Low Carb Classic Crumble Cake
Satisfy your dessert cravings without derailing your diet with this irresistibly delicious Low Carb Classic Crumble Cake. Crafted with almond and coconut flours, this gluten-free treat uses a natural erythritol sweetener to keep the sugar content in check while delivering all the indulgent flavor you expect. A buttery almond crust provides the perfect foundation for a vibrant layer of mixed berries infused with cinnamon and a splash of lemon juice, topped with a golden, crumbly finish for added texture. With only 20 minutes of prep time, this low-carb masterpiece is as simple as it is satisfying. Ideal for anyone following keto or low-carb lifestyles, it’s perfect for serving at gatherings or enjoying as a guilt-free dessert any night of the week.
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Recipe Information
Ingredients
- 140 grams Almond flour
- 30 grams Coconut flour
- 150 grams Erythritol sweetener
- 110 grams Unsalted butter
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 200 grams Mixed berries (fresh or frozen)
- 1 teaspoon Cinnamon
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, allowing some overhang for easy removal.
In a large mixing bowl, combine almond flour, coconut flour, 100 grams of erythritol, baking powder, and salt. Whisk together until well-mixed.
Melt the butter in a small saucepan or microwave-safe bowl, and let it cool slightly.
Add the melted butter, two eggs, and vanilla extract to the dry ingredients. Mix thoroughly until a dough forms. Reserve about 1/2 cup of this mixture for the crumble topping.
Press the remaining dough evenly into the bottom of the prepared baking pan to form the crust.
In a medium saucepan over medium heat, combine the mixed berries, remaining 50 grams of erythritol, cinnamon, and lemon juice. Cook for about 5 to 7 minutes, stirring frequently, until the mixture begins to thicken.
Pour the berry mixture evenly over the prepared crust in the baking pan.
For the crumble topping, lightly beat the remaining egg and mix it with the reserved dough. Crumble this mixture over the berry layer.
Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the berry filling is bubbly.
Allow the crumble cake to cool in the pan for about 20 minutes, then lift it out using the parchment paper overhang. Transfer to a wire rack to cool completely before slicing into bars.
Serve the low carb classic crumble cake at room temperature, and store any leftovers in an airtight container for up to three days.
Nutrition Facts
Calories |
2099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 1891 mg | 82% | |
| Total Carbohydrate | 233.4 g | 85% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 29.4 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 486 mg | 37% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 721 mg | 15% | |
*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.
