This very easy low carb skillet blueberry crisp recipe can be made with any berry you like and with or without any low carb sweeteners at all. Perfect for a quick weeknight dessert or even enjoy for breakfast!

Easy Blueberry Crisp

Sharing my love for crumbles, breakfast cereal and simplicity all in one today with this super easy Low-carb Blueberry Crisp. What I love about this low carb crisp is that if you prefer not to add sweeteners and don’t like your desserts too sweet you can totally skip the low-carb sweetener and just make the base with fruit.  It’s super simple to adjust to using any berries you like, if blueberries aren’t your favorite. The gluten free topping is like a delicious low carb granola on top, warmed beautifully in a skillet over the berries!

The topping has coconut and spices to sweeten and add flavor naturally without necessarily needing to add a sweetener. I have added the sweetener though for those of you who prefer things a little sweeter. I haven’t made it overly sweet so feel free to adjust to your taste. Adding the sweetener does make the blueberries juicier though so I leave this up to you.

Tools to Make Low Carb Blueberry Crisp

Large Mixing Bowls– I use different sized glass bowls daily in my low carb keto kitchen. I love them because you can use them over heat for melting ingredients and they work equally well in the microwave. 

Cast Iron Skillet-Having at least one large cast iron skillet is all you really need whether you’re making a savory or sweet recipe. It heats up evenly and makes a wonderful crispy crust when searing anything. I have used my cast iron for my Deep Dish Cauliflower Pizza and my Low Carb Corn bread and for my Low Carb Chocolate Chip Skillet Cookie Pie with great success!

Meal Plans

Our membership is simple. You can subscribe for a month to try it out or you can subscribe for a yearly membership. Each Friday you will get a meal plan that comes to your email. You’ll have that early in order to go  food shopping before the meal plan begins on Sunday. You will be able to view and print the meal plan and the shopping list. If you don’t like a meal, simply delete it and swap it with another meal you like. The shopping list will automatically adjust. It’s the best software available out there for a customizable menu plan. Not many other low carb or keto meal plans allow  you the option to remove,  add, start with a blank menu and create your own if you so wish.  Learn More about our meal plans!

Other berry recipes you might enjoy:

• Blackberry Gelato
• Strawberry Mousse Pie
• Blackberry Fat Bombs
• Berry Pavlova
• Raspberry Cheesecake Fat Bombs
• Strawberry Cream Cheese Cinnamon Rolls

Low Carb Blueberry Skillet Crisp

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Super Easy Low-Carb Blueberry Skillet Crisp

This Low-Carb Blueberry Skillet Crisp makes an amazing easy dessert. It is great for weeknights when you just don’t have much time to cook. It is also great for breakfast any day of the week. Serve hot or cold, with keto ice cream, Greek or coconut yogurt, or fresh whipped cream. This Low-Carb Blueberry Skillet Crisp can also be made dairy-free by swapping out the butter for coconut oi.

Prep Time10 minutes mins

Cook Time35 minutes mins

Servings: 10 @ 1/4 cup berries plus 3 tbsp topping

Calories: 248kcal

Author: Jo Harding

Cook ModePrevent your screen from going to sleep

Ingredients

Base

• 2.5 cups blueberries (fresh or frozen) (375g)
• 1 tsp vanilla extract
• 1/4 cup granulated Swerve (50g) (optional)
• 4 tbsp butter (optional, but highly recommended)

Topping

• 1/3 cup macadamia nuts (45g)
• 1/2 cup blanched almonds (or flaked) (54g)
• 1/2 cup coconut flakes (30g)
• 1/2 cup shredded coconut (38g)
• 2 tbsp ground almonds (12g)
• 3 tbsp flax meal (21g)
• 2 tbsp chia seeds (16g)
• 2 tbsp coconut oil (virgin coconut oil) melted
• 1 large egg white
• 3/4 tsp ginger
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 tbsp Swerve sweetener (1-2 tbsp) (optional)

Instructions

• Preheat oven to 350F / 180 C / 160 fan.
• For the base, place the blueberries, vanilla extract and optional sweetener in the base of skillet and toss to combine.
• Add all the topping ingredients to a large mixing bowl and stir to combine, giving it a good mix.
• Sprinkle the topping on top of the blueberries and bake 22 - 25 minutes until the top is golden.
• Remove from the oven and allow to cool slightly to fully crisp up.
• Optional: Serve with keto ice cream, Greek or coconut yogurt, or fresh whipped cream.
• Storage: Fridge, covered, for up to 3 days.

Notes

Net Carbs 7g

Nutrition

Serving: 1serving @ 1/4 cup berries plus 3 tbsp topping | Calories: 248kcal | Carbohydrates: 12g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 12mg | Sodium: 51mg | Potassium: 144mg | Fiber: 5g | Sugar: 5g | Vitamin A: 162IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg

Tried this recipe?Mention @sugarfreemom and tag #sugarfreemom, I'd love to see your dish!

Jo is the creative food photographer and stylist behind the healthy eating blog, Modern Food Stories. Jo’s a testament that once you find the right approach for you, you can overcome chronic illness through the healing power of food. She believes the secret to radiant health starts and ends with a healthy gut so all her recipes are grain, gluten and refined sugar free. Many are also dairy-free.