Low Carb Berry Crumble Cake

Indulge in the guilt-free decadence of this Low Carb Berry Crumble Cake, a delightful treat perfect for satisfying your dessert cravings while staying on track with your low-carb lifestyle. Made with a blend of almond and coconut flours, this moist and tender cake is sweetened with erythritol for a sugar-free twist. Each slice is bursting with juicy mixed berries—think blueberries, raspberries, and blackberries—for a naturally sweet and tart flavor combination. The buttery crumb topping, enhanced with chopped pecans, fragrant cinnamon, and zesty lemon, adds the perfect crunchy contrast to the soft cake below. With just 20 minutes of prep time, this wholesome, gluten-free dessert comes together effortlessly, making it ideal for gatherings or an after-dinner indulgence. Serve it solo or with a dollop of whipped cream for a truly unforgettable low-carb dessert experience!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 10

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 1 cup Erythritol sweetener
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.75 cup Unsalted butter
• 4 large Eggs
• 2 teaspoons Vanilla extract
• 1.5 cups Mixed berries (blueberries, raspberries, blackberries)
• 0.5 cup Pecans (chopped)
• 1 teaspoon Cinnamon
• 1 teaspoon Lemon zest

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, 3/4 cup of erythritol sweetener, baking powder, and salt.

Step 3

Melt 1/2 cup of butter over low heat and let it cool slightly.

Step 4

In a separate bowl, whisk together cooled melted butter, eggs, and vanilla extract until well combined.

Step 5

Pour the wet ingredients into the dry ingredients and mix until the batter is smooth and well incorporated.

Step 6

Fold in 1 cup of mixed berries into the batter gently.

Step 7

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 8

In a small bowl, combine chopped pecans, 1 teaspoon of cinnamon, remaining 1/4 cup of erythritol, remaining 1/4 cup of butter (softened), remaining mixed berries, and lemon zest. Mix until crumbly.

Step 9

Sprinkle the crumble mixture evenly over the top of the cake batter.

Step 10

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 11

Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 12

Once cooled, slice and serve the cake. Enjoy your Low Carb Berry Crumble Cake!

Nutrition Facts

Serving size	(1123.6g)

Amount per serving	% Daily Value*
Calories	2736.6

Total Fat 232.8g	0%
Saturated Fat 62.7g	0%
Polyunsaturated Fat g
Cholesterol 930mg	0%
Sodium 2185.5mg	0%
Total Carbohydrate 355.2g	0%
Dietary Fiber 55.8g	0%
Total Sugars 42.6g
Protein 80.9g	0%

Vitamin D 164IU	0%
Calcium 685.3mg	0%
Iron 15.4mg	0%
Potassium 1237.1mg	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: 54.6%

Protein: 8.4%

Carbs: 37.0%