Keto blackberry crumble is the perfect summer dessert to satisfy your sweet tooth without the sugar rush! The warm and juicy berry filling and buttery crumble topping create a delightful symphony of flavors and textures.
A completely low carb recipe, the crumble mixture is made with a simple combination of keto-friendly ingredients like almond flour, oat fiber, nuts, and monk fruit sweetener.
This trio adds a rich nuttiness and crunch to the crumble, all while keeping the carb count nice and low.
I love making this easy dessert for outdoor gatherings or a cozy night in. It's super comforting yet still refreshing and light.
Serve it with some low carb ice cream or my sugar-free whipped cream for an even more satisfying summer treat!
a keto blackberry cobbler
It's summertime in Arizona, so you know what that means – it's hot. And thanks to recipes like my keto popsicles, keto strawberry mousse, and easy watermelon slushies, we've been keeping cool with a variety of refreshing, low-carb treats.
This keto berry crumble (aka keto blackberry cobbler) is the perfect low-carb spin on a summertime staple. It's sweet, tangy, and full of fruity flavor. Best of all, it's a low carb blackberry cobbler that tastes like the real deal: an indulgent, delicious dessert.
why this recipe works
There's an abundance of blackberries this time of year, and I love incorporating them into as many recipes as possible.
These deliciously tart berries are perfect for a keto diet, as they are low in carbs and rich in nutrients like vitamin C.
Combined with my favorite low-carb sweetener, monk fruit, some almond flour, oat fiber, arrowroot powder, and crunchy pecans, these simple ingredients create a crumble topping that tastes like the real thing.
It's nutty and rich and buttery.. because hey, who says you can't enjoy a low-carb, gluten-free dessert that is just as (if not more) tasty as the classic?
What's also great about this recipe is how easy it is to make. Similar to my easy keto peach cobbler, this recipe takes minimal prep.
Toss the blackberries with some sweetener into a baking dish, blend the crumble ingredients, sprinkle it on top, and bake until the top is golden brown and the berries are bubbly.
Whether you're having a lazy summer day or need a quick dessert to bring to a BBQ, let this low-carb blackberry crumble be your new go-to.
My keto berry crumble is:
- A tasty dessert alternative for those following a gluten-free, grain-free or ketogenic diet.
- Made with simple, whole food ingredients.
- Bursting with fresh, juicy berries and a perfect balance of sweet and tart flavors.
- A great example of what a mix of keto-friendly ingredients can create!
low carb blackberry cobbler ingredients
(Note: These are the recipe's featured ingredients. For a more detailed list of ingredients and their measurements, view the recipe card below!)
- Almond flour. This flour alternative adds a delicious nutty flavor to the crumble.
- Oat fiber. This adds a nice texture to the crumble and helps bind everything together. See a note for an easy substitute below.
- Pecans. These crunchy nuts not only add a nice crunch to the crumble but also provide healthy fats and a boost of flavor.
- Cinnamon. This warm spice pairs perfectly with the sweet blackberries and adds a cozy touch to the crumble topping.
- Golden monk fruit sweetener with allulose. This natural, zero-calorie sweetener is keto-friendly and gives the crumble a touch of sweetness without any added sugar! I prefer monkfruit sweetener with allulose (as opposed to a monkfruit/erythritol blend) because it has a clean flavor and no aftertaste.
- Melted butter. This gives the crumble a buttery richness and helps everything stick together while baking.
- Vanilla. A splash of vanilla extract adds a lovely depth of flavor to the crumble.
- Fresh blackberries. I like to use fresh blackberries for this recipe, but you can also use frozen berries if that's what you have on hand.
- Lemon juice. The tartness of the lemon juice balances out the sweetness of the blackberries and adds a bright, citrusy flavor to the crumble.
- Arrowroot powder. This is used to thicken the fruit mixture and create a nice, gooey texture.
a delicious keto berry crumble recipe
There's nothing quite like the aroma of a warm, freshly baked crumble wafting through the kitchen. And this keto crumble tastes even better.
Here's how to make it (be sure to check out the printable recipe card at the bottom of the page for all of the details).
Add the berries to a square baking dish. Sprinkle them with 5-6 tablespoons of the sweetener, then stir in the vanilla, lemon juice, and arrowroot powder. Toss to mix.
In a food processor, combine the almond flour, oat fiber, pecans, baking powder, salt, cinnamon, and sweetener. Pulse a few times break up the pecans. Add the melted butter and vanilla. Pulse until the mixture resembles wet sand.
Squeezing the mixture in your fist to form a large clump, crumble the cobbler batter gently over the top of the berries until completely coated and used up.
Bake at 375°F for 20-30 minutes. Check the crumble after 20. If the topping is too browned, you can cover it with aluminum foil for the last few minutes of baking.
Remove from the oven and let it cool for a bit before serving. Enjoy!
pro tips for best results
- Adjust the amount of sweetener based on how sweet your berries are.
- The topping should hold together when squeezed (like wet sand). If it’s not wet enough, you can add more melted butter, about 1 tablespoon at a time.
- To make ahead, store the crumble topping and filling separately in the fridge. When ready to bake, assemble and bake as directed.
how to store
Store any leftover keto crumble in an airtight container in the fridge for up to 4 days. The topping will get a bit more moist the longer it sits.
simple substitutions
Oat fiber: Oat fiber is merely a suggestion since it gives the crumble a rich, oaty taste and it adds a little bit of extra fiber to reduce the overall net carb count. But if you don't have it on hand, coconut flour can be used instead.
Blackberries: You can substitute other types of low-carb fruits, such as mixed berries, strawberries, blueberries, etc. You can also use frozen berries instead of fresh berries.
Arrowroot powder: Swap the arrowroot powder with ½ teaspoon of xanthan gum for a similar thickening effect.
Dairy-free: Substitute melted butter for melted coconut oil or your favorite plant-based butter. You can also use a dairy-free whipped cream or ice cream for serving.
Sweetener: Lakanto monkfruit sweetener with allulose is my favorite low carb sweetener (I always choose the Golden flavor), but you can certainly use your own favorite 1:1 sugar substitute. For a paleo version, you can even swap the sweetener for coconut sugar.
you might also love...
- This creamy and delicious olive oil lemon curd has a perfect balance of sweetness and tartness, made with simple ingredients such as fresh eggs, lemons, and allulose. It's complete sunny goodness in a jar and will make you want to eat it by the spoonful!
- A low-carb twist on classic lemon ricotta cheesecake, these keto ricotta cheesecake bars are made with keto sweeteners and a scrumptious coconut-almond flour crust. They have rich ricotta and tangy lemon flavors and can be enjoyed on their own or topped with a homemade berry sauce for added fruity goodness.
- This keto strawberry shortcake is a quick and simple dessert perfect for summer. Macerated strawberries, almond flour biscuits, and homemade whipped cream make for a delicious and wholesome treat.
Keto Blackberry Crumble (Low Carb, Sugar Free)
Juicy blackberries and a nutty, buttery, crumble topping create an indulgent and fruity dessert that's exactly what summertime calls for!
Ingredients
For the filling:
- 3 heaping cups fresh blackberries
- 5-6 tablespoons golden monkfruit sweetener with allulose (or your favorite 1:1 low-carb sugar substitute)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 tablespoon arrowroot powder (or ½ teaspoon xanthan gum)
for the crumble topping:
- 1 cup blanched almond flour
- 1 tablespoon oat fiber (or coconut flour)
- ½ cup whole pecans
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 3 tablespoons golden monkfruit sweetener with allulose (or your favorite 1:1 low-carb sugar substitute)
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Rub a little bit of butter in a 9x9 baking dish.
- Add the berries to the baking dish, then sprinkle them with 5-6 tablespoons of the sweetener (use 6 tablespoons if your berries are a little tart). Mix in the vanilla and lemon juice, then add the arrowroot powder and toss the mixture. Set it aside while you prepare the crumble topping.
- In a food processor, combine the almond flour, oat fiber, pecans, baking powder, salt, cinnamon, and sweetener. Pulse a few times to mix and break up the pecans. If preferred, you can also chop the pecans very fine and mix all of the ingredients in a bowl.
- Add the melted butter and vanilla. Pulse until the mixture resembles wet sand. It should hold together when you squeeze it in your hand. If it’s too dry, add another tablespoon of melted butter.
- Grab some of the mixture and squeeze it in your fist to form a large clump, then crumble it gently over the berries until all of the berries are coated and you’ve used all of the topping mixture.
- Transfer it to the oven and bake at 375°F for 20-25 minutes. Check the crumble after 20 minutes. If the topping is browning quickly, cover it with aluminum foil for the last few minutes of baking.
- Remove from the oven and let it cool for 10-15 minutes before serving. It’s best served warm with your a low-carb vanilla ice cream or with homemade keto whipped cream on top.
Notes
- Adjust the amount of sweetener based on how sweet your berries are.
- The topping should hold together when squeezed (like wet sand). If it’s not wet enough, you can add more melted butter, about 1 tablespoon at a time.
- If using salted butter, omit the salt from the crumble.
- Oat fiber is an insoluble fiber that adds a finer crumb to low-carb baked goods as well as extra fiber. This affects the texture of the crumble topping and reduces net carbs. If you don't have it, feel free to swap in 1 tablespoon of coconut flour.
- You can use this recipe for any berries of choice. You can also substitute the pecans for whole walnuts.
- To make ahead, store the crumble topping and blackberry filling separately in the fridge. When ready to bake, assemble and bake as directed.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 213Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 15mgSodium: 129mgCarbohydrates: 12gNet Carbohydrates: 7gFiber: 5gSugar: 5gProtein: 5g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!