If you’re craving delectable desserts and are on the keto diet, you may want to try making this keto blueberry dessert, a rich and filling low carb dish that’s easy to make. Instead of using regular flour for the crust, it used pecan flour, making it safe for the keto diet.
The keto blueberry dessert is easy to make, and the only thing that requires baking is the crust, which would not take up too much of your time. It’s super delicious, and you’d be amazed that each serving contains only around 4 grams of net carbs!
Related reading: What are Net Carbs and Why are they Important?
What is the Keto Blueberry Dessert?
The keto blueberry dessert is a low carb, sugar-free version of the dessert made famous by a New York-based bakery called Magnolia Bakery. Theirs consists of a wheat flour-based crust with chopped pecans, a no-bake cheesecake filling, and a rich blueberry mixture for the topping.
Instead of regular flour, this low carb version of the dessert created by Carolyn of I Dream About Food calls for pecan flour for the crust, thickened with glucomannan instead of cornstarch.
What is Glucomannan?
If you’ve never come across glucomannan before it’s a dietary fiber which is usually obtained from the root of the konjac plant. It has been used by people in East Asia as both a food and medicine.
Food wise it is used for thickening and binding, as it is in this recipe, and as a substitute for fat. Medicine wise it functions as a prebiotic which means it can promote the growth of good gut bacteria.
If a lot is eaten it may cause some bowel symptoms in people with sensitive guts or who have a bowel condition such as IBS.
Recipe notes
If you can’t find pecan flour, almond flour can be a substitute. You can also substitute glucomannan with Xanthan gum. The recipe uses both allulose and Swerve, low carb sweeteners to make the dessert sugar-free.
Related reading: What is Allulose Sweetener and is it Keto?
Despite the substitutions, you can guarantee that this keto blueberry dessert tastes as good as the real thing.
Organic ingredients
I have tweaked the recipe tp include organic ingredients which would make this recipe extra healthy. Blueberries are listed on EWG’s Dirty Dozen 2023 Shopper’s Guide to Pesticides in produce. So if you want to avoid pesticides it’s best to buy organic if you can.
If you want an alternative to this recipe then check out this Keto Blueberry Cheesecake. For a tasty blueberry cake recipe then this Keto Blueberry Cake which is a low carb pound cake should do the trick.
For even more blueberry treats try this Keto Blueberry Muffins Recipe or these Keto Blueberry Scones with Lemon Glaze.
For a delicious breakfast try this Keto Green Smoothie Recipe with Blueberries and Avocado.
Keto Blueberry Dessert Recipe
Ingredients
Blueberry Topping
- 2 cups of fresh organic blueberries
- ¼ cup filtered water
- ⅓ cup allulose
- 2 tsp organic lemon zest
- ½ tsp glucomannan or Xanthan gum
Crust
- 1 ¼ cup organic pecan flour or organic almond flour
- ½ cup chopped organic pecans
- ¼ cup powdered Swerve Sweetener
- ¼ tsp Redmond Real Sea Salt
- ¼ cup melted organic grass-fed butter
Filling
- 1 ¼ cup organic heavy whipping cream
- 12 oz. organic softened cream cheese
- ¾ teaspoon natural vanilla extract
- ¾ cup powdered Swerve Sweetener
Directions
Blueberry Topping
1. Pour ¼ cup of filtered water into a medium saucepan and place over medium heat. Add 1 ½ cups of the blueberries and the sweetener. Bring it to a boil, then lower the heat. Cook for about 7 minutes or until the berries are soft enough to mash. Go ahead and mash then up a little.
2. Remove the saucepan from heat and add the remaining blueberries and the lemon zest. Sprinkle glucomannan or Xanthan gum over the blueberries and whisk well to combine. Leave to cool.
Crust
1. Grease a 9×9 baking pan and preheat oven to 325°F/162°C ( approx).
2. Combine the pecan or almond flour, sweetener, pecans, and sea salt in a medium bowl. Mix in the melted butter stirring until the dough starts to clump together.
3. Press the crust firmly into the bottom of the baking and bake for 15 to 18 minutes until the edges turn lightly brown. Remove from oven and leave to cool completely.
Filling
1. Beat the cream cheese and sweetener in a large bowl. Once well combined, add ¼ cup of the whipping cream and beat well.
2. In another bowl, place the remaining 1 cup of whipping cream. Beat with the vanilla until it forms stiff peaks.
3. Fold the whipped cream carefully into the cream cheese mixture until well combined, then spread the filling evenly over the cooled crust.
4. Finally, pour the blueberry topping over the filling and spread it to the edges. Place the keto blueberry dessert in the fridge. Refrigerate for three hours to set before cutting them into bars.
Here’s Carolyn’s video demo on how to make this delicious keto blueberry dessert:
