This keto pear crisp is made with fresh pears and naturally sweetened with Keto-Certified Monk Fruit In The Raw, which you can now conveniently purchase on Amazon. Top it off with fresh whipped cream and some caramel sauce. It is gluten free, grain free, sugar free, paleo, and keto.
This recipe is sponsored by the awesome folks at In the Raw®!
A sugar free pear crisp recipe
How awesome is it that this pear crisp is completely gluten free, grain free, dairy free, and sugar free?
It is also:
- Quick and easy to make
- Wonderful on its own or topped off with whipped cream or ice cream
- Tastes wonderful reheated for several day
- Available year round: you can always find pears at the grocery store!
The recipe is so approachable, and I love having Sophie help me mix all of the ingredients together and spread them out in the pie dish.
Feel free to use a casserole dish if that’s more your style. Anything close to an 8x8” baking dish will work!
Pear crisp: perfect dessert all year long
Although this recipe may scream, “HOLIDAYS,” it’s really wonderful to have all year long. Since pears are completely accessible all the time, that is completely obtainable.
I am in awe that there are no traces of sugar in this dish. The Keto-Certified Monk Fruit In The Raw® is a wonderful new product that has NO funky aftertaste.
A lot of my qualms with keto and low carb sweeteners is that I can tell they are just that.
I served this dish up to my daughter, and she gobbled it down without any questions or puzzled looks being found on her face.
Be sure to not tell anyone that it’s sugar free… it’s more fun fooling people that way, isn’t it? 🙂
How to make keto pear crisp
Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position.
Combine all of the filling ingredients together in a medium mixing bowl. Transfer them into your baking vessel and set aside.
In another mixing bowl, combine all of the topping ingredients together except for the coconut oil. Once everything has been mixed thoroughly, add the coconut oil and using your fingers, a pastry cutter or two forks, break it apart into smaller chunks and pieces until it is well incorporated throughout the mixture.
It should look like a coarse meal, and you shouldn’t be able to see any dry flour remaining.
Cover the filling evenly with the topping. Bake at 350 degrees Fahrenheit for 35-45 minutes or until the top begins to turn brown. If you notice any burning start, carefully place a piece of aluminum foil over the top of the baking dish.
Let cool slightly in the pan before serving warm. Top off with your favorite fix-ins: whipped cream or whipped coconut cream, caramel sauce, toasted and chopped nuts, etc.
Recipe substitutions and tips/tricks
- To prevent any burning, be sure to grab some aluminum foil and cover the baking dish about halfway through cook time.
- Feel free to use any casserole or baking dish that’s close to an 8x8” or 9x13” size.
- If you’d like to use apples instead of pears, that works. Use a combination of sweet and sour apples. My favorite for baking are: Honeycrisp, Fuji, Braeburn, and Green Apples
- This tastes wonderful as leftovers. Keep it in an airtight container in the refrigerator for up to 5 days.
More keto desserts you’ll love:
Paleo and Keto Chocolate Pudding
Gluten Free and Keto Carrot Cupcakes
Keto Pear Crisp Recipe
Ingredients
Filling
- 4 pears chopped into bite-size pieces (about 4 cups)
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon ground ginger
- 1 teaspoon pure vanilla extract
- 1 tablespoon Keto-Certified Monk Fruit in the Raw
- 1 ½ tablespoons tapioca flour
Topping
- ⅔ cup almond flour
- 1 ½ tablespoons coconut flour
- ⅓ cup Keto-Certified Monk Fruit in the Raw
- ⅓ cup pecans chopped
- ⅓ cup sliced almonds
- ¼ cup coconut oil solid
Instructions
- Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position.
- Combine all of the filling ingredients together in a medium mixing bowl. Transfer them into your baking vessel and set aside.
- In another mixing bowl, combine all of the topping ingredients together except for the coconut oil. Once everything has been mixed thoroughly, add the coconut oil and using your fingers, a pastry cutter or two forks, break it apart into smaller chunks and pieces until it is well incorporated throughout the mixture.It should look like a coarse meal, and you shouldn’t be able to see any dry flour remaining.
- Cover the filling evenly with the topping. Bake at 350 degrees Fahrenheit for 35-45 minutes or until the top begins to turn brown. If you notice any burning start, carefully place a piece of aluminum foil over the top of the baking dish.
- Let cool slightly in the pan before serving warm. Top off with your favorite fix-ins: whipped cream or whipped coconut cream, caramel sauce, toasted and chopped nuts, etc.
Notes
- You can use a casserole dish or anything close to an 8x8” or 9x13” baking dish.
- I like to use a mixture of firm and soft pears. My preferences are: D’anjou, Bartlett, and Bosc.
Katie says
Where is the list of ingredients?
At the bottom on the recipe card!
Barbara says
What could I sub for the tapioca flour?
Shirl B. says
I don't have access to tapioca flour - is there any substitute or will it be ok to leave out?
Danielle says
You can substitute arrowroot flour as they are the same type of thickening agent. Worst case you can use cornstarch but I personally stay away from that stuff.
Danielle says
See below for substitutions 🙂
Penny O says
All my friends loved this recipe and so did I! I used red palm oil since that's what I had. Today I'll adapt it and add blueberries.
I whipped up fresh cream for topping & it was delish!!
Thanks for sharing!
OMG YUMMMM
Stacy says
Any idea how many servings this makes and how many carbs, calories and sugar per serving?
Penny O says
There's an app out there where you can load ingredients & figure that out.