About
This low carb take on a classic crumble uses blueberries in place of apple and is topped with a sweet and crunchy almond and flax topping.
Individually portioned into ramekins, this delicious dessert is perfect served hot or cold with a dollop of fresh cream!
Ingredients
- ½ cup blueberries
- ½ cup finely ground almond meal flour by bob's red mill
- 1 tablespoon ground flax seed by badia
- 3 teaspoon 100% pure erythritol by now
- 1 teaspoon ground cinnamon by tone's
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 340 degrees Fahrenheit.
- Add the blueberries to a mixing bowl with one teaspoon of erythritol and toss to combine.
- Divide the sweetened blueberries evenly between two individual ramekins.
- Add the ground almonds, ground flax, remaining erythritol and cinnamon to a small mixing bowl. Stir together well to combine.
- Add the coconut oil to the bowl, ensuring it is relatively soft, and rub into the almond and flax mixture. You should be left with a crumb like consistency.
- Divide the crumble topping evenly between the two ramekins, covering the surface of the blueberries.
- Once you have covered them completely, transfer to the oven to bake for 15-18 minutes.
- The crumbles are ready when the topping is golden and the fruit is bubbling at the edges. Serve hot or cold.
Nutrition Facts
- Servings: 2
- Calories: 262.7kcal (per serving)
- Fat: 22.4g (per serving)
- Carbs: 18.4g (per serving)
- Protein: 7.0g (per serving)
