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Blackberry season is here again! And what better way to use up a ton of them than by making a low-carb blackberry crumble. This recipe is super easy, and can be easy doubled for a large casserole dish to make enough for lots of people for a party or BBQ.
Blackberries are plentiful in my neck of the woods, so go out there and harvest! Here are my tips for blackberry picking.
Keto Blackberry Crumble Recipe
Blackberry Filling:
- 4 cups blackberries, fresh or frozen
- 2 teaspoons lemon juice (*lime also works)
- 1 tablespoon lemon zest (*lime also works)
- ½ teaspoon xanthum gum
- 3 tablespoons (like Confectioner's Swerve](https://amzn.to/2TYty5l) or preferred sweetener)
Crumble Topping:
- ¾ cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons vanilla-flavoured whey isolate (*Or vegan protein powder for vegan.)
- ¼ cup raw hazelnuts, finely chopped
- 3 tablespoons erythritol sweetener blend (like Confectioner's Swerve](https://amzn.to/2TYty5l) or preferred sweetener)
- ½ tsp baking powder
- ¼ tsp sea salt
- ⅓ cup unsalted butter (*or coconut oil for vegan)
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground ginger
Directions:
Preheat oven to 375 degrees.Add the blackberries, xanthan gum, sweetener, and lemon juice to a bowl and stir well to coat the berries. Transfer to a 12 inch cast iron skillet or 9x9 baking dish.
In a medium mixing bowl, sift together the almond flour, sweetener, baking soda, salt, ground ginger and cinnamon. Toss in chopped hazelnuts then stir in the melted butter until the mixture resembles a crumb-like consistency. Sprinkle the topping over the berries. Bake in preheated oven for 20 minutes. Allow set for 5-10 minutes before serving topped with keto ice cream or keto whipped cream.
Did you try this keto blackberry crumble recipe out? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation.
