This keto Mixed Berry Crumble dessert is so good that you’ll never even know it is keto and low carb. Packed with healthy berries and a melt in your mouth crumble!
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Mixed Berry Crumble
I’m just going to go ahead and admit that I DO NOT LIKE BERRIES. There, I said it.
I was at a food blogger workshop this past weekend and we were styling smoothie bowls. I added blueberries to mine and I ate it. I have to say that it wasn’t horrible.
I’ve always been envious of those that like to eat berries because I really do want to like them. So it got me thinking about how to incorporate more berries into my keto eating plan.
Well, dessert berries of course! That’s a first step!
So let’s talk berries!
Are Berries Keto?
Most definitely! Now, I’m not talking about eating handful after handful of berries.
But a 1/4 cup of berries today is perfectly fine! I don’t eat that many, obviously, and probably wouldn’t even if I LOVED them. But you could and that is the point.
What Are The Best Low Carb Berries?
The best low carb berries are raspberries, strawberries and blackberries.
Followed closely by blueberries, of course.
Mix it up and include some color variations if you are going to eat some berries. Now, blueberries ARE higher in carbs than the other berries but they have so much good stuff in them that throwing a few into a keto berry crumble is just the right thing to do!
RELATED – How to Start the Keto Diet (AGAIN)
How to Make Low Carb Berry Crumble
1. Add mixed berries to a medium bowl.
2. In a small bowl, mix together the coconut flour, xanthan gum and low carb sweetener. You want this mixed up really good before adding it to the berries.
3. Add flour mixture to berries and mix it well!
4. Now you can add berries mixture to your small cast iron pan (or any small oven safe pan).
5. Prepare the crumble mixture outlined in the recipe card below and sprinkle on top of berries.
6. And now it’s time to bake! Notice how the crumble is partially browned. This is exactly what you want it to look like.
What Size Cast Iron Pan Should I Use?
Mine was in between the mini and the larger. It was the 5-6 inch one.
And if you don’t have cast iron – no biggie! Just use any similar size oven-safe baking dish.
How to Store Keto Berry Crumble
You will want to store your low carb berry crumble in an airtight container in the refrigerator.
Keep those berries cold!
How Long Will a Berry Crumble Last?
It will last for at least a few days if stored properly in the fridge.
What Can I Eat with Berry Crumble?
My favorite topping is keto homemade whipped cream.
You can eat this with just about anything!
An after dinner treat
An afternoon snack
Alongside your eggs
Other Keto Dessert Recipes From The Keto Option
- 2 cups mixed berries (I used blueberries and raspberries)
- 2 tablespoons low carb sweetener (I use Lakanto Monkfruit
- 1 tablespoon coconut flour
- 1/8 teaspoon xanthan gum
- 2/3 cup coconut flour
- 6 tablespoons low carb sweetener (I use Lakanto Monkfruit
- 1/2 teaspoons cinnamon
- 1/4 teaspoon baking powder
- 8 tablespoons butter, melted (more if needed, see instructions)
- Optional whipped cream
Preheat oven to 350 degrees.
In a medium bowl, add berries and set aside.
In a small bowl, add sweetener, coconut flour and xantham gum. Mix well.
Add sweetener mix to berries. Stir well to coat all the berries.
Dump mixture into small oven-safe pan (I used a small 5-6 inch cast iron skillet).
If there is extra mixture in the bowl, just sprinkle it on top of the berries.
In a medium bowl, add coconut flour, sweetener, cinnamon and baking powder. Mix well.
Add melted butter and combine with a spatula.
The mixture will be smooth. Using your fingers, crumble it all up! If it feels too dry, add more butter. You want it to be moist and crumbly, not dry and crumbly.
Sprinkle on top of the berries mixture.
Place cast iron skillet in the oven and bake for 20-25 minutes. The cooking time can be variable to your liking. If the top if getting to brown, simply cover. If you want the berries extra cooked - cook longer covered.
Let sit for 5 minutes to cool down and solidify.
Top with optional whipped cream and serve.
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Serving Size:1 small scoop
Amount Per Serving: Calories: 183 Total Fat: 16g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 35mg Sodium: 10.5mg Carbohydrates: 11g Net Carbohydrates: 4.5g Fiber: 6.5g Sugar: 2.5g Sugar Alcohols: 0g Protein: 2g