Low Carb Blueberry Crumble
How to Make It
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
- Blueberries – ½ cup
- Finely Ground Almond Meal Flour by Bob’s Red Mill – ½ cup
- Ground Flax Seed by Badia – 1 tbsp
- 100% Pure Erythritol by Now – 3 tsp
- Ground Cinnamon by Tone’s – 1 tsp
- Coconut Oil – 1 tablespoon