Low-Carb Paleo Strawberry Crisp Recipe

Published on

This Strawberry Crisp can be whipped up in minutes. It’s an easy gluten-free dessert recipe made with only 5 ingredients –strawberries, almond flour, salt, butter, and slivered almonds. If you’re on a Dairy-Free Diet, I also tested this recipe with palm shortening and it was delicious.

When I was developing this Strawberry Crisp recipe I made it a dozen times. My boys were faithful taste testers, sampling every batch. Often, they smothered these cute little strawberry crisps with whipped cream while still warm. If you can’t consume dairy you can top this paleo Strawberry Crisp with Coconut Whipped Cream.

Print Recipe

Strawberry Crisp


  1. Pile sliced strawberries in 5 half-cup ramekins until overflowing, and place on a baking sheet
  2. Bake strawberries at 350°F for 30 minutes
  3. Meanwhile, make topping in a food processor
  4. Pulse almond flour, salt, and butter until pea-sized pieces of dough form
  5. Briefly pulse in slivered almonds
  6. Remove ramekins from oven
  7. Spoon topping over baked strawberries
  8. Bake 20-30 minutes at 350°F, until topping is golden-brown
  9. Remove from oven and serve

I work diligently to make my recipes extra simple and use as few ingredients as possible. Although the result is awesome, I find that using less ingredients requires far more work during the creative process.

It’s also challenging to create dessert recipes with no added sweetener. Sugar in any processed form, natural or not, can be a crutch when it comes to flavor. Once you get used to it though, eliminating maple syrup, honey, coconut sugar, and other added sweeteners is fantastic. I discuss why on my Keto Diet Recipes page. Without sugar, the taste of many ingredients that often fade into the background have a chance to shine. And, when you give up added sweeteners for a few weeks, fruit tastes like candy.

For this Strawberry Crisp recipe you will need to pile the fresh strawberries super high in the ramekins and then bake them down as instructed. When you make the topping, pulse the slivered almonds very briefly. Leaving them somewhat coarse adds a wonderful crunch to the crisp.

Here are some of my other Low-Carb Recipes for you!

This post is an oldie but goodie from the archives. I first published this recipe in 2014.

Enjoyed this video?
"No Thanks. Please Close This Box!"