Keto Blueberry Crumble – A Cozy, Low-Carb Dessert You’ll Love
There’s something comforting about a warm, bubbling blueberry crumble with a golden, crunchy topping. This version keeps all the cozy vibes while staying true to a low-carb lifestyle. It’s simple to make, packed with flavor, and it won’t knock you out of ketosis.
Whether you’re serving it after dinner or enjoying it with your morning coffee, this crumble brings the best of summer berries and nutty crunch together in a keto-friendly way.
Ingredients
Method
- Preheat and prep: Heat the oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish or a similar casserole dish.
- Mix the filling: In a large bowl, combine blueberries, lemon zest, lemon juice, 1/4 cup keto sweetener, vanilla extract, and chia seeds. If using very juicy berries, sprinkle in coconut flour to help thicken. Gently fold to coat.
- Make the crumble topping: In another bowl, stir together almond flour, remaining 1/4 cup sweetener, chopped nuts, shredded coconut (if using), cinnamon, nutmeg, and salt.
- Cut in the butter: Add the cold butter cubes to the dry topping mixture. Use a pastry cutter or your fingertips to blend until the mixture forms coarse, pea-sized crumbs.
- Assemble: Pour the blueberry mixture into the prepared dish and spread evenly. Sprinkle the crumble topping evenly over the berries.
- Bake: Place on the center rack and bake for 30–40 minutes, until the topping is golden and the blueberry juices are bubbling around the edges.
- Rest: Let the crumble cool for at least 10–15 minutes before serving. This helps the juices set and makes scooping easier.
- Serve: Enjoy warm, plain or with a dollop of unsweetened whipped cream or a scoop of sugar-free vanilla ice cream.
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Get Your Program TodayWhat Makes This Recipe So Good
- Low-carb and satisfying: This crumble uses almond flour, pecans, and a keto sweetener to keep carbs low without skimping on taste.
- Easy, everyday ingredients: You’ll find everything at a regular grocery store—no fancy powders or hard-to-pronounce ingredients.
- Balanced texture: The filling is juicy and tart, while the topping is crisp and buttery, just like a classic crumble.
- Flexible and forgiving: Fresh or frozen blueberries both work, and you can swap nuts or spices to your liking.
- Make-ahead friendly: You can prep it in advance, bake when ready, and it reheats beautifully.
Shopping List
- Blueberries: 4 cups fresh or frozen (no added sugar)
- Lemon: Zest of 1 lemon and 1 tablespoon lemon juice
- Granulated keto sweetener: 1/2 cup, divided (erythritol, allulose, or a blend)
- Chia seeds or ground flaxseed: 1 tablespoon (for thickening)
- Almond flour: 1 1/2 cups (super-fine works best)
- Chopped pecans or walnuts: 1/2 cup
- Unsweetened shredded coconut (optional): 1/4 cup
- Cinnamon: 1 teaspoon
- Nutmeg (optional): 1/4 teaspoon
- Salt: 1/4 teaspoon
- Butter: 6 tablespoons, cold and cut into small cubes (or coconut oil for dairy-free)
- Vanilla extract: 1 teaspoon
- Coconut flour (optional): 1 tablespoon, if your berries are extra juicy
- Cooking spray or butter: For greasing the baking dish
Instructions
- Preheat and prep: Heat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or a similar casserole dish.
- Mix the filling: In a large bowl, combine blueberries, lemon zest, lemon juice, 1/4 cup keto sweetener, vanilla extract, and chia seeds. If using very juicy berries, sprinkle in coconut flour to help thicken.
Gently fold to coat.
- Make the crumble topping: In another bowl, stir together almond flour, remaining 1/4 cup sweetener, chopped nuts, shredded coconut (if using), cinnamon, nutmeg, and salt.
- Cut in the butter: Add the cold butter cubes to the dry topping mixture. Use a pastry cutter or your fingertips to blend until the mixture forms coarse, pea-sized crumbs.
- Assemble: Pour the blueberry mixture into the prepared dish and spread evenly. Sprinkle the crumble topping evenly over the berries.
- Bake: Place on the center rack and bake for 30–40 minutes, until the topping is golden and the blueberry juices are bubbling around the edges.
- Rest: Let the crumble cool for at least 10–15 minutes before serving.
This helps the juices set and makes scooping easier.
- Serve: Enjoy warm, plain or with a dollop of unsweetened whipped cream or a scoop of sugar-free vanilla ice cream.
Storage Instructions
- Refrigerate: Cover and store leftovers in the fridge for up to 4 days.
- Reheat: Warm individual portions in the microwave for 30–60 seconds or reheat the whole dish in a 300°F (150°C) oven for 10–15 minutes.
- Freeze: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat in the oven to crisp the topping.
- Make-ahead: Assemble up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake just before serving.
Why This is Good for You
- Lower in net carbs: Using almond flour and keto sweeteners keeps carbs in check while still giving you that classic crumble feel.
- Antioxidant-rich: Blueberries bring fiber and antioxidants, supporting overall health without loading you with sugar.
- Healthy fats: Nuts and butter add satisfying fats that help with fullness and steady energy.
- No refined sugar: You get sweetness without the blood sugar spikes that come from standard granulated sugar.
Pitfalls to Watch Out For
- Too watery: Very ripe or frozen berries can release more liquid.
Add chia seeds and, if needed, a tablespoon of coconut flour to keep the filling thick.
- Over-browning: If the topping browns too quickly, tent the dish lightly with foil for the last 10 minutes.
- Using the wrong sweetener: Erythritol doesn’t dissolve as smoothly as allulose and can crystallize when cooled. For a softer finish, try allulose or a blend.
- Skipping the rest time: Cutting in too soon leads to runny filling. Let it rest so the juices settle.
- Portion creep: Even keto desserts have calories.
Stick to reasonable portions to stay on track.
Alternatives
- Different berries: Swap in raspberries, blackberries, or a mix. Adjust sweetener if your fruit is more tart.
- Nut-free option: Replace nuts with sunflower seeds or extra shredded coconut. Ensure your almond flour is safe, or use a fine seed flour blend.
- Dairy-free: Use coconut oil instead of butter.
Add a pinch more salt for flavor balance.
- Spice it up: Try cardamom, ginger, or a pinch of clove for a warm, bakery-style aroma.
- Crunch boost: Add a tablespoon of hemp hearts or crushed pork rinds to the topping for extra texture without extra carbs.
- Single-serve: Assemble in ramekins and bake 18–22 minutes for built-in portion control and faster cook time.
FAQ
Can I use frozen blueberries?
Yes. Use them straight from the freezer. Add the chia seeds and consider 1 tablespoon of coconut flour to absorb extra liquid.
The bake time may be a few minutes longer.
What’s the best keto sweetener for this recipe?
Allulose gives the smoothest texture and least aftertaste. Erythritol works too but can firm up as it cools. A blend of allulose and monk fruit is a great middle ground.
How many carbs are in a serving?
Exact macros vary by ingredients and portion size, but a typical serving is around 7–10 net carbs when using allulose, almond flour, and no-sugar-added berries.
Always calculate using the brands you use.
Can I make this ahead for a party?
Absolutely. Assemble the crumble, cover, and refrigerate up to 24 hours. Bake just before guests arrive.
You can also bake it fully and reheat at 300°F to re-crisp the topping.
What if I don’t have chia seeds?
Ground flaxseed works well. If you have neither, use a small amount of coconut flour to thicken, but don’t overdo it—coconut flour absorbs a lot.
Why is my topping soft instead of crisp?
Too much moisture or not enough fat can soften the crumble. Make sure your butter is cold and the ratio of dry to fat is correct.
Reheat in the oven to restore crunch.
Can I reduce the sweetener?
Yes. Taste your berries first and adjust to preference. Blueberries vary in sweetness, so feel free to cut back by 1–2 tablespoons without affecting texture.
Final Thoughts
Keto Blueberry Crumble delivers the comfort of a classic dessert with smart swaps that keep carbs low and flavor high.
It’s simple enough for weeknights, special enough for guests, and flexible to fit your pantry and preferences. Serve it warm, keep the portions reasonable, and enjoy a dessert that actually supports your goals.
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