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Low Carb Blueberry Cream Cheese Crumble

Low CarbGluten FreeSugar FreeLCHF

This blueberry cream cheese crumble is a fantastic way to end a meal! Low carb, sugar free, and gluten free recipe.

Low Carb Blueberry Cream Cheese Crumble - a delicious sugar free, LCHF, and gluten free recipe!

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Do you love crumbles, crisps, and cobblers? I do! I made a low carb rhubarb crumble a few years ago and a low carb faux apple crumble last year, so I thought I'd try something a little different! 

With this recipe I've used blueberries as the fruit, a similar topping to my other crumbles, but added some cream cheese. It adds a fantastic contrast in both flavor and texture to the other ingredients. And the great thing about these kind of desserts – other than they taste great – is that you don't have to spend hours making them look perfect – if they look rustic then that's totally OK!

And as for the fruit, do you want to know about the carbs in blueberries? One cup of fresh blueberries contains 17.8g net carbs – or more usefully – approximately 50 berries (2.3 oz) is 8g net carbs. And they are packed with antioxidants, phytoflavinoids, potassium and vitamin C!

By the way, if you're in the mood for keto blueberry muffins, check out my recipe!

How to Make a Low Carb Blueberry Cream Cheese Crumble

Layer some fresh blueberries in a baking dish (I used this Le Creuset one which I love!).

Low Carb Blueberry Cream Cheese Crumble - a delicious sugar free, LCHF, and gluten free recipe!

Cut a block of cream cheese into slices then dot it over the blueberries – it doesn't have to be perfect or cover all the fruit – just give pockets of wonderful creaminess!

Low Carb Blueberry Cream Cheese Crumble - a delicious sugar free, LCHF, and gluten free recipe!

In a bowl, mix together almond flour, flaxseed meal, low carb sweetener (I used Lakanto which is highly recommended and you can get 20% off if you use coupon code SAFTC!), and melted butter. 

Low Carb Blueberry Cream Cheese Crumble - a delicious sugar free, LCHF, and gluten free recipe!

Dot the flour mixture all over the cream cheese and blueberries – again it doesn't have to be perfect. Cover with foil and bake in a preheated oven for 15 minutes. Remove the foil and bake for another 10-15 minutes or until the berries are bursting and bubbling up through the layers.

Low Carb Blueberry Cream Cheese Crumble - a delicious sugar free, LCHF, and gluten free recipe!

Let cool for 5 minutes before serving – those blueberries contain a LOT of heat!

Low Carb Blueberry Cream Cheese Crumble - a delicious sugar free, LCHF, and gluten free recipe!

This recipe contains 7g net carbs per serving (a sixth of the whole crumble). So it's a little high for those of you on a keto diet. However, I reckon if you halve the blueberries and cream cheese it would still be delicious – and lower in carbohydrates!

Low Carb Blueberry Cream Cheese Crumble - a delicious sugar free, LCHF, and gluten free recipe!

Low Carb Blueberry Cream Cheese Crumble - a delicious sugar free, LCHF, and gluten free recipe! #lowcarbdessert #sugarfreedessert #glutenfreedessert #LCHF Click To Tweet

Low Carb Blueberry Cream Cheese Crumble - a delicious sugar free, LCHF, and gluten free recipe!

You might also like my low carb blueberry and cream cheese dip!

Low Carb Blueberry Cream Cheese Crumble

Low Carb Blueberry Cream Cheese Crumble

Yield: 6 Servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This blueberry cream cheese crumble is a fantastic way to end a meal! Low carb, sugar free, and gluten free recipe.

Ingredients

Instructions

  1. Preheat the oven to 350F.
  2. Layer the blueberries in a baking dish.
  3. Cut the cream cheese into slices then dot it over the blueberries - it doesn't have to be perfect or cover all the fruit.
  4. In a bowl, mix together almond flour, flaxseed meal, low carb sweetener, and melted butter.
  5. Dot the flour mixture all over the cream cheese and blueberries - again it doesn't have to be perfect.
  6. Cover with foil and bake in a preheated oven for 15 minutes. Remove the foil and bake for another 10-15 minutes or until the berries are bursting and bubbling up through the layers.
  7. Let cool for 5 minutes before serving.

Notes

7g net carbs per serving

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Nutrition Information
Yield 6 Serving Size Sixth of the recipe
Amount Per Serving Calories 337Total Fat 30gSaturated Fat 12gCholesterol 54mgSodium 171mgCarbohydrates 14gNet Carbohydrates 7gFiber 7gSugar 7gProtein 7g

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Gini

Tuesday 19th of November 2019

I have made this twice now and the last time was with frozen blueberries. It didn't affect the taste, just made them a little more juicy!

Glenda Boatright

Monday 10th of February 2020

Can you use Splenda?

Linda Stevens

Sunday 30th of June 2019

Can I use frozen blueberries?

Georgina

Monday 1st of July 2019

I've only tried it with fresh... but I guess it would work with frozen. If you try it - let me know how it turns out! Georgina

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