This healthy gluten-free blueberry crisp is both low-carb and keto-friendly. It's topped with a mix of chopped nutty pecans. Serve it warm for a delicious dessert!
Blueberries are one of the best types of fruit to freeze because there are so many different things you can make with them. They can be frozen for up to two years, so when you find a bunch of them, freeze them!
In addition to smoothies and such, I like blueberries in baked goods. And luckily, there are lots of ways to enjoy desserts and still stay in ketosis. This gluten-free blueberry crisp is one of those recipes.
It tastes sweet and has the iconic crisp topping. Every spoonful is bursting with juicy blueberries! You'll have people lining up for the recipe after you make it.
Ingredients Needed For Gluten-Free Blueberry Crisp
To make this healthy blueberry crisp, I combined my Blueberry Cobbler filling with the topping from my Strawberry Rhubarb Crisp recipe. There is about twice as much fruit in the cobbler recipe.
So, this crisp can serve 8 instead of the 4 that the strawberry rhubarb crisp serves.
Here's what you need:
You can use either fresh or frozen blueberries for this recipe. If you use frozen, let them thaw before you use them.
I used the same spices in the filling and the topping. Both nutmeg and cinnamon have an earthy taste that balances the sweetness of the blueberries.
Real vanilla extract is the ideal way to round out all of the flavors.
Use your favorite low-carb sugar substitute in both the filling and the topping. I like erythritol or monk fruit extract.
The xanthan gum makes the filling thicker. Don't leave it out! You only need a teaspoon of it, but it is very important.
The finely-chopped pecans add the unmistakable crunch and nutty flavor to the topping. You can also use chopped almonds instead.
Low Carb Flour
The topping also needs some type of gluten-free and low-carb flour. I used coconut flour, but you can use almond flour as well.
Tip: Take a look at this guide all about low-carb flours when it comes to baking!
Don't forget about the butter in the topping! The butter melts and keeps the topping together.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- For the best results, bake it in a 1 ½-quart baking dish.
- Do not melt the butter before you add it to the topping. Just cut the cold butter into small pieces and then mix it together with the rest of the topping ingredients.
- You will know it is fully cooked when it's bubbling around the sides, which usually takes about 35 minutes.
- Instead of coconut or almond flour, you can use flax meal.
How To Make Easy Blueberry Crisp
All of the exact steps are in the recipe card at the bottom of this post. First, I have some additional information to share.
There are basically 3 steps to making this gluten-free blueberry crisp, so let's walk through those together.
Make the Filling
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.
If you want easier cleanup, you can mix the filling ingredients right in the baking dish!
Mix The Topping
Next, make the gluten-free topping. Place all the ingredients, except the butter, in a mixing bowl. Then, cut in the butter. This means mixing the butter in before it starts to melt.
Bake The Crisp
Pour the filling into the baking dish. Add the topping and then bake it for about 35 minutes.
That's it! It is so simple.
What To Serve With Gluten-Free Blueberry Crisp
I enjoy this dessert after dinner or as a mid-day snack. It tastes perfectly lovely on its own or with a hot cup of bulletproof tea or coffee.
This is a delicious treat served warm topped with low-carb ice cream as well.
Frequently Asked Questions About Gluten-Free Blueberry Crisp
Before we get to the recipe just a little further below, here are some questions people often ask about how to make keto blueberry dessert.
Can you freeze blueberry crisp?
Yes, this is the perfect recipe to freeze. Follow the instructions and bake it, then let it cool completely. After it's cooled, seal it in a freezer-safe container.
It will stay fresh in the freezer for up to 3 months.
Are blueberries keto-friendly?
Yes, blueberries are a keto-friendly fruit! In a ½-cup serving, there are 9g net carbs.
Is this blueberry crisp healthy?
Yes, this recipe is high in antioxidants, vitamins, and nutrients. This is a very healthy choice for dessert!
It's also an excellent source of fiber and protein too.
Is a blueberry crisp the same thing as a blueberry cobbler?
There are a few types of desserts that are so similar, they are often confused for one another - crisp, crumble, and cobbler. I'll define them for you so you can tell the difference right away.
- Crisp: A crisp sometimes has nuts in the topping and is a fruit dish that is baked until it is hot and bubbly. My strawberry rhubarb crisp is another great example.
- Crumble: This is basically the same thing as a crisp, except a crumble doesn't contain any ingredients that resemble oats. In fact, the name "crumble" originated in England.
- Cobbler: Cobblers have a biscuit-style topping. It isn't as crunchy as a crisp or crumble.
Since I used nuts in my topping, I think of this as more of a crisp than a cobbler. However, they are so similar that you could use either word to describe it.
If you love warm comforting desserts, this healthy blueberry crisp recipe is perfect to serve in the winter, too. And, it's a nice way to use up any frozen berries from the summer!
Other Dessert Recipes To Try
If you enjoyed this gluten-free blueberry crisp, here are some more low-carb dessert recipes you should try next.
- Keto Boston Cream Pie Cheesecake has an amazing low-carb chocolate ganache topping that is unforgettable.
- No-Bake Banana Split Cheesecake is surprisingly high in protein and tastes just like your favorite ice-cream treat.
- Keto Vanilla Ice Cream is a no-churn recipe that tastes amazing on top of this blueberry crisp.
- Coconut Key Lime Pie is a zesty pie with bright flavors.
- Keto Lemon Mug Cake also has bright citrus flavors and is delightfully low in carbs.
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Healthy Gluten Free Blueberry Crisp - Low Carb
- 4 cups blueberries fresh or frozen
- 1 teaspoon vanilla extract
- ⅛ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ cup low carb sugar substitute
- 1 teaspoon xanthan gum
- ½ cup pecans finely chopped
- 2 tablespoons coconut flour or almond flour
- 1 tablespoon low carb sugar substitute
- ½ teaspoon ground cinnamon
- dash nutmeg
- 2 tablespoons butter
- 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.
- Serve warm topped with ice cream or whipped cream.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [calories] => 125 [carbohydrates] => 14 [protein] => 1 [fat] => 8 [saturated_fat] => 2 [polyunsaturated_fat] => 2 [monounsaturated_fat] => 3 [cholesterol] => 8 [sodium] => 88 [potassium] => 86 [fiber] => 4 [sugar] => 8 [vitamin_a] => 150 [vitamin_c] => 9.9 [calcium] => 10 [iron] => 0.4 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on June 3, 2012. Last updated on May 11, 2021, with higher resolution images and additional recipe information.
This is the best gluten free/paleo fruit cobbler I've ever made! Super tasty! I used a mix of berries and it turned out great!
I've been using a blend of strawberry, raspberry, and blueberry in mine. I like the mixed berry taste best.
This is great.. even better the next day.. I chopped the pecans super fine.. think I will run them in a food processor next time to make a finer "crisp"
This is the kind of dessert I love during Fall, looks delicious!
Hi Lisa....love your recipes and want to make this blueberry crisp for dessert tomorrow for my in-laws (who LOVE blueberries). I want to change the packets of Stevia in the recipe ( as I don't have Stevia packets) for Swerve....how much Swerve would you suggest to replace the Stevia with? I also have Xylitol and Truvia. Thank you very much!?
12 packets equals about 1/2 cup Swerve (each packet is about 2 teaspoons Swerve)
The directions for the topping says to mix together the pecans, flour, sweetener, cinnamon and nutmeg. No amount is listed for the cinnamon in the topping ingredients.
It should have said 1/2 teaspoon cinnamon. Fixed the error.
The instructions list oat fiber but it's not listed in the ingredients.
I originally used oat fiber in place of the coconut flour. But, I've since moved away from using grains.
Happy no grains in updated recipe, but you may want to correct that reference to oat fiber in the narrative then. Confusing! Thanks.