Ingredients
3 cups fresh blackberries
1 cup almond flour
1/3 cup butter, softened
1/4 cup erythritol
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Zest of 1 lemon
1/2 cup chopped almonds (optional for extra crunch)
Instructions
Preheat oven to 375°F (190°C)
Toss blackberries with lemon zest, vanilla, and 1 tablespoon of erythritol in a baking dish
In a separate bowl, mix almond flour, remaining erythritol, cinnamon, and softened butter until crumbly
Press crumble topping evenly over the blackberry mixture
Bake for 30-35 minutes until golden and bubbly
Let cool slightly before serving
Notes
For a thicker topping, add 2 tablespoons chia seeds to the crumble mixture
Use any seasonal berries as a substitute
Store leftovers in an airtight container in the fridge for up to 3 days
Serving size assumes 6 portions of equal crumble and blackberry layer
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 0g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg