Sugar-Free Berry Crumble Cake

Indulge guilt-free with this Sugar-Free Berry Crumble Cake, a wholesome and beautifully rustic dessert that celebrates the sweetness of nature’s bounty. Made with almond flour, rolled oats, and a touch of unsweetened applesauce, this recipe delivers a moist and tender cake base without refined sugar. Fresh, juicy berries like blueberries, raspberries, and sliced strawberries are brightened with lemon zest and juice, creating a perfectly tangy-sweet filling that’s irresistibly delicious. With its golden, crumbly topping and satisfying texture, this cake is an ideal treat for those seeking a low-sugar option. Ready in just an hour, it’s perfect for gatherings, afternoon snacking, or as a healthy twist on traditional desserts. Make this crowd-pleasing sugar-free crumble cake today and savor every naturally sweet bite!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1 cup Almond flour
• 1 cup Rolled oats
• 0.5 cup unsweetened applesauce
• 0.5 cup Butter, unsalted and melted
• 1 teaspoon Vanilla extract
• 1 teaspoon Vanilla essence
• 2 large Eggs
• 1 teaspoon Baking powder
• 2 cups Mixed fresh berries (such as blueberries, raspberries, and sliced strawberries)
• 1 tablespoon Lemon juice
• 1 teaspoon Lemon zest
• 0.5 cup Erythritol or other sugar-free sweetener
• 0.5 teaspoon Salt

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or springform pan with butter or non-stick spray.

Step 2

In a large mixing bowl, combine the almond flour, rolled oats, half of the erythritol (1/4 cup), and salt. Mix well until evenly combined.

Step 3

In a separate bowl, whisk together the eggs, melted butter, vanilla extract, and applesauce until smooth.

Step 4

Add the wet ingredients to the dry ingredients and mix until well combined. The batter should be thick.

Step 5

Pour about two-thirds of the batter into the prepared cake pan and spread it evenly.

Step 6

In another bowl, toss the mixed berries with the remaining erythritol (1/4 cup), lemon juice, and lemon zest to coat evenly.

Step 7

Spread the berry mixture evenly over the batter in the cake pan.

Step 8

Dollop the remaining batter over the berries in small spoonfuls. It's fine if it doesn't cover the berries completely; this creates the crumble effect.

Step 9

Place the cake pan in the preheated oven and bake for about 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 10

Let the cake cool in the pan for about 10 minutes before removing. Serve warm or at room temperature. Enjoy your sugar-free berry crumble cake as a delightful dessert or snack!

Nutrition Facts

Serving size	(1145.7g)

Amount per serving	% Daily Value*
Calories	2234.8

Total Fat 162.1g	0%
Saturated Fat 69.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 634.7mg	0%
Sodium 1788.8mg	0%
Total Carbohydrate 278.7g	0%
Dietary Fiber 37.8g	0%
Total Sugars 63.0g
Protein 51.3g	0%

Vitamin D 82IU	0%
Calcium 418.5mg	0%
Iron 11.2mg	0%
Potassium 1251.4mg	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: 52.5%

Protein: 7.4%

Carbs: 40.1%