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Easy Keto Pumpkin Crisp

A delightful mix of creamy pumpkin puree and a crunchy topping, this Easy Keto Pumpkin Crisp is the perfect low-carb dessert for chilly evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Pumpkin Filling
  • 15 oz Pumpkin Puree Ensure it's 100% pure with no added sugars.
  • 2 large Eggs
  • 1 cup Brown Sugar Substitute Look for a Halal-friendly brand.
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Nutmeg
  • 1 tsp Vanilla Extract Halal-certified.
  • a pinch Salt For balance.
Crisp Topping
  • 1 cup Almond Flour
  • 1/2 cup Butter Melted.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the pumpkin puree, eggs, brown sugar substitute, cinnamon, nutmeg, vanilla extract, and salt. Mix until well-blended and smooth.
  3. In another bowl, combine the almond flour and melted butter. Stir until you get a crumbly mixture.
  4. Pour the pumpkin mixture into a greased baking dish (9x9 works great!). Sprinkle the almond flour topping evenly over the pumpkin layer.
Baking
  1. Place the dish in the preheated oven and bake for 30-35 minutes or until it's set and the top has turned golden brown.
  2. Allow it to cool for a few minutes, then serve warm, perhaps with a dollop of whipped cream.

Notes

For perfect results, ensure your pumpkin puree is pure and unsweetened. If using coconut flour instead of almond flour, reduce it to 1/4 cup as it absorbs more moisture. Store leftovers in an airtight container for up to four days or freeze for up to three months. Reheat at 350°F for about 15 minutes.