You know that feeling when you pull a warm, bubbling fruit crumble out of the oven? The juicy berries, the buttery cinnamon topping—pure comfort food, right? But what if I told you you could enjoy it without all the carbs?
Say hello to the Keto Mixed Berry Crumble. It’s low-carb, gluten-free, and absolutely delicious. Whether you’re in the mood for a cozy dessert or impressing dinner guests, this recipe has you covered.
Ready to dive in? Let’s make it together!
Recipe at a Glance
Quick Facts
- Prep time: 10 minutes
- Bake time: 35–40 minutes
- Total time: Just under an hour
Serves
This recipe makes 6 servings. Perfect for sharing—or meal prepping for the week! Want to make extra? Double it and bake in a bigger dish.
Skill Level
Beginner-friendly. If you can mix and stir, you’ve got this.
What You Need
Basic Kitchen Tools
- Ramekins (or one 8×8-inch baking dish)
- Mixing bowls (one large, one small)
- Fork for mixing (no fancy tools required)
- Baking sheet (to catch any spills)
No ramekins? No problem. A muffin tin or small oven-safe bowls work too.
Ingredients
Here’s the lineup:
- 3 cups mixed berries (fresh or frozen, defrosted if needed)
- ⅔ cup low-carb sweetener (split in half—monk fruit or erythritol works great)
- 1 teaspoon xanthan gum (helps thicken the filling)
- ⅔ cup almond flour (fine texture is key)
- ¼ cup unsweetened shredded coconut
- 1 teaspoon ground cinnamon
- ⅛ teaspoon sea salt
- 4 tablespoons butter, melted (or coconut oil for dairy-free)
Easy Swaps
- Berries: Use whatever low-carb berries you love—blueberries, strawberries, or blackberries. Frozen? Totally fine—just drain the extra liquid.
- Sweetener: Prefer stevia or allulose? Go for it—and adjust to taste.
- Butter: Coconut oil works great if you’re vegan or dairy-free.
Step-By-Step Instructions
Let’s bake!
1. Preheat & Prep
Set your oven to 350°F. Spray six ramekins with non-stick spray and place them on a baking sheet (trust me, you’ll thank yourself if the berry juices bubble over).
2. Make the Berry Filling
Grab a large bowl. Toss your berries with ⅓ cup sweetener and 1 teaspoon xanthan gum. Stir gently until the berries are coated.
Using frozen berries? Let them sit for 10 minutes after adding the xanthan gum—it’ll help thicken the juices.
3. Whip Up the Crumble Topping
In another bowl, combine almond flour, shredded coconut, the rest of the sweetener (⅓ cup), cinnamon, sea salt, and melted butter. Mix everything with a fork until it looks like wet sand. Crumbly, but not dry.
4. Assemble
Spoon the berry mixture evenly into your ramekins (about halfway full). Sprinkle the crumble topping over the berries. Don’t pack it down—light and fluffy is the way to go!
5. Bake
Pop your ramekins in the oven and bake for 35–40 minutes. The topping should be golden brown, and the berries will be bubbling around the edges.
Pro Tip: Your kitchen will smell amazing. Like cinnamon dreams.
Make It Your Own
This recipe is super versatile. Here are some fun tweaks:
- Vegan version: Use coconut oil instead of butter.
- Nut-free: Sub almond flour with sunflower seed flour.
- Seasonal fruits: Swap summer berries with diced peaches or winter cranberries (just sweeten cranberries a little more).
Serving & Storing Tips
Serve It Up
This crumble is best warm, straight from the oven. Add a dollop of sugar-free whipped cream or coconut cream for extra decadence. Feeling indulgent? Drizzle on some melted sugar-free chocolate.
Leftovers? No Problem.
- Store in the fridge for up to 3 days. Let the crumbles cool completely before covering them with plastic wrap or foil.
- Reheat in the oven at 350°F for 10 minutes or zap it in the microwave for 30 seconds.
Freezing Tip
Want to prep ahead? Assemble the crumbles, but don’t bake them. Cover tightly and freeze for up to 2 months. Bake straight from frozen, adding 10–15 minutes to the cooking time.
The result? A warm, gooey, low-carb dessert that feels indulgent but fits your health goals. Give this recipe a try—I promise it’ll hit the spot. And I’d love to hear how you customize it! Happy baking!
PrintKeto Mixed Berry Crumble
A warm, comforting dessert with a sweet-tart berry filling and a buttery, cinnamon-spiced crumble topping. This low-carb, gluten-free treat is perfect for satisfying your sweet tooth while staying keto-friendly.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 individual crumbles 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the Berry Filling:
- 3 cups fresh or frozen unsweetened mixed berries (defrosted if frozen)
- ⅓ cup low-carb sweetener (e.g., monk fruit or erythritol)
- 1 teaspoon xanthan gum
For the Crumble Topping:
- ⅔ cup almond flour (finely ground)
- ¼ cup unsweetened finely shredded coconut
- ⅓ cup low-carb sweetener (e.g., monk fruit or erythritol)
- 1 teaspoon ground cinnamon
- ⅛ teaspoon sea salt
- 4 tablespoons butter, melted (or melted coconut oil for dairy-free)
Instructions
- Preheat Oven & Prep Ramekins: Preheat your oven to 350°F (180°C). Lightly spray six 4-ounce ramekins with coconut oil non-stick spray and set them on a baking sheet.
- Make the Berry Filling: In a large mixing bowl, toss the mixed berries with ⅓ cup of sweetener and xanthan gum until evenly coated. Set aside to let the xanthan gum activate.
- Prepare the Crumble Topping: In another bowl, mix almond flour, shredded coconut, remaining sweetener, cinnamon, sea salt, and melted butter. Stir with a fork until the mixture resembles wet sand and holds together when pressed lightly.
- Assemble the Crumbles: Fill each ramekin halfway with the berry mixture. Top with equal amounts of the crumble mixture, spreading it evenly over the berries without packing it down too tightly.
- Bake: Place the ramekins on the baking sheet and bake for 35–40 minutes or until the crumble is golden brown and the berry juices are bubbling around the edges.
- Cool & Serve: Let cool for about 10 minutes before serving warm. Top with sugar-free whipped cream or whipped coconut cream if desired.
Notes
Serving Suggestions:
- Pair with sugar-free vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Tips & Tricks:
- If using frozen berries, defrost them first and drain excess liquid to avoid soggy results.
- Don’t skip xanthan gum—it helps thicken the berry juices for a luscious filling.
Storage & Reheating:
- Store leftovers in the fridge for up to 3 days in an airtight container.
- Reheat in a preheated oven at 350°F (180°C) for ~10 minutes or microwave for ~30 seconds until warm.
- To freeze unbaked crumbles, assemble them in ramekins, cover tightly, and freeze for up to 2 months. Bake directly from frozen, adding an extra 10–15 minutes to the cooking time.
