All you have to do is mix together the topping, blop it on top of the berries, and bake for 30 minutes. I really enjoyed the added flavor my low-carb ingredients gave to the crisp topping, which is made from pecans, cinnamon, vanilla, butter, sweetener, and almond flour/meal.
Your guests will never guess this mixed berry pie is low carb and free of added sugars! This keto pie has a super fruity berry filling and and a crispy fathead lattice top. There’s nothing like a good berry pie, no matter what the weather looks like outside! I always have frozen berries at home - blueberries, raspberries and blackberries.
This keto blackberry cobbler is a low carb and sugar free take on the classic fruit cobbler! Made with simple ingredients, it's perfect to feed a crowd! Preheat the oven to 180C/350F. Lightly grease a baking dish and set it aside. In a mixing bowl, add the filling ingredients and mix well.
In a medium bowl, place the almond meal, sweetener, butter, cinnamon, and vanilla. Cut together with a fork until a dough is formed. Cut or stir in pecans until well incorporated. Using your fingers, pinch off bits of the topping and place them all over the top of the berries. Bake at 350 for 30 minutes or until golden brown.