Keto Blueberry Lemon Crumble – Bright, Fresh, and Low-Carb Comfort
Fresh blueberries, zesty lemon, and a buttery almond crumble come together in this simple, low-carb dessert that feels comforting without the sugar crash. It’s the kind of recipe you can throw together on a weeknight, yet it’s special enough for guests. The filling is juicy and tart, the topping is crisp and golden, and the whole thing is naturally gluten-free.
Serve it warm with a dollop of whipped cream, and no one will guess it’s keto-friendly.
Ingredients
Method
- Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish or a 9-inch pie dish.
- Make the filling: In a bowl, combine blueberries, lemon zest, lemon juice, sweetener, vanilla, cinnamon (if using), chia or psyllium, and a pinch of salt. Stir well until the berries are coated. Let it sit for 5–10 minutes so the thickener begins to hydrate.
- Mix the dry topping: In another bowl, add almond flour, shredded coconut, nuts, sweetener, baking powder, salt, and cinnamon. Stir to combine.
- Cut in the fat: Add cold, cubed butter to the dry mixture. Use your fingers or a pastry cutter to work it in until the mixture forms coarse crumbs. Stir in lemon zest and vanilla. The topping should clump when pressed.
- Assemble: Spread the blueberry filling evenly in the baking dish. Sprinkle the crumble topping over the berries, leaving a few gaps for steam to escape.
- Bake: Place the dish on a baking sheet to catch any bubbling juices. Bake for 28–35 minutes, or until the top is golden and the filling is bubbling at the edges.
- Rest: Let the crumble cool for at least 15 minutes. This helps the filling thicken and makes serving easier.
- Serve: Enjoy warm with a spoonful of whipped cream or a small scoop of keto ice cream. The contrast of warm crumble and cool cream is hard to beat.
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What Makes This Special
This crumble keeps the spirit of a classic dessert while staying smart on carbs. Blueberries bring natural sweetness and antioxidants, and lemon wakes everything up with bright flavor. The almond and coconut crumble stays crisp, offering that nostalgic topping without oats or flour.
It’s easy to assemble, bakes in under 40 minutes, and works year-round with fresh or frozen fruit. Best of all, it satisfies a dessert craving without kicking you out of ketosis.
Ingredients
- For the blueberry lemon filling:
- 3 cups fresh or frozen blueberries (no need to thaw)
- 1 tablespoon lemon zest (about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1/3 cup granular erythritol or allulose (adjust to taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 2 tablespoons chia seeds or 1 tablespoon ground psyllium husk (for thickening)
- Pinch of salt
- For the crumble topping:
- 1 cup almond flour (super-fine works best)
- 1/3 cup unsweetened shredded coconut
- 1/4 cup chopped pecans or walnuts (optional, for crunch)
- 1/3 cup granular or brown-style erythritol/allulose blend
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, cold and cubed (or coconut oil for dairy-free)
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- To serve (optional):
- Lightly sweetened whipped cream (keto-friendly)
- Sugar-free vanilla ice cream
Step-by-Step Instructions
- Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish or a 9-inch pie dish.
- Make the filling: In a bowl, combine blueberries, lemon zest, lemon juice, sweetener, vanilla, cinnamon (if using), chia or psyllium, and a pinch of salt.
Stir well until the berries are coated. Let it sit for 5–10 minutes so the thickener begins to hydrate.
- Mix the dry topping: In another bowl, add almond flour, shredded coconut, nuts, sweetener, baking powder, salt, and cinnamon. Stir to combine.
- Cut in the fat: Add cold, cubed butter to the dry mixture.
Use your fingers or a pastry cutter to work it in until the mixture forms coarse crumbs. Stir in lemon zest and vanilla. The topping should clump when pressed.
- Assemble: Spread the blueberry filling evenly in the baking dish.
Sprinkle the crumble topping over the berries, leaving a few gaps for steam to escape.
- Bake: Place the dish on a baking sheet to catch any bubbling juices. Bake for 28–35 minutes, or until the top is golden and the filling is bubbling at the edges.
- Rest: Let the crumble cool for at least 15 minutes. This helps the filling thicken and makes serving easier.
- Serve: Enjoy warm with a spoonful of whipped cream or a small scoop of keto ice cream.
The contrast of warm crumble and cool cream is hard to beat.
Storage Instructions
- Refrigerate: Cool completely, then cover and store in the fridge for up to 4 days.
- Reheat: Warm individual portions in the microwave for 20–30 seconds, or reheat the whole dish in a 300°F (150°C) oven for 10–12 minutes to re-crisp the topping.
- Freeze: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat in the oven to refresh the texture.
Health Benefits
- Lower in carbs: Almond flour and a sugar-free sweetener keep net carbs in check while still delivering a satisfying dessert.
- Fiber and antioxidants: Blueberries offer polyphenols and antioxidants, while chia or psyllium adds fiber to support digestion and help thicken naturally.
- Healthy fats: Almonds, coconut, and butter provide satiating fats, which can help you feel full and reduce the urge to snack later.
- Gluten-free and grain-free: Ideal for those avoiding gluten or grains without sacrificing texture or flavor.
Pitfalls to Watch Out For
- Over-sweetening: Sugar alcohols can taste overly sweet and sometimes cool on the tongue. Start with less sweetener and adjust to taste.
- Watery filling: Frozen blueberries release more liquid.
Don’t skip the chia or psyllium, and allow the filling to rest before baking so it thickens.
- Soft topping: If the topping isn’t browning or crisping, bake a few minutes longer. You can also switch the oven to a brief low broil, watching closely to avoid burning.
- Using the wrong sweetener: Erythritol doesn’t dissolve as smoothly as allulose and can recrystallize. For a softer finish, blend sweeteners or use a brown-style erythritol/allulose mix in the topping.
- Skipping the rest: Cutting too soon can make the filling seem runny.
Letting it rest helps set the juices.
Recipe Variations
- Mixed berry version: Swap half the blueberries for raspberries or blackberries. Keep the lemon as is.
- Lemon-lavender: Add 1/4 teaspoon culinary lavender to the filling for a floral twist. Use a light hand.
- Nut-free: Replace almond flour with finely ground sunflower seed flour and skip the chopped nuts.
Flavor stays rich without the nuts.
- Dairy-free: Use refined coconut oil instead of butter and serve with coconut whipped cream.
- Crunch boost: Add 2 tablespoons hemp hearts to the topping for extra texture and omega-3s.
- Zest-forward: Double the lemon zest in the filling and topping for a bolder citrus punch.
FAQ
Can I use fresh lemon juice from a bottle?
Fresh is best for flavor and aroma. Bottled juice works in a pinch, but add extra zest to make up for the flatness.
What’s the best sweetener for this recipe?
Allulose gives the smoothest, least gritty result. A blend with erythritol adds better structure to the topping.
Start with the listed amount and adjust to taste.
Do I need to thaw frozen blueberries?
No. Use them straight from the freezer. Just be sure to include the chia or psyllium and allow the filling to rest before baking to control excess liquid.
How many carbs are in a serving?
Carbs vary by brand and portion size, but a rough estimate for one of eight servings is around 6–9g net carbs, assuming allulose/erythritol and no ice cream.
Check your labels and calculate based on your ingredients.
Can I make this ahead?
Yes. Assemble the filling and topping separately, store in the fridge up to 24 hours, then assemble and bake fresh. Or bake fully and reheat before serving.
What if I don’t have chia or psyllium?
You can use 1/4 teaspoon xanthan gum whisked into the sweetener before mixing with berries.
Go easy—too much can turn gummy.
Why is my topping pale?
Your oven may run cool or the butter may be too soft. Bake a few minutes longer, or finish under a low broil, watching closely.
Can I make this in ramekins?
Absolutely. Divide the filling and topping among 4–6 ramekins and bake 18–25 minutes, until bubbling and golden.
In Conclusion
Keto Blueberry Lemon Crumble delivers bright citrus, juicy berries, and a crisp, buttery topping without the sugar and flour of a traditional crumble.
It’s simple to make, easy to customize, and comforting any night of the week. With smart ingredient choices and a few small tricks, you can enjoy a classic dessert that fits your low-carb lifestyle—and tastes like the real thing.
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