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Blueberry Crumble Pots

Course Desserts
Cuisine International
Keyword keto blueberry recipes, keto crumble, low carb crumble
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3
Calories 133kcal
Author IEatKeto

Ingredients

  • 220 g blueberries
  • 70 g powdered Erythritol divided
  • ½ tsp xanthan gum
  • 60 g almond flour
  • ¼ tsp cinnamon
  • 30 g butter melted and cooled

Instructions

  • Preheat oven to 180C.
  • Gather your ingredients.
  • Toss the blueberries with half the Erythritol and xanthan gum.
  • Divide the blueberries among three ramekins.
  • Make the crumble; combine almond flour, remaining Erythritol, cinnamon, and butter in a mixing bowl.
  • Stir with clean fingertips until you have a coarse mixture.
  • Top the blueberries with the crumbs.
  • Bake the pots for 30 minutes.
  • Serve warm.

Nutrition

Calories: 133kcal | Carbohydrates: 11.5g | Protein: 1.3g | Fat: 9.8g | Saturated Fat: 5.3g | Cholesterol: 22mg | Sodium: 59mg | Fiber: 3.2g | Sugar: 7.3g