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.
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!
Keto Blueberry Crumble
- 2 1/2 cups fresh blueberries, rinsed and picked over for stems
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
Preheat oven to 375 degress.
In a medium bowl, combine blueberry ingredients and mix with a spoon .
Spoon into 4 ramekins or an 8×8-in. baking dish.
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.
Bake 25 minutes, until top(s) are golden brown and crunchy.
I serve mine with about 1 T. heavy whipping cream.
8 net carbs each, and worth every one of them