Keto Blueberry Cream Cheese Crumble
This delightful Keto Blueberry Cream Cheese Crumble is a low-carb dessert that is perfect for anyone following a ketogenic diet. The combination of blueberries and cream cheese creates a creamy, sweet, and tangy filling, while the almond flour crumble adds a satisfying crunch.
Ingredients
For the Blueberry Filling:
- 2 cups fresh blueberries
- 2 tablespoons erythritol or preferred keto-friendly sweetener
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon xanthan gum (optional, for thickening)
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/4 cup erythritol or preferred keto-friendly sweetener
- 1 large egg
- 1 teaspoon vanilla extract
For the Crumble Topping:
- 1 cup almond flour
- 1/4 cup erythritol or preferred keto-friendly sweetener
- 1/2 cup unsalted butter, cold and cubed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal. - Prepare the Blueberry Filling:
- In a medium bowl, combine the blueberries, erythritol, lemon juice, vanilla extract, and xanthan gum (if using). Mix well to ensure the blueberries are evenly coated.
- Spread the blueberry mixture evenly over the bottom of the prepared baking dish.
- Make the Cream Cheese Layer:
- In a separate bowl, beat the softened cream cheese with erythritol until smooth and creamy.
- Add the egg and vanilla extract, and continue to beat until fully combined and smooth.
- Spread the cream cheese mixture evenly over the blueberry layer in the baking dish.
- Prepare the Crumble Topping:
- In a medium bowl, combine the almond flour, erythritol, cinnamon, and salt.
- Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, mix the ingredients until it starts to resemble coarse crumbs.
- Sprinkle the crumble topping evenly over the cream cheese layer.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges.
- Before serving, take out of the oven and let cool for at least fifteen minutes. This helps the layers set and makes it easier to cut into squares.
- Serve:
- Cut into 8 equal portions, then savour. This crumble can be served warm or cold, and pairs wonderfully with a dollop of whipped cream or a scoop of keto-friendly ice cream.
Nutrition Information (per serving)
- Calories: 298 kcal
- Total Fat: 27g
- Saturated Fat: 11g
- Cholesterol: 86mg
- Sodium: 181mg
- Total Carbohydrates: 8g
- Dietary Fiber: 3g
- Sugars: 3g
- Net Carbohydrates: 5g
- Protein: 5g
Tips for Success
- Using Xanthan Gum: Xanthan gum helps thicken the blueberry filling. If you don’t have it, you can omit it, but the filling may be a bit runnier.
- Sweetener Adjustments: Feel free to adjust the sweetness to your taste. Some may prefer more or less sweetener depending on their preference.
- Butter Temperature: Ensure your butter is cold when making the crumble topping to achieve the right texture.
- Serving Ideas: This crumble is delicious on its own, but you can elevate it by adding a dollop of whipped cream or a scoop of keto-friendly vanilla ice cream.
Storing and Reheating
- **Storage: **Reserve any leftovers for up to five days in the refrigerator in an airtight container.
- Reheating: Reheat individual servings in the microwave for 20-30 seconds or until warmed through.
This Keto Blueberry Cream Cheese Crumble is a wonderful dessert option for those on a keto diet, offering a deliciously satisfying treat without compromising on your dietary goals. Enjoy!
