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