This low-carb crisp features layers of juicy strawberries and a crunchy coconut-almond topping. It makes a delicious sugar-free breakfast, snack, or dessert.
This post contains affiliate links, which means I may earn a small commission on purchases made through some links. Full disclosure is available upon request.
Would you look at that beauty? This Low Carb Layered Strawberry Crisp is versatile and satisfying. It’s low in carbohydrates, sugar-free (sweetened with stevia), gluten-free, and dairy-free. Enjoy it warm for dessert, chilled for breakfast, or as a quick snack during the day.
The trick to an excellent low-carb crisp is to use strawberries in their own juice so the crisp soaks up flavor rather than relying on additional sweeteners. You can do this two ways:
- Roast fresh strawberries with a little vanilla until they release their juices.
- Thaw frozen strawberries and reserve the liquid released as they thaw.
Either method yields flavorful berry juice that keeps the crisp moist and bright-tasting.
Tip: If you like balanced keto-style recipes, this crisp fits nicely into meal plans that focus on whole foods and simple ingredients.
Low Carb Layered Strawberry Crisp
Breakfast, Dessert, Snack
5
177kcal
Ingredients
- 3/4 cup almond flour
- 1/4 cup shredded coconut
- 1/2 teaspoon stevia
- 1 tablespoon coconut oil melted
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
-
In a bowl, combine the almond flour, shredded coconut, and stevia.
-
Whisk the melted coconut oil, vanilla, and eggs in a separate bowl. Pour the wet ingredients into the dry and stir until well combined.
-
Spread the mixture into a thin, even layer on a nonstick baking sheet or a sheet lined with a silicone baking mat.
-
Bake at 375°F (190°C) for about 15 minutes, until golden and set. Ovens vary, so check a few minutes early to prevent over-browning.
-
Allow the crisp to cool completely, then break it into small pieces or coarse crumbs.
-
To assemble, place a layer of strawberries with their juices in a serving dish, add a layer of the crisp, then repeat. Finish with a sprinkle of shredded coconut if you like.
Notes
Storage: Store the assembled crisp in the refrigerator and consume within 3–4 days. The crisp topping can be kept separately in an airtight container at room temperature for 2–3 days to preserve crunch.
Variations: Swap strawberries for other berries or a mix of berries depending on season and preference. If you prefer sweeter fruit, roast them briefly with a touch of vanilla before layering.
Calories from Fat 135
Nutrition Disclaimer
Nutrition facts are provided as a courtesy and are estimated based on typical ingredients and portion sizes. They are not guaranteed. If applicable, sugar alcohols are already removed from the total carbohydrate count in these estimates.
Note: The base crisp mixture alone contains approximately 35 grams of total carbohydrates. This estimate does not include the strawberries or the shredded coconut used as a topping.
Make the Keto Diet Easier with Prepared Meal Plans
If this recipe appeals to you, consider meal-planning resources that provide structured keto menus and shopping lists. A thoughtful weekly plan can simplify grocery shopping and help you stay on track while enjoying a variety of recipes like this crisp.
Typical meal-plan subscriptions offer weekly emails with recipes, grocery lists, and tips for preparation. If you prefer convenience and a clear approach to low-carb eating, a plan like that can be a helpful complement to recipes you already enjoy.
Consider a Weekly Meal Plan to Simplify Keto
Enjoy!
If you make this low-carb crisp and enjoy it, please share a photo or a quick note on social media. I love seeing how readers customize recipes—whether swapping berries, adding nuts, or making it vegan with an egg substitute. Happy cooking!