SERVES: 6
SERVING SIZE: 23 CUP BERRY CRISP WITH 12 TBSP WHIPPED CREAM

PREP: 4 MINUTES
PRESSURE: 15 MINUTES
TOTAL: 55 MINUTES

SETTING: PRESSURE COOK
RELEASE: QUICK

MIXED BERRY CINNAMON CRISP

with Whipped Cream

This lovely dessert features warm, sweet berries, a buttery cinnamon crumble, and a dollop of sugar-free whipped cream on top. You’ll be making this delicious treat over and over again!


4 cups frozen, unsweetened mixed berries (blueberries, blackberries, or raspberries)

23 cup erythritol and oligosaccharide blend granular sweetener, divided

1 tsp xanthan gum

23 cup almond flour

14 cup unsweetened finely shredded coconut

12 tsp ground cinnamon

4 tbsp butter, melted

FOR THE TOPPING

13 cup heavy cream

14 tsp stevia extract

1 Spray a round 7 x 3-inch (17.5 x 7.5cm) ceramic baking dish with nonstick coconut oil spray. Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot.

2 In a large bowl, combine the berries, 13 cup sweetener, and xanthan gum. Using a spoon, gently toss the berries to coat with the ingredients and then transfer the mixture to the prepared baking dish. Set aside.

3 In a separate large bowl, combine the almond flour, coconut, remaining sweetener, cinnamon, and melted butter. Mix until a crumbly texture is formed.

4 Spoon the crumble mixture over top of the berries. Place a sheet of foil underneath the dish and fold the edges up around the sides of the dish. Cover the dish with a paper towel and then cover the paper towel with an additional sheet of foil. Fold the edges of the foil down to tightly wrap the entire dish in the foil. Place the dish on the steam rack.

5 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 15 minutes. When the cook time is complete, quick release the pressure.

6 While the crisp is cooking, preheat the oven broiler to 550°F (288°C).

7 When the cook time for the crisp is complete, open the lid and grasp the steam rack handles to carefully lift the rack and dish out of the pot.

8 Remove the foil cover and place the dish under the broiler for 1–2 minutes or until the topping turns golden brown. Remove the crisp from the oven and set aside to cool for at least 30 minutes.

9 While the crisp is cooling, make the whipped topping by adding the heavy cream and stevia extract to a medium bowl. Using an immersion blender, whip until stiff peaks are formed.

10 Using a slotted spoon, transfer the crisp to serving bowls. Top each serving with 12 tablespoon of the whipped cream. Serve warm.

tip To make this recipe dairy-free, substitute 4 tbsp coconut oil for the butter and 13 cup coconut cream for the heavy cream.

Nutrition per serving

CALORIES: 227 FAT: 18g NET CARBS: 7g PROTEIN: 2g

Mixed Berry Cinnamon Crisp with Whipped Cream

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