Low Carb Keto Strawberry Crisp
Equipment
- Food processor
Ingredients
- 3 tbsp unsalted butter
- 3 1/2 cups organic strawberries
- 1/2 tbsp xanthan gum
- 1/2 tbsp lemon juice, squeezed
- 3 tbsp strawberry mixture
- 3/4 cup almond flour
- 3/4 cup halved pecans, raw
- 1/2 tbsp cinnamon
Options
- Pinch of salt
Instructions
Get started:
- Pre-heat oven to 350 degrees and grease an 8-inch square baking dish with butter.
- Prepare strawberries by tossing them with 3 tablespoons of Swerve granular, lemon juice, and xantham gum and spread evenly in baking dish.
To make crumble topping:
- In a food processor, pulse butter, 1/4 cup Swerve granular, almond flour, pecans, cinnamon and salt until mixture begins to clump together.
Putting it strawberry crisp together:
- Crumble the topping over strawberries and bake until crumble is golden brown and crispy and strawberries are bubbling up (about 30 minutes or more).
- After crisp is removed from oven, let it cool for at least 10 to 15 minutes minutes. This will allow the strawberry mixture to thicken.
- Serve with low carb or keto whipped cream or ice cream.
Notes
The crisp is best when served warm and topped with low-carb or keto whipped cream or vanilla ice cream.
The crisp keeps in the refrigerator for 3-4 days.
Amount Per Serving
Calories 179.2
Total Fat 16.2g
Saturated Fat 3.0g
Cholesterol 10.3mg
Sodium 7.8mg
Carbohydrates 18.0g
Net Carbohydrates 5.0g
Fiber 3.7g
Sugar 4.1g
Sugar Alcohols 9.3g
Protein 3.5g