It’s scrumptious, it’s delicious, and most importantly, its low carb. Feels too good to be true, but it’s finally possible to treat yourself to a mouth-watering delectable low carb blueberry crumble that isn’t loaded with carbs.
The keto diet requires a lot of patience, self-restraint, and a self-imposed ban on everything sugary. Sugar is an addiction, there I said it because we all know it.
I won’t mince words, sugar is pure evil, and it’ll lure you in with an innocent cheat day, and before you know it, your sugar binge will have lasted all week (it has happened to me before!).
It’s time to take charge of your life and figure out a way to stifle the deadly sugary anarchy that threatens to undo all that is pure and healthy.
This Thanksgiving holiday, be brave and choose healthy blueberries over diabetes.
I would like to introduce you to a recipe that has aided me in my quest for a very low carb keto diet.
It has become one of my favorite recipes this fall!
Low Carb Blueberry Crumble (A Sugar-free Delicacy!)
This outstanding treat is something all of us following a strict keto diet deserve and more.
It’s mind-blowingly delicious, and will help ease the urge to cheat on your diet this fall.
Who needs a cheat day when your low carb blueberry crumble tastes just as good (or even better) than the original!
This easy to make dessert is my absolute sweet tooth savior!
A sugar free berry pie that can be the star of your thanksgiving dinner and all your holiday parties.
The Blueberry crisp pie is a heavenly creation with its golden crisp and flaky crust.
My focus was on creating flavor without sacrificing the original texture that we all love.
A Blueberry crisp pie will be the perfect addition to your diet; it’s nutritional and flavorful.
Here are the ingredients of the Blueberry Crisp Pie:
Pie Crust and Crumble:
- 2 1/2 cups almond flour
- 4 tsps powdered monkfruit
- 1 tsp salt
- 1 cup butter, chopped in small cubes
- 1/4 cup iced water
Blueberry Filling:
- 2/4 cup monkfruit sweetener
- 10g xantham gum
- 339g blueberries, fresh or frozen
- 2 tbsp lemon juic
Now tell me that your keto diet senses are not tingling?!!. Sugar free has literally become my favorite phrase in the English language.
Its music to my ears, and this sugar free Berry Pie does not disappoint.
I honestly love making new desserts every week. Keto has been such an exciting experience, and I’m so happy we’re in it together!
As couldn’t help but share this quick and straightforward recipe that will leave your family drooling for more.
Before you dig into this fantastic sugar free berry pie; just want to let you know that this is not only keto-friendly but also offers great nutritional value!
Benefits of Blueberry (The Best Super-Food)
According to Medical News Today, not only are blueberries a powerful anti-oxidant, but they’re also high in Vitamin-C and potassium.
This super-food comes highly recommended by nutritionists for its ability to lower your risk of cancer and heart diseases.
These anti-inflammatory berries are the perfect addition to your keto diet and must be accommodated into your meals.
Please note that darker blueberries possess more anti-oxidants.
While I personally prefer them fresh for their taste, frozen are just as good (I always keep a bag of frozen blueberries ready to go in my freezer).
This is one fruit that should be on your table spread this thanksgiving. Perhaps in the form of a blueberry crisp pie, taking centre stage of all the festivities.
The Best Blueberry Crumble Pie Companion
It’s Ice-cream! Scratch that, sugar free ice-cream! It’s the perfect add-on that will add a whole new flavor while still ensuring that it’s a keto-friendly dessert perfect for this fall.
I use (and LOVE) Rebel’s ice cream brand, their ice cream is always so good, and only 5-8 carbs a pint!
That means you can eat a whole pint, and still be in ketosis (I may have done before)!
You could also make some homemade keto whipped cream or even canned whipped cream to top this amazing low carb blueberry crumble.
Share Your Results!
I hope you enjoy this low carb blueberry crumble recipe as much as I did. If you make this recipe, please let me know how it turned out!
As I absolutely love to see your creations! If you happen to make one of the recipes, would really love to see it 😍 ! Just use the hashtag #moresweetthansalty, tag me on @moresweet.thansalty, or just let me know by comment!
Sweet recipes you might like:
Low Carb Blueberry Crumble (Fall Favorite)
Equipment
- 9 inch round pan
Ingredients
Pie Crust and Crumble
- 2½ cups almond flour
- 4 tsp powdered monkfruit sweetener
- 1 tsp salt
- 1 cup unsalted butter chopped into small cubes
- 1/4 cup iced water
Blueberry Filling
- 2/4 cup monkfruit sweetener
- 10 g xantham gum
- 323 g blueberries fresh or frozen
- 2 tbsp lemon juice
Instructions
Pie Crust and Crumble
- In a large bowl, add almond flour, chopped butter, powdered monkfruit, and salt. Blend with a power blender adding iced water small amounts at a time until it becomes a big clump.
- One the dough is formed, wrap it in plastic adn refigerate for an hour.
- Preheat the oven to 420°F.
- When ready to bake, place half of the dough evenly flat against the bottom and sides of the pan. Bake for 15 minutes.
Blueberry Filling
- In a medium bowl, mix the blueberry filling ingredients.
- Once the crust comes off the oven, spread the filling evenly on top of the crust.
- Bring down the temperature of the oven to 350°F.
- Crumble the rest of the dough on top. Evenly and with blueberry spots showing.
- Bake for 25 minutes at 350°F.
- Serve with your favorite low carb ice cream.