Cast Iron Keto Blueberry Crisp

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.

Low-Carb Keto Blueberry Crisp

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.

Cast Iron Skillet Blueberry Crisp

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
  • Cinnamon

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.

How to Make A Keto Crumble Crust

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.

Keto Blueberry Cobble Skilett

Cast Iron Keto Blueberry Skillet Recipe

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Cast Iron Keto Blueberry Crisp

Cast Iron Keto Blueberry Crisp

Prep Time: 15 minutes
Cook Time: 45 seconds
Total Time: 15 minutes 45 seconds

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.

Ingredients

  • 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

Instructions

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.

Keto Blueberry with Almond Flour

Thank you for sharing!

2 thoughts on “Cast Iron Keto Blueberry Crisp”

  1. I have made this blueberry crisp recipe three times already, and my husband and I love it! We are trying to cut down on carbs & sugar, so this is perfect! The pecan almond flour topping gives it a nice, crunchy, crumbly texture. It has become our favorite go to dessert!

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