Low carb cranberry crisp has juicy and tart cranberries that pop in your mouth, covered in a sweet and crumbly cake topping. This is the ultimate winter dessert.
What Is A Fruit Crisp
A fruit crisp is one of the easiest fruit-based desserts you can make. It has the same basic ingredients as a pie, but you don’t have to roll out the crust or precook it.
Instead, you just create a crumbly and sweet mixture to sprinkle on top of the fruity pie filling. It’s a lot quicker and still tastes like a pie.
After making my keto pumpkin crisp, I was hooked! I knew right away that I wanted to make different flavors and versions of this simple fall dessert.
Cranberries are basically the perfect winter ingredient. You’ll see them everywhere and the colors are a deep red, just like all the Christmas decorations.
You’ll love how this cranberry crisp looks (and tastes!).
Cranberry Crisp
I kept this recipe really simple and basic. If you love the taste of cranberries, then you will enjoy every bite of this low-carb cranberry crisp!
I used fresh cranberries, so they are filled with juicy goodness! In fact, the entire filling is made with just cranberries, sweetener, a bit of vanilla, and a sprinkle of cinnamon!
And the crumble topping is just as easy, too! I basically sweetened almond flour with Swerve brown sugar substitute and melted butter.
Then, sprinkle some cinnamon on top. It’s that easy!
Low-Carb Cranberry Crisp
There are six grams net carbs in each serving of this sweet and tart dessert. And the entire thing makes five servings.
So be careful with how much of it you eat while you’re on the keto diet.
Unfortunately, cranberries are high in natural sugars. And even natural sugars from fruit can kick you out of ketosis if you eat too much but one serving is totally within your macros if you plan it correctly.
Fruit Desserts
This is the perfect fruit-based dessert to make for all of your winter holiday parties. Cranberries are delightfully seasonal and fit in with any dinner or get together.
Eating fruit on keto is tough because fruit is a source of natural sugar. That’s why I usually use low-carb fruit, like blueberries and strawberries, in my recipes.
If you have a sweet tooth, then I have a bunch of fruity desserts that you can make while still staying within your macros! Keto TikTok Chocolate Covered Blueberry Bites are a lot of fun to eat.
Keto Strawberry Cream Fudge is both sweet and rich (and surprisingly low in carbs). And my Keto Cherry Cheesecake Fluff is a fun twist on a kid-friendly dessert.
How To Store Fruit Crisp
It’s important to eat your fruit crisp within a few days of storing it. Keep it refrigerated in an airtight container.
As it sits in the refrigerator, the almond topping will soak up the juice from the cranberry filling. So if you keep it in there too long, it will become soggy.
I suggest reheating it in an air fryer if you want the top to stay crispy. If you reheat it in the microwave, it will become soft. Of course, it also tastes delicious when it’s chilled!
Low-Carb Cranberry Crisp Recipe
Here’s the list of ingredients and step-by-step pictures that you’ll need to make this low-carb cranberry crisp recipe. The exact measurements and instructions are located in the printable recipe card, just a little further below.
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Servings: 5
Net Carbs: 6 net carbs per serving
Ingredients
Cranberry Filling:
- Fresh Cranberries
- Swerve Granulated Sugar Substitute
- Vanilla
- Ground Cinnamon
Crumble Topping:
- Almond Flour
- Swerve Brown Sugar Substitute
- Melted Butter
- Ground Cinnamon
Directions
Preheat the oven to 350 degrees. Blend together the topping ingredients in a mixing bowl, and set aside.
Add the cranberries, granulated Swerve and the cinnamon to a pot over medium low heat on the stove. Allow the mixture to simmer until the sugar is melted. You can add a tablespoon of water if needed.
Reduce the heat to low and simmer until the berries are bursting open. Mash the berries lightly with a potato masher or the tines of a fork.
Remove from the heat, and stir in the vanilla.
Layer the cranberry mixture into the bottom of a well greased baking dish.
Sprinkle with the crumb topping.
Bake for 20-25 minutes, or until the topping is lightly browned.
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Low-Carb Cranberry Crisp
Equipment
- Mixing Bowl
- Round Pie Plate
Ingredients
Cranberry Filling
- 1 1/2 cups Fresh Cranberries
- 1/2 cup Swerve Granulated Sugar Substitute
- 1 tsp Vanilla
- 1 tsp Ground Cinnamon
Crumble Topping
- 1 1/2 cups Almond Flour
- 1/3 cup Swerve Brown Sugar Substitute
- 4 tbsp Butter melted
- 1 tsp Ground Cinnamon
Instructions
- Preheat the oven to 350 degrees.
- Blend together the topping ingredients in a mixing bowl, and set aside.
- Add the cranberries, granulated Swerve and the cinnamon to a pot over medium low heat on the stove. Allow the mixture to simmer until the sugar is melted. You can add a tablespoon of water if needed.
- Reduce the heat to low and simmer until the berries are bursting open. Mash the berries lightly with a potato masher or the tines of a fork.
- Remove from the heat, and stir in the vanilla.
- Layer the cranberry mixture into the bottom of a well greased baking dish.
- Sprinkle with the crumb topping.
- Bake for 20-25 minutes, or until the topping is lightly browned.
Notes
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Cranberry Recipes
If you enjoyed this low-carb cranberry crisp recipe, here are some more low-carb recipes that you can make with cranberries. Try them all!
