Keto Blueberry Cream Cheese Crumble

Course: Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 463kcal

Good if you are on a diet or not.

▢ 4 cups blueberries frozen organic ,partially defrosted by sitting at room temperature
▢ Sugar-free sweetener of choice I love Splenda; my sister prefers liquid stevia
▢ 8 oz. cream cheese
▢ 1 stick butter melted
▢ Pinch salt
▢ 1 ½ cups almond flour
▢ ½ cup coconut flour
▢ ¼ cup shredded coconut
▢ 2 tbsp. coconut chips optional

Preheat oven to 350 degrees.
Layer blueberries in the bottom of a 2 qt. baking dish. Dust a layer of Sugar-free sweetener. Or distribute drops of liquid stevia) over the blueberries, to taste.
Cut the cream cheese into thin slices, and layer evenly over the blueberries.
In a bowl, mix melted butter, salt, almond flour, coconut flour, and shredded coconut together
until dry ingredients are completely moistened, but with mixture still chunky. Spoon the crumble over the top of the cream cheese layer.
Optional:sprinkle coconut chips on top for added texture.
Bake covered for15 minutes. Remove the cover and bake an additional 15-20 minutes, or until blueberries are bubbling and the top is golden brown.

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