Because we always have tons of blueberries in the freezer, I’m always on the look out for new low carb blueberry recipes. I often just make a sugar free blueberry syrup that I’ll use over low carb waffles or pancakes. I also pour this blueberry sauce over low carb ice cream and mix it into plain high fat yogurt.
Berries are part of the limited list of Keto-allowed fruits because they are one of the lowest in sugar, high in fiber and rich in antioxidants. This Keto blueberry pie is made with an almond flour crust, fresh blueberries and a low carb sweetener, keeping it keto-friendly.
Serve it warm and topped with ice cream for a delicious gluten free dessert. Combine all the filling ingredients and pour into a 1 ½ quart baking dish. Mix together pecans, coconut flour, sweetener, cinnamon and nutmeg. Cut in butter then sprinkle over blueberry mixture. Bake at 350 degrees F for 35 minutes.
There are basically 3 steps to making this gluten-free blueberry crisp, so let’s walk through those together. First, combine the blueberries, vanilla extract, spices, sugar-substitute, and xanthan gum in a mixing bowl. After it is well-combined, pour it into a baking dish.