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.
Yield: Serves 9
Grain-Free & Low-Sugar Raspberry Crisp
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
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.
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.
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Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 197Total Fat: 18gSaturated Fat: 6gCholesterol: 35mgSodium: 45mgCarbohydrates: 7gFiber: 4gSugar: 2gProtein: 5g