Description
This delicious Keto Pumpkin Crisp is a perfect low-carb dessert for the fall season, combining pumpkin and spices for a warm, comforting dish.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/4 cup sweetener of choice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup butter, melted
- 1/2 cup chopped pecans
- 1/4 teaspoon salt
- 3 large eggs
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, sweetener, eggs, and spices.
- In another bowl, mix almond flour, melted butter, and chopped pecans.
- Layer the pumpkin mixture in a baking dish and top with the almond flour mixture.
- Bake for 25-30 minutes or until the top is golden.
- Let it cool slightly before serving.
Notes
- Can be served warm or chilled.
- Pair with whipped cream for an indulgent treat.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg