This low carb crisp recipe contains a yummy crisp layered with strawberries and topped with coconut flakes. Makes a great sugar-free breakfast, dessert, or snack!
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Would you take a look at that beauty up there?! 🙂
That beauty—Low Carb Layered Strawberry Crisp—makes a great dessert, breakfast, or snack. She’s low carb, sugar-free (sweetened only with stevia), gluten-free, and dairy-free. What’s not to like?
The key to this low carb crisp is to use strawberries in their own juice. To do that, you have two options:
- Make my Vanilla Roasted Strawberries recipe.
- Thaw strawberries that have been frozen.
Both options will give you enough juice to soak the crisp and make it taste soooo good.
- 3/4 cup almond flour
- 1/4 cup shredded coconut
- 1/2 teaspoon stevia
- 1 tablespoon coconut oil melted
- 1 teaspoon vanilla extract
- 2 large eggs
Combine the almond flour, shredded coconut, and stevia in a bowl.
Combine the wet ingredients in a separate bowl and then add them to the dry ingredients. Mix until combined.
Spread the mixture in a thin layer on a non-stick cookie sheet or one covered with a silicone baking mat.
Cook at 375 degrees for 15 minutes.
Let the crisp cool and then break into small pieces.
In a small serving dish, layer the crisp and strawberries in their own juice. Top with shredded coconut if desired.
Sugar-Free, Gluten-Free, Dairy-Free, Vegan, Vegetarian
FYI, the entire low carb crisp recipe contains 35 grams of carbs (strawberries and shredded coconut topping not included in that calculation).
If you like this low carb crisp recipe, please give it a share on Pinterest. Thanks! 🙂