Instructions
- Preheat oven to 400 degrees F / 200 degrees C.
- Add ½ cup pecan halves, ⅛ cup almond flour, 2 tablespoons butter, 1 tablespoon ground flaxseeds, ½ teaspoon cinnamon, ½ teaspoon vanilla extract, 1 teaspoon lemon juice, and ¼ teaspoon kosher salt to food processor and pulse until combined. Set aside.½ cup pecan halves, ⅛ cup almond flour, 2 tablespoons butter, 1 tablespoon ground flaxseeds, ½ teaspoon cinnamon, ½ teaspoon vanilla extract, 1 teaspoon lemon juice, ¼ teaspoon kosher salt
- In a small bowl, place 1 cup blueberries and 2 tablespoons monk fruit sweetener. Mix to combine. Divide among 3 ramekins, leaving space for topping.1 cup blueberries, 2 tablespoons monk fruit sweetener
- Spread the pecan and flour mixture on top of the blueberries. Place the ramekins on a baking sheet and bake in the center of the oven for 15 to 20 minutes or until the topping becomes toasty brown. Top with remaining blueberries and serve with 2 tablespoons heavy cream drizzled over the top of each.2 tablespoons heavy cream
The following video shows somebody cooking the Keto Blueberry Crumble with background music playing and that you can access the whole recipe below.
Per serving: Calories 247, Protein 4.1 g, Carbohydrates 13 g, Fat 21.5 g
