Keto Blueberry Crumble

hero shot of Blueberry Breakfast Crumble in a ramekin with a spoon atop a marble kitchen counter

5 from 3 votes

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!

Prep Time20

Cook Time40

Course: Breakfast

Cuisine: American

Keyword: keto blueberry crumble, low carb blueberry crumble, vegan breakfast crumble

Servings: servings

Calories: 179kcal

Author: Sara Nelson

Ingredients

6 Tablespoons classic monk fruit sweetener
6 Tablespoons coconut flour sifted
¼ cup chia seeds
¼ cup ground flax seeds
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
6 Tablespoons melted coconut oil
1 teaspoon pure vanilla extract
200 grams fresh blueberries rinsed and patted dry

Materials:

4 oz ramekins

Instructions

Preheat oven to 350 degrees F.
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.

Notes

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.

Baking In A Pan Instead Of Ramekins: Instead of filling individual 4 oz ramekins, you can fill a 8x8 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 F for 10-15 minutes or, alternatively, microwave until the crumble is warmed throughout, about 30-45 seconds.

Nutrition