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.
- 24 ounces mixed frozen berries (I use strawberries, blueberries, and raspberries )
- ⅓ 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)
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.
Serving size is 1/10th total recipe.
Store covered in refrigerator for up to a week.
Wow! I had been craving something sweet and this berry crisp is absolutely delicious. So easy to make and so good. Thank you for this recipe. I have already shared it with friends and family.
I’m glad to hear you love our Triple Berry Crisp, Tonya, and thank you for sharing the recipe! Yesterday we finished a batch that’s been in the fridge for a week and it tasted just as delicious as it did when we took it out of the oven. Thank you for visiting us, and stay well!
Saw you today on the Doctors. Extremely motivating. I am a cook,a baker and like to reconfigure recipes. I have followed Amy’s story and happy that she made it thru her journey with cancer. I will definitely make your recipes
Hi, Jean! It’s good to hear from you. Sounds like you already have a huge jump over the rest of us as far as reconfiguring recipes. It often takes me several goes to get one right. I’m hoping you find recipes you will enjoy! Take care.
Love this recipe. I made a half batch with only blueberries and love it. Amy introduced me to keto on GMA about 3 years ago, the best choice I made to live a better life. I love the crumble on top and thought this would make a good pie crust then notice your swirl pumpkin cheese cake incorporates that crust. Love your recipes ❤️
Hi, Toni! Good to hear keto has worked well for you. Thanks much for your comments, and you should definitely try the pumpkin swirl cheesecake!
Made this tonight and it was a huge hit with my husband and myself! Thanks for sharing this recipe.
Hi, Kendrick! So happy you and your husband enjoyed our Low Carb Triple Berry Crisp recipe. Thank you for following us!
Outstanding recipe! I cook dinner nearly every Sunday for our sons and spouses and this has made it’s way into the rotation of low carb desserts. They all love it. I switch up the combination of berries sometimes but they are all equally delicious, though blackberries/blueberries combo is my personal favorite. Thank you!!
Hi, Dee, and so glad our Low Carb Triple Berry Crisp was a hit in your family! I’m going to try your combo of blackberries and blueberries next time I make this dessert. Thanks for the suggestion!
One of my favorite recipes!
Thank you! Glad you enjoyed our Triple Berry Crisp!