Today I’m joined by a talented group of blogging friends who are also sharing their Fall Recipe ideas with you! Thanks so much to Krista from The Happy Housie for hosting and organizing this tour! I’m slowly adding all of my favorite low-carb recipes to the blog, just as I have been promising and today I’m sharing one of my favorites…my Keto Low-Carb Pumpkin Crisp.
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I’ve been back on the Keto diet all year long and, besides losing over 30 lbs and lowering my cholesterol, I feel so much better overall. I’ve found that I don’t have to deprive myself of any foods I love. I just adapt recipes. I hadn’t found a pumpkin crisp I liked so I played with several things and experimented until I had it where I wanted it and now…it’s soooo good! I’ve got it and I hope you love it too! My family sure does.
The recipe is below but you’ll find it’s very easy. You mix the first half of the ingredients and pour it in a grease 8×8 pan.
You’ll then mix the topping ingredient and sprinkle it over and bake. Can I just tell you that any time you bake something with pumpkin spice and nutmeg and cinnamon and there are pecans and pumpkin involved….it will create the MOST AMAZING AROMAS!!!
They should make a candle called Keto Low-Carb Pumpkin Crisp…ha! Ok, that might not sell a lot of candles. Maybe just Pumpkin Crisp!
- 1 can Pumpkin Puree (15 oz)
- 1/2 cup heavy whipping cream
- 3/4 cup monk fruit sweetener
- 1 large egg
- 1 tsp vanilla
- 1/4 tsp salt
- 1 TBSP pumpkin pie spice
- 3/4 cup golden monk fruit sweetener
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 5 TBSP melted butter
- 2 TBSP coconut flour
- 1 TBSP almond flour
- 1/2 cup chopped pecans
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Preheat oven to 350ºF. Combine the first 7 ingredients together and whisk until thoroughly combined. Pour into an 8 X 8 greased baking dish.Â
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Mix the topping ingredients with a fork until crumbly. Spread evenly over pumpkin crisp mixture.Â
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Bake until light brown for approx 40 minutes (until the middle is slightly set).Â
Approx 12 servings, 130 calories, 12 grams of fat, and 4.5 net carbs per serving.
Can you smell it yet?
Well, you’ll definitely want to taste it! It’s oh soooo good! Oh how I love pumpkin season! Make sure to pin this for later! You can store it in the fridge and warm it up later. It’s amazing reheated!
Pin this above pic so that you have it for later!
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Chicken Lasagna Soup at The Handmade Home
Easy Overnight Breakfast Casserole at The Turquoise Home
Butternut Squash & Sundried Tomato Frittata at Cassie Bustamante
Pumpkin Spice Granola at Craftberry Bush
Saskatoon Berry Muffins at Love Create Celebrate
Quick Sugar Free Applesauce at Aratari at Home
Mason Jar Pumpkin Pies at Modern Glam
Easy Pumpkin Dip at She Gave it a Go
Fall Brioche at Inspiration for Moms
Baked Apple Cider Donuts at Paint Me Pink
Instant Pot Pumpkin Applesauce at Cherished Bliss
Pumpkin Spice Granola at Zevy Joy
Plum Frangipane Dessert at Satori Design for Living
Pumpkin Pie Cream Cheese Ball at Tatertots and Jello
Pumpkin Spice Snickerdoodles at The DIY Mommy
Apple Cannon Balls at In My Own Style
5 Minute Flaky Pie Crust at Jenna Kate at Home
Pumpkin Spice Cake with Brown Sugar Glaze at Sincerely, Marie Designs
Pumpkin Cheesecake Swirl Brownies at A Pretty Life
Yummy S’Mores Cheese Ball at This is Our Bliss
Pecan Madeleines at Life is a Party
Keto Low Carb Pumpkin Crisp at Summer Adams Designs
Pumpkin Nutella Swirl Bread at Clean & Scentsible
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xoxo,
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This looks so delicious!! Never thought to do a pumpkin crisp, but now I have to try this 🙂
Right?! I love pumpkin everything when doing Keto because it’s virtually carb-less. xoxo
YESSSSS! i just gave up bread/wheat products so i am thrilled to see this recipe!
Yay, Cassie! I hope you love it! xoxo
The recipe says 3/4 monk fruit sweetener but is it 3/4 cup or Tablespoon or teaspoon or something else?
3/4 cup monk fruit sweetener! Omgoodness thank you for catching that! I just fixed it! So sorry about that! {{Hugs}}
I never thought to make a pumpkin crisp. Looks delicious! Thanks for sharing on the blog hop Summer.