Low Carb Pumpkin Crisp
Silky pumpkin pie filling topped with a pecan & almond flour crumble.
Servings 8 people
Calories 337kcal
Ingredients
Filling
- 10 oz pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp liquid stevia
- 1/2 cup Low Carb Sugar Substitute
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup heavy whipping cream
Topping
- 3/4 cup pecans, chopped
- 1 cup almond flour
- 1/4 cup Low Carb Sugar Substitute
- 1 tsp ground cinnamon
- 20 drops liquid stevia
- 1/2 cup cold butter, cubed
Instructions
- Preheat your oven to 350 and grease a 9 inch pie pan/brownie pan.
- Combine all the filling ingredients in a large bowl and whisk until fully combined. Pour into the greased dish and bake for 10 minutes.
- While the filling is baking make the topping.
- Add all the topping ingredients to a medium bowl, except the butter and combine.
- 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).
- Break apart the crumble and plop on top of the slightly baked filling.
- Bake for 27-30 minutes or until topping has browned. Allow to cool for 5 minutes prior to serving.
- Note: Can be served hot or cold!
Notes
Net Carbs: 6g
Serving Size: 1/8th recipe
Serving Size: 1/8th recipe
Nutrition
Calories: 337kcal | Carbohydrates: 9g | Protein: 7g | Fat: 32g | Fiber: 3g