Thanksgiving Keto Mixed Berry Crumble
A delicious, low-carb seasonal treat perfect for your holiday table. This mixed berry crumble is sweetened with monk fruit and features a crunchy, spiced nutty topping.
Equipment
- Baking Dish
- Mixing Bowls
Ingredients
Berry Filling
- 2 cups blackberries
- 1/2 cup blueberries fresh
- 1 cup raspberries fresh
- 1/2 lemon juice and zest
- 3 tbsp monk fruit/allulose
- 1/4 tsp xanthan gum
Crumble Topping
- 1 cup super fine almond flour
- 1/3 cup pecans chopped
- 1/4 cup grass-fed butter melted
- 1/4 cup Brown Swerve
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Instructions
- Preheat oven to 375°F.
- In a large bowl, mix the berries, lemon juice and zest, sweetener, and xanthan gum until well coated.
- Pour the berry mixture into a buttered baking dish.
- In another bowl, whisk together almond flour, chopped pecans, cinnamon, and nutmeg. Stir in the Brown Swerve and melted butter until crumbly.
- Sprinkle the crumble topping evenly over the berries.
- Bake for 30 minutes, then increase oven to 425°F and bake 5 more minutes until the topping is crisp and the berries bubble.
- Let cool slightly, then serve with keto vanilla ice cream or whipped cream if desired.
Notes
Nutritional Information (per serving):
Calories: 221 | Total Carbs: 12g | Net Carbs: 6g | Fats: 18g | Protein: 5g
Calories: 221 | Total Carbs: 12g | Net Carbs: 6g | Fats: 18g | Protein: 5g
