This Low Carb Blueberry Crisp is unbelievably delicious and so easy to make! I was devouring this yummy blueberry crisp in less than 30 minutes!
There is just something about blueberries that makes my mouth water. Especially when they are sweetened, layered with a buttery and nutty topping, baked, and then doused in heavy cream. I really hope that would make anyones mouth water!
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I always have the ingredients on hand to make this delectable low carb dessert. I use frozen blueberries, but fresh will be just as good, if not better! So I always have frozen organic blueberries, pecans, almond flour, butter (obviously), Swerve, and ground flax in my kitchen. Now if you don’t keep one of these on hand…like the ground flax, you could totally omit that. If you wanted to use a different nut instead of pecans, that would also be perfectly delicious!
Wouldn’t this be even more amazing with a big scoop of low carb ice cream on top? I’m a sucker for anything with ice cream…it is my weakness! I have a recipe for low carb strawberry cheesecake ice cream that is devine!
So I was wondering what the difference between a crisp and a crumble was so I googled it. Apparently they are pretty much the same thing so I went with the name low carb blueberry crisp for this recipe…but the topping is not THAT crispy. It is actually really nice because it is so buttery and then the butter melts and mixes with the blueberries and it is pure heaven.
Low Carb Blueberry Crisp
INGREDIENTS
- 1 cup Blueberries fresh or frozen
- ¼ cup Pecan halves
- ⅛ cup Almond Meal/flour
- 2 tbsp Butter
- 2 tbsp Granular Sweetener (Click here to see my favorite on Amazon) divided
- 1 tbsp Ground flax
- ½ tsp Cinnamon
- ½ tsp Vanilla extract
- ¼ tsp Kosher salt
- 2 tbsp heavy cream
INSTRUCTIONS
- Pre-heat the oven to 400FIn 2, 1 cup ramekins, add ½ cup blueberries and ½ tbsp swerve sweetener. Mix to combine.
- In a food processor, add pecans, almond flour, butter, 1 tbsp swerve sweetener, ground flax, cinnamon, vanilla, and kosher salt. Pulse until ingredients are combined.
- Spread the mixture on top of the blueberries. Place the ramekins on a baking sheet and bake in the center of the oven for 15-20 minutes or until the topping becomes toasty brown. Serve with 1 tbsp heavy cream drizzled over top of each.
JENNIFER'S TIPS
NUTRITION
⭐ Did you make this recipe? Don’t forget to give it a star rating below!
Lori says
Hi. Could I use pecan flour instead of the pecans and almond flour? And perhaps add a bit more flax? Thanks!
jenniferbanz says
Yes, that should work
GSH says
This recipe is delicious and easy to make. I didn’t have the flax, but it still was really good. It’s 17 carbs per serving, so I wouldn’t call it low carb, but it’s great to have a dessert that I can “ save up” some carbs for.
Jeff says
Easy and tastes great. I reduced the sugar on the berries and in the topping. Only a dash of salt. Top it off with some whip cream or throw in a few keto friendly chocolate chips . You won’t be disappointed.
Mary Anne Dumas says
This is a FANTASTIC recipe. I made it when my husband and I had guests for dinner. It was delicious, an my husband, who doesn’t usually like “diet food”, raved about it. Our guests loved it.
I made it for 4 and had to double the recipe. This is a recipe that you should definitely try,and is less than 20 Grams of CHO.
Debbie Smith says
It’s ok, I guess I’m still adjusting to eating keto, but honestly I’m not sure how you can call this low carb! Blew my whole day of carbs. I learned my lesson not to take for granted that my idea of low carb is what others claim.
Sybil says
Very Very delicious 😋 just wondering though, what makes the carbs so high? I just noticed. Is it the pecans?
jenniferbanz says
The blueberries
Jen in T-Town says
Delicious! Thanky for this. It’s crisp, crunchy, sweet, juicy, and satisfying. I made with frozen Marionberries and served with almond milk instead of cream. I recommend letting it cool down a bit before digging in for the best texture.
Diane says
Love this blueberry crisp recipe for my sweet tooth cravings while on my diet!
Patrice says
I made these in small ramekins and added whipped cream to the top. They were excellent and I’ve shared this recipe with my family and friends.
Regina says
Seriously, seriously insanely good recipe. Woohoo! Girl, you rock. Truth be told, I had it for breakfast. Showered while it was in the oven, let it cool a bit while I whipped up some vanilla protein pudding to have alongside it (yes, I had a plan), and when I was ready to eat it, it was warm, sweet and hit-the-spot scrumptious. Thanks a million for this recipe. Breakfast just got more versatile and awesome for me.
Lori says
Made a 9×9 of this. Delicious. Bake for 25 minutes.
Shannon says
How much of each ingredient did you use to make a 9×9? Triple?
AJ says
Love this dessert, so easy to make and put together quickly. The crumb topping is the best. I made it for a keto (work) friend who loves it and I always make her take it home with her, since most of our work desserts are rarely keto. The only reason I’m giving it 4 instead of 5 stars is that I’m just not used to the swerve sweetener yet and it just has a different texture and weight. But it adds the necessary sweetness a crisp requires.
Jason says
Try replacing the swerve with granulated monk fruit. Sooooo much better.
CAROL JARNUTOWSKI says
My first keto crisp. Just loved and so did my husband who is Mr. Sweet.
He said it was very good.
Wondering why the carbs are so much higher than the strawberry crips.
Don says
I have been on the keto diets for 4 months and it has been hard to make good desserts. Having said that this one is great, don’t hesitate to make it you will be surprisingly glad you did it is great. Yummy.
Thank you for this recipe
Anne says
Husband and I love this recipe. Made as directed.
Easy to make and prepare if you didn’t plan ahead.
My only issue found was the oven temperature (400 degrees) was too high, it baked for only 15 min and was a bit too much. I have a thermometer inside my oven to make sure the oven is accurate. The second time we had it we whipped the heavy cream vs pouring the heavy cream on top. Definitely delicious both ways! Will make again, thank you!
Becky says
Could you tell Me how many net carbs there are per serving?
jenniferbanz says
11
William says
Really good recipe. Simple and delicious ?. Had one serving warm out of the oven last night and the other cold out of the fridge for lunch today. Not sure which I prefer but both are delicious. Will definitely be eating this dessert regularly.
Marcy says
I loooooove this recipe! Made it last night and hubby loved it too!!! ????
Vicki Millson says
This is so delicious ?.. I let mine cool an hour or so . The flavour was very well balanced. I doubled the cinnamon & vanilla. Will definitely be making this again ❤️
Nellie Tracy says
This is such a great recipe! One of my favorite desserts, gets devoured every time I make it!
Liz says
This was the perfect treat post holidays! I love fruit desserts and will make this again and again!
Olivia says
In allergic to pecans but was delicious with almonds!
Stacey says
What if I wanted to make say a 9×9 pan of this? How much of everything would I need and would it adjust the baking time?
jenniferbanz says
You would probably multiply the ingredients times 4. The cooking time would be about 30 minutes
Jane Sowers says
Wow! So rich and tasty. Excellent. My ramekins hold only 1/2 cup of water so I divided it into 4 of them. May have worked in just two. Fantastic recipe! Thank you.
Juliane says
Sooo good. I did with blueberries and strawberries mix. Or any kind berries I have available.
Pamela D Thompson says
Delicious and simple to make. Is the nutritional information for one or two servings? Thanks. I forgot to rate the recipe.
jenniferbanz says
Nutrition is for 1 serving. Thank you!
Diana Jaramillo says
OMG……….that’s all I can say!!! One of the MOST delicious and easy desserts I’ve EVER made!!! Totally felt like I was cheating, def on the top of my list on this keto journey, thanks Jennifer!!! 🙂
jenniferbanz says
So glad you like it!