This delicious Keto Blueberry Crumble is a perfect dish to enjoy for a low-carb brunch or as a dessert at holiday gatherings and parties! It’s keto-friendly, dairy-free, nut-free, vegan, paleo-compliant, pairs perfectly alongside a cup of coffee, and can be made and ready to serve in just 1 hour!
Be sure to read through the blog post for the answers to frequently asked questions before you move on to the recipe card and making this recipe. You will also find step-by-step photos within the blog post (above the recipe card) that will help you to successfully make this recipe.
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Easy vegan keto berry crumble recipe
This blueberry breakfast crumble recipe involves only 4 easy instruction, requires just 20 minutes of prep time, and will yield 8 delicious servings!
I personally prefer to make this recipe in advance to enjoy for our weekly weekend brunch. I whip it up the night before and then simply reheat in the oven in the morning and serve alongside some of our low carb breakfast favorites!
What ingredients are required?
- Classic monk fruit sweetener
- Coconut flour
- Chia seeds
- Ground flax seeds
- Cream of tartar
- Baking soda
- Salt
- Coconut oil
- Pure vanilla extract
- Fresh blueberries
Keto blueberry crumble recipe FAQs
To ensure you make this recipe successfully, here are answers to many of the commonly asked questions about this crumble recipe:
Are there any ingredient substitution options?
Yes! The below substitution suggestions are options that will work here:
- Classic Monk Fruit Sweetener: Golden Monk Fruit Sweetener will work perfectly and can be subbed in for Classic Monk Fruit Sweetener at a 1:1 ratio. Additionally, erythritol, Swerve, or Truvia can be used in place of monk fruit sweetener at a 1:1 ratio. If you are wanting to use powdered stevia, be sure to check the brand’s website for measurement conversions (stevia is not a 1:1 substitution for monk fruit sweetener).
- Ground Flax Seeds: If you only have whole flax seeds on-hand, simply pulse them in a high-speed blender or food processor until ground. If you don’t have ground or whole flax seeds on-hand, you could try and get away with using chia seeds here, but note that the resulting dish will be quite different than originally written.
- Cream Of Tartar: I use cream of tartar often in place of baking powder, which is often not paleo-friendly. Cream of tartar can be found in the spice aisle of your grocery store, typically right in with the other spices. If you do not have cream of tartar on-hand, baking powder can be used; I would use 1 1/2 tsp of baking powder in place of cream of tartar. Be sure to still use baking soda.
- Melted Coconut Oil: Melted butter can be used in place of melted coconut oil at a 1:1 ratio. Note that this substitution will no longer yield a recipe that is dairy-free, paleo-compliant, or vegan.
- Blueberries: Any low-carb berry should work just fine here, like raspberries or blackberries. Note, however, that this substitution may alter the final nutritional values of the recipe.
Where do I find monk fruit sweetener for sale?
Monk fruit sweetener has become widely available for purchase at most grocery stores, especially specialty food stores and Costco. I personally purchase mine online from Lakanto and have it directly shipped to me.
If you want to order your monk fruit sweetener online, you can use discount code REALBALANCED for 20% OFF your order!
Can I substitute in almond flour for coconut flour here?
No. Like most recipes, almond flour and coconut flour are not good substitutes for one another as they have very different absorbency rates. Coconut flour needs to be used here.
Why is a water bath necessary?
You will notice that in Step #3 of the Instructions, a water bath is required. The reason for this is to ensure the crumble cooks evenly within the individual ramekins to avoid any areas of the dish being undercooked or overcooked.
Where do I find ramekins?
I purchased the ramekins I used in this recipe online from Amazon. They are the 4 oz size.
Can I bake this in a pan instead of ramekins?
Yes! Instead of filling individual ramekins, you can fill a 8×8 baking dish with the mixture. Note that the cook time will likely be different than the original recipe states (40 minutes), so just be sure to keep a close eye on it and remove the crumble from the oven when the edges have turned a nice golden brown color.
How many net carbs per serving?
Per serving, these crumbles contain 4.5 grams of net carbs. The recipe will yield 8 servings and one serving is equal to one 4 oz ramekin.
How to store this keto blueberry crumble?
- Refrigerator Storage: Store ramekins in a large airtight container or store them individually by wrapping each ramekin tightly in foil and refrigerating for up to 3 days.
- Freezer Storage: Store ramekins in a large airtight container in the freezer for up to 1 month.
To reheat, bake in the oven at 350 degrees for 10-15 minutes or, alternatively, microwave until the crumble is warmed throughout, about 30-45 seconds.
What to serve alongside breakfast crumble?
If you want to make this crumble for breakfast or brunch, I would suggest serving it alongside these other keto breakfast dishes:
- Cream Puff Chaffles
- Low-Carb Sheet Pan Breakfast Hash
- Sausage Breakfast Casserole
- Keto Savory Jalapeño Cheddar Bacon Scones
How to make this keto blueberry crumble recipe
In a large mixing bowl, whisk together dry ingredients.
Add melted coconut oil and vanilla extract and, using an electric mixer, mix until fully incorporated.
Fold in blueberries.
Spoon mixture into 8 individual ramekins, flattening mixture into even layer using fingers or back of spoon.
Place ramekins atop a baking sheet. Pour 1-inch of water into baking sheet to create a water bath for the ramekins to cook in.
Transfer baking sheet to oven and bake until edges of crumble are golden brown, about 40 minutes.
Serve and enjoy!
Keto Blueberry Crumble is perfect for a wide variety of diets!
- Keto and Low-Carb: This dish contains just 4.5 grams of net carbs per serving.
- Paleo and Primal: This recipe is free from dairy, soy, gluten, grains, refined sugar, and MSG, making it both paleo- and primal-compliant.
- Gluten-Free and Grain-Free: There are no gluten or grains products in this recipe.
- Nut-Free: This recipe does not contain peanuts or tree nuts.
- Dairy-Free: This recipe is free from ingredients containing dairy.
- Egg-Free: This is an egg-free recipe.
- Vegetarian and Vegan: This recipe is vegetarian-friendly.
- Refined Sugar-Free: This recipe does not use refined sugar.
More sweetened keto breakfast recipes
If you’re looking for more breakfast recipes that are low inc arbs and will energize you throughout your day, you’re going to love these:
- Nut-Free Keto Chaffle Cinnamon Rolls
- Low-Carb Cinnamon Sugar Bagels
- Keto and Low-Carb Cream Puff Chaffles
- Cinnamon Toast Crunch Cereal
- Chocolate Chia Pudding
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Keto Blueberry Crumble
Ingredients
- ¼ cup + 2 tbsp, 72g classic monk fruit sweetener
- ½ cup + 2 tbsp, 70g coconut flour, sifted
- ¼ cup 52g chia seeds
- ¼ cup 28g ground flax seeds
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup + 2 tbsp, 84g melted coconut oil
- 1 tsp pure vanilla extract
- 200 g fresh blueberries, rinsed, patted dry
Materials:
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk together dry ingredients. Add melted coconut oil and vanilla extract and, using an electric mixer, mix until fully incorporated. Fold in blueberries. Spoon mixture into 8 individual ramekins, flattening mixture into even layer using fingers or back of spoon.
- Place ramekins atop a baking sheet. Pour 1-inch of water into baking sheet to create a water bath for the ramekins to cook in.
- Transfer baking sheet to oven and bake until edges of crumble are golden brown, about 40 minutes.
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