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    Keto Mixed Berry Crumble Pots

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    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.

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

    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.

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

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

    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:

    1. Preheat oven to 350 F (180 C) 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 Sweetener, 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 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 (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- A simple, gluten free low carb treat.Pin

    Keto Mixed Berry Crumble Pots

    Stacey
    A sweet, but very simple to prepare, gluten-free, Keto Mixed Berry Crumble Pots.
    4.85 from 20 votes
    Print Recipe Pin Recipe
    Prep Time 6 minutes mins
    Cook Time 35 minutes mins
    Total Time 41 minutes mins
    Course gluten free, keto, low carb
    Cuisine dessert, treats
    Servings 6
    Calories 160 kcal
    Prevent your screen from going dark

    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

    *all nutritional data are estimates based on the product I used*
    Yield: 6 servings, Serving size: 1 ramekin (½ cup), Net Carbs Per Serving: 4g

    Nutrition

    Calories: 160kcalCarbohydrates: 10gProtein: 1gFat: 11gSaturated Fat: 6gFiber: 4gSugar: 4g
    Keyword berry, crumble, keto, low carb berry crumble
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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      Keto Strawberry Cream Pie Bars
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      Berry Pie Crumble Squares
    • A fruit and cream dessert with blackberries.
      Keto Creamy Blackberry Fool
    • Easy Blackberry Bread Pudding Upside Down Cake - Grain free, paleo and low carb.
      Blackberry Bread Pudding Cake

    PIN IT

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

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    Comments

      4.85 from 20 votes (5 ratings without comment)

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      Recipe Rating




    1. Lindsey Knulty says

      November 21, 2019 at 6:27 pm

      These were truly amazing!!! I followed recipe exactly and had to stop myself from eating all of them!

      Reply
      • Stacey says

        November 22, 2019 at 7:54 am

        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.

        Reply
    2. Heidi says

      September 12, 2019 at 11:20 am

      I just found your blog and I'm very excited to try out this recipe, especially with Thanksgiving coming soon.

      Reply
      • Stacey says

        September 12, 2019 at 12:40 pm

        Thank you & welcome, Heidi, let me know if you have any questions 🙂

        Reply
    3. Cindy says

      April 20, 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

        April 22, 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
    4. Linda says

      March 20, 2019 at 8:29 am

      What if you do not have ramicans?
      What else can I use?

      Reply
      • Stacey says

        March 21, 2019 at 8:31 am

        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.

        Reply
    5. Jean says

      February 13, 2019 at 3:16 pm

      5 stars
      I added some chopped pecans to the crust mixture and it was amazing!!! My whole family loved it!!!😄💖💖

      Reply
      • Stacey says

        February 14, 2019 at 9:01 am

        Thank you so much, Jean, for trying the recipe and your kind words. I love the pecan addition. Sounds lovely 🙂

        Reply
        • Susan B. says

          January 15, 2022 at 2:47 pm

          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?

          Reply
          • Stacey says

            January 16, 2022 at 8:15 am

            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.

            Reply
    6. heather says

      February 07, 2019 at 7:54 am

      Can I use gelatine instead of xanthum gum to thicken?

      Reply
      • Stacey says

        February 07, 2019 at 8:10 am

        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.

        Reply
    7. ALLISON PIERCE-WENDELL says

      January 10, 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

        January 10, 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

          January 19, 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. Sara Pereira says

      August 19, 2018 at 8:17 am

      5 stars
      This is perfect, one of the best Keto recipes I have tried! Thanks

      Reply
      • Stacey says

        August 19, 2018 at 12:47 pm

        Thank you so much, Sara! 🙂

        Reply
    9. Kari - Get Inspired Everyday! says

      August 16, 2018 at 11:20 am

      5 stars
      These look so delicious and perfect for all the berries in season right now!

      Reply
      • Stacey says

        August 19, 2018 at 12:42 pm

        Thak you, Kari 🙂

        Reply
    10. Marcia Goodwin says

      August 15, 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

        August 16, 2018 at 9:50 am

        Yes, Marcia, you can omit the coconut and just a tiny bit more almond flour.

        Reply
    11. Albert Bevia says

      July 31, 2018 at 8:52 am

      This is an incredible recipe Stacey! I love the combination of blueberries and blackberries, this makes for the perfect dessert anytime!

      Reply
      • Stacey says

        July 31, 2018 at 2:10 pm

        Oh thank you so much, Albert 🙂

        Reply
    12. Darryl says

      July 23, 2018 at 7:05 am

      5 stars
      This looks so tasty! I look forward to trying this.

      Reply
      • Stacey says

        July 24, 2018 at 3:19 pm

        Thank you, Darryl 🙂

        Reply
    13. ChihYu says

      July 22, 2018 at 6:33 pm

      5 stars
      Love the recipe especially it's Keto berry crumbles ! I can have this dish from AM to PM !

      Reply
      • Stacey says

        July 24, 2018 at 3:18 pm

        Thank you, ChihYu 🙂

        Reply
    14. Linda Roberts says

      July 21, 2018 at 6:29 am

      Do these freeze well?

      Reply
      • Stacey says

        July 21, 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
    15. Melissa @Real Nutritious Living says

      July 19, 2018 at 1:46 pm

      5 stars
      This is what dreams are made of! Keto heaven!

      Reply
      • Stacey says

        July 19, 2018 at 2:08 pm

        Thank you, Melissa.

        Reply
    16. Irena Macri says

      July 18, 2018 at 1:08 am

      5 stars
      Keto or not I want these anyway! Perfect, healthy treat for the summer 🙂

      Reply
      • Stacey says

        July 19, 2018 at 1:56 pm

        Awe, Thank you, Irena 🙂

        Reply
    17. Megan Stevens says

      July 17, 2018 at 2:23 pm

      5 stars
      Oh, that's a great idea to use xanthan gum as the thickener! Thanks for another delicious recipe!

      Reply
      • Stacey says

        July 19, 2018 at 1:55 pm

        I was surprised how well it worked at thickening the berry liquid!

        Reply
    18. Georgie says

      July 17, 2018 at 7:53 am

      5 stars
      And people think Keto Paleo is restrictive?! These look gorgeous <3

      Reply
      • Stacey says

        July 17, 2018 at 8:03 am

        Thank you so much, Georgie 🙂

        Reply
    19. Tessa Simpson says

      July 16, 2018 at 5:59 pm

      5 stars
      berry perfection! I have been craving a crisp...this is happening!

      Reply
      • Stacey says

        July 17, 2018 at 8:03 am

        Thank you so much, Tessa 🙂

        Reply
    20. Jessica DeMay says

      July 16, 2018 at 5:58 pm

      5 stars
      These look so perfect for all the fresh berries right now! So pretty and delicious!

      Reply
      • Stacey says

        July 17, 2018 at 8:04 am

        Thank you, Jessica 🙂

        Reply
    21. Emily @ Recipes to Nourish says

      July 16, 2018 at 5:23 pm

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

      Reply
      • Stacey says

        July 17, 2018 at 8:04 am

        Thank you so very much, Emily 🙂

        Reply
    22. Jean says

      July 16, 2018 at 3:39 pm

      5 stars
      Drooling! That yummy berry filling with that cinnamon crumble sounds divine.

      Reply
    23. Holley @ ThePrimalDesire.com says

      July 16, 2018 at 11:48 am

      5 stars
      So many summer berries right now, and this is KETO???? Ah-maz-ing. Excited to give it a go!

      Reply
      • Asha says

        November 16, 2021 at 12:02 am

        Please let me know what quantity of almond flour to add if substituting coconut flour

        Would also appreciate ingredients in metric please

        Many Thanks

        Reply
        • Stacey says

          November 16, 2021 at 8:52 am

          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.

          Reply
    24. Katja says

      July 16, 2018 at 11:07 am

      5 stars
      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
      • Stacey says

        August 06, 2018 at 11:28 am

        Thank you 🙂

        Reply
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