Keto Pumpkin Crisp - Beauty and the Foodie

Updated at: Sat, 21 Oct 2023 23:04:17 GMT

Step 1

Prep Time

Step 2

8 minutes mins

Step 3

Servings

Step 4

12

Step 5

Preheat the oven to 375°F (190℃) and grease or oil an 8x11 inch baking dish.

Step 6

In a large mixing bowl, combine the crumble topping almond flour, shredded coconut, ½ low-carb brown sweetener, cinnamon, nutmeg, and melted butter. Use a fork to mix until combined. Set aside.

Step 7

In a separate large mixing bowl, combine the pumpkin puree, eggs, heavy cream, ¾ cup low-carb brown sweetener, vanilla extract, pumpkin spice, salt, and optional xanthan gum . Mix by hand or use a hand mixer until thoroughly combined and smooth.

Step 8

Pour or spoon the filling into a greased 8x11-inch baking pan. Spread the mixture evenly in the dish.

Step 9

Add the crumble topping in small spoonful's evenly over the filling in the dish. Cover with Parchment paper.

Step 10

Bake for 45 to 50 minutes, removing the parchment paper cover halfway through the cooking time (around 20 mins), and bake until the topping is dark golden brown and crisp.

Step 11

Remove from oven and cool slightly before serving. Top with low-carb vanilla ice cream or whipped cream and serve.

Step 12

Notes

Step 13

Store any leftover pumpkin crisp in a covered dish or sealed container in the fridge for up to 5 days. Reheat and warm before serving.

Step 14

All Nutritional Data are Estimates Only Based on the products I used.

Step 15

Yield 12 servings, Amounts per Serving- Net Carbs per Serving 3g,

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