 (15 oz) can pumpkin puree, 1/2 cup granular erythritol (filling), 2 large eggs, 1/2 cup heavy cream or full fat coconut milk, 1 tsp vanilla extract, 2 tsp pumpkin pie spice and 1/4 tsp fine sea salt until smooth. Taste quickly and add a smidge more erythritol if you like it sweeter.

3. Make the topping: in another bowl stir 1 1/2 cups almond flour, 1/2 cup chopped pecans, 1/4 cup granular erythritol (topping), 1 tsp ground cinnamon and a pinch of extra salt. Pour in 6 tbsp melted unsalted butter and mix with a fork or your fingers until you get coarse crumbs, leaving some pecan chunks for crunch.

4. Pour the pumpkin filling into the prepared dish and smooth the top with a spatula.

5. Sprinkle the almond flour pecan crumb evenly over the pumpkin filling, pressing lightly in spots if you want a bit more crust.

6. Bake on the middle rack for about 35 to 45 minutes until the edges are set and the topping is golden. A toothpick in the center should come out mostly clean with a little moisture, don’t overbake or the filling gets dry.

7. If the topping browns too fast tent the dish loosely with foil for the last 10 minutes.

8. Remove from oven and let cool on a wire rack at least 20 minutes so the filling firms up, longer if you want neat slices.

9. Serve warm or chilled. Store leftovers covered in the fridge up to 4 days, and rewarm gently if you like it warm.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. 8×8 inch baking dish, greased or lined with parchment
3. Two mixing bowls (one large for the filling, one medium for the topping)
4. Whisk (for the pumpkin mixture)
5. Measuring cups and spoons (kitchen scale optional for accuracy)
6. Fork or pastry cutter to make the crumb topping (or your fingers, youll get a good crumb that way)
7. Small microwave safe bowl or small saucepan to melt the butter
8. Rubber or offset spatula to smooth the filling
9. Wire cooling rack and a toothpick to test doneness

FAQ

Keto Pumpkin Crisp Recipe Substitutions and Variations

• Granular erythritol: allulose (use same grams, bakes browner and gives a softer set), monk fruit + erythritol blend (1:1 swap, tastes like sugar), or a powdered sweetener blend with stevia (use a cup-for-cup blend or follow the product conversion, pure stevia is much stronger so tiny amount only)
• Heavy cream / full fat coconut milk: canned full‑fat coconut milk (1:1, mild coconut flavor), sour cream thinned with a little water or cream (use equal volume, adds tang), or cream cheese blended with water to pourable consistency (good if you want richer body)
• Almond flour: coconut flour (use about 1/4 to 1/3 the volume and add an extra egg because coconut flour absorbs lots of liquid), hazelnut or pecan flour (swap 1:1 for similar texture, expect a nutty twist), or sunflower seed flour (1:1 but sometimes reacts with eggs to tint green, no big deal taste wise)
• Unsalted butter: ghee (1:1, same richness), solid coconut oil (1:1, gives slight coconut note), or avocado/olive oil (use about 3/4 the butter volume for best texture, topping will be less crisp)

Pro Tips

– Taste and tweak the sweetness before baking. Erythritol can taste less sweet and sometimes leaves a cooling aftertaste, so sample the filling and add a little more if it feels flat. If your granulated erythritol feels grainy in the filling, pulse it in a blender or coffee grinder so it dissolves better.

– Toast the pecans for more flavor and crunch, then chop them unevenly so you have both little bits and bigger chunks. Don’t overwork the crumb mixture; mix with a fork or your fingers until coarse crumbs form. If the topping looks too wet, stir in a tablespoon or two more almond flour.

– Watch the bake time, dont go by minutes alone. The center should still have a slight jiggle and a toothpick will come out with a few moist crumbs. Overbaking dries the pumpkin out. If the edges or topping brown too fast tent loosely with foil for the last 10 minutes. Let it cool enough to firm up, or chill briefly, for clean slices.

– Pay attention to your pan type and butter temp. Glass pans run hotter than metal so start checking 5 to 10 minutes earlier if using glass. Melted butter should be warm not piping hot when you mix it into the crumbs, or it can make them too greasy. A parchment sling makes removal and slicing so much easier.