Keto Blueberry Peach Crumble: A No-Fuss, Low-Carb Dessert

If you’ve ever tried to stick to a keto diet, you already know how desserts can turn into this sad, crumbly mess of almond flour and disappointment. But hang on a second. This Keto Blueberry Peach Crumble? It’s different. It’s easy, it works, and it actually tastes like something you want to eat again.

This recipe uses simple ingredients. Nothing weird. No powders with names that sound like science experiments. No fake syrups. Just a few things you might already have in the fridge and pantry, and boom, dessert is ready.

Why Blueberry and Peach?

Peaches and blueberries together are like the low-key best friends of the fruit world. Sweet, a little tart, juicy as heck. They don’t overpower. They just work together. And even though fruit has natural sugar, this crumble keeps the carb count low thanks to portion control and a smart mix of ingredients.

We’re not drowning anything in sugar here. The natural sweetness from ripe peaches and blueberries goes a long way, especially when you add a little monk fruit or erythritol to help it along.

Ingredients You’ll Need

For the filling:

• 1 cup fresh blueberries
• 2 medium ripe peaches, sliced thin
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp powdered erythritol or monk fruit sweetener
• 1/2 tsp ground cinnamon
• Pinch of salt

For the crumble topping:

• 3/4 cup almond flour
• 1/4 cup chopped pecans or walnuts (your choice)
• 1/4 cup coconut flour
• 1/4 cup melted butter or coconut oil
• 1/4 cup powdered erythritol or monk fruit
• 1/2 tsp cinnamon
• Pinch of salt

Optional: A dollop of keto whipped cream or a scoop of low-carb vanilla ice cream on top.

The Steps to making this Keto Blueberry Peach Crumble (Super Easy)

• Preheat your oven to 350°F (175°C). Get that thing warming up while you throw everything together.
• Make the fruit base: In a medium bowl, toss together your blueberries, sliced peaches, lemon juice, vanilla, sweetener, cinnamon, and a pinch of salt. Pour this into a small baking dish. You want the fruit to be just snug, not swimming.
• Make the crumble topping: In another bowl, mix almond flour, coconut flour, chopped nuts, melted butter, sweetener, cinnamon, and another pinch of salt. Stir it until it looks like wet sand that clumps together when you pinch it.
• Top it off: Sprinkle that crumble over the fruit. Make sure it’s even-ish, but no need to get precious about it. Imperfect is perfect here.
• Bake it: Pop it in the oven for 25-30 minutes, or until the top is golden brown and the fruit is bubbling around the edges. Let it cool for 10-15 minutes before serving. That fruit gets lava-hot, trust me.

Is This Actually Keto?

Yup. A standard serving of this crumble (about 1/6 of the dish) comes in around 5-7 net carbs depending on how ripe your fruit is and which sweetener you use. No flour. No sugar. Just fruit, nuts, and buttery goodness.

You’re not eating a bucket of it. You’re having a small scoop that hits the spot. It doesn’t spike your blood sugar, and it won’t throw you out of ketosis unless you’re already dancing on the edge.

Make It Your Own

This recipe’s pretty forgiving, which is rare for anything keto. Want more crunch? Add sunflower seeds. Hate coconut flour? Use more almond flour. Don’t have peaches? Go all in on blueberries. Want to turn this into breakfast? Drop a spoonful on Greek yogurt.

If you want to stretch the servings, toss in some chia seeds to bulk it up without adding carbs. You could even turn it into mini crumbles in ramekins for portion control.

Storage Tips

This crumble keeps in the fridge for about 4-5 days. Just cover the dish with foil or plastic wrap. Reheat it in the microwave or low heat in the oven. You can also freeze it in an airtight container. Just know the topping might get a little softer after thawing, but the flavor still slaps.

The Secret Trick: Letting It Sit

Here’s the thing most folks don’t do: let the crumble sit after baking. Like really sit. Ten to fifteen minutes minimum. The filling thickens a bit, the topping firms up, and it all gets better. Eat it straight from the oven and you’re just gonna burn your tongue and complain about it being too juicy. Let it chill and thank me later.

What to Pair It With

This dessert plays nice with others. A spoonful of almond butter on the side? Weirdly good. Keto vanilla ice cream? Yes please. Want to go bougie? A drizzle of unsweetened coconut cream.

If you’re doing dinner with friends who don’t eat keto, no need to tell them this is low-carb. Just serve it up and watch it disappear.

Real Life Use Case

We had a BBQ last weekend. Burgers, grilled chicken, the usual stuff. Everyone brought desserts. There were brownies, banana pudding, ice cream cake. I put this crumble out with no label, no keto signs, just warm and bubbling in a plain dish. Gone in ten minutes. Not one person guessed it was keto. No leftovers.

That’s how you know it works.

Ingredient Swaps That Won’t Ruin It

• Butter: Swap with coconut oil if you’re dairy-free.
• Pecans: Use hazelnuts, almonds, or no nuts if you’ve got allergies.
• Sweetener: Use any 1:1 sugar substitute like Swerve, monk fruit, or allulose.
• Peaches: Try apricots or raspberries if you want a twist.

Avoid bananas, apples, or pineapples. Way too high in sugar for keto.

What to Avoid

• Don’t overbake it. The top burns fast.
• Don’t use frozen fruit unless you thaw and drain it first. Otherwise it’s soup.
• Don’t skip the sweetener. Even though fruit has sugar, it’s not enough on its own.
• Don’t go wild with portions. Keto isn’t magic. Too much fruit, and the carbs add up.

Can You Eat This for Breakfast?

Technically yes. If your carb allowance for the day allows it, it’s better than reaching for a muffin or cereal. Pair it with a boiled egg or something with protein to balance it out.

Quick Nutrition (Per Serving Estimate)

• Calories: ~180
• Net Carbs: 5-7g
• Fat: ~14g
• Protein: ~3g
• Sugar: 3-5g (natural from fruit)

Conclusion

There’s a time and place for five-layer keto cheesecakes and 12-ingredient fat bombs. But most days? You just want something easy. Something warm. Something you can make on a Tuesday night without turning your kitchen into a war zone.

This blueberry peach crumble hits that mark. Simple, cozy, and actually enjoyable. Feels like dessert without wrecking your carb count.

And if someone grabs seconds? Just smile and let them. No need to explain a thing.

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