Low-Carb Berry Crisp

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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.

Spoonful of Berry Crisp

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!

Low Carb & Delicious Berry Crisp ingredients.

Recipe Ingredients

  • Almond meal/flour
  • Sweetener of your choice (Stevia, Swerve (used here), Monk Fruit, etc)
  • Softened butter
  • Vanilla extract
  • Cinnamon
  • Chopped pecans
  • Frozen or fresh berries of your choice (don’t be scared to make a mixed berry or triple berry crisp either).

How to Make Low-Carb Berry Crisp

Place berries in the bottom of a pie plate and sprinkle with sweetener.

Place the berries on the bottom of a pie plate.

Sprinkle just a bit of sweetener over the berry mixture 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!

Combine topping ingredients in a medium bowl.

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.

Blop bits of the topping over the berries.

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. 😉

Spoonful of Berry Crisp.

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.

Recipe Notes

  • 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 brown sugar, granulated sugar, or coconut sugar instead.

Recipe FAQs

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:

Apple Crisp in the Crockpot

Old-Fashioned Rhubarb Crisp

Cherry Crisp Recipe

Peach Crisp

Recipe for Pear Crisp

Berry Crisp

This berry crisp recipe is low carb, using a sugar substitute. It pairs juicy berries with a delicious cinnamon-spiced crumble topping.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: berry, crisp
Servings: 4
Calories: 207kcal


  • 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.


*You may want to use more sweetener, especially if you are using Splenda. Sweeten to your taste. Using Swerve, this was just enough for me.
**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
Tried this recipe?Mention @southernplate or tag #southernplate!


We are all worms. But I believe that I am a glow-worm. 
~Winston Churchill

Low Carb Berry Crisp Pinterest image

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  1. I would love to make this for my family as we’re trying to adopt a lower carb lifestyle. I struggle with baked goods because my daughter is allergic to almonds and so many recipes substitute almond flour/meal for regular. Is there something else I could use in this crisp and, if so, how much? Thank you!

  2. Christy, this is a very good low carb dessert. Like several of your readers stated, after not having desserts for awhile after going on the low carb eating plan, we were delighted to have such a good dessert. Low carb eating is a good way to lose weight and I appreciate your help in giving us some very good low carb recipes. The low carb eating plan has helped my husband keep his blood count down.

  3. Just made this last night and LOVED it! To help me not eat it all at once, I made it in a muffin pan with silicone liners! Now I have 12 mini crisps! I also added 1/4 teaspoon of nutmeg! SO GOOD!

  4. I have tried clicking on the link at the top of the post about Community and it is a 404 error not found.

  5. Can’t wait to try it, Christy! I considered low-carb after reading your post about it. I thought if a good southern cook like you can do it, I can, too! Going to the doctor gave me the push I needed. Labs are within normal, but high-normal. If I don’t do something now, they’ll keep rising. Mom and grammie were both diabetic, and I don’t want to go there! I know your site isn’t about just low-carb, but I would love to continue to see recipes here and there that you’ve tried and love. Every little bit helps! Thank you, sista!

  6. Yum…did mine using raspberries…so good…thanks! Just need to know how to store it, please in the frig or on the counter?

      1. Thanks, that’s what I think too…it is a toss up to me though, cause I hate that the crisp gets uncrispy but dont want the berries to go bad either

    1. So I just tried it for breakfast this morning with some Greek yogurt mixed in, it was like having a parfait!

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