This delicious Berry Cherry Crisp is low-carb, paleo, and vegan. There are no grains, dairy, or sugar, but feel free to top it with dairy-free ice cream.



1 1/2 cups blueberries

1/2 cup cherries – pitted and chopped

2 Tbs powdered monk fruit


1/2 cup almonds

1/4 cup large coconut flakes

1/4 cup monk fruit granules – or coconut sugar for non-low-carb

1/3 cup fine almond flout

2 Tbs butter coconut oil

1/2 tsp cinnamon

Pinch pink salt


To prepare:

Preheat oven to 350.

Place fruit in a mixing bowl and sprinkle with powdered monk fruit. Stir to coat.

Divide fruit among 6 ramekins.

To make the topping:

Pulse together all ingredients in a food processor for a few seconds until a coarse crumb forms.

Scoop roughly 1/4 cup topping onto each ramekin.

Bake for about 20 minutes until the fruit is bubbly and the topping is lightly golden.

Allow cooling for 5 minutes before serving. Serve warm or chilled



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