Low Carb Berry Crumble

Searching for a delicious and guilt-free dessert? Look no further than our Low Carb Berry Crumble! Perfect for satisfying those sweet cravings without breaking the carb bank. Dive into this scrumptious guide and let’s get cooking!

Ingredients for Low Carb Berry Crumble

For the Berry Filling:

• 3 cups mixed berries (such as blueberries, raspberries, and blackberries) – 720 ml (metric)
• 2 tbsp granulated erythritol or another low-carb sweetener – 30 ml (metric)
• 1 tsp lemon zest – 5 ml (metric)
• 1 tbsp lemon juice – 15 ml (metric)

For the Crumble Topping:

• 1 cup almond flour – 240 ml (metric)
• 1/4 cup unsweetened shredded coconut – 60 ml (metric)
• 3 tbsp cold butter, cubed – 45 ml (metric)
• 1 tbsp granulated erythritol or another low-carb sweetener – 15 ml (metric)
• 1/2 tsp vanilla extract – 2.5 ml (metric)
• Pinch of salt

Preparation & Cooking Time:

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total: 30 minutes

Serves 4

Nutritional Facts (Per Serving)

• Calories: 250
• Carbohydrates: 10g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 6g
• Fat: 20g

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Begin by preparing the berry filling.
   In a mixing bowl, combine the mixed berries, erythritol (or another low-carb sweetener), lemon zest, and lemon juice.
   Mix until the berries are well-coated.
3. Transfer the berry mixture into a baking dish, spreading them out evenly.
4. Now, for the crumble topping.
   In a separate mixing bowl, whisk together almond flour, shredded coconut, erythritol, vanilla extract, and salt.
5. Add the cold, cubed butter to the dry mix.
   Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
6. Evenly sprinkle the crumble mixture over the berries in the baking dish.
7. Place the baking dish in the oven and bake for 20 minutes or until the crumble topping turns a golden brown.
8. Once baked, remove from the oven and allow to cool slightly before serving.

Tips:

1. For a slightly tangy twist, you can add a handful of cranberries to the berry mix.
2. Make sure your butter is cold.
   This ensures that the crumble gets the right texture when baking.
3. Monitor the crumble closely towards the end of baking,
   as almond flour can burn more easily than regular flour.

Serving Suggestions:

• The Low Carb Berry Crumble tastes fantastic on its own, but for added creaminess, consider serving it with a dollop of full-fat Greek yogurt.
• A scoop of low-carb vanilla ice cream is another indulgent option.
• Fresh mint leaves can add a refreshing touch and a pop of color to your plate.

Low Carb Berry Crumble

Searching for a delicious and guilt-free dessert? Look no further than our Low Carb Berry Crumble! Perfect for satisfying those sweet cravings without breaking the carb bank. Dive into this scrumptious guide and let’s get cooking!

5 from 5 votes

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Nutritions

Nutrition Facts

Low Carb Berry Crumble

Amount per Serving

Calories

250

% Daily Value*

Fat

 

20

g

31

%

Carbohydrates

 

10

g

3

%

Fiber

 

4

g

17

%

Sugar

 

4

g

4

%

Protein

 

6

g

12

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

For the Berry Filling:

• 3 cups mixed berries such as blueberries, raspberries, and blackberries – 720 ml (metric)
• 2 tbsp granulated erythritol or another low-carb sweetener – 30 ml metric
• 1 tsp lemon zest – 5 ml metric
• 1 tbsp lemon juice – 15 ml metric

For the Crumble Topping:

• 1 cup almond flour – 240 ml metric
• ¼ cup unsweetened shredded coconut – 60 ml metric
• 3 tbsp cold butter cubed – 45 ml (metric)
• 1 tbsp granulated erythritol or another low-carb sweetener – 15 ml metric
• ½ tsp vanilla extract – 2.5 ml metric
• Pinch of salt

Instructions

• Preheat your oven to 350°F (175°C).
• Begin by preparing the berry filling.
• In a mixing bowl, combine the mixed berries, erythritol (or another low-carb sweetener), lemon zest, and lemon juice.
• Mix until the berries are well-coated.
• Transfer the berry mixture into a baking dish, spreading them out evenly.
• Now, for the crumble topping.
• In a separate mixing bowl, whisk together almond flour, shredded coconut, erythritol, vanilla extract, and salt.
• Add the cold, cubed butter to the dry mix.
• Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
• Evenly sprinkle the crumble mixture over the berries in the baking dish.
• Place the baking dish in the oven and bake for 20 minutes or until the crumble topping turns a golden brown.
• Once baked, remove from the oven and allow to cool slightly before serving.

Notes

TIPS:

1. For a slightly tangy twist, you can add a handful of cranberries to the berry mix.
2. Make sure your butter is cold.
   This ensures that the crumble gets the right texture when baking.
3. Monitor the crumble closely towards the end of baking,
   as almond flour can burn more easily than regular flour.

SERVING SUGGESTIONS:

• The Low Carb Berry Crumble tastes fantastic on its own, but for added creaminess, consider serving it with a dollop of full-fat Greek yogurt.
• A scoop of low-carb vanilla ice cream is another indulgent option.
• Fresh mint leaves can add a refreshing touch and a pop of color to your plate.