Keto Berry Crisp

Ingredients

  • 2 cups raspberries , fresh or frozen (and defrosted)
  • 1 cup blueberries , fresh or frozen (and defrosted)
  • 1 cup blackberries , fresh or frozen (and defrosted)
  • 1/4 cup monk fruit sweetener , or maple syrup for paleo
  • 1 teaspoon xanthan gum leave out if preferred OR use arrowroot starch for paleo
  • 1 teaspoon lemon juice

Crisp Topping:

  • 1 cup almond meal
  • 1 cup unsweetened desiccated OR shredded coconut
  • 1/4 cup monk fruit sweetener , or maple syrup for paleo
  • 1/3 cup coconut oil (can also use butter or ghee if not dairy-free)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, toss the berries with sweetener, lemon juice and xanthan gum, if using. Pour into a lightly greased 8 or 9″ cast iron skillet.
  3. Rinse and dry the same bowl and add the almond meal, coconut, coconut oil, vanilla, cinnamon, and salt. Use a fork or clean hands to combine the mixture until it forms small pea-sized clumps. Stir in the chopped pecans.
  4. Spread mixture evenly on top of berries with your hands and press down lightly.
  5. Bake for 28 to 35 minutes, or until golden brown and the edges are bubbling. Serve warm.

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