Low-Carb Keto Strawberry Crumble – A Cozy, Berry-Forward Dessert
Fresh strawberries, warm buttery crumble, and a sweet aroma that fills the kitchen—this dessert checks every box. It’s simple, quick, and made with wholesome low-carb ingredients you probably already have. No complicated steps or specialty equipment.
Just real flavor, real comfort, and a treat that fits your keto goals. Whether you’re new to low-carb baking or a seasoned pro, this strawberry crumble feels like a win every time.
Ingredients
Method
- Preheat and prep. Heat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or an 8x8-inch baking dish. You can also use 6–8 ramekins for single servings.
- Make the strawberry filling. In a large bowl, combine sliced strawberries, 2–3 tablespoons of the sweetener, lemon juice, zest, vanilla, and chia seeds. Toss gently and let it sit for 5–10 minutes while you make the topping. The berries will release some juices.
- Mix the crumble topping. In another bowl, stir together almond flour, remaining sweetener, chopped nuts, shredded coconut, cinnamon, and a pinch of salt. Add the cold butter cubes. Use your fingers or a pastry cutter to work the butter in until the mixture looks like coarse crumbs with some larger bits.
- Assemble. Spread the strawberry mixture evenly in your baking dish. Sprinkle the crumble topping over the berries, leaving a few gaps for the steam to escape.
- Bake. Place the dish on a baking sheet to catch any bubbling juices. Bake for 25–35 minutes, until the topping is golden and the strawberry filling is bubbling around the edges.
- Rest before serving. Let the crumble cool for at least 10–15 minutes. This gives the filling time to thicken. Serve warm with sugar-free ice cream or lightly sweetened whipped cream.
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What Makes This Special
This crumble delivers that classic sweet-tart strawberry filling with a golden, crunchy top—without the sugar and flour. It uses almond flour and chopped nuts for texture and richness, plus a keto-friendly sweetener that doesn’t spike carbs.
The whole thing comes together in under an hour, and it’s flexible enough to adapt to your taste or what’s in your fridge.
It’s also family-friendly. You can bake it in one dish for a cozy dessert or portion it into ramekins for easy, pre-portioned servings. It’s delicious on its own, and even better with a scoop of sugar-free vanilla ice cream or a dollop of whipped cream.
What You’ll Need
- Strawberries: 5 cups fresh strawberries, hulled and sliced (frozen works too—see notes)
- Granulated keto sweetener: 1/3 to 1/2 cup, divided (allulose, monk fruit erythritol blend, or your favorite)
- Lemon juice: 1 tablespoon, plus 1/2 teaspoon zest (optional but brightens flavor)
- Vanilla extract: 1 teaspoon for the filling
- Chia seeds or ground psyllium husk: 1–2 teaspoons to lightly thicken the filling
- Almond flour: 1 1/2 cups, blanched for a finer crumb
- Chopped nuts: 1/2 cup (pecans or walnuts add great crunch)
- Unsweetened shredded coconut: 1/4 cup (optional for texture)
- Ground cinnamon: 1/2 teaspoon
- Pinch of salt to balance sweetness
- Butter: 6 tablespoons cold, cubed (or coconut oil for dairy-free)
- Vanilla or almond extract: 1/2 teaspoon for the topping (optional)
Instructions
- Preheat and prep. Heat your oven to 350°F (175°C).
Lightly grease a 9-inch pie dish or an 8×8-inch baking dish. You can also use 6–8 ramekins for single servings.
- Make the strawberry filling. In a large bowl, combine sliced strawberries, 2–3 tablespoons of the sweetener, lemon juice, zest, vanilla, and chia seeds. Toss gently and let it sit for 5–10 minutes while you make the topping.
The berries will release some juices.
- Mix the crumble topping. In another bowl, stir together almond flour, remaining sweetener, chopped nuts, shredded coconut, cinnamon, and a pinch of salt. Add the cold butter cubes. Use your fingers or a pastry cutter to work the butter in until the mixture looks like coarse crumbs with some larger bits.
- Assemble. Spread the strawberry mixture evenly in your baking dish.
Sprinkle the crumble topping over the berries, leaving a few gaps for the steam to escape.
- Bake. Place the dish on a baking sheet to catch any bubbling juices. Bake for 25–35 minutes, until the topping is golden and the strawberry filling is bubbling around the edges.
- Rest before serving. Let the crumble cool for at least 10–15 minutes. This gives the filling time to thicken.
Serve warm with sugar-free ice cream or lightly sweetened whipped cream.
Storage Instructions
- Refrigerate: Cool completely, cover tightly, and store in the fridge for up to 4 days.
- Reheat: Warm individual portions in the microwave for 30–45 seconds, or reheat the whole dish at 300°F (150°C) for 10–12 minutes to re-crisp the topping.
- Freeze: Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge. Reheat in the oven to refresh the crumble texture.
Health Benefits
- Lower in carbs, higher in fiber: Almond flour, nuts, and chia seeds add fiber and healthy fats, which help keep you satisfied and support steady energy.
- Antioxidant boost: Strawberries offer vitamin C and polyphenols that support immune health and help combat oxidative stress.
- Better blood sugar balance: Using keto-friendly sweeteners instead of sugar helps reduce glycemic impact, making this dessert more aligned with low-carb goals.
- Healthy fats: Butter or coconut oil adds satiety and flavor, which makes smaller portions feel satisfying.
What Not to Do
- Don’t skip the thickener in the filling.
Without chia or psyllium, the crumble can turn soupy as the berries release juice.
- Don’t use regular wheat flour or oats if you want to keep it keto. Almond flour and nuts are key to staying low-carb.
- Don’t overbake. The topping can go from golden to bitter quickly.
Pull it when the edges bubble and the top is lightly browned.
- Don’t add too much sweetener. Keto sweeteners can taste overly sweet. Start lower and adjust next time to suit your taste.
- Don’t slice too far ahead if using frozen strawberries.
They release more water; keep them partially frozen until mixing.
Variations You Can Try
- Berry blend: Use a mix of strawberries and raspberries or blueberries. Keep total berries to 5 cups and adjust sweetener if the mix is more tart.
- Dairy-free: Swap butter for refined coconut oil and add a pinch more salt for balance.
- Spiced crumble: Add a pinch of nutmeg or cardamom to the topping for a cozy twist.
- Nut-free: Use almond flour for the base and replace chopped nuts with extra coconut flakes or hemp hearts for crunch.
- Lemon cheesecake vibe: Stir 3 ounces of softened cream cheese with 1 tablespoon sweetener and 1 teaspoon lemon zest; dollop tiny spoonfuls over the berries before adding the crumble.
- Single-serve ramekins: Divide filling and topping among 6–8 ramekins. Bake 18–22 minutes, checking early.
FAQ
Can I use frozen strawberries?
Yes.
Don’t thaw completely—use them mostly frozen to prevent excessive liquid. Add an extra 1/2 to 1 teaspoon of chia seeds or a pinch more psyllium to help thicken, and bake a few minutes longer.
Which sweetener works best?
Allulose gives the smoothest sweetness and can help the topping brown. Monk fruit erythritol blends work well too but may not brown as much.
Adjust the amount to your taste and the sweetness of your berries.
How do I make it less tart?
Use fully ripe strawberries, increase the sweetener by 1–2 tablespoons, and skip the lemon zest if you prefer a softer flavor. Serving with whipped cream also balances the tang.
Is this recipe gluten-free?
Yes, it uses almond flour and no grains. Always check that your sweetener and any add-ins are certified gluten-free if needed.
Can I prep it ahead of time?
You can mix the dry topping in advance and store it in the fridge for up to 3 days.
Assemble and bake just before serving for the best texture. If you assemble early, the strawberries may release too much liquid.
What’s the best way to thicken the filling without starch?
Chia seeds are the easiest; they gel as the berries cook. Ground psyllium husk also works but use sparingly to avoid a gummy texture.
How many servings does this make?
It typically serves 6–8, depending on portion size and whether you add toppings like ice cream or whipped cream.
Can I replace almond flour with coconut flour?
Not directly.
Coconut flour absorbs much more moisture and would make the topping dry. If you must use it, combine a small amount with extra shredded coconut and more fat, but expect a different texture.
Why is my topping soft instead of crisp?
You may need a few more minutes of baking, or your sweetener doesn’t brown as readily. Reheat at 300°F (150°C) for 8–10 minutes to refresh the crunch, or try a blend with allulose next time.
What can I serve this with?
It’s great with sugar-free vanilla ice cream, lightly sweetened whipped cream, or a spoonful of Greek yogurt if you’re not strictly keto.
Final Thoughts
This Low-Carb Keto Strawberry Crumble is the kind of dessert that feels homey and satisfying without derailing your goals.
It’s flexible, easy to make, and full of bright berry flavor with a buttery, nutty finish. Keep the ingredients on hand and you’ll always have a quick, crowd-pleasing dessert ready to bake. Once you try it, don’t be surprised if it becomes your go-to summer (and freezer-stash) favorite.
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