Low Carb Blueberry Crisp

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One of the hardest things about adjusting to a low carb lifestyle is learning how to bake with alternative sweeteners and flours.  I have started using almond flour more in my cooking and baking over the past year and while some things just aren't the same, some things like this low carb, gluten free blueberry crisp are very good.  Just ask my kids, there is never a bite left!  

To make this yummy crisp topping low carb, I combined almond flour with unsweetened shredded or chipped coconut and used a low carb sweetener like stevia or monk fruit.  I have tried several low carb sweeteners and my current favorite is Sweet Leaf stevia blend for baking. (amazon link)   It doesn't have a weird aftertaste like some do and tastes the most like real sugar to me.   I actually bought it at my local co-op store for the best price so if you buy it often, I would compare prices.  

I add xanthan gum (amazon link) which is a lower carb, gluten free thickener to the blueberries to thicken them a little, but if you don't have xanthan gum, you can leave it out.  This is the brand I have used (amazon link) which I am really happy with, but it is a lot less expensive at Walmart.  It looks like there are lots of other reputable brands on amazon too.  I use xanthan gum now to make gravy when I make roast beef and mashed cauliflower.  I actually like it better than flour for making gravy.  I also use it in place of flour for thickening soups.  Read the directions on the package when substituting for flour as a thickener because you use a lot less.  

You can use raspberries or blackberries instead of or mixed in the with blueberries too.  We love this family friendly, kid approved blueberry crisp and hope you will love it too!  

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Interested in planting blueberries?  Here's how we did it...planting blueberries
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Low Carb Blueberry Crisp
Ingredients: 

Filling:
4 cups fresh or frozen blueberries
1/4 cup low carb sweetener like stevia baking blend (amazon link) or monk fruit
1 tsp. xanthan gum, (amazon link) optional for thickening the blueberry mixture
Juice from 1/2 of a lemon or lime

Topping: 
1 cup almond flour (amazon link)
1 cup unsweetened coconut shredded or chipped
1/4 cup low carb sweetener like stevia or monk fruit
1/3 cup butter, softened
1/2 tsp. vanilla extract
1/4 tsp. cinnamon
1/2 tsp. salt

Directions: 

1.  Preheat oven to 350 degrees F. 
2.  Grease a 10 inch iron skillet (amazon link) or 9 X 9 baking pan.
3.  Mix filling ingredients together and scoop into prepared baking dish.
4.  Combine topping ingredients with a pastry blender (amazon link) ​and sprinkle over filling.  
5.  Bake for 30 minutes until filling is bubbling and crisp topping is golden brown.  

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