Sugar-Free Blueberry Crisp – Warm, Jammy, and Low-Carb Approved

Blueberry crisp is one of those desserts that feels “healthy” until you see the sugar and oat load. So I stripped it down to the essentials: fruit, spice, crunch—with zero sugar and no flour or grains. What’s left? A bubbly, tart-sweet filling and a nutty golden topping that crackles when you dig in. Like pie, but easier—and you don’t have to roll anything.

💡 Why This Recipe Actually Works (Low-Carb Edition)

• Xanthan gum replaces cornstarch for thickening—no carbs, no aftertaste
• Low-carb granola or almond meal replaces oats in the topping
• Allulose or monk fruit blend gives real sweetness without a sugar spike
• Butter + cinnamon make the topping crispy and golden

🧾 What Packs Flavor Without the Carbs

Filling:

• Blueberries (4 cups) – ~14–16g net carbs per cup, so portion wisely
• Lemon juice (1 tsp) – Adds tart balance
• Cinnamon + vanilla – Cozy, warm flavor boosters
• Allulose or monk fruit (½ cup) – Sweetens without insulin hit
• Xanthan gum (½ tsp) – Thickens the fruit like cornstarch without carbs
• Water (1 tsp) – Activates xanthan

Topping:

• Low-carb granola (1 cup) or ½ cup almond flour + ½ cup chopped pecans – Crunchy and toasty without oats
• Brown erythritol (¼ cup) – That molasses vibe without the sugar
• Cinnamon (½ tsp) – Warmth and depth
• Melted butter (3 tbsp) – Binds it all together and crisps as it bakes

🔁 Low-Carb Substitutions That Hold Up

Swap	Result
Coconut oil instead of butter	Works, slightly less crisp
All almond flour topping	Softer texture, still tasty
Add shredded coconut	Great! Just toast it first for best crunch
Frozen berries	Totally fine—no thawing needed, just bake 5 min longer

⚠️ Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Filling too soupy	Didn’t thicken it right	Use xanthan gum with water, mix thoroughly
Topping soggy	Too much butter or not enough fat absorbent	Use chopped nuts or mix almond flour with granola
Tastes flat	Skipped lemon or cinnamon	Don’t—those balance the sweetness and richness

👩‍🍳 How to Make It (Step-by-Step)

1. Preheat oven to 350°F. Grease an 8×8 baking dish.
2. Mix blueberries, lemon juice, vanilla, cinnamon, and sweetener.
3. Stir xanthan gum with water, then add to berries and mix well.
4. Spread berry mixture in pan.
5. In another bowl, mix granola/almond flour, brown sweetener, cinnamon, and butter.
6. Sprinkle topping over berries.
7. Bake 25–30 minutes until bubbling and golden. Cool slightly before serving.

🧠 Keto Cooking Tricks That Help

• Xanthan gum trick: Always mix it with water first or it clumps like crazy.
• Want it sweeter? Taste your filling before baking—berries vary. Add sweetener to taste.
• Use a metal pan for crispier topping vs. glass (which softens the edges more).

🧊 How I Store and Track It

• Fridge: Keeps 4–5 days. Reheat in oven or air fryer to bring back the crunch.
• Freezer: Cool completely, freeze in individual portions. Reheat uncovered at 300°F.
• Macros: Weigh the whole dish post-bake, divide by 6 to get exact grams per serving.

❓ What I Googled Before Making This

Are blueberries keto?
In moderation, yes. They’re the lowest-carb berry per cup behind raspberries and blackberries.

Can I skip xanthan gum?
You can, but expect more liquid. Psyllium husk or glucomannan are decent subs.

Can I serve this for breakfast?
Honestly? With Greek yogurt on top—yes. It’s better than a muffin.

🧮 Nutrition Facts (Per Serving – 1/6 of Crisp)

Nutrient	Amount
Calories	~165 kcal
Total Fat	11 g
Protein	2 g
Total Carbs	17 g
Fiber	4 g
Net Carbs	13 g
Sugar	6–7 g (from blueberries only)
Sugar Alcohols	~6 g (not counted in net)

Check out More Recipes:

• Sugar-Free Cherry Crisp – Warm, Juicy, and Crispy Without the Carbs
• Sugar-Free Chocolate Pie – French Silk Fantasy, Minus the Sugar Crash
• Sugar-Free Berry Crumble – Warm, Fruity, and Shockingly Low-Carb