Mixed Berry Coconut Crumble
A lovely, keto-friendly warm dessert to enjoy alongside pouring cream or my Keto Coconut Ice Cream. The sharp, tart berries shine alongside the coconutty flavour of the crunchy crumble. If you have 6 ramekins, you may be better off baking these in them (as opposed to one pie dish), which makes for easier serving. If you choose to do this, place all the ramekins onto a tray when baking to ensure safe removal from the oven. #SafetyFirst
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Carbs 8.2g (19.4%); Fat 14g (73.5%); Protein 3g (7.2%)
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Mixed Berry Coconut Keto Crumble
A warm, tart dessert using a mix of raspberries and blueberries. Topped with a crumble made from almond and coconut flours, this simple dessert comes in at 8.2g carbs per serving. Ideal if made in ramekins.
Preheat the oven to 180°C / 355°F.
Combine the raspberries, blueberries and lemon juice in a bowl.
Use the back of a fork to lightly crush the berries and break their skins. Tip the mixture into a suitable-sized, greased dish (mine was 17 x 19 / 6.7 x 7.5- in). Set aside.
In a separate bowl, combine the almond flour, coconut flour and sweetener. Dice the chilled butter into very small cubes and add into the flour mix. Use clean fingertips to rub the mixture together until the butter is combined into the flour and the mixture resembles very coarse breadcrumbs.
Cover the berry mixture with the flour/butter mix. Place the dish onto a tray (this prevents you having to clean the oven in case the mixture bubbles over).
Place into the oven for 20 minutes, rotating the tray halfway through (do this quickly, you lose oven heat if the door is open for too long.)
After 20 minutes, reduce the oven to 150°C / 300°F (without opening the oven door) and continue to cook for another 15 minutes.
In the meantime, heat a clean, dry, non-stick pan. Add the desiccated coconut and toast until golden. This happens in seconds, so stir continuously using a silicon spatula and remove the pan from the heat as soon as you see the desiccated coconut starting to colour. Set aside.
Remove the crumble from the oven and scatter over the toasted desiccated coconut. Serve warm with cream (or my Keto Coconut Ice Cream).
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Macro Details per serving
Nutritional Information per serving
Calories 167Kcal / 699kJ
of which saturates 7.6g
Carbohydrates 8.2g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars 7.2g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 8.2g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Sulphites (may be found in desiccated coconut)
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.