Go Back Email Link
+ servings
whole30 + keto raw berry crisp: raspberries + blackberries topped with pecan + shredded coconut with coconut whipped cream
Print Recipe
5 from 4 ratings

Whole30 + Keto Raw Berry Crisp

A low carb dessert that is whole30 compliant! Only 8 net carbs! 
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: Keto Berry Crisp, Low Carb Berry Crisp, Whole30 Berry Crisp
Servings: 4
Calories: 320
Author: Natalie Gruendl from www.tasteslovely.com



  • 2 cups raspberries
  • 2 cups blackberries
  • squeeze of fresh orange juice optional

Crisp Topping

  • 1 cup raw pecans
  • 1 cup unsweetened coconut flakes or shredded coconut


  • Coconut whipped cream


Crisp Topping

  • Preheat your oven to 350ºF. Line a rimmed baking sheet with parchment paper for easy cleanup.
  • In your food processor, add the pecans and coconut. Blend until coarsely chopped, about 15 seconds.
  • Spread the chopped pecans + coconut in an even layer on the rimmed baking sheet. Roast in the oven for 5-8 minutes, until toasted and golden brown.
  • Remove from the oven and cool. The toasted pecans + coconut will keep in an airtight container for at least 1 week if you want to prep in advance.


  • In 4 small bowls, add the berries. Top with a squeeze of fresh orange juice, and sprinkle on 1-2 tablespoons of the chopped pecans + coconut. Serve with coconut whipped cream.



Calories: 320 | Total Carbs: 18g | Protein: 4.1g | Fat: 14.7g | Fiber: 10g | Net Carbs: 8g