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Keto Blueberry Crumble

Course Desserts
Cooking time 15-30 Minutes
Main Ingredient Fruits
Skill Level Intermediate
Total Time 25 minutes
Servings 3 people
Calories 297123123kcal

Ingredients

  • 1 cup blueberries fresh or frozen
  • 2 tablespoons monk fruit sweetener
  • ½ cup pecan halves
  • 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
  • 2 tablespoons heavy cream

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

Nutrition

Calories: 297kcal | Net carbs: 9g | Fat: 28g | Protein: 4g