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.
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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