Keto Blueberry Crumble Recipe: A Sweet Treat You’ll Love

Welcome to my kitchen! Today, I’m going to walk you through making one of my all-time favorite desserts: a Keto Blueberry Crumble. This recipe is perfect if you’re craving something sweet but want to keep things low-carb. Whether you’re new to keto or have been on this journey for a while, this crumble is simple, satisfying, and filled with juicy blueberries that taste like summer in a bowl.

Now, don’t worry—I’ll break everything down step by step. Think of me as your guide who’s standing right next to you, making sure this comes out just the way you want it to. Let’s get our aprons on and get started!

Ingredients: What You’ll Need

Here’s what you need to make this crumble. Double-check your pantry; most of this is probably already sitting there!

For the Filling:

• 2 cups fresh or frozen blueberries (no need to thaw if frozen)
• 2 tbsp almond flour
• 2 tbsp granulated sweetener (like erythritol or monk fruit)
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• 1 tbsp lemon juice (freshly squeezed is best)

For the Crumble Topping:

• 1 cup almond flour
• ¼ cup coconut flour
• ⅓ cup granulated sweetener
• ½ tsp ground cinnamon
• ¼ tsp salt
• 6 tbsp unsalted butter, melted
• ½ tsp vanilla extract

Tools You’ll Use

Before you start, grab these tools to make the process smooth:

• A medium mixing bowl
• A small bowl
• A baking dish (8×8 inch works great)
• A spatula or wooden spoon
• Measuring cups and spoons

Step-by-Step Instructions

Let’s break this down so it feels easy. Remember, the magic here is in the simplicity, so take your time and enjoy the process!

1. Prep Your Baking Dish

First, preheat your oven to 350°F (175°C). While it’s warming up, grease your baking dish lightly with butter or a little coconut oil. This will make sure your crumble doesn’t stick and slides out beautifully when it’s done.

2. Make the Blueberry Filling

In a medium bowl, combine your blueberries, almond flour, sweetener, cinnamon, vanilla extract, and lemon juice. Give everything a gentle stir until the blueberries are well-coated.

Why almond flour? It helps thicken the juices from the blueberries as they bake, giving you that syrupy goodness without needing cornstarch or sugar.

Once mixed, pour the blueberry filling into your greased baking dish and spread it out evenly.

3. Prepare the Crumble Topping

Now comes the fun part—making the crumbly top!

In a small bowl, mix together the almond flour, coconut flour, sweetener, cinnamon, and salt. Add the melted butter and vanilla extract, and stir until the mixture starts to clump together.

It should feel like slightly damp sand. If it’s too dry, add a tiny bit more melted butter (just a teaspoon at a time).

4. Assemble Your Crumble

Take the crumble mixture and sprinkle it over the blueberry filling. Don’t pack it down; you want those crumbly bits to stay light and airy so they crisp up nicely in the oven.

5. Bake It to Perfection

Place your assembled crumble in the oven and bake for 25–30 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges.

Your kitchen will smell amazing at this point. Seriously, the combination of blueberries and cinnamon is a match made in heaven.

6. Let It Cool (Just a Bit)

Once it’s out of the oven, let the crumble cool for about 10 minutes. This helps the juices thicken up and makes serving easier.

Serving Ideas

Here’s the best part—eating it! You can enjoy this crumble all on its own or add a little something extra:

• Whipped Cream: A dollop of unsweetened whipped cream pairs beautifully with the warm crumble.
• Keto Ice Cream: If you have some low-carb vanilla or coconut ice cream, add a scoop. It’s a game-changer.
• Yogurt: A spoonful of plain Greek yogurt makes a great topping if you like a tangy contrast.

Tips and Tricks for Success

• Don’t Skip the Lemon Juice: That little bit of acidity brightens up the flavor of the blueberries and balances the sweetness.
• Fresh vs. Frozen Blueberries: Both work well! If you use frozen, don’t worry about thawing them; just add an extra 5 minutes to your bake time.
• Sweetener Choices: Feel free to adjust the amount of sweetener based on your taste. Just make sure you’re using a keto-friendly one.
• Storage: Leftovers (if there are any!) can be stored in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

Why This Recipe Works on Keto

You might be wondering how a dessert like this fits into a keto lifestyle. Here’s why:

• Low-Carb Ingredients: Almond and coconut flours keep the carbs in check, while keto-friendly sweeteners add sweetness without the sugar.
• Healthy Fats: The butter and flours provide satisfying fats that help keep you full.
• Blueberries in Moderation: While fruit is limited on keto, blueberries are one of the lowest-carb options, especially when used in small amounts like this.

Personal Story: Why I Love This Recipe

I remember the first time I made this crumble for a family dinner. My mom, who doesn’t even follow keto, couldn’t believe it was “diet-friendly.” She kept asking for seconds, and before I knew it, the dish was empty.

This recipe is proof that eating low-carb doesn’t mean giving up desserts. It’s cozy, nostalgic, and makes you feel like you’re treating yourself without going off track.

Customizing Your Crumble

This crumble is versatile, so feel free to get creative:

• Add Nuts: Sprinkle some chopped pecans or walnuts on top for a crunchy finish.
• Try Different Berries: Swap out some of the blueberries for raspberries or blackberries. Just make sure to adjust the sweetener since some berries are tarter.
• Make It Nut-Free: Use sunflower seed flour instead of almond flour if you have a nut allergy.

Why You’ll Make This Again (And Again)

This keto blueberry crumble isn’t just a recipe; it’s an experience. It’s quick enough to whip up on a weeknight, special enough to serve at a gathering, and comforting enough to satisfy those dessert cravings.

Once you try it, I guarantee it’ll become a go-to in your kitchen. And hey, if you do make it, let me know how it turned out!

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