Healthy Recipe: Low-Carb Berry Crisp

Berry Crisp
Sam Kaplan

The average weightlifter walks around at about 15% body fat. If you want to slash that in half—to around 7%—you’ll have to gradually increase your weight training and cardio while cutting calories and carbs. Follow our eight-week plan to strip the fat from your frame. To help make your diet more palatable, we’ve provided recipes for three delicious meals that won’t derail your progress:

Yam Pancakes

Egg Frittata

Berry Crisp (below)




  • 1 cup fresh blueberries
  • 2 cups fresh strawberries, hulled and diced
  • ½ cup fresh raspberries
  • 1 cup of one (or multiple) of the following fruits of your choosing, diced: kiwi, rhubarb, apple, or pear
  • 1 cup oat flour
  • ¾ cup vanilla whey isolate
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp sea salt
  • ¾ cup stevia-blend sugar substitute or Splenda
  • ? cup organic virgin coconut oil (room temperature)
  • ½ cup organic grape-seed oil
  • 1 cup rolled oats


  1. Wash and dry all fruits before using.
  2. Lightly spray a large glass-baking dish with olive-oil cooking spray. Pour the mixed fruit into it and set aside.
  3. In a large mixing bowl, add the oat flour, whey, cinnamon, nutmeg, sea salt, and sugar substitute. Whisk well.
  4. Add the coconut oil and grape-seed oil to the dry mixture. Cut batter using a pastry blender or cross-cut with two knives until you have coarse crumbs. Do not mix.
  5. Fold in the oats.
  6. Spread mixture over top of fruit.
  7. Bake at 350°F for 35-45 minutes or until fruit is bubbly and topping is golden brown.

Calories: 148, Carbs: 10g, Protein: 6g, Fat: 10g

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