Low Carb Blueberry Cream Cheese Crumble
This blueberry cream cheese crumble is a fantastic way to end a meal! Low carb, sugar free, and gluten free recipe.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
- 3 cups fresh blueberries
- 8 oz brick of cream cheese
- 1 cup almond flour
- ½ cup flaxseed meal
- 6 tbs low carb sweetener eg Lakanto or Swerve
- 6 tbs butter melted
Preheat the oven to 350F.
Layer the blueberries in a baking dish.
Cut the cream cheese into slices then dot it over the blueberries - it doesn't have to be perfect or cover all the fruit.
In a bowl, mix together almond flour, flaxseed meal, low carb sweetener, and melted butter.
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.
Let cool for 5 minutes before serving.
Calories: 337kcal | Carbohydrates: 14g | Protein: 7g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 171mg | Potassium: 163mg | Fiber: 7g | Sugar: 7g | Vitamin A: 675IU | Vitamin C: 5.4mg | Calcium: 89mg | Iron: 1.4mg