Keto Pumpkin Crisp - The EASIEST recipe

Step 1

Preheat oven to 375°F. Butter an 8 x 8-inch baking dish or medium casserole dish. Set aside.

Step 2

In a large bowl, whisk together pumpkin, sweetener, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth.  Set the mixture to the side.

Step 3

In a medium bowl, stir together the almond flour, sweetners, cinnamon, and salt. Add the melted butter and stir with a fork until crumbly. (You can also beat the mixture with a hand mixer until crumbly if needed).

Step 4

Spread 1.5 cups of the cinnamon streusel topping on the bottom of the skillet, pressing the ingredients down.  Spread the pumpkin pie mixture over the crisp layer and even out the top.  Crumble the remaining crisp over the pumpkin filling and place the dish in the oven.

Step 5

Bake until the filling is just barely set (it may jiggle slightly in the middle)  and the top is golden brown, 35 to 45 minutes (over 35 minutes for a gooier bottom)

Step 6

Let cool for 10 minutes, then serve warm topped with Homemade Vanilla Ice Cream.