Juicy blueberries bake beneath a buttery pecan topping for a warm dessert with a crisp, nutty finish. This Keto Blueberry Crumble offers a comforting balance of sweetness and texture without relying on traditional flour or sugar.
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 small bowl, place 1 cup blueberries and 2 tablespoons monk fruit sweetener. Mix to combine.1 cup blueberries, 2 tablespoons monk fruit sweetener
- Spray three ramekins with olive oil spray. Divide berry mixture among ramekins, leaving space for topping.
- Spread pecan and flour mixture on top of blueberries. Place ramekins on baking sheet and bake in center of oven for 15 to 20 minutes or until topping becomes toasty brown.2 tablespoons heavy cream
- Top with remaining blueberries and serve with 2 tablespoons heavy cream drizzled over crumbles.
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