Free Berry Blast Crumble Recipe

Blackberry lovers, rejoice!

Here’s how to make the most of this succulent seasonal berry with the most decadent crumble yet.

This easy crumble – which serves just two – brings together all the yummiest dessert ingredients and is just what you want to celebrate the bounty of summer berries.

Berry Blast Crumble is a truly berrylicious delight – it features a deliciously tart and sweet blackberry filling topped with a buttery, crispy, crumble that gets a touch of sweet nuttiness from shredded coconut.

Every bite is a burst of berry-ness.

Serve with a dollop of keto whipped cream or even better have it with this Divinely Delicious Vanilla Ice Cream.


  • 1 cup fresh blackberries
  • 1 tsp fresh lemon juice
  • 2 tbsp powdered erythritol, divided
  • 1/4 cup almond flour
  • 2 tbsp butter or coconut oil, melted
  • 1/4 cup unsweetened coconut, shredded
  • 1/4 tsp vanilla extract


  • keto whipped cream


  1. Preheat the oven to 350°F and spray 2 small ramekins with nonstick cooking spray.
  2. In a bowl, add the blackberries, lemon juice, and 1 tbsp erythritol. Stir together and set aside.
  3. To another small bowl, add the almond flour, melted butter or oil, coconut flakes, vanilla extract, and 1 tbsp erythritol. Gently combine with a fork, until crumbly.
  4. Divide the blackberries among the 2 ramekins, and top with the crumb topping.
  5. Bake for about 20 minutes or until the crust is golden.
  6. Cool for 10 minutes before serving. Top with a bit of keto friendly whipped cream, if you like. Enjoy!


  • If you want to use the frozen blackberries, make sure to thaw them completely.
  • To make keto whipped cream, whip heavy cream with pure vanilla extract and keto friendly sweetener, to taste until thick and fluffy.

Cook Time: 35 minutes

Servings: 2

Macros: Fat: 25g | Protein: 5g | Net Carbs: 5.5g | Fiber: 7.5g | Sugar Alcohols: 9g | Calories: 289