When you’re looking for a low-carb snack or dessert, check out this berry crisp recipe with a delicious sugar substitute. It pairs juicy berries with a cinnamon-spiced crumble topping that’s to die for.
I’m eating low carb pretty much all the time now and I love it. But let me tell ya, a girl has needs. Fortunately for me, delicious recipes like this berry crisp one 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 healthy berry crisp recipe is so so so good! Plus, it’s so quick and easy to make. All you have to do is mix together the topping, blop it on top of the berries, and bake for 30 minutes. I really enjoyed the added flavor my low-carb ingredients gave to the crisp topping, which is made from pecans, cinnamon, vanilla, butter, sweetener, and almond flour/meal. It’s slightly spiced, deliciously crumbly, and just the right amount of sweet. Expect a taste explosion when you pair this crumble topping with the juicy and tart berries.
In place of vanilla 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! Another option is pairing it with Greek yogurt. Whichever topping you choose, I hope you enjoy this low-carb summer berry crisp when that sugar craving hits!
- Almond meal/flour
- Sweetener of your choice (Stevia, Swerve (used here), Monk Fruit, etc)
- Softened butter
- Vanilla extract
- Chopped pecans
- Frozen or of your choice (don’t be scared to make a or either).
How to Make Low-Carb Berry Crisp
Place the berries on the bottom of a pie plate.
Sprinkle just a bit of sweetener over the 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 the almond meal, cinnamon, sweetener, vanilla, and butter.
Cut this together with a fork until it looks kind of like 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 golden brown on top.
A few minutes before it is done, send your entire family out of the house on an errand. 😉
And that’s it! Enjoy a delicious low-carb berry crisp!
Store leftover crisp in an airtight container in the fridge for up to 3 days. Reheat quickly in the microwave.
- Frozen berries are fine to use in this fruit crisp instead of fresh berries. Just add a few minutes extra to the cooking time.
- You can also make a mixed berry crisp by using a variety of fresh or frozen berries, like blackberries, blueberries, strawberries, and raspberries.
- Substitute the pecans for walnuts, sliced almonds, or chopped pistachios.
- This is a gluten-free berry crisp recipe already. To make it a vegan fruit crisp, swap the butter for coconut oil.
- If you like, add 1 tablespoon of orange juice or lemon juice to your berry filling in the pie dish. It complements the berries so well!
- If you want more of a crumble-like streusel topping, you can add 1/2 cup of old-fashioned rolled oats. We’re just trying to keep this low carb, ya know?
- To double the recipe, simply double the ingredients and make it in a 9×13-inch baking dish instead. The cooking time will increase to about 40 minutes.
- If you’re not on the low-carb train, feel free to use or instead.
What kind of almond flour do you use?
Almond flour or meal is a very nutritious gluten-free alternative to wheat flour. It can be a little tricky to bake with but for our purposes here it’s great. I have also found it at every other grocery store I shop at. Walmart 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.
What sweetener should I use in my crisp?
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.
Why use berries in this crisp recipe?
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.
What do you serve with berry crisp?
Serve your crisp with whipped cream (here’s our homemade recipe), vanilla ice cream, Greek yogurt, or heavy cream.
Here are more delectable crisp recipes:
- 2-3 cups berries
- 1 teaspoon Swerve for berries* can use Stevia, Monk Fruit, etc
- 1.5 cups almond meal/flour
- 2 tablespoons Swerve*
- 1/2 cup softened butter can use ghee or coconut oil as well
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
- Place the berries on the bottom of a pie plate and sprinkle with a teaspoon (or so) of sweetener. Set aside.2-3 cups berries, 1 teaspoon Swerve for berries*
- In a medium bowl, place the almond meal, sweetener, butter, cinnamon, and vanilla. Cut together with a fork until a dough is formed. Cut or stir in pecans until well incorporated.1.5 cups almond meal/flour, 2 tablespoons Swerve*, 1/2 cup softened butter, 1/2 tsp cinnamon, 1 tsp vanilla extract, 1/2 cup chopped pecans
- Using your fingers, pinch off bits of the topping and place them all over the top of the berries. Bake at 350 for 30 minutes or until golden brown.
- Serve with heavy cream poured over the top (in place of ice cream/whipped cream) if you like, or on its own.
We are all worms. But I believe that I am a glow-worm.
That sounds wonderful. Blueberries are plentiful right now so I’m going to use them. My family will love this so much,I’m going to send them on an errand before before I start mixing. Bless you Christy. Linda Rains , a faithful follower.
Awesome as always sweet lady!
I love a good, healthier fruit crisp! I use almond flour and coconut flour all the time, and various natural sweeteners, too.
Not only low carb, but gluten-free, too. Yeah!! I am always looking for new recipes for my celiac husband. Can’t wait to try this recipe.
Thank you for the recipe and thank you for sharing about your low carb lifestyle; this is the easiest diet I have ever tried plus I feel great. I’ve lost ten pounds in less than a month; twenty more to go until goal weight. Keep all the great low carb recipes coming!
I agree! I’m kind of shocked at how few hunger pangs I get anymore and I’m not craving sugar 24×7 anymore. I lost 8 pounds the first two weeks!
Me too! I have found that as long as I stay away from the carbs, I have no cravings. But even one splurge, especially bread or sugar, and suddenly the cravings come raging back! Good incentive to just say NO!
I am trusting you on this Swerve deal, Christy, I just ordered some. So far you haven’t steered me wrong. You’ve even given me the push I needed to give Keto a try, and I love hearing about your results and would love more meal and recipe ideas. It’s not so bad now that I’ve discovered that I can get the liquid equivalent of Splenda (EZ Sweetz), which is zero carb, and have my beloved iced tea and lemonade. It’s the first sugar replacement that I’ve been able to tolerate the taste of, so I’m delighted. This berry crisp looks AWESOME!
I’ve got a recipe for low carb chocolate no bake cookies coming up with it!!
I think I love you! 🙂
1 cup butter…is that 2 sticks?!
I’m so glad you posted so soon after this went live! I meant 1/2 cup of butter, but it is two sticks because half sticks are pictured. Thank you!! I corrected it.