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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.