January 9, 2021

Gluten-Free Strawberry Crisp (Low-carb)

By Josefina Pagani – January 9, 2021

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This Gluten-free strawberry crisp is low-carb and one of my favourite desserts to make on week nights. It’s healthy and really easy to make. Delicious warm out of the over or cold from the fridge. I like mine with whipped cream on top.

Ingredients for this gluten-free, Low-carb strawberry crisp:

Strawberries: I like to use fresh strawberries for my crisp. Even though summer’s local crops are the best you can find strawberries available all year round.

Butter: I use Grass-Fed Butter baucause of its good nutrients and high amounts of healthy fats.

Coconut Sugar: I find coconut sugar gives the topping a good crunch. You don’t need much just a few tablespoons will do the work.

Liquid Stevia Glycerite: I also use some drops of stevia to increase the sweetness without adding extra carbs to the recipe. I recomend using pure stevia with no chemicals in it.

Almond Flour: I like to use extra fine ground almond flour.

Coconut flour: Just a small quantity will absorve moisture and makes the topping nice and crisp.

Non-Fat Dry Milk: it gives structure and enhance texture. It is said that whey protein can be used instead, but I didn’t try it myself. If you try it let me know how it goes!

Tapioca Flour: Also known as Tapioca starch. It gives the topping a lighter and less grainy texture.

Flaked Almonds: I love the crispy texture of flaked almonds. They make for a good alternative to the classic oats sometimes used in old-fashioned higher carb crisps.

Salt: I use pink Hymalayian.

Vanilla: It is really important to use a high quality vanilla extract in your recipes for best results. I personally recomend using vanilla extract instead of vanilla essense.

How to make this Gluten-Free Strawberry crisp

Preheat the oven to 350 °F (180 °C)
Rinse and slice the strawberries.
Mix almond flour, dry milk, tapioca flour, coconut flour, flaked almonds and salt in a bowl and set aside.
Beat the room temperature butter and coconut sugar for a few minutes.
Add vanilla an liquid stevia and mix.
Mix the dry ingredients with butter and coconut sugar until roughly combined. I use a fork to get the chunky consistency.
Pour the sliced strawberries into a baking dish.
Sprinkle the topping over the strawberries.
Bake for 25 to 30 minutes or until golden brown.
Serve warm with some whipped cream and extra flaked almonds on top.

Frequently ask Questions

Can I replace the almond flour with Coconut Flour?

No, you can’t replace the almond flour for coconut flour in this recipe. Coconut flour would have a drying effect, it is particularly absorbent so you may need to modify the entire recipe to make it work.

How to keep my crisp from getting soggy?

I find using the right proportions of dry ingredients to butter is really important in this matter. Also, using almond and coconut flour instead of the classic all purpose wheat flour help prevent soggyness.

does Low-carb, Gluten-free strawberry crisp need to be refrigerated?

I recomend to store any leftover crisp in the fridge, it will keep good for 2 to 3 days. It will not turn soggy but it can lose a bit of crisp.

How do you know when Strawberry crisp is done?

It really easy to know when your crisp is done, you will notice the filling is bubbling and the topping is nice and golden. I recomend to let your crisp brown a bit, it will accentuate the almond flavor and give your crisp a good crunch.

Why Is this Gluten-free Strawberry crisp Low carb?

This crisp is reduced in sugars and Carbs, using primarily almond and coconut flour. It is also made with a low carb fruit such as strawberries. Having said that, I still use a small amount of coconut sugar for the topping.

You can fit the macros of this crisp if you follow low carb diet (I follow a low carb diet, with a net carb limit of 60 gr net carbs per day), but not if you follow a strict keto diet (up to 20 gr net carbs per day), unless you have some carb-cycling days.

Net Carbs in this Gluten-free strawberry almond crisp

Yield: 4 servings / Net Carbs per serving: 16 gr

Please note: values are calculated with food package labels and my fitness pal, so they may not be 100% accurate.

Make your glutern-free Strawberry crisp ahead of time

If you want to make this Gluten-free strawberry crisp ahead of time, you can prepare the sliced strawberries in the baking dish, and make the topping in advance.

You want to store the strawberries and the topping separately in the fridge until you bake the crisp. They can be stored in the fridge for 3 to 4 days.

When you want to bake your crisp you will sprinkle the topping over the strawberries and bake until bubbly and golden brown.