Keto Mixed Berry Crumble Pots

Keto Mixed Berry Crumble Pots-

A sweet, but very simple to prepare, gluten-free, Keto Mixed Berry Crumble Pots.

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These sweet Keto Mixed Berry Crumble Pots are bursting with sweet berries and are topped with a buttery cinnamon crumble.

I make this recipe with fresh berries in the Summer and I use frozen berries in the Winter. You can use any combination of blueberries, blackberries, raspberries, and strawberries. I used blueberries, blackberries and a few strawberries in mine.

This recipe is excellent served with some unsweetened whipped heavy cream or lightly sweetened with a low carb sweetener or you can also use whipped coconut cream. My favorite is to serve this warmed with a small scoop of low carb vanilla ice cream.

If you don’t have the 4-ounce ramekins, then this can also be made in an 8×8 inch baking dish. I just like using the ramekins for better portion control.

For recipe and printable recipe card- scroll below photos.

Keto Mixed Berry Crumble Pots

Ingredients:

• 3 cups fresh or frozen unsweetened mixed berries, defrosted
• ⅔ cup Swerve sweetener, divided in half
• 1 tsp xanthan gum (thickener)
• ⅔ cup almond flour
• ¼ cup unsweetened finely shredded coconut
• 1 tsp ground cinnamon
• ⅛ tsp sea salt
• 4 tbsp butter, melted or coconut oil, melted

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Directions:

1. Preheat oven to 350 F ( ) and spray six 4-ounce to 6-ounce ramekins with coconut oil non-stick spray. Set aside.
2. In a large mixing bowl add: mixed berries, ⅓ cup Swerve, and xanthan gum. Using a large spoon, gently toss berries to coat with the sweetener and xanthan gum. Set aside.
3. In a large bowl combine: almond flour, ⅓ cup Swerve sweetener, shredded coconut, cinnamon, sea salt and melted butter or coconut oil. Stir and press with a fork until a pasty crumble forms. Set aside.
4. Fill prepared ramekins halfway full with the berry mixture. Top each ramekin with equal amounts of the cinnamon crumble mixture.
5. Place ramekins on a large baking sheet and bake for 35 to 40 minutes or until crumble starts browning.
6. Remove and cool for 10 minutes. Serve with sugar-free whipped cream or whipped coconut cream.

Nutritional Data: Servings: 6, Serving size: one ramekin pot (1/2 cup), Amounts Per Serving- Cal: 160, Carbs: 10g, Net Carbs: 6g, Fiber: 4g, Fat: 11 g, Saturated Fat: 6g, Protein: 1g, Sugars: 4g

Printable Recipe Card Below

5 from 12 votes

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Keto Mixed Berry Crumble Pots

Prep Time

6 mins

Cook Time

35 mins

Total Time

41 mins

 

A sweet, but very simple to prepare, gluten-free, Keto Mixed Berry Crumble Pots.

Course: gluten free, keto, low carb

Cuisine: dessert, treats

Keyword: berry, crumble, keto, low carb berry crumble

Servings: 6

Calories: 160 kcal

Author: Stacey

Ingredients

• 3 cups fresh or frozen unsweetened mixed berries defrosted
• ⅔ cup Swerve sweetener divided in half
• 1 tsp xanthan gum thickener
• ⅔ cup almond flour
• ¼ cup unsweetened finely shredded coconut
• 1 tsp ground cinnamon
• ⅛ tsp sea salt
• 4 tbsp butter melted or coconut oil, melted

Instructions

1. Preheat oven to 350 F ( ) and spray six 4-ounce ramekins with coconut oil non-stick spray. Set aside.
2. In a large mixing bowl add: mixed berries, ⅓ cup Swerve, and xanthan gum. Using a large spoon, gently toss berries to coat with the sweetener and xanthan gum. Set aside.
3. In a large bowl combine: almond flour, ⅓ cup Swerve sweetener, shredded coconut, cinnamon, sea salt and melted butter or coconut oil. Stir and press with a fork until a pasty crumble forms. Set aside.
4. Fill prepared ramekins halfway full with the berry mixture. Top each ramekin with equal amounts of the cinnamon crumble mixture.
5. Place ramekins on a large baking sheet and bake for 35 to 40 minutes or until crumble starts browning.
6. Remove and cool for 10 minutes. Serve with sugar-free whipped cream or whipped coconut cream.

Recipe Notes

*all nutritional data are estimates based on the product I used*

Yield: 6 servings, Serving size: 1 ramekin (1/2 cup), Net Carbs Per Serving: 4g

Nutrition Facts

Keto Mixed Berry Crumble Pots

Amount Per Serving

Calories 160 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 6g 30%

Total Carbohydrates 10g 3%

Dietary Fiber 4g 16%

Sugars 4g

Protein 1g 2%

* Percent Daily Values are based on a 2000 calorie diet.

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