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

A simple and delicious Keto Blueberry Crumble that’s perfect for satisfying dessert cravings while staying low-carb. Juicy blueberries meet a buttery, crumbly topping for a treat that’s easy to make and fits into your keto diet.

Ingredients

Scale

For the Filling:

  • 2 cups fresh or frozen blueberries
  • 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

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

Instructions

  • Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish with butter or coconut oil.
  • In a medium bowl, mix blueberries, almond flour, sweetener, cinnamon, vanilla extract, and lemon juice. Spread this mixture evenly in the prepared baking dish.
  • In a small bowl, combine almond flour, coconut flour, sweetener, cinnamon, and salt. Stir in melted butter and vanilla extract until the mixture forms small clumps.
  • Sprinkle the crumble topping over the blueberry mixture, keeping it light and crumbly.
  • Bake for 25–30 minutes, or until the topping is golden brown and the blueberries are bubbling around the edges.
  • Let cool for 10 minutes before serving.

Notes

  • Use fresh or frozen blueberries. If frozen, add 5 extra minutes to the bake time.
  • Store leftovers in the refrigerator for up to 3 days. Reheat before serving.
  • For a nut-free version, replace almond flour with sunflower seed flour.

Nutrition