Name: Keto Blueberry Coconut Crumble
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: British
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)

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)

Instructions

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 in the shredded coconut.
Spread the flour mixture over the blueberries. Bake in the oven 20 minutes or until golden and crispy.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 4 g

Nutrition

Calories: 73
Sugar: 4 g
Fat: 6 g
Carbohydrates: 6 g
Fiber: 2 g
Protein: 1 g