I have finally found a dessert that satisfies my sweet tooth and is still LOW CARB! It is super easy to make and can be made with different fruits. I chose to make this half blackberry and half strawberry, because Hubby prefers strawberries over blackberries.
I have not fully embraced the Keto lifestyle yet, but I have learned not to fear the fat. I also learned a lot about how to eat healthier, including more vegetables and fruits. Even lost a few pounds. Though technically not Keto, I am choosing to eat less carbs. I do really well not craving pasta, rice and bread. But sweets….oh, my…old habits die hard….
So when I ran across a recipe for a low carb fruit crisp, I decided to give it a try. I knew what Almond flour was, but I have never ate anything with any kind of nut flour, so I was pretty leery about spending a bunch of money on a product that I may not like, or ever use again. However, I did have a 4 ounce bag of slivered almonds in the freezer, so I made my own almond flour.
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Homemade Almond Flour
I use my little 1.5 cup Mini Food and Vegetable Chopper any time I just need a small quantity of something chopped or minced for a recipe. It worked great for the small amount of almond flour I was making. Just pour in about an ounce or so at a time and pulse for a few seconds at a time. After every few pulses, open the container and stir the contents away from the sides. When it’s ground to the right size (about like cornmeal), pour it into a measuring cup and do it again. I did three batches total and it only took a few minutes to turn the whole 4 ounces into about 1 & 1/4 cups almond flour.
Unfortunately, it wasn’t quite enough for this recipe, so my topping was kind of thin, but it was so darned good! It was SO GOOD that I could have easily eaten all of the topping mix straight from the bowl.
Before you make this, you should know: 1) it’s best to serve this warm and freshly baked. I made this dessert just before dinner last night, and by this morning the topping was soft. Still good, but not crisp. 2) The butter needs to be soft, not melted. 3) Splenda is my sweetener of choice, but if using Swerve, it typically takes half as much as Splenda.
Keto-friendly Fruit Crisp
- 3 cups berries (or low carb fruit)
- 1 -2 teaspoons Splenda (or 1 teaspoon Swerve)
- 1 & 1/2 cups almond flour/meal
- 2 -3 tablespoons Splenda (or 2 tablespoons Swerve)
- 1/2 cup softened butter (softened, not melted)
- 1/2 teaspoon cinnamon
- 1 & 1/2 teaspoons vanilla
- Optional: 1/2 cup chopped almonds or pecans
- Pour your favorite berries (fruit) in the bottom of an 8″ baking dish or pie pan. Sprinkle sweetener over the top of the fruit.
- In another bowl, stir the remaining ingredients together with a fork. Stir in the optional nuts, if desired. The thickness of the topping is determined by how soft your butter is. Mine was on the verge of being melted.
- My topping mix was pretty thin, so I dropped spoonfuls of it on top of the berries (fruit). If yours is thicker, just drop small pieces on top.
- Bake at 350 for 30 – 40 minutes, or until lightly browned.
This dessert is delicious plain, but if you want to dress it up a bit, I found this recipe for you on how to make homemade Whipped Coconut Cream. I also found that Reddi-Wip makes non-dairy Almond and Coconut versions that you might find at your local grocery store.
(Inspired by Low Carb & Delicious Berry Crisp on Southern Plate)
Let me know if you try this recipe, as well as any changes you might make.