Sugar-Free Berry Crumb Cake
Indulge in the wholesome goodness of this **Sugar-Free Berry Crumb Cake**, a delightful dessert that's free of refined sugar but full of flavor. Using a blend of **almond and coconut flours**, this gluten-free cake boasts a moist and tender texture, while a medley of fresh berries brings natural sweetness and pops of fruity freshness. Enhanced with hints of **lemon zest** and topped with a crunchy **walnut-cinnamon streusel**, every bite is a perfect balance of light and satisfying. Sweetened with **erythritol or monk fruit**, this guilt-free treat is ideal for those seeking a low-carb or keto-friendly option. With simple ingredients and just an hour from start to finish, this crumb cake is perfect for weekend brunches, teatime indulgences, or even as a health-conscious dessert.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cups Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 0.5 cups Milk (or unsweetened almond milk)
- 0.5 cups Powdered erythritol or monk fruit sweetener
- 1.5 cups Mixed fresh berries (blueberries, raspberries, strawberries)
- 1 tablespoon Lemon zest
- 0.5 cups Chopped walnuts
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan with butter or oil spray.
In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
In a medium bowl, mix melted butter, vanilla extract, eggs, milk, and powdered erythritol until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Gently fold in the fresh berries and lemon zest.
Pour the batter into the prepared baking pan and spread it evenly using a spatula.
In a small bowl, combine the chopped walnuts and ground cinnamon.
Sprinkle the walnut-cinnamon mixture evenly across the top of the batter to create the crumb layer.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack before serving.
Slice and enjoy this sugar-free delight. Store any leftovers in an airtight container for up to three days.
Nutrition Facts
Calories |
2706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.2 g | 298% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 2002 mg | 87% | |
| Total Carbohydrate | 235.1 g | 85% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 35.2 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 785 mg | 60% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1322 mg | 28% | |
*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.
