Grain-Free Berry Crisp

For the Filling:


  • 2 cups blueberries, washed and patted dry
  • 3 cups sliced strawberries
  • Zest + juice of ½ lemon (~1 tsp. juice)
  • 2 Tbsp. Lakanto Maple Syrup
  • 1 tsp. pure vanilla extract
  • 2 Tbsp. arrowroot starc

For the Topping: 

  • ½ cup almond flour
  • 1 Tbsp. coconut flour
  • ¼ tsp. salt
  • ¾ tsp. cinnamon
  • ⅛ tsp. ground cardamom
  • 3 Tbsp. cold unsalted Kerry gold butter or ghee*, cut into small pieces
  • 1 Tbsp. Lakanto maple syrup
  • ¾ cup chopped pecans (raw or toasted)

*May substitute coconut oil for vegan option


  1. Preheat oven to 350℉.
  2. Grease 6 1-cup ramekins, an 8×8-inch glass baking dish with coconut oil or butter. Set aside.
  3. Add blueberries and strawberries to a medium bowl. In a small bowl, whisk together lemon zest, juice, maple syrup, vanilla and arrowroot starch. Pour over berries and toss to coat evenly.
  4. Divide filling among ramekins or pour into baking dish. Set aside while you prepare the topping.
  5. Wipe out the bowl you just used for the filling and combine almond flour through cardamom. Add butter pieces and using a pastry knife or a fork, cut butter into the dry ingredients until mixture resembles coarse sand with some pebbles. Stir in maple syrup and pecans. 
  6. Divide topping evenly amongst ramekins or spread in a single layer over filling in baking dish or skillet.
  7. Place ramekins or baking dish on a rimmed baking sheet (to catch any liquid that may bubble over) and bake 18-21 minutes for ramekins and 22-25 minutes for baking dish or skillet or until filling is hot and bubbling and topping is lightly browned.
  8. Remove from oven and allow to stand 20-30 minutes before serving.

Recipe Via:

Blueberry Crumb Bars {Paleo, Vegan}


crust and crumble:

  • 1/4 cup almond butter, walnut butter, macadamia nut butter or cashew butter
  • 3 tbsp organic coconut oil refined, melted and cooled to almost room temp
  • 1/4 cup lakanto brown sugar or coconut sugar
  • 2 Tbsp lakanto maple syrup
  • Grated zest of one lemon
  • 1 tsp lemon juice
  • 1 tsp pure vanilla extract
  • 1 2/3 cups blanched almond flour
  • 1/3 coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

blueberry filling:

  • 3 cups fresh blueberries
  • 1 Tbsp lemon juice
  • 2 Tbsp maple or coconut sugar
  • 1 Tbsp arrowroot starch or tapioca


make the filling:

  1. Place blueberries in a medium saucepan over med heat, add the lemon juice, sugar, and starch, then stir to combine.  Bring to a boil, stirring to avoid burning, then lower the heat to a strong simmer.  Continue to simmer a few minutes until thickened.
  2. Remove from heat, transfer to a separate bowl and refrigerate until ready to use.

make the crust/crumble:

  1. Combine the dry ingredients (EXCEPT the sugar) in a medium bowl and set aside.
  2. In a large bowl, Whisk together the nut butter, coconut oil, sugar, maple syrup, lemon juice, zest, and vanilla extract. Stir the dry mixture into the wet until a crumbly dough forms
  3. Line an 8×8” baking pan with parchment paper along bottom and sides and preheat your oven to 350 degrees.
  4. Press 2/3 of the dough into the bottom of the pan to form the crust. Chill remaining dough in the fridge while crust pre-bakes.
  5. Bake bottom crust in the preheated oven for 10 mins until set. Once done, top the crust with the blueberry mixture.
  6. Take the remaining chilled dough and crumble over the filling evenly.
  7. Bake in the preheated oven for 25 minutes until topping is golden brown and set.
  8. Cool on a wire rack in the pan to bring to room temp, before cutting into squares.  You can also chill prior to cutting to make things easier.  Serve at room temp and store leftovers covered in the refrigerator.  Enjoy!

Recipe Via:

Keto Blueberry Cheesecake Squares


  • 150 g Kerry gold butter unsalted, plus a pinch of salt if using coconut oil
  • 6 eggs – small or medium ONLY
  • 120 g kite hill vegan cream cheese cut into cubes
  • 2 tsp vanilla extract
  • 4 tbsp Lakanto granulated sugar or more, to your taste
  • 1/2 tsp baking powder
  • 50 g frozen blueberries


  1. Place all the ingredients in a large mixing bowl.
  2. Mix together using a stick blender with the blade attachment until smooth.
  3. Pour into a lined square 8 inch/ 20cm dish.
  4. Gently drop the frozen blueberries evenly throughout the cheesecake mixture. They will sink to the bottom as it cooks.
  5. Bake at 160C/320F for 20-30 minutes until cooked in the cente.
  6. Allow cooling then cut into 9 squares. Serve each square upside down.

Recipe Notes

  • Remember to add sweetener to YOUR taste and the level of sweetness YOU like. The longer we eliminate sugar, the less sweet taste we require which is why sweetness is so personal and I give a measurement as a guide only.
  • To guarantee this doesn’t taste ‘eggy’ add plenty of vanilla.

Recipe Via: