Low Carb, Keto Pumpkin Pie Crunch – Only 6.7g Net Carbs!

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We have another winner here! I took the recipe for Pumpkin Pie Crunch and made it as low carb and keto as possible. Only 6.7g net carbs per serving! Since Thanksgiving is tomorrow, we have no time to waste with chit-chat. 😅 Take it away Keto Pumpkin Pie Crunch! Keto Pumpkin Pie Crunch | Culinary Craftiness

If you’d like a thicker layer of pie on the bottom with less crumb crunch on top, cut the topping recipe in half and use a smaller baking dish. 😋

Keto Pumpkin Pie Crunch | Culinary Craftiness Keto Pumpkin Pie Crunch | Culinary Craftiness Keto Pumpkin Pie Crunch | Culinary Craftiness Keto Pumpkin Pie Crunch | Culinary CraftinessKeto Pumpkin Pie Crunch | Culinary Craftiness

Keto Pumpkin Pie Crunch

Pie Batter

1 can (15.5 oz) pumpkin
1 can (12 oz) evaporated milk
3 eggs
3/4 cup stevia baking blend
1/4 teaspoon salt
1 tbsp. pumpkin pie spice OR 2 tsp. cinnamon, 1/2 tsp. ginger, 1/2 tsp. ground cloves, 1/2 tsp. ground nutmeg

Topping

1 egg
1 tsp. vanilla extract
1-1/2 cups almond flour (finely ground and blanched)
1/2 cup coconut flour
1/2 cup stevia baking blend
3 tbsp. coconut oil
1-1/2 cups chopped pecans
1 cup melted butter

Preheat oven to 350 degrees. Spray a 9×13 pan with oil.

In a bowl, combine pumpkin, milk, eggs, stevia, salt and pumpkin pie spice. Pour into pan.

In another bowl, whisk egg and vanilla.

Add coconut flour, almond flour, and stevia. Using a pastry blender or two forks, combine until the mix becomes a fine crumble. Add in the coconut oil and combine until thoroughly mixed in. Stir in chopped pecans.

Evenly sprinkle the dry mix over the batter.

Drizzle with melted butter.

Bake uncovered for 25 minutes then cover with foil and bake an additional 20 minutes.

Cool and cut into squares. Serve with fresh whipped cream or Redi-Whip.Keto Pumpkin Pie Crunch | Culinary Craftiness Keto Pumpkin Pie Crunch | Culinary Craftiness Keto Pumpkin Pie Crunch | Culinary Craftiness

Low Carb, Keto Pumpkin Pie Crunch – Only 6.7g Net Carbs!

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 15 squares

Low Carb, Keto Pumpkin Pie Crunch – Only 6.7g Net Carbs!

Recipe by Melissa Woolard | Culinary Craftiness

Ingredients

  • *Pie Batter
  • 1 can (15.5 oz) pumpkin
  • 1 can (12 oz) evaporated milk
  • 3 eggs
  • 3/4 cup stevia baking blend
  • 1/4 teaspoon salt
  • 1 tbsp. pumpkin pie spice OR 2 tsp. cinnamon, 1/2 tsp. ginger, 1/2 tsp. ground cloves, 1/2 tsp. ground nutmeg
  • *Topping
  • 1 egg
  • 1 tsp. vanilla extract
  • 1-1/2 cups almond flour (finely ground and blanched)
  • 1/2 cup coconut flour
  • 1/2 cup stevia baking blend
  • 3 tbsp. coconut oil
  • 1-1/2 cups chopped pecans
  • 1 cup melted butter

Instructions

  1. Preheat oven to 350 degrees. Spray a 9x13 pan with oil.
  2. In a bowl, combine pumpkin, milk, eggs, stevia, salt and pumpkin pie spice. Pour into pan.
  3. In another bowl, whisk egg and vanilla.
  4. Add coconut flour, almond flour, and stevia. Using a pastry blender or two forks, combine until the mix becomes a fine crumble. Add in the coconut oil and combine until thoroughly mixed in. Stir in chopped pecans.
  5. Evenly sprinkle the dry mix over the batter.
  6. Drizzle with melted butter.
  7. Bake uncovered for 25 minutes then cover with foil and bake an additional 20 minutes.
  8. Cool and cut into squares. Serve with fresh whipped cream or Redi-Whip.

Notes

Nutrition Facts 15 Servings Amount Per Serving Calories 297.1 Total Fat 26.9 g Saturated Fat 9.0 g Polyunsaturated Fat 3.2 g Monounsaturated Fat 7.7 g Cholesterol 73.4 mg Sodium 90.2 mg Potassium 145.4 mg Total Carbohydrate 10.0 g Dietary Fiber 3.3 g Sugars 4.8 g Protein 8.0 g

https://culinarycraftiness.com/low-carb-keto-pumpkin-pie-crunch/

Keto Pumpkin Pie Crunch | Culinary Craftiness

Keto Pumpkin Pie Crunch | Culinary Craftiness

 

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