Sugar-Free Pan Dessert Recipe (Print Version)
Sugar-Free pan dessert recipe for a quick, healthy treat. Enjoy this easy, guilt-free sweet in minutes. Perfect for any time of day.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Contemporary
Dietary: Diabetic-Friendly
# Ingredients:
→ Sweet & Tangy Berry Foundation
01 -
4 cups mixed berries (fresh or frozen, such as blueberries, raspberries, blackberries)
02 -
1/4 cup granulated erythritol
03 -
1 tbsp cornstarch
04 -
1 tbsp fresh lemon juice
05 -
1 tsp pure vanilla extract
06 -
1/2 tsp ground cinnamon
07 -
Pinch of sea salt
→ Buttery Almond-Oat Crumble
08 -
1/2 cup almond flour
09 -
1/2 cup old-fashioned rolled oats (gluten-free if desired)
10 -
1/4 cup granulated erythritol
11 -
1/4 cup (1/2 stick) cold unsalted butter, cubed
12 -
1/4 cup chopped pecans
13 -
1/4 tsp ground cinnamon
# Instructions:
01 -
Preheat your oven to 375°F. Lightly grease an 8x8 inch baking pan or a similar oven-safe skillet. This prepares your pan for the delicious Sugar-Free in a Pan Dessert Recipe, ensuring nothing sticks.
02 -
In a large bowl, combine 4 cups mixed berries, 1/4 cup granulated erythritol, 1 tbsp cornstarch, 1 tbsp fresh lemon juice, 1 tsp pure vanilla extract, 1/2 tsp ground cinnamon, and a pinch of sea salt. Stir gently until the berries are evenly coated with the mixture.
03 -
In a separate medium bowl, whisk together 1/2 cup almond flour, 1/2 cup old-fashioned rolled oats, 1/4 cup granulated erythritol, and 1/4 tsp ground cinnamon. Cut in 1/4 cup cold unsalted butter, cubed, until coarse crumbs form. Stir in 1/4 cup chopped pecans.
04 -
Pour the prepared berry mixture into the greased baking pan, spreading it evenly across the bottom. Generously sprinkle the Buttery Almond-Oat Crumble mixture over the berries. This layering is key for a perfect Sugar-Free in a Pan Dessert Recipe.
05 -
Bake for 15 minutes, or until the berry filling is bubbly and the crumble topping is golden brown. This ensures your Sugar-Free in a Pan Dessert Recipe is perfectly cooked. Keep an eye on it to prevent over-browning.
06 -
Remove the pan from the oven. Let the Sugar-Free in a Pan Dessert Recipe cool for at least 10 minutes before serving. This allows the filling to set slightly, enhancing its texture and making it easier to scoop.
# Notes:
01 -
This dessert is delicious served warm with a dollop of sugar-free whipped cream or a scoop of low-carb vanilla ice cream.
02 -
Store any leftovers covered in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave for best results.
03 -
Feel free to swap pecans for walnuts or sliced almonds in the crumble topping. Any combination of your favorite berries will work beautifully.
04 -
If using frozen berries, there's no need to thaw them first; simply add them directly to the bowl. They will release their juices as they bake.
# Tools You'll Need:
01 -
9-inch oven-safe skillet or 8x8 inch baking dish
02 -
2 mixing bowls
03 -
measuring cups
04 -
measuring spoons
05 -
pastry blender or fork
06 -
spatula
# Nutrition Facts (Per Serving):
Calories: 355 kcal
Total Fat: 25 g
Total Carbohydrate: 31 g
Protein: 6 g