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Discover a delicious and healthy dessert perfect for those following a ketogenic diet: Keto-friendly Blueberry Crisp with Almond Flour and Erythritol Topping. This recipe combines the natural sweetness of blueberries with a crunchy, low-carb topping, making it an ideal treat for any occasion.
Ingredients
- 3 cups fresh blueberries
- 1 tablespoon lemon juice
- 1/4 cup erythritol
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/4 cup unsalted butter, melted
- 2 tablespoons erythritol
- 1/2 teaspoon ground cinnamon
- A pinch of salt
Preparation
Preheat your oven to 350°F (175°C). In a mixing bowl, combine blueberries, lemon juice, 1 tablespoon erythritol, and vanilla extract. Toss gently to coat the berries evenly and transfer them to a greased baking dish.
In another bowl, mix almond flour, melted butter, 2 tablespoons erythritol, cinnamon, and salt until crumbly. Spread this mixture evenly over the blueberries.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the blueberries are bubbling. Remove from oven and let cool slightly before serving.
Serving Suggestions
This keto blueberry crisp is best enjoyed warm, topped with a dollop of whipped cream or a scoop of sugar-free vanilla ice cream. It makes a perfect low-carb dessert for gatherings or a special treat after dinner.
Health Benefits
Blueberries are rich in antioxidants and vitamins, supporting overall health. Using almond flour and erythritol keeps this dessert low in carbs, making it suitable for ketogenic diets. The healthy fats from almonds also help keep you satisfied longer.