Imagine sinking your fork into a decadent dessert that's not only mind-blowingly delicious but also completely guilt-free! This Keto Blueberry Crumble is the holy grail of low-carb, vegan desserts that will satisfy your sweet tooth without derailing your health goals. Packed with juicy blueberries and a crispy, buttery almond flour topping, this recipe proves that healthy eating doesn't mean sacrificing flavor or enjoyment.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Keto
Serves: 6 servings
Ingredients
- 2 cups blueberries
- 1/2 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup erythritol
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare an 8x8 inch baking dish by lightly greasing it with a small amount of coconut oil.
- In a medium mixing bowl, spread the fresh blueberries evenly across the bottom of the prepared baking dish. Ensure the blueberries are clean and dry before placing them in the dish.
- In a separate mixing bowl, combine the almond flour, melted coconut oil, erythritol, cinnamon, and salt. Mix thoroughly until the ingredients form a crumbly, slightly moist topping.
- Evenly sprinkle the crumble mixture over the blueberries, making sure to cover the entire surface of the fruit. Use a spatula or the back of a spoon to gently press the topping down slightly.
- Place the baking dish in the preheated oven and bake for 20-25 minutes. Look for the topping to turn golden brown and the blueberries to become soft and bubbly.
- Remove from the oven and let the crumble cool for 10-15 minutes. This allows the topping to set and the filling to stabilize.
- Serve warm as a dessert. Optional: Top with a small scoop of keto-friendly vegan vanilla ice cream or a dollop of coconut cream.
Tips
- Choose Fresh Blueberries: For the best flavor and texture, use fresh, ripe blueberries. If using frozen, thaw and drain them completely to prevent excess moisture.
- Crumble Consistency is Key: When mixing the topping, aim for a slightly moist, crumbly texture. If it seems too dry, add a tiny bit more melted coconut oil.
- Watch the Baking Time: Ovens can vary, so keep an eye on your crumble. The golden-brown topping and bubbling blueberries are your perfect doneness indicators.
- Cooling Matters: Let the crumble rest for 10-15 minutes after baking. This helps the topping set and makes serving much easier.
- Serving Suggestions: For an extra indulgent touch, serve with a scoop of keto-friendly vegan ice cream or a dollop of coconut cream.
- Storage Tip: Store leftovers in the refrigerator for up to 3 days. Reheat gently in the oven to maintain the crispy topping.
Nutrition Facts
Calories: 162kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
