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
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.
- Serve warm with keto vanilla ice cream or whipped cream on top.
Nutrition
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