Carbohydrates per serve: 15g (depending on the berries you use). 

Like any crumble, my low carb berry crumble is the perfect winter dessert. It’s warming and comforting, plus the use of the oven warms up your kitchen, not just your stomach! It’s packed with lots of antioxidants and Vitamin C rich berries, which are great for immunity during cold and flu season. It’s also super tasty and easy to make, plus this recipe goes one step further from your traditional crumble as it’s also refined sugar-free, vegan, low in carbohydrates and gluten-free!

Serve it up with some whipped coconut cream and this low carb berry crumble is a real crowd-pleaser!

What makes this berry crumble low in carbohydrates?

Well firstly, berries are one of the lowest carbohydrate fruits out there. A lot of types of berries are also considered keto friendly due to their high fibre content. These include blackberries, raspberries and strawberries. 

Secondly, most crumble recipes have quite a high amount of sugar, both in the crumble itself, and in the fruit mixture. However, both elements of my recipe use Natvia Sweetener in place of sugar. 

And lastly, traditionally the main ingredient of a crumble topping is rolled oats. While oats are really nutritious and have many health benefits, they are unfortunately high in carbs. So, instead of oats this recipe uses a blend of almond flour, nuts and seeds. The result is a really nice crispy, flavourful crumble topping! 

What ingredients are in this Low Carb Berry Crumble?

The berry mixture is made up of mixed frozen berries. You can use a combination of whatever berries you like, but as mentioned above if you are doing the keto diet or trying to stick to lower carb opt for blackberries, raspberries and/or strawberries. 

To the frozen berries I’ve added a small amount of vanilla extract for more depth of flavour, some sweetener to take away some of the tartness of the berries, and lastly xanthan gum to help thicken the mixture. Using frozen berries means there is a lot more water content than if you were to use fresh berries, so a thickening agent is essential unless you want a watery dessert.

The crumble topping is made up of almond flour, pecans, sunflower seeds, pumpkin seeds, coconut, more sweetener, cinnamon, nutmeg and then some melted margarine to bind it all together and help create a nice crispy topping. 

Can I use Fresh Berries?

Yes you could. The reason I chose to use frozen is mainly to keep the cost down but also using frozen means this doesn’t doesn’t have to be seasonal.

However, if you opt for fresh berries, just omit the xanthan gum. As there will be less water content you won’t be relying on a thickening agent. 

How do I make Low Carb Berry Crumble?

Step One – Measure frozen berries into a pot, add sweetener, vanilla and xanthan gum. Cook on the stove top on a medium heat for about 10 minutes, until thick but so there are still whole berries. Stir regularly while the berries are cooking to prevent sticking and burning.

Step Two – Put the pecans, sunflower seeds and pumpkin seeds into a mortar and pestle and break down until small and crumbly, but so that you can still tell what it is and you have some texture.

Step Three – Transfer broken down pecans and seeds to a mixing bowl along with the almond flour, desiccated coconut, sweetener, cinnamon and nutmeg. Stir to combine.

Step Four – Add the melted margarine or butter to the crumble mixture and stir in until mixed through.

Step Five – Pour the cooked berry mixture into a casserole or baking dish, about 30x20cm and spread out evenly.

Step Six – Spoon the crumble mixture over top of the berries evenly and ensure it covers all of the berries.

Step Seven – Bake on 160℃ for 30-35 mins until the crumble is browning.

What Kitchen Tools will I Need?

• Measuring Spoons
• Measuring Cups
• Medium sized pot
• Wooden spoon
• Mortar and Pestle
• Mixing Bowl
• Baking Dish (30 x 20cm)

If you’re after more vegan, low carb dessert ideas, check out more of my desserts and other sweet treats HERE.