35+ Delicious Friday Keto Blueberry Recipes You Need to Try

If you’re following a keto lifestyle and craving a delicious, low-carb treat, you’re in for a treat! Blueberries are a fantastic fruit to include in your keto diet due to their low carb content and high antioxidant levels.

Whether you’re looking for a quick breakfast, a mid-day snack, or a sweet dessert, these Friday Keto Blueberry Recipes will satisfy your cravings without sabotaging your keto goals.

In this blog, we’ve gathered 35+ creative and delicious blueberry recipes that are perfect for your Friday meals.

From keto-friendly muffins and pancakes to refreshing parfaits and indulgent desserts, you’ll find something for every mood.

These recipes will not only help you stick to your keto diet but also let you enjoy the fresh, sweet burst of blueberries without the guilt.

Get ready to transform your Fridays into deliciously keto-friendly moments!

35+ Delicious Friday Keto Blueberry Recipes You Need to Try

These 35+ Friday Keto Blueberry Recipes offer an exciting way to enjoy the deliciousness of blueberries while sticking to your keto goals.

Whether you’re starting your day with a keto blueberry muffin or ending it with a decadent cheesecake bar, these recipes provide plenty of variety to make your Fridays as tasty as they are low-carb.

With minimal effort and maximum flavor, you can create delightful dishes that will make every Friday feel like a special treat.

Enjoy your keto journey with these sweet and satisfying blueberry recipes, and say goodbye to boring, carb-laden desserts!

Keto Blueberry Muffins

These Keto Blueberry Muffins are a delightful treat that’s low in carbs but high in flavor! Made with almond flour and a touch of sweetener, they are the perfect option for those following a keto diet who still want to enjoy a moist, fluffy muffin packed with juicy blueberries. Whether you have them as a breakfast or a snack, they’re sure to satisfy your cravings without kicking you out of ketosis.

Ingredients:

• 2 cups almond flour
• 1/2 cup erythritol (or preferred sweetener)
• 2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with butter.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, beat the eggs, almond milk, melted butter, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients and mix until fully incorporated.
5. Gently fold in the blueberries, being careful not to break them up too much.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 of the way.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Let the muffins cool for a few minutes before enjoying.

These Keto Blueberry Muffins offer a perfect balance of sweetness and texture while remaining completely keto-friendly. The almond flour base creates a soft, fluffy muffin, and the fresh blueberries burst with flavor in every bite. They’re ideal for meal prepping, and with only 3g of net carbs per muffin, they fit perfectly into your low-carb lifestyle. Enjoy these as a snack or a breakfast that’s both nutritious and delicious!

Keto Blueberry Cheesecake Bars

These Keto Blueberry Cheesecake Bars are the ultimate indulgence without the guilt. Made with a rich, creamy cheesecake filling atop a low-carb crust, and topped with a fresh blueberry sauce, these bars provide a sweet, decadent treat that fits seamlessly into your keto diet. They’re the perfect way to satisfy your sweet tooth while keeping your carb count low.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup butter, melted
• 2 tbsp erythritol
• 1/4 tsp vanilla extract

For the cheesecake filling:

• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup erythritol
• 2 large eggs
• 1 tsp vanilla extract

For the blueberry topping:

• 1 cup fresh blueberries
• 2 tbsp water
• 2 tbsp erythritol

Instructions:

1. Preheat your oven to 325°F (165°C). Grease an 8×8-inch baking pan or line it with parchment paper.
2. Make the crust: In a bowl, combine almond flour, melted butter, erythritol, and vanilla extract. Press this mixture into the bottom of the prepared pan to form a crust. Bake for 10 minutes until lightly golden.
3. Prepare the cheesecake filling: In a large bowl, beat together the softened cream cheese, sour cream, erythritol, eggs, and vanilla extract until smooth and creamy.
4. Pour the cheesecake mixture over the baked crust, smoothing the top with a spatula.
5. Bake for 30-35 minutes, or until the center is set and slightly firm to the touch.
6. Make the blueberry topping: While the cheesecake cools, combine blueberries, water, and erythritol in a small saucepan over medium heat. Simmer for 5-10 minutes until the sauce thickens, stirring occasionally.
7. Once the cheesecake has cooled, spread the blueberry topping over the bars and refrigerate for at least 2 hours before cutting into squares.

These Keto Blueberry Cheesecake Bars are an irresistible dessert that offers a rich, creamy filling paired with a buttery almond flour crust. The sweet, tangy blueberry topping adds the perfect burst of freshness to each bite, making it a delightful treat for any occasion. With minimal carbs and plenty of healthy fats, they’re the perfect dessert for anyone on a keto diet. Indulge in this guilt-free dessert without worrying about derailing your progress.

Keto Blueberry Smoothie

A refreshing and healthy Keto Blueberry Smoothie is the perfect drink to start your day or refuel after a workout. Packed with antioxidants from the blueberries and healthy fats from coconut milk and avocado, this smoothie is not only keto-friendly but also highly nutritious. It’s an easy way to get a quick boost of energy while staying on track with your low-carb lifestyle.

Ingredients:

• 1/2 cup fresh blueberries
• 1/2 avocado, peeled and pitted
• 1/2 cup unsweetened coconut milk
• 1 tbsp chia seeds
• 1 tsp stevia or erythritol (optional)
• 1/2 cup ice cubes

Instructions:

1. In a blender, combine the blueberries, avocado, coconut milk, chia seeds, and sweetener (if using).
2. Add the ice cubes and blend on high until smooth and creamy.
3. Taste the smoothie and adjust sweetness by adding more stevia or erythritol if desired.
4. Pour the smoothie into a glass and serve immediately.

This Keto Blueberry Smoothie is not only delicious but also incredibly nourishing. The rich, creamy texture from the avocado and coconut milk provides a satisfying base, while the chia seeds add a boost of fiber and omega-3 fatty acids. This smoothie is low in carbs but full of healthy fats, making it the perfect drink for anyone following a keto diet. It’s refreshing, filling, and a quick way to enjoy the benefits of blueberries without the carbs.

Keto Blueberry Pancakes

These Keto Blueberry Pancakes are a delicious, fluffy, and low-carb version of a breakfast classic. Made with almond flour and sweetened with a sugar substitute, they are the perfect way to enjoy pancakes without the carb overload. The fresh blueberries add natural sweetness and antioxidants, making these pancakes a satisfying breakfast or brunch option while staying within your keto macros.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1 tbsp erythritol (or preferred sweetener)

Instructions:

1. Preheat a griddle or skillet over medium heat and grease it lightly with butter or oil.
2. In a medium-sized bowl, whisk together the almond flour, coconut flour, baking powder, salt, and erythritol.
3. In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring until fully incorporated. If the batter is too thick, add more almond milk to reach the desired consistency.
5. Gently fold in the blueberries.
6. Pour about 1/4 cup of batter onto the heated griddle or skillet for each pancake. Cook for 2-3 minutes on each side or until golden brown and cooked through.
7. Serve warm with sugar-free syrup or additional berries on top.

These Keto Blueberry Pancakes are the perfect way to enjoy a traditional breakfast while sticking to your low-carb lifestyle. The fluffy texture and natural sweetness from the blueberries make them an irresistible treat. With only 4g of net carbs per serving, they’re ideal for a weekend breakfast or special occasion without compromising your keto goals. Make a batch and enjoy the classic pancake experience, guilt-free!

Keto Blueberry Chia Pudding

This Keto Blueberry Chia Pudding is a quick, healthy, and satisfying dessert or breakfast. Packed with chia seeds for fiber and omega-3s, fresh blueberries for antioxidants, and coconut milk for a creamy texture, it’s a nutritious and filling treat that keeps you full for hours. With no cooking required, this pudding is the perfect low-carb snack for those busy days when you need something fast but delicious.

Ingredients:

• 1 cup unsweetened coconut milk
• 2 tbsp chia seeds
• 1/4 cup fresh blueberries
• 1-2 tbsp erythritol or stevia (to taste)
• 1/2 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a mixing bowl, combine the coconut milk, chia seeds, erythritol, vanilla extract, and a pinch of salt. Stir well to ensure the chia seeds are evenly distributed.
2. Cover the bowl and refrigerate the mixture for at least 3 hours, or overnight for a thicker consistency.
3. After chilling, stir the pudding again and top with fresh blueberries before serving.
4. Serve cold as a satisfying snack or breakfast.

This Keto Blueberry Chia Pudding is a simple yet nutritious treat that fits perfectly into your keto lifestyle. The chia seeds provide fiber and healthy fats, while the coconut milk and blueberries add a rich, creamy texture and burst of freshness. It’s easy to prepare ahead of time, making it a great option for meal prepping. With minimal carbs and plenty of nutrients, this pudding is a great way to curb sweet cravings while staying on track with your keto goals.

Keto Blueberry Almond Flour Cookies

These Keto Blueberry Almond Flour Cookies are soft, chewy, and packed with flavor. The combination of almond flour and a keto-friendly sweetener gives these cookies the perfect texture, while the fresh blueberries add a fruity burst. They’re ideal for satisfying your sweet tooth without compromising your low-carb diet, and they’re quick and easy to make—perfect for a treat or snack!

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or sweetener of choice)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the almond flour, erythritol, baking powder, and salt.
3. In another bowl, beat the softened butter, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each cookie slightly with the back of a spoon.
8. Bake for 10-12 minutes, or until the edges are golden brown and the center is set.
9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These Keto Blueberry Almond Flour Cookies are a delicious way to satisfy your sweet cravings while sticking to your keto plan. The almond flour base gives the cookies a perfect chewiness, and the blueberries add a refreshing, juicy flavor. With minimal net carbs and healthy fats from the almond flour, they are a great option for a guilt-free treat. Whether enjoyed with a cup of tea or as an afternoon snack, these cookies are sure to become a favorite in your keto recipe collection!

Keto Blueberry Coconut Fat Bombs

These Keto Blueberry Coconut Fat Bombs are the perfect on-the-go snack to keep you energized while maintaining your keto lifestyle. Packed with healthy fats from coconut oil and shredded coconut, these bite-sized treats are bursting with the natural sweetness of blueberries and the richness of vanilla. With minimal carbs and an incredibly satisfying texture, these fat bombs will curb your sweet cravings without kicking you out of ketosis.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup unsweetened shredded coconut
• 1/4 cup fresh blueberries, mashed
• 2 tbsp almond butter
• 1 tbsp erythritol (or sweetener of choice)
• 1/2 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a bowl, combine the melted coconut oil, shredded coconut, mashed blueberries, almond butter, erythritol, vanilla extract, and a pinch of salt. Stir until well combined.
2. Spoon the mixture into silicone molds or mini muffin tins, pressing gently to pack the fat bombs.
3. Freeze the molds for 1-2 hours, or until the fat bombs are solid.
4. Once set, pop the fat bombs out of the molds and store them in an airtight container in the freezer.
5. Enjoy straight from the freezer for a refreshing, satisfying treat!

These Keto Blueberry Coconut Fat Bombs are the perfect snack to fuel your day with healthy fats and delicious flavor. They’re easy to prepare, freezer-friendly, and an excellent way to satisfy your cravings while keeping your carb intake low. With just a few simple ingredients, you can enjoy a refreshing and creamy treat that’s ideal for anyone on a keto diet.

Keto Blueberry Almond Smoothie

A Keto Blueberry Almond Smoothie is a refreshing and nutrient-packed beverage that’s both creamy and satisfying. Made with almond milk, almond butter, and fresh blueberries, it’s a great way to get a quick boost of energy while staying within your keto macros. The addition of protein-rich almond butter makes this smoothie filling, while the natural sweetness from the blueberries ensures a delightful treat without any added sugars.

Ingredients:

• 1/2 cup unsweetened almond milk
• 2 tbsp almond butter
• 1/4 cup fresh blueberries
• 1/2 avocado
• 1 tbsp chia seeds
• 1-2 tsp erythritol (optional, to taste)
• 1/2 cup ice cubes

Instructions:

1. Combine the almond milk, almond butter, blueberries, avocado, chia seeds, and erythritol (if using) into a blender.
2. Add the ice cubes and blend on high until smooth and creamy.
3. Taste the smoothie and adjust sweetness if needed.
4. Pour into a glass and serve immediately for a delicious, filling drink.

This Keto Blueberry Almond Smoothie is an incredibly satisfying way to stay on track with your low-carb diet. The creamy almond butter and avocado provide a satisfying base, while the blueberries add antioxidants and natural sweetness. Perfect for a post-workout snack or as a meal replacement, this smoothie is rich in healthy fats and low in carbs, making it the perfect addition to your keto meal plan.

Keto Blueberry Cream Cheese Muffins

These Keto Blueberry Cream Cheese Muffins are a perfect combination of rich cream cheese and fresh blueberries, offering a moist, fluffy texture without the carbs. The almond flour base keeps them keto-friendly, and the cream cheese filling adds a smooth richness that complements the sweet blueberries. Whether for breakfast or as a snack, these muffins provide a low-carb alternative to traditional blueberry muffins without sacrificing flavor.

Ingredients:

For the muffin batter:

• 2 cups almond flour
• 1/2 cup erythritol (or sweetener of choice)
• 2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries

For the cream cheese filling:

• 8 oz cream cheese, softened
• 2 tbsp butter, softened
• 2 tbsp erythritol
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with butter.
2. Prepare the muffin batter: In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt. In a separate bowl, beat the eggs, almond milk, melted butter, and vanilla extract. Combine the wet and dry ingredients and stir until smooth. Gently fold in the blueberries.
3. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, butter, erythritol, and vanilla extract until smooth and creamy.
4. Scoop the muffin batter into each muffin cup, filling them about halfway. Then, spoon a small amount of the cream cheese filling on top of each muffin and swirl it lightly into the batter with a toothpick.
5. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
6. Let the muffins cool for a few minutes before removing them from the tin and serving.

These Keto Blueberry Cream Cheese Muffins are a decadent yet keto-friendly treat that blends the smooth richness of cream cheese with the bright flavor of fresh blueberries. The almond flour base ensures they stay low in carbs, while the cream cheese filling adds an indulgent twist. These muffins are perfect for any occasion, from breakfast to a snack, offering a sweet yet guilt-free option for your keto lifestyle.

Keto Blueberry Muffins with Almond Flour

These Keto Blueberry Muffins with Almond Flour are the perfect low-carb snack or breakfast option for anyone on a keto diet. Soft and moist, they are packed with the goodness of fresh blueberries and are sweetened with a keto-friendly sweetener. The almond flour creates a fluffy, tender texture, making these muffins a delightful treat without the excess carbs. Whether you enjoy them fresh or as a grab-and-go snack, these muffins will easily become a keto favorite.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1 tbsp lemon zest (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with butter.
2. In a large bowl, combine the almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the blueberries and lemon zest (if using) to the batter.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Keto Blueberry Muffins are a delicious and healthy way to enjoy a classic treat on a keto diet. The combination of almond flour and fresh blueberries creates a light, flavorful muffin that’s perfect for breakfast or an afternoon snack. With just 3 grams of net carbs per muffin, these muffins are a great way to curb your sweet cravings without derailing your keto goals.

Keto Blueberry Cheesecake Bars

Keto Blueberry Cheesecake Bars are a creamy, indulgent dessert that’s low in carbs and perfect for anyone following a keto lifestyle. With a rich cream cheese filling and a buttery almond flour crust, these cheesecake bars are topped with a homemade blueberry sauce for a burst of fresh flavor. They are a satisfying way to enjoy a classic dessert without all the sugar and carbs.

Ingredients:

For the crust:

• 1 cup almond flour
• 2 tbsp butter, melted
• 1 tbsp erythritol (or sweetener of choice)
• 1/4 tsp vanilla extract
• A pinch of salt

For the cheesecake filling:

• 8 oz cream cheese, softened
• 1/4 cup erythritol
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup sour cream

For the blueberry topping:

• 1/2 cup fresh blueberries
• 1 tbsp erythritol
• 1 tsp lemon juice
• 1 tbsp water

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. Prepare the crust: In a medium bowl, mix together the almond flour, melted butter, erythritol, vanilla extract, and salt. Press the mixture into the bottom of the prepared baking dish to form an even crust. Bake for 10 minutes and then set aside to cool.
3. Prepare the cheesecake filling: In a large bowl, beat the cream cheese, erythritol, egg, vanilla extract, and sour cream until smooth and creamy.
4. Pour the cheesecake mixture over the cooled crust and spread it evenly.
5. Bake for 25-30 minutes, or until the edges are golden and the center is set. Let the bars cool completely in the pan, then refrigerate for at least 2 hours.
6. Prepare the blueberry topping: In a small saucepan, combine the blueberries, erythritol, lemon juice, and water. Cook over medium heat, stirring occasionally, until the blueberries burst and the sauce thickens, about 5 minutes. Let it cool.
7. Once the cheesecake bars are chilled, top them with the blueberry sauce before serving.

Keto Blueberry Cheesecake Bars are a decadent and satisfying treat that blends the richness of cheesecake with the fresh, fruity flavor of blueberries. The almond flour crust provides the perfect base, and the creamy filling delivers indulgence without the carbs. The homemade blueberry topping adds a burst of sweetness and antioxidants, making these bars the perfect dessert to enjoy while maintaining your keto lifestyle.

Keto Blueberry Yogurt Parfait

This Keto Blueberry Yogurt Parfait is a refreshing and nutritious breakfast or snack. The layers of creamy Greek yogurt, fresh blueberries, and a sprinkle of almond flour granola offer the perfect combination of protein, healthy fats, and antioxidants. It’s an easy-to-make, no-bake option that’s ideal for meal prep or when you need a quick keto-friendly snack to keep you satisfied throughout the day.

Ingredients:

• 1 cup unsweetened Greek yogurt (full-fat)
• 1/4 cup fresh blueberries
• 2 tbsp almond flour
• 1 tbsp unsweetened shredded coconut
• 1 tbsp erythritol (or sweetener of choice)
• 1/2 tsp vanilla extract

Instructions:

1. In a small bowl, mix the almond flour, shredded coconut, erythritol, and vanilla extract to create a simple “granola” topping.
2. In a glass or mason jar, layer the Greek yogurt, fresh blueberries, and almond flour granola.
3. Repeat the layers until all ingredients are used up, finishing with a layer of blueberries on top.
4. Serve immediately, or refrigerate for a few hours to let the flavors meld together.

This Keto Blueberry Yogurt Parfait is a quick, easy, and healthy snack or breakfast option that is packed with protein and healthy fats. The Greek yogurt provides a creamy base, while the fresh blueberries add natural sweetness and antioxidants. The almond flour granola topping adds a delightful crunch, making this parfait an enjoyable treat that will keep you full and satisfied without derailing your keto goals. Perfect for meal prepping or enjoying on the go!

Keto Blueberry Pancakes

These Keto Blueberry Pancakes are a fantastic way to enjoy a classic breakfast while sticking to your keto diet. Made with almond flour, these pancakes are light and fluffy, providing a satisfying texture without the carbs. The fresh blueberries add a burst of sweetness and antioxidants, making each bite a delicious treat. Whether you enjoy them with butter and sugar-free syrup or your favorite keto toppings, these pancakes are sure to satisfy your morning cravings.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1 tbsp butter (for cooking)

Instructions:

1. In a medium-sized bowl, whisk together the almond flour, eggs, almond milk, baking powder, salt, and vanilla extract until smooth.
2. Gently fold in the fresh blueberries.
3. Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to grease the pan.
4. Pour a small amount of batter onto the skillet to form a pancake. Cook for about 2-3 minutes on each side, or until golden brown and cooked through.
5. Repeat with the remaining batter, adding more butter as needed to prevent sticking.
6. Serve with butter, sugar-free syrup, or your favorite keto-friendly toppings.

These Keto Blueberry Pancakes are a perfect way to start your day with a low-carb twist on a breakfast classic. The almond flour base keeps them light yet filling, while the blueberries add a refreshing sweetness. They’re easy to prepare, versatile, and a great option for a weekend brunch or a quick weekday breakfast. With just a few simple ingredients, you can enjoy a hearty, keto-friendly breakfast that will keep you satisfied until your next meal.

Keto Blueberry Chia Pudding

Keto Blueberry Chia Pudding is a creamy, no-cook dessert or breakfast that’s full of healthy fats and fiber, making it a great addition to your keto meal plan. Chia seeds absorb liquid and turn into a thick, pudding-like consistency, while the fresh blueberries offer a burst of flavor and antioxidants. This recipe is easy to make ahead, perfect for meal prep, and customizable to your taste with the addition of sweeteners or toppings.

Ingredients:

• 1/2 cup unsweetened almond milk
• 2 tbsp chia seeds
• 1/4 cup fresh blueberries
• 1 tbsp erythritol (or sweetener of choice)
• 1/2 tsp vanilla extract

Instructions:

1. In a bowl, combine the almond milk, chia seeds, erythritol, and vanilla extract. Stir well to combine.
2. Cover and refrigerate for at least 3 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken.
3. Once the pudding has set, stir the pudding and top with fresh blueberries before serving.
4. Enjoy it as a quick breakfast or a satisfying dessert!

This Keto Blueberry Chia Pudding is a delightful, low-carb treat that can be enjoyed at any time of the day. The chia seeds provide fiber and omega-3 fatty acids, while the almond milk offers a creamy base that’s perfect for keto. Topped with fresh blueberries, this pudding is not only delicious but also packed with nutrients. It’s an easy-to-make, customizable option that’s great for meal prep and makes a satisfying, guilt-free dessert or breakfast.

Keto Blueberry Crumble

This Keto Blueberry Crumble is a comforting dessert that combines the sweetness of fresh blueberries with a buttery, almond flour crumble topping. The natural sweetness of the blueberries pairs perfectly with the crisp, low-carb crumble, creating a satisfying treat without the carbs. This dessert is great for any occasion and is especially delicious when served warm with a dollop of whipped cream or keto vanilla ice cream.

Ingredients:

For the filling:

• 2 cups fresh blueberries
• 2 tbsp erythritol (or sweetener of choice)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp cinnamon (optional)

For the crumble topping:

• 1/2 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 2 tbsp butter, softened
• 2 tbsp erythritol
• 1/2 tsp vanilla extract
• A pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish (such as a 9×9-inch pan).
2. Prepare the filling: In a bowl, combine the blueberries, erythritol, lemon juice, vanilla extract, and cinnamon (if using). Stir gently to mix and set aside.
3. Prepare the crumble topping: In another bowl, combine the almond flour, shredded coconut, butter, erythritol, vanilla extract, and salt. Use your hands or a fork to mix until the crumble resembles coarse crumbs.
4. Pour the blueberry filling into the prepared baking dish and spread it evenly.
5. Sprinkle the crumble topping over the blueberries, covering them completely.
6. Bake for 25-30 minutes, or until the topping is golden brown and the blueberries are bubbling.
7. Let it cool slightly before serving. Enjoy with whipped cream or keto vanilla ice cream if desired.

This Keto Blueberry Crumble is a warm, comforting dessert that’s perfect for satisfying your sweet tooth without the carbs. The combination of fresh blueberries and a buttery almond flour crumble is a keto-friendly way to enjoy a classic treat. It’s easy to prepare and versatile, making it an excellent choice for family gatherings or a special after-dinner treat. Whether you serve it as is or with a scoop of keto ice cream, this crumble is sure to be a hit!

Note: More recipes are coming soon!