Sugar-Free Berry Crumble Cake
Indulge in the wholesome delight of our **Sugar-Free Berry Crumble Cake**, a guilt-free treat bursting with flavor and natural sweetness. This healthier spin on a classic dessert features a luscious mix of fresh berries—blueberries, raspberries, and strawberries—tossed with zesty lemon juice and erythritol, layered over a moist almond flour and rolled oats base. The buttery, crumbly topping offers a satisfying texture without the need for refined sugars. Perfectly balanced with unsweetened applesauce and aromatic vanilla, this cake is a low-carb, diabetic-friendly dessert that pairs beautifully with a cup of tea or coffee. Quick to prepare in just 20 minutes and oven-ready for a comforting, golden-brown bake, it’s a crowd-pleaser for any occasion. Whether served warm or at room temperature, this sugar-free marvel is sure to impress!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 cup Rolled oats
- 0.5 cup unsweetened applesauce
- 0.5 cup Butter, unsalted and melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Vanilla essence
- 2 large Eggs
- 1 teaspoon Baking powder
- 2 cups Mixed fresh berries (such as blueberries, raspberries, and sliced strawberries)
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 0.5 cup Erythritol or other sugar-free sweetener
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or springform pan with butter or non-stick spray.
In a large mixing bowl, combine the almond flour, rolled oats, half of the erythritol (1/4 cup), and salt. Mix well until evenly combined.
In a separate bowl, whisk together the eggs, melted butter, vanilla extract, and applesauce until smooth.
Add the wet ingredients to the dry ingredients and mix until well combined. The batter should be thick.
Pour about two-thirds of the batter into the prepared cake pan and spread it evenly.
In another bowl, toss the mixed berries with the remaining erythritol (1/4 cup), lemon juice, and lemon zest to coat evenly.
Spread the berry mixture evenly over the batter in the cake pan.
Dollop the remaining batter over the berries in small spoonfuls. It's fine if it doesn't cover the berries completely; this creates the crumble effect.
Place the cake pan in the preheated oven and bake for about 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before removing. Serve warm or at room temperature. Enjoy your sugar-free berry crumble cake as a delightful dessert or snack!
Nutrition Facts
Calories |
2235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 1789 mg | 78% | |
| Total Carbohydrate | 278.7 g | 101% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 63.0 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 418 mg | 32% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1251 mg | 27% | |
*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.
