This berry crisp recipe is low carb, using a sugar substitute. It pairs juicy berries with a delicious cinnamon-spiced crumble topping.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dessert, Snack
Cuisine: American
Keyword: berry, crisp
Servings: 4
Calories: 207kcal
Ingredients
2-3cupsberries
1teaspoonSwerve for berries*can use Stevia, Monk Fruit, etc
Topping
1.5cupsalmond meal/flour
2tablespoonsSwerve*
1/2cupsoftened buttercan use ghee or coconut oil as well
1/2tsp cinnamon
1tspvanilla extract
1/2cupchopped pecans
Instructions
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.
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.
Notes
*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.