Low Carb Mixed Berry Crumble

Low Carb Mixed Berry Crumble

There’s something undeniably comforting about a warm berry crumble fresh from the oven. The sweet-tart burst of mixed berries, the buttery crunch of the topping—it’s a dessert that feels like a hug in a bowl. But what if you could enjoy all that cozy indulgence without the carb overload? Enter this Low Carb Mixed Berry Crumble, a guilt-free twist on the classic that doesn’t skimp on flavor or texture. Whether you’re following a keto lifestyle, watching your sugar intake, or simply craving a lighter treat, this recipe is about to become your new favorite.

Why You’ll Love This Recipe

First, let’s talk about why this low carb berry crumble stands out from the crowd. Here are just a few reasons you’ll want to make it again and again:

  • Naturally sweet without refined sugar: Relying on the natural sweetness of berries and a touch of keto-friendly sweetener, this dessert satisfies cravings without spiking blood sugar.
  • Perfect texture: The crumble topping is golden and crisp, thanks to a blend of almond flour and coconut flour, while the berries soften into a luscious, jammy filling.
  • Quick and easy: With just 15 minutes of prep and simple ingredients, this is a fuss-free dessert that even beginner bakers can master.
  • Versatile: Enjoy it warm with a scoop of sugar-free ice cream for dessert, or cold with yogurt for a decadent breakfast.
  • Crowd-pleaser: Even non-low-carb eaters won’t guess this crumble is lightened up—it’s that delicious.

Ingredients Breakdown

Every ingredient in this low carb mixed berry crumble plays a specific role in creating the perfect balance of flavor and texture. Here’s what you’ll need and why it matters:

  • Mixed berries (fresh or frozen): Blueberries, raspberries, blackberries, and strawberries bring vibrant color, natural sweetness, and a tangy contrast to the rich topping. Frozen berries work just as well as fresh, making this a year-round treat.
  • Almond flour: The base of the crumble topping, almond flour adds a nutty richness and helps create that crave-worthy crunch.
  • Coconut flour: A little goes a long way! Coconut flour absorbs moisture and adds structure to the topping without making it dense.
  • Erythritol or monk fruit sweetener: These keto-friendly sweeteners mimic sugar’s texture and taste without the carbs. Adjust to your preferred level of sweetness.
  • Butter (or coconut oil for dairy-free): Cold butter is key to achieving a flaky, crumbly texture. For a vegan version, coconut oil works beautifully.
  • Vanilla extract and cinnamon: These warm spices deepen the flavor profile, making the dessert feel even more indulgent.
  • Lemon juice: A splash brightens the berries and balances their sweetness.

How to Make Low Carb Mixed Berry Crumble

Ready to bake? Follow these simple steps for a foolproof low carb berry crumble:

  1. Preheat and prepare: Start by preheating your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or an 8×8 baking dish with butter or coconut oil.
  2. Mix the berries: In a large bowl, combine 4 cups of mixed berries (thawed and drained if using frozen) with 1-2 tablespoons of low carb sweetener, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract. Toss gently and let sit for 5 minutes to macerate.
  3. Make the crumble topping: In another bowl, whisk together 1 cup almond flour, ¼ cup coconut flour, ¼ cup sweetener, and ½ teaspoon cinnamon. Cut in 6 tablespoons of cold butter (or coconut oil) using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Assemble: Spread the berry mixture evenly in the prepared dish. Sprinkle the crumble topping over the berries, covering them completely.
  5. Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the berries are bubbling around the edges.
  6. Cool slightly: Let the crumble rest for 10 minutes before serving. This allows the berry juices to thicken slightly.

Pro Tips for the Best Results

Want to take your low carb berry crumble from good to exceptional? Keep these expert tips in mind:

  • Use cold butter: For the flakiest topping, make sure your butter is straight from the fridge. This prevents the crumble from becoming greasy.
  • Don’t overmix the topping: A few lumps are good! Overworking the dough can lead to a dense texture instead of light, buttery crumbs.
  • Adjust sweetness to taste: Taste your berries before adding sweetener. If they’re very tart, you might need a bit more; if they’re naturally sweet, scale back.
  • Add nuts for extra crunch: Stir ¼ cup of chopped pecans or walnuts into the crumble topping for added texture and richness.
  • Thicken berry juices: If your berries release a lot of liquid, toss them with ½ teaspoon of xanthan gum (a keto-friendly thickener) before baking.

Variations and Substitutions

This recipe is wonderfully adaptable. Here are some delicious ways to mix it up:

  • Berry swaps: Use all blueberries for a classic blueberry crumble, or try peaches and raspberries for a summery twist.
  • Nut-free option: Replace almond flour with sunflower seed flour for a nut-free version (just note that the color may darken slightly).
  • Dairy-free: Coconut oil or vegan butter works perfectly in place of regular butter.
  • Add citrus zest: A teaspoon of orange or lemon zest in the berry mixture adds a bright, fragrant note.
  • Spice it up: A pinch of nutmeg or cardamom in the crumble topping adds warmth and complexity.

What to Serve With It

While this low carb mixed berry crumble is delightful on its own, pairing it with the right accompaniments can elevate it to a whole new level. Try these serving ideas:

  • Keto vanilla ice cream: A scoop of sugar-free vanilla ice cream melting over warm crumble is pure bliss.
  • Whipped coconut cream: Light, fluffy, and dairy-free, it’s a perfect match for the tart berries.
  • Greek yogurt: For a protein-packed breakfast, serve a portion with a dollop of unsweetened Greek yogurt.
  • Fresh mint: A few torn mint leaves add a refreshing contrast to the rich dessert.
  • Hot tea or coffee: A cup of Earl Grey or dark roast coffee balances the sweetness beautifully.

How to Store and Reheat

This crumble keeps well, making it a great make-ahead dessert. Here’s how to store and enjoy leftovers:

  • Refrigerate: Cover tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days.
  • Freeze: Wrap individual portions in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheat: Warm leftovers in a 300°F oven for 10-15 minutes, or microwave single servings for 30-60 seconds until heated through. The topping will crisp up again in the oven.

Frequently Asked Questions (FAQs)

Here are answers to some common questions about making low carb berry crumble:

  • Can I use only one type of berry? Absolutely! While the mix adds depth, a single berry variety works just as well. Adjust sweetness based on the berry’s natural tartness.
  • Is this recipe gluten-free? Yes, almond flour and coconut flour are naturally gluten-free, making this a great option for those with gluten sensitivities.
  • Can I make this crumble ahead of time? Yes! Assemble the crumble up to a day in advance, cover, and refrigerate. Bake just before serving for the freshest taste and texture.
  • Why is my topping soggy? This usually happens if the berries release too much liquid. Try tossing them with a low carb thickener like xanthan gum next time, or bake a few minutes longer.
  • Can I use stevia instead of erythritol? Yes, but since stevia is much sweeter, use about 1-2 teaspoons of powdered stevia in place of the ¼ cup erythritol.

Final Thoughts

This Low Carb Mixed Berry Crumble is proof that eating healthier doesn’t mean sacrificing flavor or comfort. With its juicy berry filling, buttery crumble topping, and endless customization options, it’s a dessert you can feel good about serving to family and friends—or keeping all to yourself. Whether you’re new to low carb baking or a seasoned pro, this recipe is sure to earn a permanent spot in your rotation. So grab those berries, preheat the oven, and get ready to fall in love with every spoonful. Happy baking!

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Low Carb Mixed Berry Crumble


  • Author: Healthy Dessert Enthusiast

Description

A delicious low-carb dessert featuring a mix of fresh berries topped with a crunchy almond flour crumble. Perfect for satisfying sweet cravings without the guilt!


Ingredients

Scale

For the Crust:

  • For the berry filling:
  • 2 cups mixed berries (strawberries, blueberries, raspberries)
  • 1 tbsp lemon juice
  • 1/4 cup powdered erythritol
  • 1 tsp vanilla extract
  • 1/2 tsp xanthan gum (for thickening)
  • For the crumble topping:
  • 1 cup almond flour
  • 1/4 cup chopped pecans
  • 2 tbsp coconut flour
  • 1/4 cup butter (melted)
  • 2 tbsp powdered erythritol
  • 1/2 tsp cinnamon
  • Pinch of salt

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and grease a small baking dish.
  2. In a bowl, mix berries, lemon juice, erythritol, vanilla, and xanthan gum. Let sit for 5 minutes.
  3. Pour berry mixture into the baking dish and spread evenly.
  4. In another bowl, combine almond flour, pecans, coconut flour, melted butter, erythritol, cinnamon, and salt to make the crumble topping.
  5. Sprinkle the crumble mixture evenly over the berries.
  6. Bake for 25-30 minutes until the topping is golden and berries are bubbly.
  7. Let cool for 10 minutes before serving.

Notes

For a nut-free version, replace almond flour with sunflower seed flour and omit pecans. Serve with sugar-free whipped cream or keto ice cream for extra indulgence!

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