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Keto Mixed Berry Crumble

Keto Mixed Berry Crumble
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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://ketorecipesnow.com/keto-mixed-berry-crumble/