Low Carb Journey And My Berry Crisp Recipe
So most of y’all know that I’ve been low carb for almost three months now and I love it. Read about my journey at the bottom of my low carb recipe post (click here). But let me tell ya, a girl has needs. Fortunately for me delicious recipes like berry crisps can be low carb and I have found that eating low carb is one of the easiest ways of eating I have ever adopted.
So today, we are going to address my need for fruit crisps because it was just about getting the best of me and I hit it out of the park with this little experiment of mine.
OH mercy, this berry crisp recipe is so so so good!
I really enjoyed the added flavor my low carb ingredients gave to the topping. In place of ice cream, I poured a little heavy cream over my serving like my ancestors used to do, and that tasted like melted ice cream and just sent this over the top. Heavy cream is a welcome bonus when you are eating keto!
Let’s talk about the ingredients for Berry Crisp Recipe that make it Low Carb
Almond Flour/Meal can be found at Wal Mart now.
Almond flour or meal is a very nutritious gluten free alternative to wheat based flour. It can be a little tricky to bake with but for our purposes here is was great.
I have also found it at every other grocery store I shop at. Wal Mart has it near the flour and Kroger has it in the health food section. This is basically ground almonds and is WONDROUS as a crisp topping because of the toasted nut flavor it adds.
When it comes to sweeteners, you can use Stevia. But in this recipe I am using Swerve because it essentially has zero net carbs. Swerve is a little pricey but a little goes a long way.
Fruit is pretty carb rich so I have been avoiding it but berries are among the lowest carb fruits and are okay once you get the ball rolling and have been eating low carb for a while. Blackberries, blueberries, raspberries, strawberries – whatever cranks yer tractor is fine here.
Ingredients for Berry Crisp Recipe that is low carb and delicious
- Almond meal/flour
- Sweetener of your choice (Stevia, Swerve (used here), Monk Fruit, etc)
- Softened butter
- Chopped pecans,
- 2-3 cups of berries of your choice. Frozen berries are fine to use in this, just add a few minute extra to the cooking time.
- Place berries in the bottom of a pie plate.
- Sprinkle just a bit of sweetener over them if you like. I added a teaspoon of Swerve
Note: It depends on your berries whether or not you will end up with a lot of juice in the bottom of your pie plate, my blackberries burst forth with juice with each bite but they weren’t drowning in it like you are used to seeing with super sweet crisps and cobblers. They were so good, though! SOOOO GOOD!
- In a medium bowl, place almond meal, cinnamon, sweetener, vanilla, and butter.
- Cut this together with a fork until it looks kind of like this the picture above.
It won’t be dry like a normal crisp topping, but will be a bit more like cookie dough.
- Now stir in the chopped pecans.
IT IS SO GOOD! I could just eat the bowl. Also, once you taste it you can decide if you want to add more sweetener at this point.
- Now pinch off bits of this and blop them all over the top.
- Blop! Blop! Until the top is all covered.
- Bake at 350 for 30 minutes or until it is lightly browned on top.
A few minutes before it is done, send your entire family out of the house on an errand. 😉
And enjoy a delicious berry crisp low carb and deeeelicious 🙂
- 2-3 cups berries
- teaspoon swerve for berries* can use Stevia, Monk Fruit, etc
- 1.5 cups almond meal/flour Not regular flour, almond flour, it is labeled either flour or meal
- 2 tablespoons Swerve*
- 1/2 cup butter Softened, can use ghee or coconut oil as well
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 1/2 cup chopped pecans
Place berries in bottom of pie plate and sprinkle with a teaspoon (or so) of sweetener. Set aside.
In medium bowl, place meal, sweetener, butter, cinnamon, and vanilla. Cut together with fork until a dough is formed. Cut or stir in pecans until well incorporated.
Using your fingers, pinch off bits of topping and place all over top of berries. Bake at 350 for 30 minutes or until lightly browned.
Serve with heavy cream poured over the top (in place of ice cream), if you like, or on it’s own.
**I don’t know the carb count on this, only that it is significantly lower than my usual recipe. 🙂
Serving: 1cup | Calories: 207kcal | Carbohydrates: 17g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Fiber: 4g | Sugar: 11g
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We are all worms. But I believe that I am a glow-worm.