Hey friends! This morning I wrote a post about how I’ve managed to find a way for us to all spend time together like we did in the old days. Read “A Place For My Community Again” by clicking here.
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, food needs are ones that are pretty easy for me to accommodate 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. I’m not saying I didn’t share, I’m just saying that I *might* have made this on a night Ricky was working late in order to get all I wanted first :).
In short, it was OH mercy, 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!
You won’t need “weird” or hard to find ingredients for this so just stick with me while I explain what you see here.
Almond Flour/Meal can be found at Wal Mart now. 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 Splenda or for those of you who can handle it, Stevia. I’m not a stevia gal. Yes, I know different brands taste different but I promise you its not just that I haven’t found the perfect brand yet. We all have different taste buds and my taste buds have respectfully requested that I never again let stevia within a ten yard radius of them. They’ve been good to me, I owe them at least that much.
I am using Swerve because it essentially has zero net carbs whereas Splenda has carbs (not as bad as sugar though). Swerve is a little pricey but I’ve been using this bag for over two months now. I paid $10 for this bag at Sprouts but Amazon has two bags for $15 right now. If you want to find it local, I’d check out a grocery store like Earth Fare, Sprouts, and the like.
Fruit is pretty carby 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 low carbing for a while. Blackberries, blueberries, raspberries, strawberries – whatever cranks yer tractor is fine here.
So here is our lineup of pretty much normal ingredients for a DELICIOUS low carb crisp:
Almond meal/flour, sweetener of your choice, softened butter, vanilla, cinnamon, chopped pecans, and 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, which would be about two teaspoons of Splenda.
To me, Swerve is sweeter than Splenda but some folks don’t feel it is. Either way, do this to your personal tastes.
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.
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.
TASTE OF THIS! IT IS SO GOOD! I could just eat the bowl. Also, once you taste it you can decide if you want it sweeter 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 with no guilt.
- 2-3 cups berries
- teaspoon swerve for berries*
- 1.5 cups almond meal/flour (Not regular flour, almond flour, it is labeled either flour or meal)
- 2 tablespoons Swerve*
- ½ cup softened butter
- ½ tesapoon cinnamon
- 1 teaspoon vanilla
- ½ 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. 🙂
We are all worms. But I believe that I am a glow-worm.