This low carb, cast iron skillet keto blueberry crisp recipe is quick and easy to make. With a crumbly crisp topping made of almond flour and pecans, this will be the perfect treat for those sweet cravings.
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Cast Iron Blueberry Keto Crisp Dessert
This keto blueberry crisp is gluten-free, sugar free and topped with a crumble that is made with nuts. Filled with blueberries, the juicy sweetness from the berries, make this dessert a favorite.
Keto Crumble Crisp Made in a Cast Iron Skillet
I love a great crumbly crisp crust and still enjoy the original non low-carb version from time to time. However, for this recipe, I use a mixture of almond flour with crushed pecans to create the crunch in this topping. Adding in cinnamon, sweetener and butter, I am able to create the crumbly crisp topping.
Ingredients to Make Blueberry Keto Crisp
The traditional crisp topping recipe uses oats, sugar and butter. Since all of these ingredients are higher in carbs and sugar, I swap them with low-carb, low-sugar options.
For the Blueberry Filling
- Fresh Blueberries
- Lemon Zest
- Xylitol is my preferred low carb sweetener. You could use Swerve, Erythritol, Monk Fruit Sweetener or Stevia
For the Sugar Free Crisp Topping
- Almond Flour
- Pecans, finely chopped
- Butter, cold and sliced into thin chunks
- Sweetener of choice – I use a combination of Xylitol and Stevia
Kitchen Essentials you May Need
How to Make Keto Berry Crisp in a Cast Iron Skillet
Step 1: Prepare the Berries
Regardless of where you purchase the berries, always rinse them well before using.
Step 2: Zest the Lemon
To zest a lemon, you will need a zester, which is a small kitchen tool with a short handle that has a metal head with a row of holes. To zest a lemon, gently scrape the holes of the zester along the surface of the lemon, removing the zest. You are only removing the top layer of skin where the aromatic and tasty oils reside.
Step 3: Prepare Blueberry Filling
In a 9 inch cast iron skillet, add 3 1/2 cups of blueberries. Sprinkle the top of the berries with 3 tablespoons of sweetener, and 1 tablespoon of lemon zest. Gently toss the berries to mix all the ingredients.
Step 4: Prepare the Crisp Topping
In a bowl, add 1 1/2 cups almond flour, 1 cup finely chopped pecans, 2 tablespoons of xylitol sweetener + 1/2 tsp stevia, and 1 teaspoon of ground cinnamon. Mix well. Add 1/2 cup cold butter, cut into small slices, to the mixture. Using the pastry cutter, cut the butter into the mixture until it forms small clumps.
Step 5: Spread Mixture
Spread the crisp mixture evenly over the top of the blueberry mixture.
Step 6: Bake
Bake for 20-25 minutes in a pre-heated oven at 375 degrees. The edges should be bubbling and the crust will be golden brown.
Step 7: Serve
This dessert is delightfully delicious served warm with a scoop of low-carb vanilla ice cream.
Cast Iron Keto Blueberry Skillet Recipe
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- Blueberry Filling
- 3 1/2 cups blueberries
- 3 tablespoons sweetener - I use Xylitol
- 1 tablespoon lemon zest
- Crisp Topping
- 1 1/2 cup almond flour
- 1 cup finely chopped pecans
- 2 tablespoons xylitol
- 1/2 teaspoon stevia
- 1 teaspoon cinnamon
- 1/2 cup butter, sliced into thin chunks
Rinse the blueberries.
Zest the lemon. With a lemon zester, gently scrape the holes of the zester along the surface of the lemon until you have 1 tablespoon.
In a 9 inch cast iron skillet, add the blueberries, xylitol and lemon zest. Gently toss the berries to mix all the ingredients.
For the crisp: In a bowl, add almond flour, chopped pecans, xylitol, stevia and cinnamon. Mix well. Using a pastry cutter, cut the cold butter into the mixuture until it forms small clumps.
Spread the crisp mixture evenly over the top of the blueberries.
Bake for 20-25 at 375 degrees until the edges are bubbling and the crust is golden brown.
Serve warm with low carb vanilla ice cream.