Skip making a huge dessert when you want to feed that sweet tooth craving! These individual Keto Strawberry Crips is the perfect combination of sweet and salty! This super easy, satisfying dessert is the best treat to keep you on track!
Warm, gooey, sweet perfection...all in one bowl. This strawberry crisp is what dreams are made of and only 5 net carbs for a very satisfying breakfast, lunch, or dinner!
If you follow along with my Facebook lives (every Thursday at 12pm CT on my Facebook page), you might know by now my thoughts on desserts.
In my opinion, dessert or treats should be consumed as a meal or as part of the meal, not as added calories in addition to all of your only meals! But like I said, that's my opinion and you can take it with a grain of salt.
But at 190 calories, this crisp is perfect for breakfast topped with some heavy cream and served with coffee!
I serve these crisps in these cute little soup bowls but oven safe ramekins are perfect, too.
You are going to love this recipe and you will also love these other recipes perfect for Fall:
Recipe Card
Individual Keto Strawberry Crisps
Ingredients
- 1 Cup Sliced Strawberries
- ⅛ Cup almond flour (click to see my favorite)
- 1 Tablespoon Melted butter
- 1 Tablespoon sugar free granulated sweetener (click to see my favorite)
- ½ teaspoon Cinnamon
- ½ teaspoon Vanilla Extract
- ¼ cup Chopped pecans
- ¼ teaspoon Kosher salt
- 2 Tablespoons heavy cream for serving (optional)
Method
- Preheat oven to 400F.
- Divide the strawberries between 2 oven safe ramekins. Sprinkle half a teaspoon of sweetener on top of each bowl of strawberries and mix together.
- Combine all of the ingredients for the topping in a small bowl and divide it evenly over the top of the strawberries.
- Place the ramekins on a sheet tray and bake in the oven for 15-20 minutes.
- Serve warm topped with heavy cream. Enjoy!
Az Anna says
I can't wait to make this! I don't have any individual ramekins or oven-safe mugs. Could I make the whole thing in a pan? Maybe an 8x8 baking pan?
Jennifer Banz says
Yes, that will work! Then bake until bubbly around the edges.
Marla Milligan says
Absolutely love all your recipes
Sherry Frame says
This is yummy, I made it all the time!
Laura Ramsey says
Looks delicious. I am going to try this. .
Beatrice says
This was delicious! Is the nutrition information for 1 serving or the entire recipe please?
Annemarie’s says
Yummilcious . Love that this recipe is so simple.
Lori says
Another delicious and easy recipe from Jennifer ❤
Wendi Usher says
Fabulous food, live in UnitedcKingdm and follow your recipes. Would you be so kind as to include metric measures, as we don’t use cup measurements here. You’re an inspiration.
Many thanks
Wendi Usher
Kent
United Kingdom ??
Steph says
Could you use coconut flour instead of almond? What would the amount be if so?
jenniferbanz says
You could! Use half the amount
KathyK says
I have some blueberries in the fridge that I think I‘ll try to use up with this recipe.