Keto Blackberry Crumble
When you see an abundance of blackberries on bushes, in farmer’s markets, and your local stores, it’s time to prepare this Keto blackberry crumble. This
How to Make It
Step 1
Preheat your oven to 180C/350 F and prepare three oven-safe ramekins. Add the blackberries to a bowl and sprinkle the coconut flour on top. Stir gently to coat.
Step 2
Add the vanilla extract, 1 tbsp erythritol, and lemon juice to the blackberries. Stir to coat. Divide the berries among the three ramekins and set them aside.
Step 3
To prepare the crumb, add the almond flour, 1 tbsp powdered erythritol, and salt to another bowl and whisk to combine. Melt the butter and mix it in. The dough should be rough and crumbly.
Step 4
Evenly spread the crumb over the blackberries. Transfer the ramekins to the oven and bake for 25-30 minutes. The crumb should be golden and crispy, and the berries softened.
Step 5
Let the ramekins cool for 10 minutes before handling. Garnish with a dusting of the remaining powdered sweetener and serve immediately.
Ingredients
- Blackberries – 1.25 cup
- Coconut flour – 1 tbsp
- Vanilla extract – 1 tsp
- Powdered Erythritol (Icing Sugar) – 3 tbsp
- Lemon juice – 1 tsp
- Almond flour – 0.5 cup
- Salt – 0.25 tsp
- Butter – 2 tbsp