Sugar-Free Cherry Crisp – Warm, Juicy, and Crispy Without the Carbs

Crisps are one of those desserts that feel rustic and easy, but the traditional versions? Loaded with sugar and flour. This version skips all that and still brings bubbling berries, toasty crumble, and a texture you can’t fake. Bonus: it’s also dairy-free and paleo—but the taste? Pure indulgence.

💡 Why This Recipe Actually Works (Low-Carb Edition)

• Monk fruit + berries = sweet, but no spike.
• Almonds + coconut flakes make a crunchy topping that actually crisps.
• Coconut oil gives buttery richness without dairy.
• Individual ramekins = portion control (and easier macro tracking).

🧾 What Packs Flavor Without the Carbs

Fruit Base:

• 1½ cups blueberries – High in fiber, lower carb than most fruits.
• ½ cup cherries (chopped) – Adds tartness and that signature cherry flavor.
• 2 tbsp powdered monk fruit sweetener – Dusts fruit without grittiness.

Crisp Topping:

• ½ cup almonds – Heart-healthy fat and crunch.
• ¼ cup large coconut flakes – Texture and natural sweetness.
• ¼ cup monk fruit granules – I use Lakanto golden for extra depth.
• ⅓ cup almond flour – Binds the topping and gives a toasty bite.
• 2 tbsp coconut oil (buttery flavor) – Fat + flavor.
• ½ tsp cinnamon – Essential warm spice.
• Pinch pink salt – Don’t skip it—brings out the sweet.

🔁 Low-Carb Substitutions That Hold Up

Ingredient	Swap	Notes
Cherries	More blueberries or raspberries	Lowers net carbs further
Monk fruit	Allulose or erythritol	Allulose gives softer topping, less crisp
Almonds	Pecans or walnuts	Different flavor, still keto
Coconut oil	Vegan butter or ghee	Slight flavor shift, but holds texture

⚠️ Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Topping didn’t crisp	Too much oil or soft sweetener	Use granulated monk fruit or erythritol
Fruit too watery	Used frozen fruit straight from bag	Thaw first and drain excess moisture
Gritty topping	Didn’t pulse mixture enough	Blend until coarse but uniform

👩‍🍳 How to Make It (Step-by-Step)

1. Preheat oven to 350°F.
2. In a bowl, toss berries and chopped cherries with powdered monk fruit.
3. Divide fruit among 6 ramekins (or use one small baking dish).
4. In a food processor, pulse almonds, coconut, monk fruit, almond flour, coconut oil, cinnamon, salt until a coarse crumble forms.
5. Spoon about ¼ cup topping per ramekin.
6. Bake 20 mins until fruit is bubbly and top is golden.
7. Cool 5 mins before serving. Serve warm or chill. Bonus: top with keto vanilla ice cream.

🧠 My Go-To Low-Carb Hacks

• I keep DIY powdered monk fruit in a jar—just blitz granules in a blender for 20 sec.
• If using frozen fruit, I thaw + pat dry with a towel to avoid soggy results.
• For bigger servings, I bake it in a 9×9 glass dish and portion it myself.

🧊 Keeping It Keto-Friendly All Week

• Fridge: Keeps 5–7 days in airtight container.
• Freezer: Not ideal—crisp topping gets soft when thawed.
• Reheat: Warm in oven at 300°F for 8–10 mins to re-crisp.

❓ Keto Cooking What-Ifs (Answered)

Q: Can I make this ahead?
A: Yes—assemble and refrigerate unbaked up to 24 hours. Bake just before serving.

Q: Is cherry keto?
A: In small amounts, yes. ½ cup chopped across 6 servings = less than 2g net carbs per portion.

Q: Can I make this nut-free?
A: Try sunflower seed flour + pumpkin seeds. Texture changes, but still toasts well.

🔢 Full Nutrition Facts (Per Serving – 1 of 6)

Nutrient	Amount
Calories	191 kcal
Total Fat	15.5g
Carbs	23.7g
• Fiber	3.7g
• Sugar Alcohols**	12.3g
Net Carbs	7.7g
Protein	3g

Check out More Recipes:

• Sugar-Free Cherry Pie Filling – Low-Carb, Juicy, and Pie-Ready
• Sugar-Free Pumpkin Cheesecake – No-Bake, Low-Carb, and Fall-Obsessed
• Sugar-Free Blueberry Pie – Sweet, Fruity, and Low-Carb Friendly