Air Fryer Berry Crisp

About

You will love this Low Carb air fryer recipe for a mixed berry crisp! Frozen mixed berries are combined with sweetener and a little xanthan gum in the bottom of a small ramekin. It is baked to remove the frost and is topped with a topping made from unsweetened coconut flakes, chopped walnuts, almond butter, and sweetener. It is the perfect gluten-free topping that browns nicely in the air fryer.

Can I double this recipe to make two servings?

Yes! Feel free to double the recipe, but you may need to add a minute or so extra to each step if you do so.

Can I use other berries?

Yes, feel free to use strawberries or blueberries only. Using strawberries or blueberries will help lower the carb count. If you change up the berries, feel free to add this recipe into Carb Manager separately with the new berries so you can accurately keep track of your macros.

Serving suggestions

Since this Air Fryer Berry Crisp is also dairy-free, please pair it with a dairy-free coffee like this Keto Dalgona Coffee:

Ingredients

⅔ cup organic mixed berries frozen
2 tablespoon monk fruit erythritol blend
⅛ teaspoon baking aids xanthan gum
1 tablespoon almond butter
½ teaspoon vanilla extract
1 tablespoon monk fruit erythritol blend
2 tbsp, shredded coconut, dried, shredded or flaked, unsweetened
½ oz walnuts
1 tablespoon coconut cream (liquid from grated meat)

Instructions

Place the frozen berries, 2 tbsp sweetener, and ⅛ tsp xanthan gum into a 4 oz ramekin. Mix well with a spoon.
Place the ramekin into the air fryer at 350 F for 4 minutes. Stir the berries to incorporate the sweetener.
In the meantime, combine the ingredients for the topping, which includes the almond butter, vanilla extract, granulated sweetener, unsweetened coconut flakes, and chopped walnuts.
Place the topping on top of the partially cooked berries.
Then cook again at 350 F for 4 minutes with the topping until the topping is golden brown and delicious.
Top with chilled coconut cream.