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Keto Blueberry Peach Crumble Recipe

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A simple, low-carb blueberry peach crumble made with fresh fruit and a buttery almond flour topping. No sugar, no fuss—just real flavor that fits your keto goals.

Ingredients

Scale

Filling:

  • 1 cup fresh blueberries

  • 2 medium ripe peaches, thinly sliced

  • 2 tbsp lemon juice

  • 1 tsp vanilla extract

  • 2 tbsp powdered erythritol or monk fruit sweetener

  • 1/2 tsp ground cinnamon

  • Pinch of salt

Topping:

  • 3/4 cup almond flour

  • 1/4 cup coconut flour

  • 1/4 cup chopped pecans or walnuts

  • 1/4 cup melted butter or coconut oil

  • 1/4 cup powdered erythritol or monk fruit sweetener

  • 1/2 tsp cinnamon

  • Pinch of salt

Instructions

  • Preheat oven to 350°F (175°C).

  • In a medium bowl, mix blueberries, sliced peaches, lemon juice, vanilla, sweetener, cinnamon, and a pinch of salt. Pour into a small baking dish.

  • In another bowl, mix almond flour, coconut flour, chopped nuts, melted butter, sweetener, cinnamon, and salt. Stir until crumbly.

  • Sprinkle the crumble topping over the fruit evenly.

  • Bake for 25–30 minutes, until topping is golden and fruit is bubbling.

  • Let cool for 10–15 minutes before serving.

Notes

  • You can swap peaches with apricots or extra blueberries.

  • Add sunflower seeds or chia seeds for more texture.

  • Keeps in the fridge for 4–5 days.

  • Letting it cool helps the crumble firm up and improves the flavor.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-blueberry-peach-crumble/