Keto Mixed Berry Crumble Pots-
A sweet, but very simple to prepare, gluten-free, vegetarian, Keto Mixed Berry Crumble Pots.
These sweet Keto Mixed Berry Crumble Pots are bursting with sweet berries and are topped with a buttery cinnamon crumble.
This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy.
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.
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 8x8-inch baking dish. I like using the ramekins for better portion control.
For the 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 Low Carb sweetener of Choice, divided in half
- 1 teaspoon xanthan gum (thickener)
- ⅔ cup almond flour
- ¼ cup unsweetened finely shredded coconut
- 1 teaspoon ground cinnamon
- ⅛ teaspoon sea salt
- 4 tablespoon butter, melted or coconut oil (for dairy free), melted
Directions:
- Preheat oven to 350 F (180 C) and spray six 4-ounce to 6-ounce ramekins with coconut oil non-stick spray. Set aside.
- In a large mixing bowl add: mixed berries, ⅓ cup Sweetener, and xanthan gum. Using a large spoon, gently toss berries to coat with the sweetener and xanthan gum. Set aside.
- In a large bowl combine: almond flour, ⅓ cup 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.
- Fill prepared ramekins halfway full with the berry mixture. Top each ramekin with equal amounts of the cinnamon crumble mixture.
- Place ramekins on a large baking sheet and bake for 35 to 40 minutes or until crumble starts browning.
- 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 (½ 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
📖 Printable Recipe Card
Keto Mixed Berry Crumble Pots
Ingredients
- 3 cups fresh or frozen unsweetened mixed berries defrosted
- ⅔ cup Low Carb Sweetener divided in half
- 1 teaspoon xanthan gum thickener
- ⅔ cup almond flour
- ¼ cup unsweetened finely shredded coconut
- 1 teaspoon ground cinnamon
- ⅛ teaspoon sea salt
- 4 tablespoon butter melted or coconut oil, melted
Instructions
- Preheat oven to 350 F (180 C) and spray six 4-ounce ramekins with coconut oil non-stick spray. Set aside.
- In a large mixing bowl add: mixed berries, ⅓ cup Sweetener, and xanthan gum. Using a large spoon, gently toss berries to coat with the sweetener and xanthan gum. Set aside.
- In a large bowl combine: almond flour, ⅓ cup 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.
- Fill prepared ramekins halfway full with the berry mixture. Top each ramekin with equal amounts of the cinnamon crumble mixture.
- Place ramekins on a large baking sheet and bake for 35 to 40 minutes or until crumble starts browning.
- Remove and cool for 10 minutes. Serve with sugar-free whipped cream or whipped coconut cream.
Video
*As an Amazon Associate I earn from qualifying purchases.
Notes
Nutrition
Recipes You May Also Enjoy:
PIN IT
Lindsey Knulty says
These were truly amazing!!! I followed recipe exactly and had to stop myself from eating all of them!
Stacey says
Thank you so much, Lindsey, for trying the recipe & your kind words. I know the feeling, I've made that recipe so many times & I'm always hesitant to share them with the family. I keep wanting to hoard them all for myself, lol.
Heidi says
I just found your blog and I'm very excited to try out this recipe, especially with Thanksgiving coming soon.
Stacey says
Thank you & welcome, Heidi, let me know if you have any questions 🙂
Cindy says
I made this in a casserole and doubled the recipe. The family loved it and didn't even know it was Keto friendly.
Stacey says
Thank you, Cindy, for making the recipe and sharing your kinhttps://beautyandthefoodie.com/wp-admin/edit-comments.php#comments-formd words. I do make in a casserole dish sometime as well.
Linda says
What if you do not have ramicans?
What else can I use?
Stacey says
You can make this also in a larger ceramic dish, cake pan or glass bowl that fits in the Instant Pot, instead of individual ramekins.
Jean says
I added some chopped pecans to the crust mixture and it was amazing!!! My whole family loved it!!!😄💖💖
Stacey says
Thank you so much, Jean, for trying the recipe and your kind words. I love the pecan addition. Sounds lovely 🙂
Susan B. says
I just found this recipe and it’s in the oven as I speak! I’ve had some blackberries that we picked that I have been wanting to use for awhile so this was perfect. My only question is, what is the best way to reheat them. Should I put them in the microwave or back in the oven for a little bit?
Stacey says
Hi Susan, you can reheat them in the microwave or the oven. I usually use the microwave to reheat for about 20 seconds or more.
heather says
Can I use gelatine instead of xanthum gum to thicken?
Stacey says
Yes, Heather, you can use gelatin or chia seed gel. I have not tried it this recipe but I have used it in fruit pie recipes before.
ALLISON PIERCE-WENDELL says
Can you substitute cornstarch for the Xanathan Gum? And how much would I use the same amount or do I have to add more? Thanks.
Stacey says
Allison, If using cornstarch, you would need more. Maybe start with a 1/2 tbsp mixed with 1 tbsp cold water. Just be aware that cornstarch is not low carb and does add carbs to the recipe if you are counting carbs.
Allison Pierce-Wendell says
Thanks. LOL Wish i'd remembered that I posed the question before I started to make the dish. I googled it and it was suggested a 1:1 ratio. It's baking now so I'll let you know how it turns out!
Sara Pereira says
This is perfect, one of the best Keto recipes I have tried! Thanks
Stacey says
Thank you so much, Sara! 🙂
Kari - Get Inspired Everyday! says
These look so delicious and perfect for all the berries in season right now!
Stacey says
Thak you, Kari 🙂
Marcia Goodwin says
Looks so yummy but I do not like coconut..is there a substitute, or just leave it out, or use a bit more almond flour?
Stacey says
Yes, Marcia, you can omit the coconut and just a tiny bit more almond flour.
Albert Bevia says
This is an incredible recipe Stacey! I love the combination of blueberries and blackberries, this makes for the perfect dessert anytime!
Stacey says
Oh thank you so much, Albert 🙂
Darryl says
This looks so tasty! I look forward to trying this.
Stacey says
Thank you, Darryl 🙂
ChihYu says
Love the recipe especially it's Keto berry crumbles ! I can have this dish from AM to PM !
Stacey says
Thank you, ChihYu 🙂
Linda Roberts says
Do these freeze well?
Stacey says
Linda, I haven't tried freezing them, but I have heard that you can make & bake ahead of time and freeze. I would use a shorter baking time in advance since it will be baked again after defrosting.
Melissa @Real Nutritious Living says
This is what dreams are made of! Keto heaven!
Stacey says
Thank you, Melissa.
Irena Macri says
Keto or not I want these anyway! Perfect, healthy treat for the summer 🙂
Stacey says
Awe, Thank you, Irena 🙂
Megan Stevens says
Oh, that's a great idea to use xanthan gum as the thickener! Thanks for another delicious recipe!
Stacey says
I was surprised how well it worked at thickening the berry liquid!
Georgie says
And people think Keto Paleo is restrictive?! These look gorgeous <3
Stacey says
Thank you so much, Georgie 🙂
Tessa Simpson says
berry perfection! I have been craving a crisp...this is happening!
Stacey says
Thank you so much, Tessa 🙂
Jessica DeMay says
These look so perfect for all the fresh berries right now! So pretty and delicious!
Stacey says
Thank you, Jessica 🙂
Emily @ Recipes to Nourish says
Yes please! I would happily enjoy these with a scoop of homemade ice cream on top. Such a special treat!
Stacey says
Thank you so very much, Emily 🙂
Jean says
Drooling! That yummy berry filling with that cinnamon crumble sounds divine.
Holley @ ThePrimalDesire.com says
So many summer berries right now, and this is KETO???? Ah-maz-ing. Excited to give it a go!
Asha says
Please let me know what quantity of almond flour to add if substituting coconut flour
Would also appreciate ingredients in metric please
Many Thanks
Stacey says
Hi Asha,
The metric measurements are in the printable recipe card at the bottom of the post. You just go to the recipe card and click the “metric button” and it converts the card to metrics. If you are using almond flour then the measurement is: 158 ml almond flour. If you want to use coconut flour then you could use: 120ml coconut flour. Be aware that you may need to slightly increase the amount of butter in the crumble topping if using coconut flour to get the right texture.
Katja says
These are PERFECT for summer berry season. Blackberries will be ready in a few weeks here in Northern California. I need to make these little beauties. YUM!!
Stacey says
Thank you 🙂