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:
- Preheat oven to 350 F ( ) 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 Swerve, 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 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.
- 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 (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
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
Instructions
- Preheat oven to 350 F ( ) and spray six 4-ounce ramekins with coconut oil non-stick spray. Set aside.
- 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.
- 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.
- 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
Notes
Nutrition
Recipes You May Also Enjoy:
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- Lemon Berry Cheese Danish Muffins
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- Mixed Berry Pie Crumble
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- Easy Berry Lemon Cream Parfaits
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- Blackberry Upside Down Cake
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Lindsey Knulty
These were truly amazing!!! I followed recipe exactly and had to stop myself from eating all of them!
Stacey
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
I just found your blog and I’m very excited to try out this recipe, especially with Thanksgiving coming soon.
Stacey
Thank you & welcome, Heidi, let me know if you have any questions 🙂
Cindy
I made this in a casserole and doubled the recipe. The family loved it and didn’t even know it was Keto friendly.
Stacey
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
What if you do not have ramicans?
What else can I use?
Stacey
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
I added some chopped pecans to the crust mixture and it was amazing!!! My whole family loved it!!!😄💖💖
Stacey
Thank you so much, Jean, for trying the recipe and your kind words. I love the pecan addition. Sounds lovely 🙂
heather
Can I use gelatine instead of xanthum gum to thicken?
Stacey
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
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
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
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
This is perfect, one of the best Keto recipes I have tried! Thanks
Stacey
Thank you so much, Sara! 🙂
Kari - Get Inspired Everyday!
These look so delicious and perfect for all the berries in season right now!
Stacey
Thak you, Kari 🙂
Marcia Goodwin
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
Yes, Marcia, you can omit the coconut and just a tiny bit more almond flour.
Albert Bevia
This is an incredible recipe Stacey! I love the combination of blueberries and blackberries, this makes for the perfect dessert anytime!
Stacey
Oh thank you so much, Albert 🙂
Darryl
This looks so tasty! I look forward to trying this.
Stacey
Thank you, Darryl 🙂
ChihYu
Love the recipe especially it’s Keto berry crumbles ! I can have this dish from AM to PM !
Stacey
Thank you, ChihYu 🙂
Linda Roberts
Do these freeze well?
Stacey
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
This is what dreams are made of! Keto heaven!
Stacey
Thank you, Melissa.
Irena Macri
Keto or not I want these anyway! Perfect, healthy treat for the summer 🙂
Stacey
Awe, Thank you, Irena 🙂
Megan Stevens
Oh, that’s a great idea to use xanthan gum as the thickener! Thanks for another delicious recipe!
Stacey
I was surprised how well it worked at thickening the berry liquid!
Georgie
And people think Keto Paleo is restrictive?! These look gorgeous <3
Stacey
Thank you so much, Georgie 🙂
Tessa Simpson
berry perfection! I have been craving a crisp…this is happening!
Stacey
Thank you so much, Tessa 🙂
Jessica DeMay
These look so perfect for all the fresh berries right now! So pretty and delicious!
Stacey
Thank you, Jessica 🙂
Emily @ Recipes to Nourish
Yes please! I would happily enjoy these with a scoop of homemade ice cream on top. Such a special treat!
Stacey
Thank you so very much, Emily 🙂
Jean
Drooling! That yummy berry filling with that cinnamon crumble sounds divine.
Holley @ ThePrimalDesire.com
So many summer berries right now, and this is KETO???? Ah-maz-ing. Excited to give it a go!
Katja
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
Thank you 🙂