Sugar-Free Pear Crisp – Warm, Spiced, and Crispy-Top Comfort Without the Crash

Pear crisp is peak cozy dessert—warm fruit, nutty topping, hint of spice. But most recipes? A carb bomb wrapped in syrup. This version? Grain-free, no added sugar, and still golden-topped and delicious.

It’s the kind of recipe you want to eat with a blanket, a spoon, and no regrets.

💡 What Makes This Feel Like Real Food (Not a Sad Swap)

I keto-fied the classic pear crisp by ditching the oats, syrup, and sugar—and guess what? Still got:

• Soft, spiced pears that bake down into a jammy layer
• A crispy, nut-based topping that actually browns
• Warm cinnamon and nutmeg notes that scream “fall dessert”
• Sweetness from the pears themselves + a clean keto sweetener

The texture contrast is chef’s kiss. Think: gooey bottom, crunchy top, no weird cooling aftertaste.

🧾 Ingredients That Kept It Clean

Pear Base:

• 3 cups sliced pears – Naturally sweet and soft when baked
• ½ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp ginger – Fall spice trifecta
• 1–2 tbsp allulose or monk fruit (optional) – Use if pears aren’t super ripe

Crisp Topping (Keto Edition):

• ½ cup almond flour – Crumbly, buttery base
• ½ cup chopped walnuts + ½ cup sliced almonds – Crunch and texture
• ¼ cup melted butter or coconut oil – Keeps it rich and crisp
• 1 tsp vanilla extract – Rounds out the flavor
• ½ tsp cinnamon + ½ tsp nutmeg + ¼ tsp salt – Toasty, spicy, balanced
• 2 tbsp powdered allulose or monk fruit – Just enough to sweeten

🔁 Adapting It Without Breaking Macros

Swap	Result
Chayote squash for pears	WAY lower carb—mild, absorbs spice well
Pecans for walnuts	Toastier, deeper flavor
Coconut oil for butter	Vegan and crispier topping
Add 1 tbsp ground flax	More fiber, helps bind topping if crumbly

⚠️ Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Topping didn’t crisp	Used too much wet sweetener	Stick to powdered allulose or monk fruit
Pears too watery	Used underripe fruit	Bake uncovered longer, or swap for firmer pears/chayote
Crust soggy	Didn’t toast nuts or bake long enough	Bake uncovered last 25 mins, no shortcuts

👩‍🍳 How I Make It (Step-by-Step)

1. Preheat oven to 350°F.
2. Peel and slice pears, toss with spices and sweetener (if using), and spread in baking dish.
3. In a bowl, mix almond flour, nuts, butter/oil, vanilla, spices, and sweetener until crumbly.
4. Spread topping over pears.
5. Cover with foil, bake 20 minutes.
6. Uncover and bake another 25–30 minutes until bubbly and browned.
7. Let cool 10 minutes before serving.

🧠 My Go-To Low-Carb Hacks

• I use chayote squash or even zucchini as a pear sub when I want ultra-low carb—they soak up spice like a dream
• I make the topping in bulk and store it dry—just add butter when ready
• Want a crispy finish? Broil the top for 2 minutes at the end (but watch it closely!)

🧊 Storage + Tracking Notes

• Fridge: 4–5 days sealed
• Freezer: Freeze in individual portions, reheat covered in oven
• Macros (estimate per serving, 1 of 8):
  • Calories: ~180
  • Net Carbs: ~6g (depends on fruit used)
  • Fat: 15g
  • Protein: 3g

❓ Real Keto Questions, Real Answers

Is pear keto?
In small amounts, yes—especially if balanced with fats and fiber. 1 medium pear has ~22g net carbs, so use thin slices and small portions, or swap with low-carb fruits like chayote or zucchini for strict keto.

Can I make this nut-free?
Yes—use sunflower seed flour instead of almond flour and pumpkin seeds instead of nuts.

Can I serve this with ice cream?
Absolutely. Go for keto vanilla ice cream or coconut whip for the perfect contrast.

📊 FULL NUTRITION PER SERVING (approx.)

Nutrient	Amount
Calories	180 kcal
Fat	15g
– Saturated Fat	5g
Protein	3g
Total Carbs	8g
– Fiber	2g
– Net Carbs	6g
Sugar	1g (from fruit)
Cholesterol	0mg (if vegan butter used)
Sodium	100mg

Check out More Recipes:

• Sugar-Free Apple sauce – Clean, Simple, and Surprisingly Versatile
• Sugar-Free Apple Fritters – Low-Carb, Crispy, and Cinnamon-Sweet
• Sugar-Free Apple Crisp – Cozy, Crisp, and Keto-Aware (But Still Real Apples)