Mixed Berry Crumble (Gluten-Free| Grain-Free | Low Carb)

Mixed Berry Crumble (Gluten-Free| Grain-Free | Low Carb)

A delicious hot berry mixture, topped with a low carb crumble, is perfect for making you feel all warm and cozy inside. Serve with homemade whipped cream or low carb ice cream, for a truly sensational dessert.

Craving a warm dessert…

The weather has certainly changed and the winter is quickly approaching, and all I want is comfort food. This includes soups, stews and all the cheese in the world…and of course, comforting desserts (to curb my persistent sweet tooth).

We started falling bak into the “English way of life” by making a roast dinner every Sunday, followed by a countryside walk and of course, a day is not complete without a dessert.

Last Sunday, I rustled up my go-to Lemon-Butter Roast Chicken with Pan-Fried Brussels Sprouts, as well as some other scrummy sides. We stuffed ourselves silly, so ended up going for a lovely walk…in the rain! When we got back from our wet adventure, the kids jumped into a warm bath and I made this delicious, warming pudding. It was so easy and simple to make, and went down a treat.

Bish, Bash, Bosh…

This dessert really is incredibly easy.

Simply, toss all the berry mixture together. Transfer it into a baking dish and top with a very quick crumble. Then, let the oven work its magic.

What’s In A Mixed Berry Crumble?

Berries – I used a mixture of strawberries, blueberries, blackberries and raspberries. It’s entirely down to you and your preferences how much of each one you use.

Granulated sweeteners – I used two types in this recipe. I coat the berries in white granulated Erythritol and I mix in brown Erythritol for the crumble. I can easily find Erythritol here in the UK (which is why I use it all the time), but any of the other sweeteners like Swerve or Monkfruit work too.

Lemon Juice – Add just 1 tbsp of lemon juice enhances those tart fruit flavors and reduces that extra sweet after taste.

Xanthan Gum – This thickens the berries up so it’s not a gloopy mess.

Almond Flour – The most used ingredient in my house. As much as I love cooking, I love baking more. I go through bags of this stuff every month as it is by far my favourite low-carb alternative to regular flour. If you have a nut allergy, try using sunflower seed flour instead.

Butter – For the most part, everything is better with butter. However, coconut oil is a great dairy-free/ vegan alternative.

Hazelnuts – I love hazelnuts and berries together. I think they compliment each other perfectly. But there are also other nut options that work in this recipe, like almonds, pecans or walnuts. Whatever nut you choose, make sure they are finely chopped.

Spices – Both cinnamon and nutmeg work in bringing out those ever-so warming flavours in this dessert.

Serve & Store …

Serve this delicious dessert with:

  • Homemade Whipped Cream
  • Coconut Whipped Cream (dairy-free) or
  • Low Carb Ice Cream

It will store in the refrigerator, in an air-tight container for up to 3 days.

More Berry Recipes You Might Like…

Mixed Berry Fool

Low Carb Blueberry Muffins

Raspberry & Caramel Cheesecake

Peanut Butter & Jelly Breakfast Bars

Mixed Berry Crumble

A delicious hot berry mixture, topped with a low carb crumble, is perfect for making you feel all warm and cozy inside. Serve with homemade whipped cream or low carb ice cream, for a truly sensational dessert.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: British
Keyword: berry, crumble, keto, low carb, mixed
Servings: 6
Calories: 163kcal
Author: Anna – everydayketorecipes


Berry Mixture:

  • 550g (3 cups) fresh/ frozen mixed berries defrosted
  • 50g (1/4 cup) granulated sweetener (Erythritol / Swerve)
  • 1 tbsp lemon juice
  • 1/4 tsp cinnamon
  • 1/2 tsp xanthan gum


  • 100g (1 cup) almond flour
  • 32g (1/4 cup) hazelnuts, finely chopped (other nut options listed above)
  • 50g (1/4 cup) granulated brown sweetener (Erythritol / Monkfruit)
  • 57g (1/4 cup) unsalted butter (or coconut oil for dairy-free alternative)
  • 1/4 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • pinch of salt


  • Preheat the oven to 180ºC/ 350ºF.
  • Add the berries, sweetener and lemon juice to a bowl. Stir it all together. Sprinkle the anthem gum over the top and stir again. Transfer the berries to a 9-inch baking dish. Set aside.
  • In a microwavable bowl, melt the butter. Add the almond flour, brown sweetener, chopped hazelnuts, cinnamon, nutmeg and a pinch of salt. Stir together with a fork, until it resembles “crumble”.
  • Sprinkle the crumble evenly over the top of the berries.
  • Place it in the oven for 30 minutes, until the crumble is crispy and golden brown.
  • Cool for 5-10 minutes.
  • Serve & Enjoy!

Nutrition Facts:
Servings:  6
Calories:  163
Fat:  13.2g
Carbohydrates:  10.7g
Fiber:  3.9g
Net Carbs:  6.8g
Protein: 2.6g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels. 

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