Blueberry Goat Cheese Almond Crumble

Trader Joes sells this wonderul blueberry crusted goat cheese that I have enjoyed over the years. It’s really a beautiful treat! I adore it so much that I thought that it would be wonderful in a blueberry crumble! This recipe is keto friendly, low carb, paleo and gluten free.

If you can’t find it, then you can also simply use a plain log of goat cheese and some fresh blueberries. I don’t add any sweetener to the filling, but only a pinch of the monk fruit to the crust. Between the almond flour, blueberries, goat cheese & lemon I do not feel that it needs it. However, feel free to add just a little if you prefer your treat to be a bit sweeter.

You want to start by creating your crust. I used a tart pan, but of course you can place this into any type of pan that you prefer. It is simple and easy to put together. Definitely a stunner for a meeting with the coffee clutch!


Tart Base:

2 cups superfine almond flour

1/4 tsp of salt

A pinch of powdered pure monk fruit (or preferred sweetener)

zest of 1/2 a lemon

juice of 1/2 a lemon

6 oz of melted butter.


1 log of Trader Joe’s blueberry goat cheese (room temperature) (or 8 Oz log of plain goat cheese)

1 pint blueberries


1/2 cup almond flour

1/2 cup of water

zest of 1/2 a lemon

juice of 1/2 a lemon

pinch of salt

pinch of sweetener


Preheat your oven to 350 F.

Start by creating the base of your crust. Mix all of those ingredients and press the dough into a greased tarte pan. Gently work it to the edges. When that is done, poke a few holes in the base with a fork. Lay a sheet of parchment paper over it and fill that with a layer of baking weights or expired beans. I have expired buckwheat that I now solely use for this purpose. Bake that for 15 minutes.

The crust pressed into a tarte pan.
Place a parchment sheet filled with baking weights, expired beans, or as seen here, expired buckwheat.
After 15 minutes, and ready to be filled.

Remove from the oven and remove the weighted parchment sheet.

Mash the goat cheese and some blueberries together.

In a bowl using your hands, mash up the goat cheese log and and add 1/2 the blueberries to that. Gently place the mixture in pieces into the tarte. You will not be able to spread it easily. In the spaces, you can add the remaining blueberries.

Spread the filling gently throughout the tarte and add the remaining blueberries.

In a separate bowl, mix the topping ingredients. It will resemble a pancake batter in its consitency. Pour this over the top allowing the filling to peak through.

Pour the topping on top allowing the
filling to peak through.

Bake for 1 hour at 350 F or until golden brown.

Baked & ready to eat!

Cool and serve! This is great with a dollop of clotted cream, whipped cream or ice cream.

Served warm with a bit of clotted cream.

Kali oreksi!

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