Web16 ounces frozen blueberries, about 3 cups 1 tablespoon lemon juice 2 tablespoons arrowroot powder 1½ cups blanched almond flour (not almond meal) ½ …
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This crisp / crumble is perfect for a late night sweet craving. Pre-heat the oven to 400F In 2, 1 cup ramekins, add ½ cup blueberries and ½ tablespoon swerve sweetener. Mix to combine. In a food processor, add pecans, almond flour, butter, 1 tablespoon swerve sweetener, ground flax, cinnamon, vanilla, and kosher salt.
Add 2 teaspoons to 1 tablespoon of fresh lemon zest (or orange zest) and 2 teaspoons of lemon juice to the crumb mixture for some zesty lemon action. Let’s bake these beautiful gluten-free keto blueberry crumble bars already! The crust and topping are made from the exact same mixture so we get to multi-task and make them both at the same time.
For a low carb blueberry dessert, you can use any low carb sweetener like Swerve, Pyure, stevia, or lo han guo. If you want a crispier topping, check out my easy blueberry crisp recipe. And, feel free to change up the berries. Although I used blueberries in the recipe, you can use any low carb berry.
You can customize this keto cobbler with a variety of lower sugar fruits and berries like strawberries, rhubarb, and even chopped apples! As I mentioned yesterday in the Low Carb Blueberry Cheese Danish Coffee Cake post, it’s been blueberrypalooza for the last week in the IBIH kitchen!