Low Carb Pumpkin Crisp

This Low Carb Pumpkin Crisp is the ultimate holiday recipe to make this year and every year moving forward! It combines the deliciousness of a pumpkin pie and an apple crisp and it will fit perfectly into your low carb diet. Being keto doesn’t mean missing out on delicious holiday recipes.

Low Carb Pumpkin Crisp

Silky pumpkin pie filling topped with a pecan & almond flour crumble.




10 oz pumpkin puree

3 large eggs

1 tsp vanilla extract

1/2 tsp liquid stevia

1/2 cup erythritol

2 tsp pumpkin pie spice

1/4 tsp salt

1/2 cup heavy whipping cream



3/4 cup pecans, chopped

1 cup almond flour

1/4 cup erythritol

1 tsp ground cinnamon

20 drops liquid stevia

1/2 cup cold butter, cubed

US Customary – Metric



  1. Preheat your oven to 350 and grease a 9 inch pie pan/brownie pan.
  2. Combine all the filling ingredients in a large bowl and whisk until fully combined. Pour into the greased dish and bake for 10 minutes.
  3. While the filling is baking make the topping.
  4. Add all the topping ingredients to a medium bowl, except the butter and combine.
  5. Add the cubed butter to the mixture and combine using your hands. The mixture should turn into a sandy, dough like mixture (as seen in video).
  6. Break apart the crumble and plop on top of the slightly baked filling.
  7. Bake for 27-30 minutes or until topping has browned. Allow to cool for 5 minutes prior to serving.
  8. Note: Can be served hot or cold!


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