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Low Carb Cranberry Crisp
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Low-Carb Cranberry Crisp

Juicy and tart cranberries pop in your mouth, covered in a sweet and crumbly cake topping. This is the ultimate winter dessert.
Course Dessert
Keyword Cranberry Crisp
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 5 servings
Calories 325kcal

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

Calories: 325 Net Carbs: 6 Net Carbs Per Serving
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.