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Keto Mixed Berry Crumble Pots

by 43 Comments

Keto Mixed Berry Crumble Pots-

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

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Keto Mixed Berry Crumble Pots- A simple, gluten free low carb treat.

 

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.

Keto Mixed Berry Crumble Pots- A simple, gluten free low carb treat.

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

Keto Mixed Berry Crumble Pots

Keto Mixed Berry Crumble Pots

Keto Mixed Berry Crumble Pots- A simple, gluten free low low treat

Keto Mixed Berry Crumble Pots- A simple, gluten free low carb treat.

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 15 votes
Keto Mixed Berry Crumble Pots- A simple, gluten free low carb treat.
Print
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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Keto Mixed Berry Crumble Pots- A simple, gluten free low carb treat

 

Comments

  1. Cindy says

    20 April, 2019 at 5:42 am

    I made this in a casserole and doubled the recipe. The family loved it and didn’t even know it was Keto friendly.

    Reply

    • Stacey says

      22 April, 2019 at 8:40 am

      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.

      Reply

  5. ALLISON PIERCE-WENDELL says

    10 January, 2019 at 6:41 am

    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.

    Reply

    • Stacey says

      10 January, 2019 at 9:03 am

      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.

      Reply

      • Allison Pierce-Wendell says

        19 January, 2019 at 3:51 pm

        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!

        Reply

  8. Marcia Goodwin says

    15 August, 2018 at 7:00 pm

    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?

    Reply

    • Stacey says

      21 July, 2018 at 6:45 am

      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.

      Reply

  19. Emily @ Recipes to Nourish says

    16 July, 2018 at 5:23 pm


    Yes please! I would happily enjoy these with a scoop of homemade ice cream on top. Such a special treat!

    Reply

  22. Katja says

    16 July, 2018 at 11:07 am


    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!!

    Reply

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