Low carb yum
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!
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.
You will know it is fully cooked when it's bubbling around the sides, which usually takes about 35 minutes.