Keto Berry Crumble Cake

Wait until you taste this wonderfully moist and tender Keto Berry Crumble Cake. The cake has a rich buttery vanilla crumb and this combined with berries and lemon takes it to the next level. Topped with a low carb crumble mixture, the contrast between the berries, the cake and the crumble topping is just divine.

Because this cake has no added sugar and is low in carbs, it is perfect for a keto or low carb diet. It’s also gluten free and ideal for diabetics as well. No one would ever guess that it wasn’t regular cake, as the taste and texture are spot on.

HOW TO SERVE KETO BERRY CRUMBLE CAKE

To serve, top with lashings of whipped cream for the ultimate dessert. It tastes fabulous served at room temperature or zap it in the microwave for a few seconds to warm it up. Keto Berry Crumble Cake also freezes really well. If you have any sugar free ice cream it also goes really well.

SIMPLE SWITCHES AND ADDS

While I used frozen blueberries in this recipe, you can also use fresh. Feel free also to use raspberries or mixed berries in lieu of blueberries if desired. For the crumble mixture on top you also have the option of using a brown sweetener and adding a couple of tablespoons of desiccated coconut. If you love coconut, then definitely add it to your crumble mixture. Finally, feel free to use Greek yoghurt in the recipe to replace the sour cream if desired.

CAKE MAKING TIPS

Line your baking pan (round or loaf pan) with baking paper for ease of removal. A spring form pan can also be used.

Allow cake to sit in the fridge for an hour before slicing as it is a little delicate when warm. If you want to warm it up just zap individual slices in serving bowls.

Serve as it comes from the oven or top with whipped cream. This easy to make Low Carb Custard From Scratch is also delicious drizzled on top.

MORE FABULOUS LOW CARB CAKE RECIPES

Make sure you check out these delicious recipes that also feature on my blog-
Low Carb Orange Almond Cake
Sugar Free Mandarin Macadamia Cake
Low Carb Carrot Cake
Chocolate Olive Oil Cake
Low Carb Choc Chip Banana Bread
Keto Zucchini Bread

Keto Berry Crumble Cake

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Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Course: cake, Cakes, Muffins and Sweets, Dessert

Cuisine: Australian, Diabetic, Keto, Ketogenic, Low Carb, Sugar Free

Keywords: alowcarblowsugarlife, berries, berry cake, berry crumble, blueberry cake, cake, cake crumble, crumble, Keto, keto baking, keto cake

Servings: 12 serves

Ingredients

CAKE

• 200 grams almond flour/almond meal -2 Cups
• 2 tablespoons coconut flour
• 1 ½ teaspoons baking powder
• A pinch of salt
• ¼ cup monkfruit or alternative sweetener
• 100 grams melted butter
• 2 large eggs
• 2 tablespoons nut milk of choice
• 3 tablespoons sour cream
• 1 teaspoon vanilla extract
• Zest of one lemon
• 1 cup berries fresh or frozen blueberries, raspberries or mixed berries

CRUMBLE

• ¾ cup almond flour
• 2 tablespoons coconut flour
• 2 tablespoons monkfruit or alternative sweetener (brown sweetener can also be used)
• 2 tablespoon desiccated coconut sugar free- optional
• 50 grams softened butter

Metric - US Customary

Instructions

INSTRUCTIONS

• Preheat oven to 175 C/350 F.
• Prepare a large loaf pan or an 8- 9"/20-23cm round baking pan (or springform pan) by lining the base with baking paper and greasing the pan. You can also line the whole pan with baking paper.

MAKE THE CAKE

• Combine the almond flour, coconut flour, baking powder, salt and sweetener in a large mixing bowl. Add the melted butter, eggs, nut milk, sour cream, vanilla extract and lemon zest and beat with electric beaters until smooth.
• Pour the batter into the prepared pan and set aside while you make the crumble.

MAKE THE CRUMBLE

• In a small bowl combine the almond flour, coconut flour, sweetener, and desiccated coconut (if using).
• Add the softened butter and use a fork or rub in with fingers until the mixture is combined and clumps together in various sizes.

ASSEMBLE THE CAKE

• Place the berries on top of the batter in the pan. Sprinkle the crumb mixture on top and squeeze clumps together if not clumpy enough.
• Bake for about 40 minutes or until cake is cooked through in the middle. A loaf pan will take slightly longer than a round pan to cook in the centre (45-50 minutes).
• Allow the cake to cool completely in the pan before removing.
• Refrigerate for an hour before slicing and serving or cake might be too delicate to slice.

Recipe Notes

Use either a large loaf pan, an 8 or 9" round pan or a spring pan. Note that the loaf pan will take slightly longer to bake in the centre.

Add 1 teaspoon of cinnamon to the crumble mixture for variation.

Nutritional Information

Serving: 1serve of 12 | Calories: 258kcal | Carbohydrates: 5g | Protein: 5g | Fat: 22g | Fiber: 3g

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.

If you liked this recipe, let us know what you think!Mention @alowcarblowsugarlifestyle or tag #ketohh

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