Vegan Keto Blueberry Crumble

6 servings
30 min

· Print Recipe

As someone with a sweet tooth who’s a big fan of desserts doubling as breakfast foods, this Vegan Keto Blueberry Crumble is right up my alley! It’s made from wholesome, nutritious ingredients including blueberries, almond flour, coconut flour, pecans, flax and coconut oil, making it paleo and gluten-free as well!


Serve hot or cold, in the morning or after dinner, with a dollop of vegan coconut whipped cream on top!

What’s the difference between a crisp, cobbler and crumble?

When it comes to dessert, I’m usually too engrossed in eating to pay much attention to what the thing is actually called. But, as I sat here trying to name this recipe, I discovered how many variations exist for these fruit desserts with crispy tops!


While equally delicious, there are some key differences between a crisp, cobbler and crumble.


  • Crisps have a streusel topping that is usually made from oats, flour, butter, and sugar. As the name suggests, the top of this fruit dessert gets quite crisp when baked.
  • Cobblers have dollops of biscuit or pie dough atop a deep-dish of fruit. The dough is dropped in big delicious globs. When baked, the globs form a crust that looks a bit like a cobblestone road.
  • Crumbles, like crisps, have a streusel topping. However, unlike crisps, a crumble usually doesn’t include oats. Crumbles also tend to be more dense and cake-like on the inside than a crisp.


Since crumbles don’t contain oats, and aren’t made from dough, they lend themselves really well to keto and gluten-free diets!

How to Make Vegan Keto Blueberry Crumble

This vegan keto blueberry crumble comes together in just 30 minutes using a few basic ingredients. I like to bake crumbles in a cast iron pan, but you can use a 9×9 baking dish instead. Instructions and cooking times would be the same- just be sure to skip the broiling step if your dish isn’t broil-safe!


What is a flax egg?

A flax egg is a vegan egg substitute made from ground flax seeds and water. When combined, the mixture becomes slightly gelatinous and mimics the properties of an egg in baking! Generally speaking, a flax egg can replace a regular egg in most recipes at a 1:1 ratio.


Before diving in and making this vegan keto blueberry crumble, prepare a flax egg by mixing 1 tablespoon of ground flax seeds with 2.5 tablespoons of water in a small dish. Place the dish in the fridge for 5-15 minutes to allow the mixture to thicken up. In the meantime, prepare the rest of the ingredients for the blueberry crumble.


Blueberry Crumble with Frozen Blueberries

I prefer using frozen berries for a crumble because they give off more juice as they bake than fresh berries do. The liquid from frozen blueberries ends up acting as a binder when combined with the lemon juice and xanthan gum.


Xanthan gum is a plant-based thickening agent and will help give the blueberry base that perfect consistency. Guar gum is another option for thickening, but tends to be used in cold dishes rather than baked goods.

Blueberry Crumble Topping

Where traditional crumble is made from wheat flour, butter and sugar, this recipe calls for almond and coconut flours, coconut oil and Swerve sweetener. These ingredients keep the dish vegan, keto, gluten-free and paleo!


Simply whisk all the dry ingredients together and add your melted coconut oil, vanilla extract and flax egg. Mix with a fork so the crumble starts to form clumps of dough.


How to Serve Blueberry Crumble

This vegan keto blueberry crumble is best served warm with whipped cream or vanilla ice cream. To keep the recipe vegan and keto, try making Minimalist Baker’s coconut whipped cream!


While most often thought of as a dessert, this blueberry crumble can also be enjoyed for breakfast! It’s made from wholesome, nutritious ingredients and would be a great start to any day!

Blueberry crumble is best consumed the same day. If you want to enjoy leftovers the next day, I recommend reheating in the oven instead of the microwave. This will ensure the crumble top doesn’t get too soggy.


Leftovers can also be frozen and left to thaw overnight in the fridge. Again, reheating should be done in the oven to re-crisp the crumble.

Modifications and Substitutions

If you don’t follow a vegan diet, try using butter instead of coconut oil. The cobbler will brown more easily with butter, so you will likely be able to skip the two minutes of broiling.


Blueberries are a great choice for a keto diet because they are relatively low in sugar compared to other fruits. If you don’t follow a strict keto diet, you could use any frozen fruit you have on hand instead- raspberries, mixed berries or peaches would all be great choices!


I like to bake this blueberry crumble in a cast iron pan, but it can also be made in a 9×9 dish. If your baking dish is not broiler safe, be sure to skip that step in the instructions!

Looking for other vegan keto dessert ideas? Try some of my favourites:



If you make this Vegan Keto Blueberry Crumble, please rate it and add your comments below. And be sure to tag @thebespokebites in your photos and videos on Instagram and Facebook for a chance to be featured!


Recipe Card powered by

Vegan Keto Blueberry Crumble

Recipe details

  • 6  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
Show Nutrition Info
Hide Nutrition Info

Ingredients


  • 3 cups frozen blueberries
  • 2 tablespoons lemon juice
  • 1/2 teaspoon xanthan gum
  • 2/3 cup almond flour
  • 1/3 cup coconut flour
  • 1/4 cup Swerve sweetener
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped pecans
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 flax egg (1 tablespoon ground flax meal and 2.5 tablespoons water)

Instructions


Preheat oven to 375. Grease a 12-inch cast iron skillet with coconut oil and set aside.
Make your flax egg by mixing one tablespoon of ground flax meal with two and a half tablespoons of water. Stir until combined and set aside in the fridge for 5 minutes while you prepare the rest of your ingredients*.
Add frozen blueberries, lemon juice and xanthan gum to a medium bowl and stir until combined. Set aside.
Add almond flour, coconut flour, Swerve, salt, cinnamon and pecans to a medium bowl and whisk until combined.
Add the coconut oil, vanilla extract and flax egg to the dry ingredients and mix well. The mixture should start to stick together and resemble a crumble.
Pour the frozen blueberries into the greased cast iron pan and spread evenly across the bottom. Layer the crumble mixture on top, spreading it evenly across the blueberries.
Place the cast iron pan in the oven and bake for 18 minutes. Switch the oven to broil and cook for another 2 minutes, or until the crumble has started to slightly brown on top.
Remove the pan from the oven and let cool. Serve slightly warm. Optional: top with vegan coconut whipped cream or vanilla ice cream!

Tips

  • *The flax and water will become gelatinous after a few minutes- this is the texture you want for an egg substitute!

Kendall
Want more details about this and other recipes? Check out more here!
Go

Comments

Next