Low Carb Blueberry Crumble

This low carb take on a classic crumble uses blueberries in place of apple and is topped with a sweet and crunchy almond and flax topping.

Individually portioned into ramekins, this delicious dessert is perfect served hot or cold with a dollop of fresh cream!

263 cals

Quantity

Serving Size

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Step 1

Preheat the oven to 340 degrees Fahrenheit.
Step 2

Add the blueberries to a mixing bowl with one teaspoon of erythritol and toss to combine.
Step 3

Divide the sweetened blueberries evenly between two individual ramekins.
Step 4

Add the ground almonds, ground flax, remaining erythritol and cinnamon to a small mixing bowl. Stir together well to combine.
Step 5

Add the coconut oil to the bowl, ensuring it is relatively soft, and rub into the almond and flax mixture. You should be left with a crumb like consistency.
Step 6

Divide the crumble topping evenly between the two ramekins, covering the surface of the blueberries.
Step 7

Once you have covered them completely, transfer to the oven to bake for 15-18 minutes.
Step 8

The crumbles are ready when the topping is golden and the fruit is bubbling at the edges. Serve hot or cold.

Ingredients