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5 from 1 vote

Super Easy Low-Carb Blueberry Skillet Crisp

This Low-Carb Blueberry Skillet Crisp makes an amazing easy dessert. It is great for weeknights when you just don’t have much time to cook. It is also great for breakfast any day of the week. Serve hot or cold, with keto ice cream, Greek or coconut yogurt, or fresh whipped cream. This Low-Carb Blueberry Skillet Crisp can also be made dairy-free by swapping out the butter for coconut oi.
Prep Time 10 minutes
Cook Time 35 minutes
Servings 10 @ ¼ cup berries plus 3 tablespoon topping
Calories 248kcal
Author Jo Harding

Ingredients

Base

  • 2.5 cups blueberries (fresh or frozen) (375g)
  • 1 teaspoon vanilla extract
  • ¼ cup granulated Swerve (50g) (optional)
  • 4 tablespoon butter (optional, but highly recommended)

Topping

Instructions

  • Preheat oven to 350F / 180 C / 160 fan.
  • For the base, place the blueberries, vanilla extract and optional sweetener in the base of skillet and toss to combine.
  • Add all the topping ingredients to a large mixing bowl and stir to combine, giving it a good mix.
  • Sprinkle the topping on top of the blueberries and bake 22 - 25 minutes until the top is golden.
  • Remove from the oven and allow to cool slightly to fully crisp up.
  • Optional: Serve with keto ice cream, Greek or coconut yogurt, or fresh whipped cream.
  • Storage: Fridge, covered, for up to 3 days.

Notes

Net Carbs 7g

Nutrition

Serving: 1serving @ ¼ cup berries plus 3 tablespoon topping | Calories: 248kcal | Carbohydrates: 12g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 12mg | Sodium: 51mg | Potassium: 144mg | Fiber: 5g | Sugar: 5g | Vitamin A: 162IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg