Breakfast,  Dessert,  LC,  Recipes

Keto Blueberry Crumble

I was hungry this morning, but nothing sounded good. I had some fresh blueberries (about 2 1/2 cups) that I needed to use, but muffins or hot cereal topped with them didn’t ring my chimes.

Breakfast of Keto Champions

Then I thought of making blueberry crumble for breakfast just because I could. I figured, fresh fruit, a little keto crumble and a splash of heavy whipping cream to add in my fat for the meal. Bravo!

The almond flour/butter crunchy topping just made it

Keto Blueberry Crumble


Blueberry mixture:

  • 2 1/2 cups fresh blueberries, rinsed and picked over for stems
  • 1/4 t. xanthun gum Namaste Foods Xanthan Gum-I buy mine through Amaxon-5.65 for 8 oz., and it lasts forever! It thickens things up and replaces flour, corn starch, etc. NO net carbs!

  • 2 t. Stevia or Truvia or sweetener of choice


  • 3 T. butter softened or melted
  • 3/4 c. almond flour
  • 2 T. Stevia or Truvia or sweetener of choice


  1. Preheat oven to 375 degress.

  2. In a medium bowl, combine blueberry ingredients and mix with a spoon .

  3. Spoon into 4 ramekins or an 8×8-in. baking dish.

  4. For topping, Mix with a fork and crumble with fingers and place equal portions onto top, or if making a baking dish amount, sprinkle over top.

  5. Bake 25 minutes, until top(s) are golden brown and crunchy.

  6. I serve mine with about 1 T. heavy whipping cream.

  7. 8 net carbs each, and worth every one of them

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