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Keto Blueberry Cream Cheese Crumble Recipe

My sister and brother-in-law live a keto lifestyle.  It's always great eating at their house, as their meals always consist of delicious meats and sauces (and none of the guilt).  What is sometimes tough, however, are the dessert cravings, as many traditional desserts are off-limits for keto.  Problem solved with my sister's awesome keto blueberry crumble recipe!  As they have been keto for over two years, they are able to have fruits (healthy carbs) in moderation, so this dessert is a major treat!

This deliciousness is also pretty easy to make!  

I am pretty sure that the magic lies in this layer of cream cheese...

The combination of almond flour and coconut make for a topping that toasts really nicely

OK, enough teasing.  Here's the recipe!

Keto Blueberry Cream Cheese Crumble

  • 4 cups frozen organic blueberries, partially defrosted by sitting at room temperature
  • Sugar-free sweetener of choice (I love Splenda; my sister prefers liquid stevia)
  • 1 stick butter, melted
  • 8 oz. cream cheese
  • Pinch salt
  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/4 cup shredded coconut
  • 2 tbsp. coconut chips (optional)
  • Preheat oven to 350 degrees.
  • Layer blueberries in the bottom of a 2 qt. baking dish
  • Dust a layer of Splenda (or evenly distribute drops of liquid stevia) over the blueberries, to taste
  • Cut the cream cheese into thin slices, and layer evenly over the blueberries
  • In a bowl, mix melted butter, salt, almond flour, coconut flour, and shredded coconut together until dry ingredients are completely moistened, but with mixture still chunky
  • Spoon the crumble over the top of the cream cheese layer
  • Optional: sprinkle coconut chips on top for added texture
  • Bake covered for 15 minutes.  Remove the cover and bake an additional 15 minutes, or until blueberries are bubbling and the top is golden brown.


B Goodnew said...

My husband is also on a Keto plan. Does your sister have the net carb count for this?

Rebecca McManus said...

If my calculations are correct there is a total of 108 carbs in the whole cobbler not including whatever sweetener you are adding to it. I guessed it's about 12 servings so about 9 grams of carbs again not including sweetener.

Mommy Tries Keto said...

This looks so yummy!!! Definitely saving. Now to find a good chocolate chip cookie recipe!

Gypsy Momma said...

I can only imagine this is also yummy with mixed berries or just strawberries. Has anyone tried it?

ramonaruby said...

Gypsy Momma that DOES sound good! I haven't yet, but I would love to try it with mixed berries.

Pat Balanquit said...

i tried this with strawberries because i couldnt find blueberries, this is really good but i think the cream cheese should be creamed together with the sweetener instead of just sprinkling the sweetener on top of the berries :)

ramonaruby said...

@Pat great tip! I think I'll try that with the cream cheese next time. I will also give strawberries a try sometime!

Holly Richard said...

do you have to use the coconut flour?

ramonaruby said...

@Holly, the coconut flour adds to the flavor (as it complements the other coconut ingredients), but you can always use more almond flour instead.

Vicky King said...

Can you use fresh blueberries?

Sarah Johns said...

I loved having low carb desserts at my friend’s birthday party, so I am going to get the recipes from her mom very soon.

Jenny Cruz said...

Thank you so much for this recipe. I actually used 2 1/2 cups fresh blackberries from my garden and added 1 1/2 cups of fresh blueberries. I did have to cook it about 10 minutes longer. Probably could have used more fruit, but YUM!!!! This is amazing! I am on the Keto diet, but my husband isn’t and he loved it too!

Ashlie Pennington said...

Do you have to add the shredded coconut flakes? I’m not a fan of the texture.