Home » Keto Recipes » Ketogenic Dessert Recipes » Keto Blueberry Coconut Crumble Recipe

Keto Blueberry Coconut Crumble Recipe

Fruit can absolutely be part of a keto diet. Just be mindful of how much you’re eating – this keto blueberry coconut crumble recipe yields 16 servings, so it’s the perfect dessert for a family gathering or party.

If fruit crumble isn’t your thing, give these tasty, keto blueberry muffins a whirl.

Fresh vs. Frozen

In making this recipe, you’ll inevitably encounter the age-old question: fresh blueberries, or frozen?

Of course fresh is always best, but there are a couple of obstacles associated with fresh blueberries in particular.

For starters, their growing season is short. As in, blink and you’ll miss it.

The other is that they tend to be really expensive. I know my jaw has dropped at the price of one of those teeny clear plastic bins containing what appears to be a handful of fruit.

If price is no object, or it happens to be blueberry season, go for it. Otherwise, frozen blueberries are an acceptable alternative.

If you go the frozen route, there are a couple of things to keep in mind. First, make sure the blueberries don’t contain any added sugar.

Watch out for bags that say “sweetened” or “lightly sweetened,” and check the ingredient list on the back.

Once you’ve hunted down some unsweetened berries, make sure you resist the temptation to thaw them before starting on this keto blueberry coconut crumble recipe. They can go right in the oven, but you may need to adjust your cooking time by about five minutes.

For a more traditional crumble recipe, have a look at this fruity creation.

Keto Blueberry Coconut Crumble

---

• Author: Louise Hendon
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 16 servings 1x
• Category: Dessert, Snack
• Cuisine: British

Print Recipe

Pin Recipe

Ingredients

• 8 oz blueberries (1/2 lb or 225 g)
• 2 teaspoons of lemon juice (10 ml)
• 1 teaspoon of vanilla extract (5 ml)
• 2 Tablespoons ghee (30 ml), melted
• 2 Tablespoons of coconut oil, solid (30 g)
• 1/2 cup of almond flour (60 g)
• 1/4 cup of shredded coconut (20 g)

---

Instructions

1. Preheat the oven to 350°F (180°C).
2. Add blueberries to a bowl. With the back of a fork, gently press down on some of the blueberries. Mix in the lemon juice, vanilla extract, and melted ghee. Pour the mixture into an 8” baking dish.
3. Cut the coconut oil into small pieces. Combine the flour and coconut oil until the mixture resembles coarse breadcrumbs. Add in the shredded coconut.
4. Spread the flour mixture over the blueberries. Bake in the oven 20 minutes or until golden and crispy.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 4 g

Nutrition

• Calories: 73
• Sugar: 4 g
• Fat: 6 g
• Carbohydrates: 6 g
• Fiber: 2 g
• Protein: 1 g