I wanted to do another twisted recipe, something that combines two desserts into something else delicious. I took to take a stab at it with this vegan, low-carb blackberry white chocolate coconut macademia nut cookie crumble. White chocolate, coconut and macademia nuts pair nicely with the blackberries, making the humble crumble into a uniquely twisted creation. Save this recipe for when blackberry season rolls around again!
Vegan Keto Blackberry White Chocolate Macademia Nut Cookie Crumble Recipe
- 4 cups fresh or frozen blackberries
- 1 tablespoon coconut flour
- ⅛ teaspoon glucomannan (*May sub xanthum gum, but glucomannan is healthier.)
- 1 tablespoon erithrytol, powdered in a spice/coffee grinder
- 10 drops liquid stevia, or to taste
- 2 teaspoons lemon juice, freshly squeezed
- 2 teaspoons lemon zest
- Large pinch fine sea salt
- ¼ cup Swerve Brown or Sukrin Gold
- 2 tablespoons almond flour
- 3 tablespoons vegan vanilla protein powder (*Or vanilla-flavoured whey isolate of not vegan.)
- 1½ tablespoons coconut flour
- ⅔ cup unsweetened shredded coconut
- ½ cup raw chopped macademia nuts, chopped
- ¼ teaspoon fine sea salt
- 6 tablespoons homemade vegan butter, melted (*Or unsalted butter if not vegan.)
- 1 teaspoon pure vanilla extract
- ⅔ cup keto white chocolate chips or chunks
- Flaky sea salt (like Maldon or Fleur de sel, for garnish
Preheat the oven to 350F. Spray a 2-quart casserole dish or a 10¼" skillet with cooking spray or brush with melted butter. In a medium bowl, very gently toss the fresh blackberries with all the other filling ingredients. Pour into prepared casserole dish and set aside.
Add all the topping ingredients except the white chocolate to a medium mixing bowl. Stir until well-combined. Pour in the melted butter and vanilla and stir with a spatula until worked into a crumbly mixture. Stir in the white chocolate chunks.
Spoon the topping over top of the berries. Put in the oven and bake for 30-45 minutes until the blackberries are bubbling and the crumble topping is golden brown. Let cool slightly before serving. The baking time will be on the longer side if using frozen blackberries. Once the topping is golden brown, remove from oven. Allow to cool at least 7-10 minutes before serving topped with homemade high-fat yogurt, [keto vanilla ice cream](https://feednflow.com/blog/post/scoopable-keto-vanilla-ice-cream---keto-low-carb-sugar-free] or vegan keto cashew vanilla ice cream.
Did you make this vegan keto blackberry white chocolate macademia nut cookie crumble recipe? If so, please let me know how it goes in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)