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)
Recipe Description
DESCRIPTION: 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.
Recipe Directions
- Preheat the oven to 350°F (180°C).
- 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.
- Cut the coconut oil into small pieces. Combine the flour and coconut oil until the mixture resembles coarse breadcrumbs. Add the coconut.
- Spread the flour mixture over the blueberries. Bake in the oven 20 minutes or until golden and crispy.
