Crumble has always been one of my very favorite desserts. A rich, fruity compote topped with a crumbly, delicious layer of carby goodness — what could possibly be better?! When I transitioned to a keto diet, I thought my days of crumble were over. After all, how could I replicate that incredible topping? Little did I know that almond flour – that ubiquitous keto staple – was a more than worthy substitute for oats and “normal” flour. Ever since I made that discovery, I’ve been baking keto crumbles very happily indeed, thank you!
This particular rendition of my favorite dessert features a pretty intense, almost mulled wine-flavored fruit compote with berries and apples, topped with a moreish butter and almond flour topping. It’s super delicious and entire guilt-free, plus – as a bonus – it positively sings of fall. Dig in and enjoy!
Makes 4 servings (plus a lot of leftover topping).
For the topping:
- 1 cup almond flour
- 1/2 cup brown sugar chicory root
- 1 tbsp coconut flour
- 1/2 tsp baking flour
- Just over 1/3 cup chilled butter, roughly chopped
- 1/2 tsp ground cinnamon
For the compote:
- 2 cups frozen mixed berries
- 2 small apples, cored and chopped
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- brown sugar chicory root to taste (you want this sweet, but not too sweet; probably around 1/2 cup)
- Pre-heat the oven to 340°F.
- Mix all the topping ingredients into a mixing bowl.
- Using clean fingertips, mix them together until the ingredients from a kind of crumbly “rice”. Once the desired texture is achieved, place the crumble mix in the refrigerator.
- While the topping mixture is cooling, place all the compote ingredients in a small saucepan and start heating over a gentle heat.
You want the ingredients to come together nicely, the brown sugar dissolving and the berries and apples softening considerably. What you’re looking for is a jam-like texture.
- Once the compote is ready, prepare four individual ramekins (or one larger dish). I didn’t grease mine, but feel free to do so! Divide the compote between the ramekins.
As you can see, the apple has still retained its shape but believe me when I say it’s deliciously soft!
- Once you’ve added the compote, it’s time to spoon some of the topping mixture over each ramekin. How much mixture you’re able to top the compote with depends, of course, on how much compote you’ve added. I was a little too generous perhaps, and only had space for a couple of tablespoons of topping.
- Carefully place the ramekins in the oven for 20 minutes. You want the topping to be golden brown, and the compote to start bubbling on the sides. Don’t worry if the compote gets a little overexcited and starts exploding down the sides – it makes for a very charming presentation!
- Top with a generous dollop of crème fraiche and serve!
Replace the apples with more berries for fewer carbs.
|Spiced Keto Berry Crumble||Calories||Fat (grams)||Carbs (grams)||Protein (grams)||Fibre (grams)||Net carbs (grams)|
|1 cup almond flour||549||48.11g||18.75g||20.2g||11.2g||9g|
|1 tbsp coconut flour||62||2g||17g||5g||11g||6g|
|1/3 cup butter||537||60.76g||0.04g||0g||0g||0.04g|
|2 cups frozen berries||158||1g||37.8g||1.4g||8.4g||29.4g|
|2 small apples (around 1 cup, chopped)||65||0.21g||17.26g||0.6g||6g||11.26g|
|Per serving (4 servings)||342.75||28.02g||22.71g||6.8g||9.15g||13.56g|