Keto Berry Crumble Cake
Indulge in the delightfully low-carb goodness of our Keto Berry Crumble Cake, a dessert that perfectly balances sweetness with wholesome nutrition. Featuring a moist and tender almond flour base, this cake is infused with a medley of fresh mixed berries—blueberries, raspberries, and strawberries—for a burst of natural flavor in every bite. A buttery, cinnamon-spiced pecan and almond crumble tops the cake, adding an irresistible crunch to complement the soft texture. Sweetened with keto-friendly erythritol and made with nutrient-rich coconut flour, this easy, guilt-free treat is ready in just an hour and serves perfectly as a snack, dessert, or even a brunch centerpiece. Whether you're following a ketogenic diet or simply seeking a healthier take on traditional desserts, this recipe is bursting with flavor and a feast for the eyes—and the palate!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Erythritol sweetener
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 0.5 cup Heavy cream
- 2 cups Fresh mixed berries (blueberries, raspberries, strawberries)
- 0.5 cup Chopped pecans
- 1 teaspoon Cinnamon
- 0.25 cup Almond slices
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan.
In a large mixing bowl, combine almond flour, coconut flour, 1/4 cup of erythritol, baking powder, and salt.
In a separate bowl, melt the butter and then add in vanilla extract, eggs, and heavy cream, whisking until smoothly combined.
Gradually mix the wet ingredients into the dry ingredients, stirring until you have a smooth cake batter.
Fold in 1.5 cups of mixed berries into the batter, then pour the batter into the prepared cake pan, spreading it evenly.
In a small bowl, combine the remaining 1/4 cup of erythritol with chopped pecans, cinnamon, and almond slices.
Sprinkle the crumble mixture evenly over the top of the cake batter.
Scatter the remaining 0.5 cup of berries on top of the crumble for an added burst of color and flavor.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice the Keto Berry Crumble Cake into 8 servings and enjoy this delicious, low-carb treat!
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 5.3 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 316 mg | 7% | |
*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.
