Healthy Gluten Free Blueberry Crisp - Low Carb
Servings: 8 people
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.
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.
Makes 8 servings
Net carbs per serving: about 10g
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
[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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