Keto Berry Crumble

The Keto Berry Crumble is a warm and comforting dessert featuring a luscious mix of raspberries, blackberries, and strawberries beneath a buttery, crisp almond flour topping. Sweetened with keto-approved sweeteners and baked until the berries are jammy and bubbling, this cozy treat delivers classic crumble satisfaction while staying low in carbs and keto friendly.

Course Dessert

Cuisine American

Keyword almond flour dessert, berry dessert, gluten free, keto, low-carb, sugar free crumble

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 210kcal

Equipment

Mixing bowl
8x8 inch baking dish
Whisk
measuring cups and spoons
Oven

Ingredients

Berry Filling

1 cup fresh or frozen raspberries
1 cup fresh or frozen blackberries
1 cup fresh or frozen strawberries, hulled and chopped
1/3 cup granulated erythritol or monk fruit sweetener or to taste
1 teaspoon lemon juice freshly squeezed
1 teaspoon vanilla extract
1 tablespoon ground chia seeds for thickening

Crumble Topping

1 cup almond flour finely blanched
1/3 cup granulated erythritol or monk fruit sweetener
1/4 cup cold unsalted butter, cut into small cubes or use coconut oil for dairy free
1/4 cup chopped pecans optional for extra crunch
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt

Instructions

Preheat the oven to 350°F and lightly grease an 8x8 inch baking dish.
Add the raspberries, blackberries, and chopped strawberries to a mixing bowl and sprinkle the granulated sweetener over the berries.
Add the lemon juice, vanilla extract, and ground chia seeds to the berries and gently toss until the fruit is evenly coated and the chia is dispersed.
Spread the berry mixture evenly into the prepared baking dish and set aside while you make the topping.
In a clean mixing bowl whisk together the almond flour, granulated sweetener, ground cinnamon, and sea salt until well combined.
Add the cold cubed butter to the almond flour mixture and use your fingertips or a pastry cutter to work it in until the mixture forms coarse crumbs and small clumps.
Fold in the chopped pecans if using, keeping some larger crumbles for texture.
Sprinkle the crumble topping evenly over the berry mixture, covering the fruit almost completely but leaving a few small gaps for steam to escape.
Bake the crumble for 25 to 30 minutes until the berries are bubbling around the edges and the topping is golden brown, tenting loosely with foil if it browns too quickly.
Remove the baking dish from the oven and let the crumble cool for at least 10 minutes to thicken the juices before serving warm.
Serve the keto berry crumble on its own or with a scoop of keto vanilla ice cream or lightly sweetened whipped cream if desired.

Notes

For the lowest net carbs, use a mix of raspberries and blackberries and keep strawberries to a smaller portion. If your berries are very tart, add an extra tablespoon of sweetener to the filling before baking. Frozen berries can be used straight from the freezer without thawing, but the crumble may need a few extra minutes in the oven until the filling is bubbling. Leftovers keep well in the refrigerator for up to five days and can be reheated in a 350°F oven until warmed through and the topping is crisp again.

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