Keto Low-Carb Strawberry Crisp
Ingredients
The filling
-
1
pound
strawberries, sliced in quarters
The topping
-
½
cup
blanched almond flour
-
⅛
teaspoon
celtic sea salt
-
1
tablespoon
butter or palm shortening
-
½
cup
blanched slivered almonds
Instructions
- Preheat the oven to 350°F.
- Fill 5 half-cup ramekins with the sliced strawberries, heaping them up.
- Place the ramekins on a baking sheet and bake the strawberries for 30 minutes.
- In a food processor, combine almond flour, salt, and butter, pulsing until pea-sized pieces form.
- Briefly pulse in the slivered almonds.
- Remove the ramekins from the oven and spoon the topping over the baked strawberries.
- Return to the oven and bake for an additional 20-30 minutes until the topping is golden-brown.
- Remove from the oven and serve warm.
Nutrition Facts (estimated)
Servings
5 mini-crisps
Calories
250
Total fat
18g
Total carbohydrates
15g
Total protein
6g
Sodium
200mg
Cholesterol
30mg
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