My sister makes this keto berry crisp recipe all the time for family occasions. It is a big hit with everyone, even people are not going Keto or low carb. Whip up some heavy cream for a luscious topping that makes it even better. This recipe used frozen berries so you don’t have to worry about berries being in season and it makes it more affordable. This keto berry crisp makes a lot of servings so it perfect for taking to a party to make everyone happy.
If you are following a keto or paleo diet you can eat this without feeling like you are cheating. If you are dairy free just top with some coconut milk topping. It is low in carb count and has a lot of fiber coming from the berries and nuts which lowers the net carbs. I don’t think anyone needs to eat sugar substitutes everyday but it is a good option for special occasions and holidays. I like to use brands: Swerve or Lakanto when baking for my family, or just stevia extract powder.
We are from the south and desserts like crips or cobbler are the king of desserts. Growing up we always had something like this but it was full of sugar or covered with gluten filled dough. This keto berry crisp is a great change of pace without breaking your belt loops. My grandma made similar versions but they usually included Bisquick so this kind of dessert holds fond memories for me. My dad also loves crisp and cobbler so this always makes him smile whenever my sister makes this dish.
If you want to leave off the resistant starch it will still workout just be a little more watery but still delicious. The amount of starch is so small, using 1 tablespoon of potato starch in the whole recipe. What are some of your favorite desserts for a healthy low carb, keto or paleo lifestyle? Leave a comment below and let me know what you want me to make next to be lower in carbs and sugar.
Keto Berry Cobbler
Preparation Time: 15 minutes
Cook Time: 45- 60 minutes
48 oz bag of organic frozen mixed berries
10 oz bag of organic frozen raspberries
1/2 cup lakanto golden or swerve granulated
1 tablespoon potato starch (optional)
Juice from 1 lemon
1 tsp vanilla extract
1 1/2 sticks melted unsalted butter
1 1/2 cups shredded coconut
3 cups pecans, roughly chopped
1 tablespoon cinnamon
1/2 tsp salt
1/4 cup Lakanto golden or Swerve
Preheat over to 350 degrees. In a large bowl, fold together all of the filling ingredients until well combined. Pour the filling into large 4 quart baking dish, set aside. In another medium bowl, combine topping ingredients and mix until well combined. Sprinkle topping all over the top of the berry filling and spread out evenly over the berries. Bake in the oven for 45-60 minutes until juices are bubbling around edges. Cool before serving. Top with whipped cream, if desired.
Note: If you omit the potato starch, it will be slightly more runny after being cooled but still taste great!
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