Low Carb Berry Crumble

Nothing beats a warm & comforting berry crumble on a winter's night. The perfect dessert with a fraction of the carbs. Best served with your favourite sugar-free ice cream!

By Joanne  , , Print

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  • Prep 10 MINS
  • Cook 30 MINS
  • Yields 12


The Crumble Mix

 1 cup almond flour (100g)

 2 Tb erythritol (approx 25g)

 100g butter, melted.

 1/2 cup oats (50g)

 1/2 cup flaked almonds (40g)

 1/2 cup desiccated coconut (40g)

 1 teaspoon ground cinnamon (add more of less to suit your taste)

The Berry Mix

 500g frozen berries of choice, we used blueberries, raspberries and blackberries.

 1 Tb erythritol (approx 15g)


 You can substitute the berry filling for other great crumble favourites like apple & rhubarb.


1Preheat oven to 170.

2Combine the 1 tbsp of sweetener and berries into a deep dish oven safe bowl. (the dish you bake in is fine)

3In a separate bowl combine all dry ingredients.

4Add the melted butter to the dry mixture of almond flour, flaked almonds, oats, coconut and sweetener and combine well.

5Add crumble mix to the berries, press down a little and then fluff up the top with a fork.

6Bake for 30-40 mins(or until golden)

7Storage - Left over crumble will keep in the fridge for up to 5 days.

Serving Suggestion

Serve with you favourite ice cream! Check our list of The Best Low Carb ice Cream in the Supermarket


1Switch the berries to apple and rhubarb, apple berry, whatever you fave fruit crumble combo.

2Serve with a dollop of yoghurt for a lovely brunch option


Serving size70g
Energy200 Cal (837 Kj)
Fat, total16g
- Saturated fat6.8g
Carbohydrate, total7.1g
- Sugar4.4g

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