This Low Carb Raspberry Crisp recipe is a keto fruit dessert that the whole family will enjoy! We love it topped with a dollop of whipped cream. Preheat oven to 375F. Add all ingredients for the filling to an 8 by 8-inch casserole dish or a 9-inch pie plate and toss to combine.
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I suggest adding 1/2 strawberry, 2-3 blueberries, 1 raspberry and 1-2 blackberries on top of each tart. Keep in mind that blackberries are thebest berries for keto desserts, because they contain the least carbs and sugar. Next cone raspberries, perfect for sugar-free keto tarts.
Wrap the bottom of the pan with aluminum foil to prevent leaks. Set aside a handful of raspberries for garnish. Clean food processor and combine remaining raspberries and sweetener in the clean bowl. Pulse until mixture is smooth. Strain raspberry mixture through a mesh strainer into a bowl to filter out seeds. Discard seeds.