Keto Berry Crumb Cake
Indulge in a guilt-free dessert with this Keto Berry Crumb Cake, a low-carb twist on a classic favorite. Made with a nutty blend of almond and coconut flours, this cake is sweetened naturally with erythritol and brimming with juicy mixed berries like blueberries, raspberries, and blackberries. A hint of lemon zest adds a bright, tangy flair, while the buttery pecan crumb topping delivers an irresistible crunch. Perfectly moist and easy to whip up, this gluten-free and sugar-free treat is ready in under an hour and makes 8 generous servings, making it ideal for brunch, afternoon tea, or an after-dinner delight. Packed with wholesome ingredients and keto-friendly flavors, this berry crumb cake will satisfy your sweet cravings while keeping your carb count in check!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cup coconut flour
- 1 cup erythritol sweetener
- 1 teaspoon baking powder
- 0.5 teaspoon sea salt
- 0.5 cup unsweetened almond milk
- 0.5 cup butter, melted
- 1 teaspoon vanilla extract
- 3 large eggs
- 1.5 cups mixed berries (such as blueberries, raspberries, and blackberries)
- 1 teaspoon lemon zest
- 0.5 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or line it with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, erythritol sweetener, baking powder, and sea salt.
In a large bowl, beat the eggs until frothy. Add the melted butter, almond milk, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until a batter forms. Be sure not to overmix.
Fold in the mixed berries and lemon zest gently into the batter.
Pour the batter into the prepared cake pan and evenly distribute it.
In a small bowl, combine remaining erythritol, chopped pecans, and extra melted butter, mixing to create a crumbly topping.
Sprinkle the crumb topping evenly over the cake batter in the pan.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice into 8 servings and enjoy!
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.1 g | 314% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 1832 mg | 80% | |
| Total Carbohydrate | 360.2 g | 131% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 30.0 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 815 mg | 63% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2306 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
