Low Carb Blueberry Crumble

Step 1

Preheat oven to 375 °F. To make crumble: In a large bowl add almond flour, chopped pecans, salt, baking powder, cinnamon and Swerve brown sugar. Stir together with a wire whisk or fork.

Step 2

Take the butter out of the freezer and place a hand grater over the bowl of dry ingredients. Grate the frozen butter into the bowl, stopping and stirring in to the dry ingredients every so often. Repeat until all butter is mixed in.

Step 3

Add vanilla and vinegar and egg yolks to the bowl and stir together until well blended. Set aside

Step 4

In another large bowl, combine the blueberries, cornstarch (or xanthan gum), truvia, lemon zest, nutmeg and lemon juice. Stir together well with a spoon.

Step 5

Divide the crumb mixture in half and place half of it in bottom of a pie plate. Pat in and gently spread over bottom of pie plates with your hands. Add the blueberry mixture on top of the bottom crumb mix and then take the remaining half of the crumb mixture and use your hands to place the dollop over the top of the blueberries. The topping will probably be in clumps of dough. Just drop it over the blueberries in small uneven clumps. You will probably have some crumb dough left over and that can be frozen.

Step 6

Bake in oven at 375 degrees for 45 minutes or until fruit is bubbling in the center and the topping is crisp and well browned.

Step 7

Cool slightly and serve warm with ice cream, whipped cream or alone. Garnish with mint if you have any.