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Healthy gluten free blueberry crisp

Healthy Gluten Free Blueberry Crisp - Low Carb

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 125
A lovely low carb blueberry crisp topped with a mix of pecans and coconut flour. Serve it warm and topped with ice cream for a delicious gluten free dessert.
Print Recipe

Ingredients

FILLING:

  • 4 cups blueberries fresh or frozen
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 cup low carb sugar substitute
  • 1 teaspoon xanthan gum

TOPPING:

  • 1/2 cup pecans finely chopped
  • 2 tablespoons coconut flour or almond flour
  • 1 tablespoon low carb sugar substitute
  • 1/2 teaspoon ground cinnamon
  • dash nutmeg
  • 2 tablespoons butter

Instructions

  • Combine all the filling ingredients and pour into a 1 1/2 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.

Video

Notes

Makes 8 servings
Net carbs per serving: about 10g

Nutrition

Calories: 125 | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 88mg | Potassium: 86mg | Fiber: 4g | Sugar: 8g | Vitamin A: 150IU | Vitamin C: 9.9mg | Calcium: 10mg | Iron: 0.4mg

Additional Info

Net Carbs: 10 g | % Carbs: 34.5 % | % Protein: 3.4 % | % Fat: 62.1 % | SmartPoints: 5
Values
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
)

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