Blueberry Almond Crumble
"low carb dessert using blueberries but no cream cheese"
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Indulge in the perfect combination of sweet and nutty with this low carb dessert. Juicy blueberries are topped with a crunchy almond crumble, creating a delightful treat that is both satisfying and guilt-free.
ingredients
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
- 1/4 cup almond flour
- 1/4 cup chopped almonds
- 2 tablespoons unsalted butter, melted
- 2 tablespoons erythritol (or preferred low carb sweetener)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Whipped cream or low carb vanilla ice cream (optional, for serving)
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
In a mixing bowl, toss the blueberries with lemon juice and spread evenly in a baking dish.
- 3.
In a separate bowl, combine the almond flour, chopped almonds, melted butter, erythritol, cinnamon, and salt. Mix well until crumbly.
- 4.
Sprinkle the almond crumble over the blueberries, covering them evenly.
- 5.
Bake for 25-30 minutes, or until the blueberries are bubbling and the crumble turns golden.
- 6.
Allow to cool slightly before serving. Serve with whipped cream or low carb vanilla ice cream, if desired.
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