Keto Blueberry Cream Cheese Crumble

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.


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


Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8

  1. 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.
  2. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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

  1. 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.
  2. Sweetener Adjustments: Feel free to adjust the sweetness to your taste. Some may prefer more or less sweetener depending on their preference.
  3. Butter Temperature: Ensure your butter is cold when making the crumble topping to achieve the right texture.
  4. 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!

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