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Keto Blueberry Lemon Crumble - Bright, Fresh, and Low-Carb Comfort

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Mix the dry topping: In another bowl, add almond flour, shredded coconut, nuts, sweetener, baking powder, salt, and cinnamon. Stir to combine.
  4. 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.
  5. 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.
  6. 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.
  7. Rest: Let the crumble cool for at least 15 minutes. This helps the filling thicken and makes serving easier.
  8. 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.