If you’ve been craving a warm, fruity dessert while staying keto, this one is for you. This keto blueberry crumble is sweet, buttery, and completely low carb friendly.
It’s one of those desserts that doesn’t feel like you’re missing out on anything. The blueberry filling is juicy and a little tart, and the crumble topping gets perfectly golden and crispy in the oven.
The whole thing comes together in about 40 minutes with simple ingredients you probably already have in your kitchen.
It works great as a dessert after dinner, or honestly even as a weekend treat with your morning coffee. Add some sugar-free whipped cream on top and it’s even better.
Let me walk you through how to make it.
Why You’ll Love This Recipe
Tastes Like a Real Dessert – This crumble tastes so good you will forget it is keto.
Blueberries Are One of the Best Keto Fruits – Blueberries are lower in carbs than most fruits so they fit a low carb lifestyle.
Buttery Pecan Crumble Topping – The butter and pecans create a rich crunchy topping that is hard to resist.
Recipe Ingredients
For the Filling
- 3 cups Fresh Blueberries
- 1 tbsp Fresh Lemon Juice
- 2 tbsp Granulated Erythritol
- 1/2 tsp Xanthan Gum
For the Crumble Topping
- 1 cup Almond Flour
- 1/3 cup Granulated Erythritol
- 1/4 cup Cold Butter, cut into small pieces
- 1/2 tsp Ground Cinnamon
- 1/4 cup Chopped Pecans
How To Make
Step 1
Preheat your oven to 350 degrees F. In a medium bowl, gently toss the blueberries with the lemon juice, 2 tablespoons erythritol, and xanthan gum until the berries are evenly coated. Pour the mixture into an 8×8-inch baking dish and spread it out in an even layer.
Step 2
In a separate bowl, combine the almond flour, 1/3 cup erythritol, and ground cinnamon. Add the cold butter pieces and use your fingertips to work the butter into the flour mixture until it resembles coarse, pea-sized crumbs.
Step 3
Stir the chopped pecans into the crumble mixture. Scatter the topping evenly over the blueberries, making sure to cover the surface while leaving a few small gaps so steam can escape.
Step 4
Bake for 30 to 35 minutes, until the topping is golden brown and the blueberry filling is bubbling around the edges.
Step 5
Remove from the oven and let it rest for at least 10 minutes before scooping. The filling will thicken as it cools slightly.
Step 6
Serve warm on its own or with a dollop of sugar-free whipped cream for the perfect finishing touch.
Tips
Don’t Skip the Xanthan Gum
The xanthan gum is what thickens the blueberry filling so it doesn’t turn into a watery puddle at the bottom of your dish. Without it, the juices from the berries just pool up and make the crumble topping soggy.
When you toss the berries, sprinkle the xanthan gum over them little by little instead of dumping it all in one spot. If it clumps together in one area, you’ll get a weird gummy chunk instead of a smooth, evenly thickened filling.
Keep the Butter Cold
The butter needs to be cold when you work it into the almond flour mixture. If it’s soft or room temperature, it’ll blend in too much and you’ll end up with a paste instead of those nice crumbly pieces.
Cut the butter into small cubes and put them back in the fridge for a few minutes before you start. When you work it in with your fingertips, move quickly so the heat from your hands doesn’t melt it.
You want to stop mixing once you see pea-sized crumbs. Those little butter chunks are what create pockets of crispiness when it bakes.
Leave Gaps in the Topping
When you scatter the crumble over the blueberries, don’t pack it down or try to cover every single inch. You want a few small gaps here and there so the steam from the berries can escape while it bakes.
If you seal the top completely, the steam gets trapped underneath and makes the crumble topping soft and soggy instead of crispy. Just drop it on in loose clumps and spread it around gently with your fingers.
More Recipes
- Low Carb Lemon Bars
- Low Carb Key Lime Cheesecake Bars
- Low Carb Pecan Pie Bars
- Low Carb Strawberry Cheesecake Bites
- Low Carb Ricotta Lemon Cake
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work just fine in this recipe. Just don’t thaw them first – toss them straight from the freezer with the lemon juice, erythritol, and xanthan gum, then add a few extra minutes to the bake time.
Thawing them beforehand releases too much liquid and can make the filling watery, so keeping them frozen actually helps everything hold together better.
Keto Blueberry Crumble
Ingredients
Method
- Preheat your oven to 350 degrees F. In a medium bowl, gently toss the blueberries with the lemon juice, 2 tablespoons erythritol, and xanthan gum until the berries are evenly coated. Pour the mixture into an 8x8-inch baking dish and spread it out in an even layer.
- In a separate bowl, combine the almond flour, 1/3 cup erythritol, and ground cinnamon. Add the cold butter pieces and use your fingertips to work the butter into the flour mixture until it resembles coarse, pea-sized crumbs.
- Stir the chopped pecans into the crumble mixture. Scatter the topping evenly over the blueberries, making sure to cover the surface while leaving a few small gaps so steam can escape.
- Bake for 30 to 35 minutes, until the topping is golden brown and the blueberry filling is bubbling around the edges.
- Remove from the oven and let it rest for at least 10 minutes before scooping. The filling will thicken as it cools slightly.
- Serve warm on its own or with a dollop of sugar-free whipped cream for the perfect finishing touch.