Keto Pumpkin Crisp is an easy-to-make, warm, comforting, low-carb Fall treat packed with nutrient-dense ingredients to satisfy your sweet tooth.
With just a few simple steps, you'll have the perfect autumn dessert that everyone in the family can enjoy without worry.
This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy
Serve the crisp warm with a scoop of store-bought low-carb vanilla ice cream, homemade low-carb vanilla ice cream, or a dollop of whipped cream for an extra dreamy dessert.
This recipe was inspired by my Low-Carb Magical Pumpkin Crumble Bars recipe on this site.
The Keto Pumpkin Crisp is the answer to your sweet cravings while keeping you on track with your keto diet.
It is a low-carb, gluten-free treat that will surely be a hit with everyone who tries it.
You'll learn about the ingredients, equipment needed, and step-by-step instructions for creating a delicious Fall dish that will become a family favorite.
There is no need to sacrifice flavor for health with this delicious pumpkin crisp that everyone can enjoy. So, let's get baking!
Ingredients
Crumble Topping
- 1 ¼ cup Almond Flour
- ⅓ cup Shredded Coconut, unsweetened
- ⅓ cup chopped Pecans
- ½ cup Low-Carb Brown Sweetener
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 6 tablespoons salted Butter, melted
Pumpkin Filling
- 15-ounce can of Pumpkin Puree, unsweetened
- 3 large Eggs
- ⅔ cup Heavy Cream, or Full Fat Coconut Milk for paleo
- ¾ cup Low-Carb Brown Sweetener
- 1 teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Pie Spice
- ⅛ teaspoon Salt
- ½ teaspoon Xanthan Gum *optional
See the printable recipe card for nutritional details
Jump to RecipeInstructions
Preheat the oven to 375°F (190℃) and grease or oil an 8x11 inch baking dish.
In a large mixing bowl, combine all the crumble topping ingredients. Mash with a fork until mixed. Set aside.
In a separate large mixing bowl, combine all the pumpkin-filling ingredients.
Mix by hand or use a hand mixer until thoroughly combined and smooth.
Pour or spoon the filling into a greased 8x11-inch baking pan. Spread the mixture evenly in the dish.
Add the crumble topping in small spoonfuls evenly over the filling in the dish. Cover with parchment paper.
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.
Remove from oven and cool slightly before serving. Top with low-carb vanilla ice cream or whipped cream and serve.
Storage
Store the pumpkin crisp in a covered dish or sealed container in the fridge for up to 5 days. Reheat or warm in the microwave or the oven before serving.
📖 Printable Recipe Card
Keto Pumpkin Crisp
Ingredients
Crumble Topping
- 1 ¼ cup Almond Flour
- ⅓ cup Shredded Coconut unsweetened
- ⅓ cup chopped Pecans
- ½ cup Low-Carb Brown Sweetener
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 6 tablespoons salted Butter melted
Pumpkin Filling
- 15 ounce can of Pumpkin Puree unsweetened
- 3 large Eggs
- ⅔ cup Heavy Cream or Full Fat Coconut Milk for paleo
- ¾ cup Low-Carb Brown Sweetener
- 1 teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Pie Spice
- ⅛ teaspoon Salt
- ½ teaspoon Xanthan Gum *optional
Instructions
- Preheat the oven to 375°F (190℃) and grease or oil an 8x11 inch baking dish.
- In a large mixing bowl, combine the crumble topping ingredients: almond flour, shredded coconut, ½ low-carb brown sweetener, cinnamon, nutmeg, and melted butter. Use a fork to mix until combined. Set aside.
- 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.
- Pour or spoon the filling into a greased 8x11-inch baking pan. Spread the mixture evenly in the dish.
- Add the crumble topping in small spoonful's evenly over the filling in the dish. Cover with Parchment paper.
- 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.
- Remove from oven and cool slightly before serving. Top with low-carb vanilla ice cream or whipped cream and serve.
*As an Amazon Associate I earn from qualifying purchases.
Notes
Nutrition
Related
Looking for other recipes like this? Try these:
Related Article:
Jessica says
I would like to bake this in small ramekins…it is possible? And how long will it be in the oven?
Stacey says
Jessica, you can do this in small ramekins. I would try baking 25 to 35 minutes for using ramekins and remove parchment after 15 to 20 minutes.
Holly says
I love how easy this dessert was to throw together. It was a big hit with my kids. I will definitely be making it again soon.
Gianne says
I recently tried this and it was absolutely divine! The combination of the crispy almond crust and the creamy pumpkin filling was a match made in heaven. It's the perfect guilt-free dessert for the fall season!
Kristine says
We loved this pumpkin crisp. It's easy to whip up and is the perfect warm fall dessert. 10/10 recommend!
justine says
Needed something sweet and this hit the Fall spot.
Kim says
The Keto Pumpkin Crisp is a delicious fall treat that's easy to make and perfect for satisfying your sweet cravings. It's warm, comforting, and low-carb, making it a guilt-free indulgence. A must-try for pumpkin lovers like me!