Keto Berry Crisp

This Keto Berry Crisp is a low carb, sugar free dessert for using up summer berries. Also, an easy dessert that takes less than 10 minutes to prepare using fresh or frozen blueberries, raspberries and blackberries.

PIN HERE for later and follow my boards for more recipe ideas

Updated May 2019

AN EASY KETO DESSERT RECIPE WITH SUMMER BERRIES

One of my favorite things about summer is all the juicy sweet berries. I am notorious for impulsively hoarding berries. It’s too easy not to when they look SO good for such a great price.

Besides eating them straight from the bowl – we love using berries in so many low carb dessert recipes like sugar free crumble bars, low carb berry cobbler or a juicy keto berry crisp. Summer fruit crisps are always a crowd-pleaser and the best part is, they take less than 10 minutes to make.

The great thing about this paleo berry crisp recipe is that you can use any combination of low carb berries you like or have in your fridge.

CAN I BAKE WITH FROZEN FRUIT?

Absolutely, you can definitely use frozen berries if you’re craving a keto berry crumble in the middle of winter. The great thing about using frozen berries is that you can enjoy this low carb crumble all year long! Since berries are so expensive during the winter, frozen fruit is best because it is frozen when it is at peak freshness. Plus, frozen organic fruit is cheaper than fresh and has tons of flavor and nutrients.

INGREDIENTS YOU NEED:

Traditional crisp recipes use oats, sugar and cornstarch to thicken them. Since all of these ingredients are high in carbs and spike blood sugar, we are going to swap those in this low carb berry crisp recipe.

FOR THE LOW CARB FRUIT FILLING:

• Monk fruit sweetener is our preferred low carb sweetener since we like the taste best but you can use SWERVE, erythritol or stevia if you prefer
• Lemon juice
• Xanthan gum – to thicken the berries (you can leave out if you prefer or use arrowroot flour for paleo)
• Mixed berries: blueberries, blackberries, raspberries or strawberries

FOR THE SUGAR FREE CRUMBLE TOPPING:

• Almond meal can be found at most grocery stores and is the main nut flour providing the bulk and replaces the oats.
• Desiccated coconut / shredded coconut – adds a touch of sweetness and crunch
• Ghee, grass-fed butter OR coconut oil for vegan / paleo
• Cinnamon
• Vanilla
• Sea salt
• Chopped Pecans – adds texture and flavor

HOW TO MAKE KETO BERRY CRISP:

1. In a medium bowl, toss the berries with sweetener, lemon juice and xanthan gum, if using. Pour into a lightly greased 8 or 9″ cast iron skillet.

2. Rinse and dry the same bowl and add the almond meal, coconut, coconut oil, vanilla, cinnamon, and salt. Use a fork or clean hands to combine the mixture until it forms small pea-sized clumps. Stir in the chopped pecans.

3. Spread mixture evenly on top of berries with your hands and press down lightly.

4. Bake for 28 to 35 minutes, or until golden brown and the edges are bubbling. Serve warm.

5. Don’t forget to serve it with a scoop of low carb ice cream or coconut cream to keep it vegan. So easy and delicious!

CAN YOU FREEZE A FRUIT CRISP?

MORE LOW CARB DESSERTS YOU MIGHT LIKE:

5 from 15 votes

Print

Keto Berry Crisp

Prep Time

8 mins

Cook Time

35 mins

Total Time

43 mins

 

This Keto Berry Crisp is a low carb, sugar free dessert for using up summer berries. Also, an easy dessert that takes less than 10 minutes to prepare using fresh or frozen blueberries, raspberries and blackberries.

Course: Dessert

Cuisine: American

Keyword: berry crisp, berry crisp recipe, best fruit dessert recipe, cast iron skillet dessert, fruit desserts, keto, keto dessert, keto dessert recipe, low carb, low carb crisp, low carb dessert recipe

Servings: 8 servings

Calories: 270 kcal

Author: Kelly

Ingredients

• 2 cups raspberries , fresh or frozen (and defrosted)
• 1 cup blueberries , fresh or frozen (and defrosted)
• 1 cup blackberries , fresh or frozen (and defrosted)
• 1/4 cup monk fruit sweetener , or maple syrup for paleo
• 1 teaspoon xanthan gum leave out if preferred OR use arrowroot starch for paleo
• 1 teaspoon lemon juice

Crisp Topping:

• 1 cup almond meal
• 1 cup unsweetened desiccated OR shredded coconut
• 1/4 cup monk fruit sweetener , or maple syrup for paleo
• 1/3 cup coconut oil (can also use butter or ghee if not dairy-free)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1/4 cup pecans , finely chopped

Instructions

1. Preheat oven to 350 degrees.

2. In a medium bowl, toss the berries with sweetener, lemon juice and xanthan gum, if using. Pour into a lightly greased 8 or 9" cast iron skillet.

3. Rinse and dry the same bowl and add the almond meal, coconut, coconut oil, vanilla, cinnamon, and salt. Use a fork or clean hands to combine the mixture until it forms small pea-sized clumps. Stir in the chopped pecans.

4. Spread mixture evenly on top of berries with your hands and press down lightly.

5. Bake for 28 to 35 minutes, or until golden brown and the edges are bubbling. Serve warm.

Recipe Video

Nutrition Facts

Keto Berry Crisp

Amount Per Serving (1 serving)

Calories 270 Calories from Fat 216

% Daily Value*

Fat 24g37%

Carbohydrates 14g5%

Fiber 7g28%

Sugar 5g6%

Protein 5g10%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.