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.
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.
Fresh Oregon blueberries are a hot commodity these days for a lot of reasons with incredible taste, the highest quality and high nutritional value being just a few. Planting blueberries can be easy in the right conditions.
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. Pulse until ingredients are combined. Spread the mixture on top of the blueberries.