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.
Servings 10 @ 1/4 cup berries plus 3 tbsp topping
Calories 248kcal
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