Keto Blueberry Crumble
Keto Blueberry Crumble
Total Time: 25 minutes
Serves: 3
Per serving: 247 calories, 4.1 g protein, 13 g carbohydrates, 21.5 g fat
Ingredients
- 1 cup / 236.6 mL blueberries fresh or frozen
- 2 Tbsp / 29.6 mL monk fruit sweetener
- ½ cup / 118.3 mL pecan halves
- 1/8 cup / 29.6 mL almond meal/flour
- 2 Tbsp / 29.6 mL butter
- 1 Tbsp / 14.8 mL ground flax
- ½ tsp / 2.5 mL cinnamon
- ½ tsp / 2.5 mL vanilla extract
- 1 tsp / 5 mL lemon juice
- ¼ tsp / 1.2 mL kosher salt
- 2 Tbsp / 29.6 mL heavy cream
Directions:
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Preheat oven to 400 degrees F / 200 degrees C.
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In a small bowl, place blueberries and monk fruit sweetener. Mix to combine. Divide among 3 ramekins, leaving ½ cup / 118.3 mL for topping.
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Into a food processor pour pecans, almond flour, butter, sugar substitute, ground flax, cinnamon, vanilla, lemon juice, and kosher salt. Pulse until ingredients are combined.
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Spread the 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 heavy cream drizzled over the top of each.
