Low Carb Berry Crumble Cake
Indulge in the guilt-free sweetness of this **Low Carb Berry Crumble Cake**, a delightful and wholesome treat perfect for dessert or brunch! This keto-friendly recipe combines the natural nuttiness of almond flour and a touch of coconut flour to create a moist and tender base, while a medley of fresh berries (blueberries, raspberries, and blackberries) adds bursts of tangy flavor. Topped with a buttery pecan crumble infused with cinnamon and lemon zest, every bite delivers a satisfying crunch and a hint of citrus. Sweetened with erythritol and free from refined sugars, this low-carb, gluten-free cake is an excellent choice for health-conscious dessert lovers. Ready in just about an hour and yielding 10 generous servings, it's perfect for sharing—or savoring all to yourself!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 cup Erythritol sweetener
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Mixed berries (blueberries, raspberries, blackberries)
- 0.5 cup Pecans (chopped)
- 1 teaspoon Cinnamon
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.
In a large mixing bowl, combine almond flour, coconut flour, 3/4 cup of erythritol sweetener, baking powder, and salt.
Melt 1/2 cup of butter over low heat and let it cool slightly.
In a separate bowl, whisk together cooled melted butter, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until the batter is smooth and well incorporated.
Fold in 1 cup of mixed berries into the batter gently.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
In a small bowl, combine chopped pecans, 1 teaspoon of cinnamon, remaining 1/4 cup of erythritol, remaining 1/4 cup of butter (softened), remaining mixed berries, and lemon zest. Mix until crumbly.
Sprinkle the crumble mixture evenly over the top of the cake batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve the cake. Enjoy your Low Carb Berry Crumble Cake!
Nutrition Facts
Calories |
2737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.8 g | 298% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 2186 mg | 95% | |
| Total Carbohydrate | 355.2 g | 129% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 42.6 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 685 mg | 53% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1237 mg | 26% | |
*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.
