Low Carb Classic Crumble Cake

Indulge in the perfect fusion of comfort and health with this Low Carb Classic Crumble Cake, a delightful twist on a beloved dessert! Made with a nutrient-rich blend of almond and coconut flours, this recipe is entirely gluten-free, low-carb, and sweetened with erythritol for a guilt-free treat. Featuring a tender, buttery crust layered with a luscious mixed berry filling and finished with a crisp, golden crumble topping infused with warm cinnamon, this cake is a dream for anyone following a low-carb or keto lifestyle. Its effortless preparation—ready in just an hour—makes it ideal for family gatherings, brunch spreads, or a cozy afternoon snack. Savor a slice of this wholesome yet indulgent dessert while staying true to your health goals!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 140 grams Almond flour
• 30 grams Coconut flour
• 150 grams Erythritol sweetener
• 110 grams Unsalted butter
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 3 large Eggs
• 2 teaspoons Vanilla extract
• 200 grams Mixed berries (fresh or frozen)
• 1 teaspoon Cinnamon
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, allowing some overhang for easy removal.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, 100 grams of erythritol, baking powder, and salt. Whisk together until well-mixed.

Step 3

Melt the butter in a small saucepan or microwave-safe bowl, and let it cool slightly.

Step 4

Add the melted butter, two eggs, and vanilla extract to the dry ingredients. Mix thoroughly until a dough forms. Reserve about 1/2 cup of this mixture for the crumble topping.

Step 5

Press the remaining dough evenly into the bottom of the prepared baking pan to form the crust.

Step 6

In a medium saucepan over medium heat, combine the mixed berries, remaining 50 grams of erythritol, cinnamon, and lemon juice. Cook for about 5 to 7 minutes, stirring frequently, until the mixture begins to thicken.

Step 7

Pour the berry mixture evenly over the prepared crust in the baking pan.

Step 8

For the crumble topping, lightly beat the remaining egg and mix it with the reserved dough. Crumble this mixture over the berry layer.

Step 9

Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the berry filling is bubbly.

Step 10

Allow the crumble cake to cool in the pan for about 20 minutes, then lift it out using the parchment paper overhang. Transfer to a wire rack to cool completely before slicing into bars.

Step 11

Serve the low carb classic crumble cake at room temperature, and store any leftovers in an airtight container for up to three days.

Nutrition Facts

Serving size	(813.6g)

Amount per serving	% Daily Value*
Calories	2098.7

Total Fat 183.4g	0%
Saturated Fat 68.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 801.6mg	0%
Sodium 1890.9mg	0%
Total Carbohydrate 233.4g	0%
Dietary Fiber 35.8g	0%
Total Sugars 29.4g
Protein 56.6g	0%

Vitamin D 123IU	0%
Calcium 485.7mg	0%
Iron 10.2mg	0%
Potassium 721.2mg	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: 58.7%

Protein: 8.1%

Carbs: 33.2%