Recipe Notes:

Classic Monk Fruit Sweetener Substitution: 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).

Where Monk Fruit Sweetener Can Be Purchased: 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 from Lakanto’s website, you can use discount code REALBALANCED for 20% OFF your order!

Ground Flax Seeds Substitution: 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 Substitution: 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 Substitution: 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.

Blueberry Substitution: 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.

Baking In A Pan Instead Of Ramekins: Instead of filling individual 4 oz 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.

Net Carbs: 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.

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.

Reheating Stored Crumble: bake in the oven at 350 degrees for 10-15 minutes or, alternatively, microwave until the crumble is warmed throughout, about 30-45 seconds.