Low Carb Raspberry Crisp Recipe – Keto Fruit Dessert
This Low Carb Raspberry Crisp recipe is a keto fruit dessert that the whole family will enjoy! We love it topped with a dollop of whipped cream.
Servings 5 servings
Calories 144kcal
Ingredients
Filling:
- 2 1/2 cups fresh red raspberries
- 3 tablespoons erythritol
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon stevia glycerite
- 1 pinch sea salt
Topping:
- 2 tablespoons golden flaxseed meal
- 4 tablespoons almond flour
- 1/2 tablespoon erythritol
- 1 pinch sea salt
- 1 1/2 tablespoons coconut oil melted
- 3/4 teaspoon fresh lemon zest
- 1/2 teaspoon pure vanilla extract
- 2 drops stevia glycerite
- 2 tablespoons walnuts coarsely chopped
Instructions
- Preheat oven to 375F.
- Add all ingredients for the filling to an 8 by 8-inch casserole dish or a 9-inch pie plate and toss to combine.
- For the topping, use a fork to mix together the flaxseed meal, almond flour, erythritol, and salt in a small bowl. Add the coconut oil, lemon zest, vanilla, and stevia glycerite mix to combine. Stir in the walnuts.
- Sprinkle the topping onto the filling.
- Bake until the topping is light golden brown and the sauce from the berries is slightly thickened, about 30 to 40 minutes.
- Serve warm.
Nutrition
Calories: 144kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Sodium: 17mg | Potassium: 131mg | Fiber: 6g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 1mg