Low Carb Berry Crumble

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Lolita Carrico
Lolita Carricohttp://ketology.net
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Four years later, she has maintained a 65-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!
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Summertime is the perfect time to break out your grill and enjoy some delicious BBQs with family and friends. And what would a BBQ be without a little something sweet to top it off? If you’re following a low carb or keto diet, you may feel like you have to miss out on all of the fun. But fear not, we’ve got you covered with this delicious and easy to make low carb berry crumble.


Made with a mix of fresh berries and a crunchy almond and coconut topping, it’s sure to be a hit with everyone – even the non-low-carb eaters in your life. And at less than 5g of net carbs per serving, it’s a guilt-free treat that you can enjoy without blowing your diet.


Low Carb Berry Crumble

Low Carb Berry Crumble

Bursting with flavor from juicy berries and a crumbly almond and coconut topping, this summery dessert will be a hit with both low carb dieters and non-low carb eaters alike!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 12
Calories 246 kcal

Equipment

  • 8-inch pie plate

Ingredients
  

For the Berry Filling

  • 6 cups Fresh mixed berries I like blackberries, raspberries and strawberries
  • 2 teaspoon lemon juice
  • 1/4 cup granulated Allulose or your preferred sweetener
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg freshly ground, if possible
  • 1 teaspoon xanthan gum

For the Crumble Topping

  • 1/2 cup slivered or sliced almonds
  • 1 cup almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup granulated Allulose or your preferred sweetener
  • 1/2 cup butter melted

Instructions
 

  • Preheat the oven to 350°F. Lightly grease an 8-inch pie plate.
  • In a medium mixing bowl, add the filling ingredients and mix well. Pour into the baking dish and bake for 10 – 12 minutes.
  • In the same bowl, mix the crumble topping ingredients except for the butter together until will combined.
  • Add the butter and mix until crumbly. Add more butter if the mixture is too dry – it should be just moist without sticking together in large chunks.
  • Remove the filling from the oven and top with the crumble evenly. Place back in the oven and bake for 10-15 minutes, or until golden brown.
    Low Carb Berry Crumble
  • Serve warm with keto vanilla ice cream or whipped cream on top.

Nutrition

Calories: 246kcalCarbohydrates: 11gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 20mgSodium: 70mgPotassium: 144mgFiber: 6gSugar: 8gVitamin A: 274IUVitamin C: 2mgCalcium: 63mgIron: 1mg
Tried this recipe?Let us know how it was!

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