Craving a comforting dessert without the carb overload? This Blueberry Crumble delivers all the juicy, sweet satisfaction of a classic crumble, but with a fraction of the carbs. Fresh or frozen blueberries bubble beneath a golden, buttery almond flour topping, offering a delightful contrast of textures and flavours.
Perfect for a cosy night in or a summer gathering, this recipe is quick to prepare and uses just a handful of wholesome, keto-friendly ingredients. The crumble topping is rich and nutty, thanks to almond flour and chopped pecans, while a touch of vanilla and lemon zest elevates the blueberry filling.
Bake until the berries are syrupy and the topping is crisp, then serve warm with a dollop of whipped cream or Greek yoghurt for a truly satisfying treat. Whether you’re new to keto or a seasoned pro, this crumble is sure to become a favourite for its simplicity, flavour, and low net carbs.
At a glance
- Time: 35 minutes
- Difficulty: Easy
- Servings: 6
- Cost: Affordable
Macros (per serving)
- Protein: 4 g
- Fat: 17 g
- Carbs: 7 g
- Energy: 180 kcal
Ingredients
- 300g Blueberries (Fresh or frozen)
- 80g Almond flour
- 40g Chopped pecans
- 40g Erythritol (Or preferred keto sweetener)
- 60g Butter (Cold, cubed)
- 1 tsp Lemon zest (Finely grated)
- 1 tsp Vanilla extract
- Pinch Salt
Equipment Needed
- Mixing bowl
- Baking dish (20cm)
- Oven
- Zester
- Spoon
Steps
- Preheat your oven to 180°C (fan 160°C). Lightly grease a 20cm baking dish.
- In a mixing bowl, toss the blueberries with half the erythritol, lemon zest, and vanilla extract. Spread evenly in the baking dish.
- In another bowl, combine almond flour, chopped pecans, remaining erythritol, and a pinch of salt.
- Add the cold, cubed butter to the dry ingredients. Rub together with your fingertips until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the blueberries.
- Bake for 25–30 minutes, until the topping is golden and the blueberries are bubbling at the edges.
- Allow to cool for 10 minutes before serving. The filling will thicken slightly as it cools.
Allergens & Swaps
Allergens:
Recipe contains: nuts, dairy
Potential swaps:
- Butter → Coconut oil — For a dairy-free version, use solid coconut oil instead of butter.
- Chopped pecans → Sunflower seeds — For a nut-free topping, use sunflower seeds and coconut flour in place of almond flour and pecans.
Serving Ideas
- Whipped cream – adds richness and balances the tartness.
- Greek yoghurt – for a tangy, creamy contrast.
- vanilla ice cream – for a decadent, classic pairing.
Additional Info
Chefs Tips
- Use very cold butter for the crispiest crumble topping.
- Add a pinch of cinnamon to the topping for extra warmth.
- Let the crumble cool slightly before serving to allow the juices to thicken.
Variations
- Swap blueberries for raspberries or blackberries for a different flavour.
- Add a handful of shredded coconut to the topping for extra texture.
- Mix in a few drops of almond extract for a flavour twist.
Troubleshooting
- If the topping browns too quickly, cover loosely with foil for the last 10 minutes.
- If the filling seems too runny, let the crumble cool longer before serving.
Storage & Reheating
Store leftovers covered in the fridge. Reheat gently before serving.
- Fridge: up to 3 days
- Freezer: up to 2 months
- Reheat: Warm in a moderate oven (150°C) for 10–15 minutes or microwave individual portions.
Ingredient Spotlight
Blueberries: Packed with antioxidants and low in net carbs, blueberries add natural sweetness and vibrant colour.
Almond flour: A keto staple, almond flour creates a tender, nutty crumble topping without the carbs of wheat flour.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well. No need to thaw—just add a few extra minutes to the baking time if needed.
Is this crumble suitable for diabetics?
Yes, this recipe uses erythritol, a keto-friendly sweetener with minimal impact on blood sugar.
Can I make this ahead of time?
Yes, assemble the crumble and refrigerate for up to 24 hours before baking. Bake just before serving for best texture.
How do I make it nut-free?
Swap almond flour and pecans for sunflower seed flour and seeds, and check all ingredients for traces of nuts.
What can I serve with keto blueberry crumble?
Try whipped cream, Greek yoghurt, or keto vanilla ice cream for a delicious finish.
Blueberry Crumble with Almond Flour Topping
Ingredients
- 300g Blueberries (Fresh or frozen)
- 80g Almond flour
- 40g Chopped pecans
- 40g Erythritol (Or preferred keto sweetener)
- 60g Butter (Cold, cubed)
- 1 tsp Lemon zest (Finely grated)
- 1 tsp Vanilla extract
- Pinch Salt
Instructions
- Preheat your oven to 180°C (fan 160°C). Lightly grease a 20cm baking dish.
- In a mixing bowl, toss the blueberries with half the erythritol, lemon zest, and vanilla extract. Spread evenly in the baking dish.
- In another bowl, combine almond flour, chopped pecans, remaining erythritol, and a pinch of salt.
- Add the cold, cubed butter to the dry ingredients. Rub together with your fingertips until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the blueberries.
- Bake for 25–30 minutes, until the topping is golden and the blueberries are bubbling at the edges.
- Allow to cool for 10 minutes before serving. The filling will thicken slightly as it cools.
Allergens & Swaps
Allergens: nuts, dairy
- Butter → Coconut oil — For a dairy-free version, use solid coconut oil instead of butter.
- Chopped pecans → Sunflower seeds — For a nut-free topping, use sunflower seeds and coconut flour in place of almond flour and pecans.
Nutrition (per serving)
- Protein: 4 g
- Fat: 17 g
- Carbs: 7 g
- Energy: 180 kcal
