Keto Pear Crisp Recipe

two plates of pear crisp with vanilla ice cream on top

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.

Course Dessert

Cuisine American

Keyword Keto Pear Crisp

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 308kcal

Author Monica Stevens Le

Ingredients

Filling

4 pears chopped into bite-size pieces (about 4 cups)
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon ground ginger
1 teaspoon pure vanilla extract
1 tablespoon Keto-Certified Monk Fruit in the Raw
1 1/2 tablespoons tapioca flour

Topping

2/3 cup almond flour
1 1/2 tablespoons coconut flour
1/3 cup Keto-Certified Monk Fruit in the Raw
1/3 cup pecans chopped
1/3 cup sliced almonds
1/4 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.

Nutrition