Try this delicious Keto Berry Crumble — a low-carb dessert featuring a mix of keto-friendly berries and a crisp, buttery crumble topping. Lightly sweetened and perfectly textured, it’s a simple, satisfying treat that works well for family dinners or an easy weekend bake.
I used berries to keep the carbohydrate count low, but apples or pears would also work if you aren’t strict keto. Rhubarb with strawberries is another lovely option.
This crumble is one of my husband’s favorites and one of the first desserts I baked for him, so I adapted it to fit our lower-carb lifestyle. Crumbles are quick to assemble and forgiving in execution — perfect when you want something homey without fuss.
As with most fruit crumbles, it’s divine served warm with a spoonful of cream or a scoop of low-carb vanilla ice cream.
Keto Berries
On a ketogenic diet, choosing berries with lower net carbs helps you enjoy fruit while keeping carbs in check. Berries are high in fiber and provide natural sweetness and flavor without excessive carbohydrates.
Common keto-friendly berries include:
- Blackberries — high in fiber, roughly 5 g net carbs per 100 g.
- Raspberries — also fiber-rich, about 5 g net carbs per 100 g.
- Strawberries — a popular keto choice with around 6 g net carbs per 100 g.
- Blueberries — slightly higher in carbs (around 12 g net carbs per 100 g), so enjoy in moderation or reduce the portion when included.
Ingredients
A keto crumble is very similar to a traditional crumble, but it uses low-carb sweeteners and nut-based flours to replace sugar and wheat flour.
- Mixed berries — fresh or frozen. A combination of blackberries and blueberries works well.
- Almond flour — use finely ground almond flour for the best texture.
- Coconut flour — a small amount adds structure and absorbs excess juices.
- Cinnamon — optional, but adds warmth and depth of flavor.
- Lemon juice — a tablespoon helps balance the berries and control excess liquid while baking.
- Low-carb sweetener — use your preferred sweetener; this recipe works well with a monk fruit/allulose blend.
- Butter — cold and cubed, to create a crumbly topping.
How to make keto berry crumble
Adjust sweetness to taste and watch portion sizes to keep carbs aligned with your goals.
Toss berries with low-carb sweetener and lemon juice, then transfer to a baking dish.
Combine almond flour, coconut flour, cinnamon, sweetener and cubed butter, then rub together with your fingertips until crumbly.
Evenly spoon the crumble topping over the berry mixture.
Bake until the berries are bubbling and the topping turns golden.
Storage
Store leftovers in the refrigerator, either covered in the original baking dish or in an airtight container. The crumble keeps well for up to three days. Reheat gently in the oven or microwave before serving.
Recipe Tips
Use a mix of berries—blackberries, raspberries and strawberries add varied flavor and texture. If using blueberries, reduce their proportion slightly because they contain more carbs.
Customize the topping by adding unsweetened shredded coconut, chopped nuts, or additional spices like nutmeg or cardamom for extra depth.
Baking time depends on your oven and the thickness of the topping. Look for bubbling fruit and a golden-brown crumble to know it’s done.
More keto berry dessert recipes
If you enjoy berries on a low-carb plan, try other simple desserts featuring strawberries, blueberries and mixed berries for variety.
Keto Strawberry Coffee Cake
Strawberry Blueberry Pie (low-carb)
Keto Blueberry Cupcakes
No Bake Blueberry Cheesecake (low-carb)
Keto Berry Crumble
Angela Coleby
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Ingredients
Crumble Filling
- 4 cups mixed blueberries and blackberries
- 2 tablespoons low-carb sweetener (monkfruit blend suggested)
- 1 tablespoon lemon juice
Crumble Topping
- 2 cups almond flour
- 2 tablespoons coconut flour
- ½ cup low-carb sweetener
- ½ teaspoon ground cinnamon
- 2 tablespoons butter, cut into cubes
Instructions
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Preheat the oven to 350°F (175°C).
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In a bowl, toss the mixed berries with lemon juice and 2 tablespoons of low-carb sweetener. Transfer the mixture to a 9-inch baking dish.
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In another bowl, combine almond flour, coconut flour, cinnamon and the remaining sweetener. Add cubed butter and rub with your fingers until the mixture becomes crumbly.
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Scatter the crumble topping evenly over the berries.
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Bake for 25–30 minutes, until the fruit is bubbling and the topping is golden brown.
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Remove from the oven and let cool slightly before serving.
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Serve warm, optionally with unsweetened whipped cream or a scoop of low-carb vanilla ice cream.
Notes
Nutrition information is an estimate and can vary based on brands, ingredient substitutions, and preparation methods.
Nutrition
The nutrition information shown is an estimate provided by an online calculator and may vary depending on specific ingredients and preparation.