Keto Almond Flour Peach and Blackberry Crisp Recipe

This keto peach crisp exemplifies simplicity at its best: juicy peaches are paired with bursting blackberries and an ultra-buttery almond topping.

Keto Peach ’N Blackberry Crisp

with an ultra-buttery almond topping

After five years of creating keto recipes I stuck mostly to berries and other traditionally keto-friendly fruits. Lately I’ve opened up to a wider variety of fresh produce and adapted recipes to fit a lower-carb lifestyle without sacrificing flavor. This crisp is a great example: simple ingredients, real fats, and a straightforward method that highlights ripe fruit and a crunchy almond topping.

I’ve learned that keto is more than a rigid list of allowed foods. Paying attention to food quality, combinations and how your body responds is often more useful than obsessing over individual numbers. For example, pairing carbs with fat and protein can blunt blood sugar spikes, and a short walk after dessert helps your body use the sugars efficiently.

If you’re concerned about peaches and blood sugar, try mixing them with berries—blackberries or strawberries work particularly well—and top the fruit with the almond crisp. The fat in the topping helps slow digestion and smooths the glycemic effect. Enjoy this as a dessert after a low-carb meal and, if possible, take a brief walk afterward.

So: fresh peaches, a handful of berries, and a buttery almond crumble. Pure and simple—an ideal end-of-summer dessert.

The Filling (and Thickener)

I skip a thickener for this skillet-style crisp since there’s no crust to become soggy—the pan lets the fruit gently release and concentrate its juices. If you prefer a thicker filling for a pie-style version, use a small amount of your preferred thickener; traditional starches (tapioca, arrowroot) can thicken effectively but add carbs.

Sweetener

Use your favorite granular sweetener to taste. Allulose tends to leave the least aftertaste; Lakanto Golden and xylitol are good alternatives. If you use xylitol, keep it away from pets—it’s toxic to dogs and cats.

(Almond Flour!) Keto Peach ‘N Blackberry Crisp

This keto peach crisp exemplifies simplicity at its best: juicy peaches paired with blackberries and a buttery almond topping.

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Breakfast, Dessert

Cuisine American, European

Servings 2 servings

Calories 377 kcal

Ingredients

For the almond crisp topping

• 1/3 cup almond flour or meal
• 1 tablespoon coconut flour or flaxseed meal
• 1-2 tablespoons sweetener to taste
• pinch kosher salt
• 2 tablespoons unsalted butter ghee or coconut oil can be used; cold and diced
• 2 tablespoons almonds roughly chopped

For the filling

• 1 peach sliced
• 1/2 cup blackberries or strawberries
• 2 tablespoons sweetener
• 1 tablespoon lemon juice
• dash cinnamon
• 1 tablespoon unsalted butter

Serve it with

• vanilla ice cream (non-churn or your preferred keto-style)

Instructions

• Preheat oven to 350°F (180°C).
• In a small bowl, whisk together toasted almond flour, coconut flour, sweetener, cinnamon and salt. Add cold diced butter and rub with your fingertips until the mixture resembles coarse crumbs. Stir in chopped almonds and chill in the freezer while you prepare the fruit.
• Combine sliced peach, blackberries, sweetener, lemon juice and cinnamon in an ovenproof skillet or dish. Dot with the tablespoon of butter.
• Top the fruit with the chilled crumble mixture and bake 20–25 minutes. If the topping browns too quickly, cover loosely with foil after 10 minutes.
• Let cool at least 15 minutes to settle and allow flavors to meld. Store refrigerated up to 3 days. Serve warm with vanilla ice cream and enjoy.

Nutrition

Calories: 377kcal
|
Carbohydrates: 18g
|
Protein: 8g
|
Fat: 32g
|
Fiber: 8g
|
Sugar: 10g

Keyword almond flour peach crisp, keto peach crisp, peach and blackberry crisp

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