Keto Berry Crumb Cake

Indulge in the perfect guilt-free dessert with this Keto Berry Crumb Cake, a low-carb treat that's bursting with flavor! This moist and tender cake features a luscious blend of almond and coconut flours, ensuring a gluten-free base that’s delightfully light yet satisfying. Juicy mixed berries—like blueberries, raspberries, and blackberries—add natural sweetness and vibrant pops of color, while a hint of lemon zest elevates the flavor to refreshing new heights. The crowning glory is a buttery pecan crumb topping that adds irresistible crunch to every bite. Quick and easy with just 15 minutes of prep time, this keto-friendly delight is sweetened with erythritol, making it a perfect choice for those on a low-carb diet. Whether served as an elegant brunch centerpiece or a cozy after-dinner dessert, this cake is guaranteed to satisfy your sweet cravings without compromising your keto lifestyle.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 8

Ingredients

• 1.5 cups almond flour
• 0.5 cup coconut flour
• 1 cup erythritol sweetener
• 1 teaspoon baking powder
• 0.5 teaspoon sea salt
• 0.5 cup unsweetened almond milk
• 0.5 cup butter, melted
• 1 teaspoon vanilla extract
• 3 large eggs
• 1.5 cups mixed berries (such as blueberries, raspberries, and blackberries)
• 1 teaspoon lemon zest
• 0.5 cup chopped pecans

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or line it with parchment paper.

Step 2

In a medium bowl, whisk together the almond flour, coconut flour, erythritol sweetener, baking powder, and sea salt.

Step 3

In a large bowl, beat the eggs until frothy. Add the melted butter, almond milk, and vanilla extract. Mix until well combined.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring until a batter forms. Be sure not to overmix.

Step 5

Fold in the mixed berries and lemon zest gently into the batter.

Step 6

Pour the batter into the prepared cake pan and evenly distribute it.

Step 7

In a small bowl, combine remaining erythritol, chopped pecans, and extra melted butter, mixing to create a crumbly topping.

Step 8

Sprinkle the crumb topping evenly over the cake batter in the pan.

Step 9

Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 11

Slice into 8 servings and enjoy!

Nutrition Facts

Serving size	(1204.6g)

Amount per serving	% Daily Value*
Calories	2757.4

Total Fat 234.1g	0%
Saturated Fat 82.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 815.5mg	0%
Sodium 1973.4mg	0%
Total Carbohydrate 360.8g	0%
Dietary Fiber 61.5g	0%
Total Sugars 42.7g
Protein 70.3g	0%

Vitamin D 225.1IU	0%
Calcium 752.9mg	0%
Iron 14.6mg	0%
Potassium 1266.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 7.3%

Carbs: 37.7%