Easy sugar-free 6-Ingredient Keto Blueberry Crumble comes together lightning fast and is a marvelous dessert to share with guests. This simple yet delicious low-carb dessert recipe is wildly fresh and flavorful yet healthful to boot. No eggs, dairy, or grains!
You’re looking at a new household favorite! This Keto Blueberry Crumble may just be my most praised dessert recipe I’ve made all summer. Friends and family were all about it when I served it to them after grilled steaks and veggies.
Which brings me to my next point: this is such an iconic summer treat! It’s the picture perfect dessert to finish off a wholesome meal, and it leaves you feeling refreshed!
This easy blueberry cobbler recipe is low-carb, sugar-free, dairy-free and contains no eggs or grains.
Bonus: it is incredibly easy to make! Seriously! You need zero baking experience in order to nail this thing.
Let’s dive on in!
Ingredients for Blueberry Crumble:
Blueberries: Fresh blueberries give this crumble a light and refreshing appeal. The berries make the dessert feel healthful and because there is little added sweetener, the natural flavor of the berries shines through.
Sugar-Free Sweetener: It doesn’t take much sweetener to really make this beauty sing! I use sugar-free brown sugar for the sweetener portion of the recipe because I feel it adds a nice richness that you get with classic cobbler. You can easily use regular granulated sugar-free sweetener if you don’t keep a brown sugar version on hand.
Tapioca Flour: Tapioca flour is used to create a thick blueberry sauce. While the blueberries bake, they begin to leech moisture, which turns into a thick, delicious gooey blueberry pie filling because of the tapioca flour. Don’t skip it unless you’re okay with a more watery, less thick filling.
Almond Flour: The crumble topping is nothing more than almond flour, coconut oil (or melted butter), sugar-free sweetener (again, I use sugar-free brown sugar), and a pinch of sea salt. The almond flour makes for a golden crispy topping that tastes buttery and enticing. It’s so easy to prepare!
Coconut Oil (or melted butter): Used to lubricate the crumble topping so that it tastes nice and rich and buttery. Coconut oil when combined with almond flour has a shortbread flavor and texture in spite of being gluten-free and dairy-free. For even more buttery flavor, use melted butter.
Sea Salt: A pinch of sea salt goes a long way in enhancing the flavor of the crumble topping! Don’t skip it.
Optional: Vanilla extract and cinnamon. Neither are mandatory, but both add nuance to make the crumble even more enticing. Use 1 teaspoon of vanilla extract and ½ teaspoon of ground cinnamon. Simply add them to the mixing bowl with the rest of the ingredients for the crumble topping.
How to Make Keto Blueberry Crumble:
Preheat the oven to 350 degrees F.
Add the ingredients for the blueberry filling to a mixing bowl and stir well until combined. Transfer the blueberry mixture to a 9” x 9” cake pan or casserole dish.
Stir the ingredients for the crumble topping together in a mixing bowl (use the same bowl you used for the blueberry filling for easy cleanup) until well combined and a thick dough forms.
Use your hands to sprinkle the crumble mixture over the blueberry filling. Bake on the center rack of the preheated oven for 25 to 35 minutes, or until the topping is golden-brown and the blueberry mixture is nice and bubbly.
Serve with Vanilla Keto Ice Cream and enjoy!
- If you don’t follow a low-carb keto diet, replace the sugar-free sweetener with brown sugar or granulated cane sugar.
- Replace the tapioca flour with cornstarch.
- Use melted butter instead of coconut oil in the crumble topping.
- Replace the almond flour with cassava flour (this will make the recipe non-keto) or hazelnut flour. Don’t replace it with coconut flour!
How Many Net Carbs Per Serving?:
Based on my calculation using MyFitnessPal.com, there are 8 grams of carbs per serving. For some folks, this falls nicely into their ketogenic diet, where others may find 8 grams to be too high.
Whether or not a dessert like this fits into your ketogenic diet depends heavily on how active you are and what your goals are. If you’re trying to keep your carb intake at 30 grams or less per day, this may not be the best fit.
If, however, the goal is to maintain a carb-conscious diet where you aren’t spiking your blood sugar in any one given meal, this blueberry crumble may work just fine!
More Fruit Cobblers and Crumbles:
- Low-Carb Mixed Berry Cobbler
- Paleo Strawberry Crumble
- Gluten-Free Pear Cobbler
- Vegan Paleo Peach Cobbler
- Gluten-Free Cherry Cobbler
- Paleo Blackberry Cobbler
Eat it for breakfast! 😉
- 6 cups blueberries
- 2 Tbsp sugar-free sweetener
- 2 Tbsp tapioca flour, optional
- Preheat the oven to 350 degrees F.
- Add the ingredients for the blueberry filling to a mixing bowl and stir well until combined. Transfer the blueberry mixture to a 9” x 9” cake pan or casserole dish.
- Stir the ingredients for the crumble topping together in a mixing bowl (use the same bowl you used for the blueberry filling for easy cleanup) until well combined and a thick dough forms.
- Use your hands to sprinkle the crumble mixture over the blueberry filling. Bake on the center rack of the preheated oven for 25 to 35 minutes, or until the topping is golden-brown and the blueberry mixture is nice and bubbly.
- Serve with Vanilla Keto Ice Cream and enjoy!
Nutrition InformationYield 6 Serving Size 1 of 6
Amount Per Serving Calories 196Total Fat 14gCarbohydrates 12gNet Carbohydrates 8gFiber 4gProtein 5g