Fresh juicy blackberries baked with a sweet streusel topping makes this Keto Blackberry Crumble guilt-free comfort food.  Made in just 20 minutes, using sugar-free and gluten-free ingredients, it’s the perfect ending to any meal.

❤️ Why You’ll Love This Keto Blackberry Crumble Recipe

• Fresh juicy blackberries
• Sweet cinnamon streusel topping
• Baked to perfection
• Quick and easy to make in just 20 minutes
• Perfect for holidays or special occasion dinners
• Gluten-Free and Sugar-Free

There’s something so comforting about a baked crumble.  Add a scoop of vanilla ice cream over the top that slowly melts into the crumble and you have one incredibly indulgent dessert.

The best part is, since it’s made using all healthy sugar-free and low carb ingredients, you can enjoy without the carbs or guilt. If you’re not a fan of blackberries, no worries, you can make this same recipe using the berries of your choice.

It’s the perfect way to wrap up a dinner. They’re easy enough to make any night of the week or serve on a special occasion or holiday.

🛒 Ingredients for Sugar-Free Blackberry Crumble

• Blackberries
• Almond flour
• Pecans
• Monk fruit/allulose
• Brown Swerve
• Butter
• Lemon
• Ground cinnamon
• Xanthan gum

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowls
• Ramekins

🔪 How to Make Gluten-Free Blackberry Crumble

Preheat oven to 400°F.

In a mixing bowl, add in the blackberries, sweetener, lemon juice and xanthan gum.

Mix to combine, then pour into your ramekins that have been sprayed with coconut oil.

In a separate bowl, add in the almond flour, pecans, brown sweetener and ground cinnamon.

Toss to combine, then pour in the melted butter and mix until combined.

Sprinkle the mixture over the blackberries in the ramekins.

Bake for 15-17 minutes or until the top is golden.

Allow to cool slightly before serving. You can serve them as is, or add some whip cream or a scoop of low carb ice cream over the top.

☑️ Storage Instructions

The easiest way to store leftovers is in the ramekins that they were baked in, and just cover with plastic wrap or aluminum foil. Store in the fridge for 3-4 days or freeze.

💡 Tips for Making Low Carb Blackberry Crumble

• The number of servings will depend on the size ramekins that you decide to use. So you can get anywhere from 4-6 servings out of this recipe.
• Don’t skip spraying the insides of your ramekins with the coconut oil as this will help prevent the berries from sticking. If you don’t have coconut oil spray, you can brush coconut oil on them instead.
• Make sure your pecans are chopped in small enough pieces. You don’t want big chunks within the streusel topping.
• These don’t need very long to bake, since there is no batter in the filling.  You’re just looking for the streusel topping to cook enough to brown some and as it cools, it will become more crunchy.
• This recipe is written to bake and serve in small ramekins, but you can certainly assemble the crumble in one casserole dish and bake it that way instead. Cooking time might take a little longer, so just keep an eye on it. But you don’t need to be concerned about the center/filling being cooked enough, because it’s primarily just the berries, so no egg or anything to worry about.

🔄 Substitutions and Additions

• If you don’t have pecans or just prefer using another nut, walnuts or almonds will also work well.
• Blackberries are the star of this recipe, but you can make these crumbles with any other berry that you like. You can even use a combination of berries, like I do in this Mixed Berry Crumble.
• This is one of the few times where I don’t use my favorite brown monk fruit/allulose, but instead use brown Swerve.  The reason is that the Swerve crisps up better, so it will give you a more traditional crumb topping. The brown monk fruit/allulose won’t crisp up as much, due to the allulose, but it’s great in most every other recipe that you’d use a brown sugar-like sweetener in.
• If you don’t have almond flour, you can finely grind up some almonds to use instead, more so like an almond meal.  That will work just fine in this recipe.
• I like to serve these with a scoop of low carb vanilla ice cream over the top, but you can dollop some whip cream if you’d like or serve them as is and they’ll be delicious.

Are blackberries ok to eat on keto?

Absolutely! In fact blackberries are the berries with the second lowest carbs at just 6 net carbs per cup, making them ideal for Keto.

How to make keto crumble topping?

Mixing together the almond flour, sweetener, chopped nuts and melted butter will give you the best texture for a crumble topping that’s low in carbs and sugar-free. In this recipe, I use brown sweetener and pecans to give the crumble much more flavor.

Can I make berry crumble without sugar?

For sure! As I mentioned, in this recipe I use a Keto friendly, sugar-free brown sugar substitute that acts, tastes and smells just like the real thing!

What is the main difference between a berry crisp and a crumble?

A crisp uses oats in the topping, where a crumble doesn’t, but instead uses almond flour and chopped nuts to give it texture.

🍽️ More Fruity Keto Desserts

• Berries and Cream
• Blackberry Cheesecake Bars
• Strawberry Meringue Cookies
• Peach Cobbler
• Lemon Mascarpone Tart