Grain-Free & Low-Sugar Raspberry Crisp

A delicious low-sugar raspberry crisp that can be enjoyed warm (with some homemade whipped cream or a scoop of ice cream!) or left to cool before being sliced into squares and served up like a regular bar. If you are not a fan of almond extract, you can omit it – but it adds a nice flavor.

Grain-Free & Low-Sugar Raspberry Crisp

Kate

This delicious grain-free, low-sugar raspberry crisp is full of antioxidants and vitamin C. This juicy dessert is best served warm, right out of the oven. Top with some homemade whipped cream or a scoop of ice cream for a tasty treat.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Desserts

Cuisine Gluten-Free, Grain-Free

Calories 197 kcal

Equipment

• Aluminum Foil
• Mixing Bowl
• Parchment Paper
• 8×8 Glass Baking Dish
• Arrowroot Powder
• Almond Extract
• Kerrygold Pure Irish Butter
• Ground Cinnamon
• Baking Powder
• Granulated Swerve Sweetener
• Almond Flour

Ingredients

  

• For the base and crumb
• 6 oz almond flour
• 4.2 oz Swerve confectioners’ sweetener
• ½ tsp baking powder
• ¼ tsp ground cinnamon
• 2.8 oz unsalted butter diced small
• 1 small-medium egg whisked
• For the raspberries:
• 7 oz fresh raspberries
• ½ tsp almond extract
• 1.8 oz Swerve confectioners’ sweetener
• ½ TB arrowroot powder

Instructions

 

• Preheat the oven to 355°F. Grease and line a square baking dish (or brownie tin), approx. 6 x 6 inches.
• Combine the almond flour, Swerve, baking powder, and ground cinnamon in a bowl.
  
  
• Add the little cubes of butter and use your fingertips to rub the butter into the mixture until it resembles breadcrumbs.
• Mix in the egg.
  
  
• Dump ¾ of this mixture into your prepared pan and press down to form a compact, even layer which will make up your base.
• Combine the raspberries, almond extract, Swerve, and arrowroot powder in a bowl. Toss to evenly coat, then spread the mixture out over the base. If there is any Swerve still in the bowl, sprinkle it evenly over the raspberries.
  
  
• Crumble over the remaining 1/3 crumb mixture.
  
  
• Bake for 30-40 minutes. I like to lay a sheet of foil over the dish in the last 15 minutes to prevent the crumbs from darkening too much.
  
  
• This will serve 9 people and is delicious scooped straight from the dish while hot or left to cool completely when it can be sliced into 9 squares.
  
  

Nutrition

Serving: 1gCalories: 197kcalCarbohydrates: 7gProtein: 5gFat: 18gSaturated Fat: 6gCholesterol: 35mgSodium: 45mgFiber: 4gSugar: 2g

Keyword gluten-free raspberry crisp, grain-free raspberry crisp, low carb raspberry crisp, low sugar raspberry crisp

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Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.

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