This delicious blueberry crisp is warm, buttery, and bursting with flavor — the perfect quick keto dessert! You can also use strawberries or mixed berries for a lower-carb twist.
Ingredients
1 cup blueberries (or your berry of choice)
1 tbsp keto-friendly sweetener (like Lakanto monk fruit)
⅛ cup almond flour
1 tbsp butter, softened
½ tsp cinnamon
½ tsp vanilla extract
¼ cup chopped pecans
¼ tsp salt
Instructions
- Preheat Oven
Set oven to 400°F (200°C). - Prep the Berries
Divide the berries evenly into two oven-safe mini ramekins.
Add ½ tbsp of sweetener to each ramekin and stir to coat.
- Make the Topping
In a small bowl, mix together the almond flour, butter, cinnamon, vanilla, chopped pecans, salt, and remaining sweetener until crumbly and well combined.
- Assemble & Bake
Spoon half the crumble mixture over each ramekin of berries.
Bake for 15–20 minutes, or until the topping is golden brown and the berries are bubbling.
- Serve & Enjoy
Let cool slightly, then top with whipped cream or sugar-free ice cream if desired.
Enjoy