Keto Berry Almond Crumble – A Cozy, Low-Carb Dessert

This Keto Berry Almond Crumble brings all the comfort of a classic fruit crisp without the sugar crash. It’s juicy, buttery, and just sweet enough, with golden almond crumble on top and warm berries bubbling underneath. The texture is spot-on: crisp on top, soft and jammy beneath.

It’s simple to make, naturally gluten-free, and fits right into a low-carb lifestyle. Whether you’re feeding guests or treating yourself on a weeknight, this dessert feels special without the fuss.

Keto Berry Almond Crumble - A Cozy, Low-Carb Dessert

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• Mixed berries (fresh or frozen): blueberries, raspberries, blackberries, strawberries
• Almond flour (fine blanched works best)
• Sliced almonds (for crunch)
• Unsalted butter (cold, cut into small cubes)
• Granular keto sweetener (like erythritol, allulose, or a monk fruit blend)
• Vanilla extract
• Lemon zest and lemon juice
• Ground cinnamon
• Pinch of salt
• Optional thickener: chia seeds or a tiny amount of xanthan gum (if your berries are very juicy)

Method

 

1. Heat the oven: Preheat to 350°F (175°C). Lightly grease a 9-inch pie dish or an 8x8 baking dish.
2. Prepare the berries: In a mixing bowl, combine about 4 cups of mixed berries. Add 2–4 tablespoons of keto sweetener (to taste), 1 teaspoon lemon zest, 1 tablespoon lemon juice, and a pinch of cinnamon and salt. If using frozen berries, don’t thaw; add 1–2 teaspoons chia seeds or a very light pinch of xanthan to help thicken.
3. Make the crumble topping: In another bowl, mix 1 1/2 cups almond flour, 1/3 cup granular sweetener, 1/2 teaspoon cinnamon, and a pinch of salt. Add 6 tablespoons cold butter cubes. Use your fingers or a pastry cutter to work the butter in until the mixture forms coarse crumbs. Stir in 1/3 cup sliced almonds for crunch.
4. Assemble: Spread the berry mixture evenly in the dish. Sprinkle the almond crumble evenly over the top, leaving a few gaps so steam can escape.
5. Bake: Place on the middle rack and bake 30–40 minutes, until the topping is golden and the berries are bubbling around the edges. If using frozen berries, it may need an extra 5 minutes.
6. Rest: Let it cool for 10–15 minutes. The filling will thicken as it rests.
7. Serve: Enjoy warm with a dollop of sugar-free whipped cream, keto vanilla ice cream, or Greek yogurt if you’re not strictly keto.

What Makes This Recipe So Good

• Low-carb and satisfying: Uses almond flour and a keto-friendly sweetener, so you get the cozy crisp experience without the added sugar.
• Fast prep, big payoff: You can have this in the oven in about 10 minutes. It’s great for last-minute cravings or easy entertaining.
• Flexible fruit options: Fresh or frozen mixed berries both work well, and you can adjust the sweetness to taste.
• Craveable texture: The almond topping gets crisp and toasty, while the berries turn juicy and soft.
• Make-ahead friendly: The crumble stores and reheats nicely, and the topping can be mixed ahead of time.

Shopping List

• Mixed berries (fresh or frozen): blueberries, raspberries, blackberries, strawberries
• Almond flour (fine blanched works best)
• Sliced almonds (for crunch)
• Unsalted butter (cold, cut into small cubes)
• Granular keto sweetener (like erythritol, allulose, or a monk fruit blend)
• Vanilla extract
• Lemon zest and lemon juice
• Ground cinnamon
• Pinch of salt
• Optional thickener: chia seeds or a tiny amount of xanthan gum (if your berries are very juicy)

How to Make It

1. Heat the oven: Preheat to 350°F (175°C).

   Lightly grease a 9-inch pie dish or an 8×8 baking dish.

2. Prepare the berries: In a mixing bowl, combine about 4 cups of mixed berries. Add 2–4 tablespoons of keto sweetener (to taste), 1 teaspoon lemon zest, 1 tablespoon lemon juice, and a pinch of cinnamon and salt. If using frozen berries, don’t thaw; add 1–2 teaspoons chia seeds or a very light pinch of xanthan to help thicken.
3. Make the crumble topping: In another bowl, mix 1 1/2 cups almond flour, 1/3 cup granular sweetener, 1/2 teaspoon cinnamon, and a pinch of salt.

   Add 6 tablespoons cold butter cubes. Use your fingers or a pastry cutter to work the butter in until the mixture forms coarse crumbs. Stir in 1/3 cup sliced almonds for crunch.

4. Assemble: Spread the berry mixture evenly in the dish.

   Sprinkle the almond crumble evenly over the top, leaving a few gaps so steam can escape.

5. Bake: Place on the middle rack and bake 30–40 minutes, until the topping is golden and the berries are bubbling around the edges. If using frozen berries, it may need an extra 5 minutes.
6. Rest: Let it cool for 10–15 minutes. The filling will thicken as it rests.
7. Serve: Enjoy warm with a dollop of sugar-free whipped cream, keto vanilla ice cream, or Greek yogurt if you’re not strictly keto.

Keeping It Fresh

• Storage: Cover and refrigerate for up to 4 days.

  The topping will soften slightly but stays delicious.

• Reheating: Warm individual portions in the microwave for 30–45 seconds or reheat the whole dish in a 300°F (150°C) oven for 10–15 minutes to re-crisp the topping.
• Freezing: Freeze baked crumble, tightly wrapped, for up to 2 months. Thaw in the fridge overnight and reheat in the oven to restore texture.
• Make-ahead tip: Mix the dry crumble ingredients and keep them chilled. Add butter just before baking for the crispiest top.

Health Benefits

• Lower in carbs: Almond flour and keto sweeteners help keep net carbs in check, making this a dessert that fits well into a low-carb plan.
• Healthy fats: Almonds provide monounsaturated fats and vitamin E, which support heart health and satiety.
• Antioxidants from berries: Blueberries, raspberries, and blackberries are rich in polyphenols that support brain and cardiovascular health.
• Gluten-free: Naturally free of wheat and gluten without sacrificing texture or flavor.
• Customizable sweetness: You control the sweetener and can adjust to your taste or dietary needs.

Common Mistakes to Avoid

• Over-sweetening: Keto sweeteners can taste more intense or have aftertastes.

  Start with less and add more if needed.

• Skipping the rest time: The filling needs a few minutes to set after baking; otherwise it can seem runny.
• Using melted butter in the topping: You’ll lose that crumbly texture. Cold butter is key for a crisp top.
• Not balancing tartness: A touch of lemon brightens the berries. Without it, the flavor can fall flat.
• Packing the topping too tightly: Lightly sprinkle it on so it bakes up crisp, not dense.

Recipe Variations

• Coconut Crunch: Swap 1/3 cup of almond flour for unsweetened shredded coconut and add a splash of coconut extract.
• Pecan Streusel: Replace sliced almonds with chopped pecans and add a pinch of nutmeg for a warm, bakery-style topping.
• Ginger Berry: Add 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger to the berry mixture for a zesty kick.
• Protein Boost: Mix 1–2 tablespoons of unflavored whey or collagen into the crumble to add protein without changing the texture much.
• Single-Serve Ramekins: Divide into 4–6 ramekins and bake 20–25 minutes.

  Great for portion control and easy plating.

FAQ

Can I use just one type of berry?

Yes. Blueberries alone work beautifully, as do raspberries. If using strawberries only, slice them and add a bit more lemon zest to brighten the flavor.

What sweetener works best?

A granulated blend like erythritol–monk fruit or allulose gives a clean, sugar-like sweetness.

Allulose browns faster and can make the topping softer, while erythritol stays crisper. Choose based on your texture preference.

How do I thicken the filling without starch?

Chia seeds are an easy keto option and disappear into the filling. A tiny pinch of xanthan gum also works, but use a light hand to avoid gumminess.

Is this recipe dairy-free?

Not as written, but you can swap the butter with refined coconut oil or a plant-based butter.

Coconut oil will make the topping slightly more delicate and coconut-forward.

Can I make it nut-free?

If you need to avoid almonds, use sunflower seed flour in place of almond flour and pumpkin seeds instead of sliced almonds. The flavor changes but stays toasty and good.

How many servings does this make?

Expect 6 generous servings. For smaller portions, stretch it to 8, especially if serving with whipped cream or keto ice cream.

What can I serve with it?

Sugar-free vanilla ice cream, lightly sweetened whipped cream, or a spoonful of Greek yogurt all pair well.

A sprinkle of extra sliced almonds on top adds crunch.

Can I prep the components ahead?

Yes. Mix the dry crumble ingredients and store airtight. Toss the berries with lemon and sweetener just before baking, then cut in the butter and assemble.

Wrapping Up

This Keto Berry Almond Crumble captures everything you want from a cozy dessert: warm fruit, a crisp, buttery top, and balanced sweetness.

It’s quick to make, easy to customize, and friendly to low-carb eaters and gluten-free guests. Keep a bag of frozen berries and almond flour on hand, and you’ll be ready to bake a pan whenever the craving strikes. Simple, reliable, and delicious—this one’s a keeper.