Mixed Berry Crumble (Keto/Low Carb)

A low carb keto version of this classic fruit dessert, this easy Mixed Berry Crumble features a crisp, buttery topping with pecans and cinnamon on top of your choice of fresh berries. Serve warm with a scoop of sugar-free ice cream for the perfect treat no matter what time of the year. This is one berry dessert the whole family will love!

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Best Berry Crumble Recipe - Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free

Cobbler, crisp, or crumble? What the heck is the difference between these desserts?

Using very similar ingredients, all three of these desserts feature a layer of baked fruit on the bottom, but the topping is where they differ. 

The cobbler features a thicker, biscuit-like dough that is dropped on top to look like “cobblestones” (hence the name). 

The crisp and crumble are harder to distinguish. Both recipes feature similar ingredients (flour, butter, sugar, nuts, spices), but the crisp is a thinner, crispy, crunchy layer that has a more granular (crumbly) texture. 

The crumble is a heartier version of the crisp, almost a cobbler, but not quite, with crunchy and doughy elements working in tandem. 

Confused? Me too. These really do still seem to be the same darned thing. It’s impossible to describe one without using the name of the other.

Tomato, to-mah-to. There’s nothing more enjoyable than a fruit dessert. Luckily, you can still enjoy a fruit dessert while on a low carb or keto diet. Berries are the lowest glycemic fruit and there are so many ways to still enjoy them. 

If this crumble/crisp/cobbler (WHATEVER you are) gets you excited for keto berry desserts, consider checking out this Upside Down Berry Skillet Cake, Raspberry Clafoutis, or Rhubarb Strawberry Tart. Anyone of these low carb desserts will win you over.

Are Berries Okay on a Keto/Low Carb Diet?

Absolutely. Remember, no food is inherently keto or not keto. The quantity you consume is what keeps you in or out of ketosis. Berries are the lowest glycemic fruit, meaning consuming them causes a lower impact on your blood sugar than say, a banana. High in fiber, berries are a good choice in moderation if you want to still enjoy fruit. Some berries are lower in carbohydrates and sugar than others, but you can pick and choose based on your needs. Use a net carb carb calculator to ensure accuracy when counting carbs.

• 1 cup strawberries:  53 calories, 12.75 g carbs, 3.3 g fiber, 8.12 g sugar
• 1 cup blueberries:  84 calories, 21 g carbs, 3.6 g fiber, 15 g sugar
• 1 cup raspberries:  65 calories, 15 g carbs, 8 g fiber, 5 g sugar
• 1 cup blackberries:  62 calories, 13 g carbs, 7.6 g fiber, 7 g sugar

How to Make Keto Mixed Berry Crisp

Ingredient Notes

Super-fine Almond Flour: I highly suggest super-fine blanched almond flour, not almond meal for this recipe. The finer the grind, the closer your final texture will be to a wheat flour consistency.

Erythritol:  You really can use any low carb sweetener of your choice for this recipe, however, I suggest erythritol since it mimics real sugar. Personally, I do not experience the cooling sensation that is often associated with this product, but that seems to be dependent on the brand I use. I find that Sukrin has the lowest affect. Coincidentally, it costs the most, but as Grandpa always said, “You get what you pay for.” Swerve is a great choice as well and often available at most large scale grocery stores. 

Mixed berries: I use a combination of strawberries, blackberries, and raspberries in my crumble/crisp simply because those are my favorites. Feel free to use whatever combination you’d like based on your taste and dietary needs. I highly recommend fresh fruit for this recipe, not frozen. Frozen fruit gives off more moisture which will pool at the bottom of your finished dessert and make the topping soft. If you have the opportunity to go pick your own or grab a pint at the farmer’s market when in season, there is nothing better than fresh fruit! 

Directions

Preheat oven to 375 degrees. 

In a mixing bowl, toss berries, erythritol, arrowroot (if using), and lemon juice. Set aside.

To prepare the topping, in the bowl of an electric mixer, combine flours, erythritol, baking powder, salt, and cinnamon. Add cream, vinegar, and butter and mix well. Mix half of the pecans into the topping.

Pour the fruit into a deep dish 9-inch pie pan, crumble the topping on top, and sprinkle with remaining pecans. Bake for 25-30 minutes, or until topping is browned and cooked through. Serve warm.

Tips, Tricks, and FAQs

Why is the arrowroot optional? Baking fruit will release moisture which can be problematic with nut flours and can result in a soggy topping. Strawberries release the most moisture during baking, so I will often add arrowroot into the fruit to help create a sauce instead of a watery mixture at the bottom of your keto crisp. Xanthan gum works similarly, but be very careful to use only about ¼ tsp. Many people do not care for the texture of xanthan gum sauces, so using the arrowroot will be a more natural option. Arrowroot does, however, contain slightly higher carbohydrates.

How do I toast pecans? Stove-top is the fastest method. Dry toast your pecans in a small skillet over low heat, shaking occasionally to prevent burning. Heat pecans until golden browns and fragrant, only about 3-5 minutes. Remove from skillet, chop (if needed), and set aside to add into the topping component of the recipe. 

If you have time, consider oven toasting. Preheat oven to 325 degrees. Toss pecans with 2 tsp of melted butter. Spread in a single layer on a cookie sheet, and toast for about 25 minutes until golden brown and fragrant. Cool, chop if needed, and use in the topping. 

Use tinfoil to prevent overbrowning the topping. Nut flours are prone to burning easily. However, you do not want a soggy, underbaked crumble. To ensure that your topping bakes completely, cover the fruit crisp with a sheet of tin foil for the last 8-10 minutes of baking. Every oven is different, so I encourage you to start watching around the last 10 minutes of baking just in case. The topping should be firm to the touch, not soft before you remove it from the oven.

How to Serve and Store Low Carb Fruit Crumble

Allow the keto berry crisp to cool for about 5-10 minutes after removing it from the oven before scooping into bowls to serve. You can certainly just eat it out of the pan if you’d prefer! This dessert is absolutely delicious with a scoop of sugar-free vanilla ice cream or even a dollop of homemade vanilla whipped cream.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Gently rewarm in a 300 degree oven or eat chilled.

Other Low Carb Keto Berry Dessert Recipes you’ll love

• White Chocolate Raspberry Cheesecake
• Blackberry Lemon Ricotta Scones
• 3-Ingredient Raspberry Mousse
• Strawberry Shortcake Cups
• Frozen Raspberry Cheesecake Bites
• Blueberry Galette

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

Yield: 8

Mixed Berry Crumble (Keto/Low Carb)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A low carb keto version of this classic fruit dessert, this easy Mixed Berry Crumble features a crisp, buttery topping with pecans and cinnamon on top of your choice of fresh berries. Serve warm with a scoop of sugar-free ice cream for the perfect treat no matter what time of the year.

Print

Ingredients

• 5 cups mixed berries (raspberries, strawberries, blackberries, blueberries)
• 1 tbsp erythritol
• 1 tsp arrowroot powder (optional)
• 2 tsp lemon juice
• 1 cup blanched almond flour
• 1 tbsp coconut flour
• 1/4 cup brown erythritol
• 1/4 cup white erythritol
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/4 cup heavy cream
• 2 tsp apple cider vinegar
• 6 tbsp butter, softened
• 1 cup toasted pecans, chopped

Instructions

Preheat oven to 375 degrees. 

In a mixing bowl, toss berries, erythritol, arrowroot (if using), and lemon juice. Set aside.

To prepare the topping, in the bowl of an electric mixer, combine flours, erythritol, baking powder, salt, and cinnamon. Add cream, vinegar, and butter and mix well. Mix half of the pecans into the topping.

Pour the fruit into a deep dish 9-inch pie pan, crumble the topping on top, and sprinkle with remaining pecans. Bake for 25-30 minutes, or until topping is browned and cooked through. Serve warm.

Notes

Arrowroot optional, used to thicken sauce if desired

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 261Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 33mgSodium: 264mgCarbohydrates: 12gNet Carbohydrates: 6gFiber: 6gSugar: 4gProtein: 5g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

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