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Low Carb & Delicious Berry Crisp

Author: Christy Jordan


  • 2-3 cups berries
  • teaspoon swerve for berries*

For topping:

  • 1.5 cups almond meal/flour Not regular flour, almond flour, it is labeled either flour or meal
  • 2 tablespoons Swerve*
  • 1/2 cup softened butter
  • 1/2 tesapoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 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.


*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. :)