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Low Carb Berry Crumble
The PBCo. Team
Rated 5.0 stars by 1 users
1 cup almond flour (100g)
2 tbsp Erythritol (approx 25g)
500g frozen berries of choice, we used blueberries, raspberries and blackberries.
1 Tb erythritol (approx 15g)
Combine the 1 tbsp of sweetener and berries into a deep dish oven safe bowl. (the dish you bake in is fine)
Add the melted butter to the dry mixture of almond flour, flaked almonds, oats, coconut and sweetener and combine well.
Add crumble mix to the berries, press down a little and then fluff up the top with a fork.
Serve with you favourite ice cream! Check our list of The Best Low Carb ice Cream in the Supermarket
You can substitute the berry filling for other great crumble favourites like apple & rhubarb.Storage - Left over crumble will keep in the fridge for up to 5 days.
1. Switch the berries to apple and rhubarb, apple berry, whatever you fave fruit crumble combo.
2. Serve with a dollop of yoghurt for a lovely brunch option
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