Easy Keto Mixed Berry Crumble Pots

A sweet, but very simple to prepare, gluten-free, Keto Mixed Berry Crumble Pots.

Easy Keto Mixed Berry Crumble Pots



  • 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


  1. Preheat oven to 350 F ( ) 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 Swerve, 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 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.
  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.

Source from: beautyandthefoodie.com

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