Blueberry Crisp {low carb/Keto}

I made something sort of like this yesterday for a dessert auction. Naturally, I had to make a Keto version! I LOVE a good crisp during the summer months. Although it is far from summer {it’s actually been quite a chilly & dreary Spring so far in Oregon}, I love to bake anytime of the year and this was SO delicious!

INGREDIENTS:

Filling:

  • 2-3 cups berries {I used frozen blueberries that I thawed}
  • 1 tsp Swerve {or your favorite Keto sweetener – adjust amount accordingly}
  • Optional: I squeezed 1/2 a fresh lemon over the berries because I LOVE that tang with blueberries!

    Topping:

  • 1.5 cups almond meal/flour
  • 2 Tbsp Swerve {or other Keto friendly sweetener – adjust amount accordingly}
  • ½ cup softened butter
  • ½ tsp cinnamon
  • 1 tsp vanilla
  • ½ cup chopped pecans

INSTRUCTIONS:

Place berries in bottom of pie plate and sprinkle with a teaspoon of sweetener. Set aside.

Place, almond flour, sweetener, butter, cinnamon, and vanilla in medium bowl. Cut together with fork until a dough is formed. Stir in pecans.
Sprinkle topping all over top of berries. Bake at 350 for 30 minutes or until golden brown.

Serve with heavy cream, full fat coconut milk or cream OR make a Keto friendly whipped cream like I did! Simply beat desired amount of heavy whipping cream with Swerve or other Keto friendly sweetener {sweeten to taste} until thick and fluffy. Enjoy!!

Recipe adapted from Southern Plate



1 thought on “Blueberry Crisp {low carb/Keto}”

  • Do you ever provide the nutritional information? I realize that it depends on what products you use. But it’s really helpful to get an idea how low carb and keto this particular recipe is before I go and try to make it

I want to hear what YOU think!



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