Introducing Keto-Friendly Low Carb Triple Berry Crisp. Whew, that’s a mouthful, but we guarantee it’s a mouthful you’re going to love. We use FROZEN fruit for a variety of reasons. First of all, they’re harvested at the peak of flavors, and second, they’re available year-round and easy to store. We’ve added just the right amount of fruity base to balance the nutty, sweet crumble on top. We’ve made this many times, and it always turns out perfectly with a 25 minute bake at 350 degrees F. No guesswork here.

Before my family and I started on a keto diet, we’d make apple crisp every fall, usually several times. It’s one of our all-time favorite desserts, and growing up in Michigan, we sure did have some delicious apples. Problem: one medium-sized apple contains a little over 20 net carbs, and the oats in the crumbly topping add in well over 30 more.

As fall approaches, we’ve been thinking about creating a berry crumble using the basic recipe of our Low Carb Jam and Berry Sauce as the fruity base. We did have to make a few adjustments to get the viscosity of the fruity base just the way we wanted – juicy, and not runny like so many other crumbles/crisps we’ve tried.

You’ll need 24 ounces of frozen mixed berries. Generally we use strawberries, blueberries, and raspberries, but any combination of berries will work great. The nutritional information for this dessert is specific for 8 ounces of each of the above, however switching out the berries has very little impact on the net carbs.

Start by whisking together the granulated sugar-substitute and xanthan gum (which acts as a thickener). We’ve used both Swerve and truvia Sweet Complete as our sugar substitutes in this recipe. The difference between plain truvia, like the kind you find in packets or in a tub, is that truvia Sweet Complete adds chicory root so that it measures 1:1 with sugar.

Place the frozen fruit into a large saucepan over medium heat, and then sprinkle the whisked mixture on top and stir until the berries start to soften and produce juice. This should take about 5 minutes, or until the sauce starts to bubble. Reduce the heat and continue simmering for 15 minutes, stirring occasionally. Remove from heat and stir in a tablespoon of butter. Butter rounds out the tastes of the fruit and sugar substitute perfectly. Pour into the bottom of an 8 to 9 inch round or square pan. Use a glass, ceramic, or non-stick pan.

In a mixing bowl, combine all remaining ingredients except the melted butter. Next, pour in the melted butter and mix until crumbly. Either a fork or your fingers will do a quick job of this. Sprinkle the topping evenly over the fruit mixture and place on the middle rack in a 350 degree F oven. Bake for 25 minutes, for a perfectly golden-brown topping and bubbly fruit base.

Let cool for 20 minutes to enjoy warm, or cool completely for a thicker fruit sauce. Either way, we hope your tastebuds are delighted! Squirt sugar-free whipped heavy cream on top for no additional carbs.

 

Low Carb Triple Berry Crisp

Our Keto-Friendly, Low Carb Triple Berry Crisp uses frozen berries harvested at peak sweetness for a year-round taste of summer. Topped with a crumble of pecans, almond flour, brown sugar substitute, and butter, seasoned with the flavors of vanilla and cinnamon, it's baked to perfection, with just the right ratio of berry to crumble.
5 from 9 votes
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Course: Dessert
Cuisine: all
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10
Calories: 185kcal

Ingredients

  • 24 ounces mixed frozen berries I use strawberries, blueberries, and raspberries
  • cup granulated erythritol I use Swerve or Truvia Sweet Complete
  • ½ tsp xanthan gum
  • 1 tbsp butter
  • 1 cup almond flour
  • ½ cup pecans chopped
  • ¼ cup brown sugar substitute I use Swerve or Truvia Brown
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp cinnamon optional
  • 1 tsp vanilla extract
  • ¼ cup butter melted

Instructions

  • Preheat oven to 350 degrees F.
  • In a small mixing bowl, whisk together granulated erythritol and xanthan gum. A pinch of salt is optional. Set aside.
  • Place frozen berries in large saucepan over medium heat. Pour erythritol and xanthan gum mixture on top and stir, breaking up any frozen chunks until berries begin to soften and produce juice, (about 5 minutes, until sauce is bubbly). Reduce heat to simmer.
  • Simmer for 15 minutes, stirring occasionally, until berries have broken down, sugar substitute dissolves, and sauce begins to thicken. Remove from heat and stir in 1 T butter.
  • Transfer berry mixture to the bottom of a round or square 8 to 9 inch glass or non-stick pan.
  • While fruit is simmering, place all remaining ingredients except melted butter into mixing bowl and stir. Pour butter on top and combine until mixture is crumbly. Sprinkle the crumb mixture evenly over the berry mixture.
  • Bake in center rack at 350 degrees F for 25 minutes. Cool for 20 minutes to serve warm, or to room temperature for a thicker fruit sauce. Top with sugar-free whipped heavy cream if desired.

Notes

Serving size is 1/10th total recipe. 
Store covered in refrigerator for up to a week. 

Nutrition

Nutrition Facts
Low Carb Triple Berry Crisp
Amount per Serving
Calories
185
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
15
mg
5
%
Sodium
 
138
mg
6
%
Potassium
 
103
mg
3
%
Carbohydrates
 
11
g
4
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
3
g
6
%
Vitamin A
 
177
IU
4
%
Vitamin C
 
20
mg
24
%
Calcium
 
53
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Real Keto Recipes, Real Easy

Joanie and Amy Robach show you just how easy it is to cook incredibly healthy meals that taste great and ensure healthy nutrition

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