A super moist keto berry crumble cake that is perfect for anyone following a low carb, sugar free or gluten free way of eating, which means it's also perfect for diabetics as well.
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.
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.