These simple yet delicious low-carb crumble pots are the most scrumptious family-friendly dessert, full of healthy ingredients and extremely easy to make. The blueberries and raspberries provide natural sweetness and a jammy texture, and the seedy granola provides a crunchy texture. The almond flour and coconut oil combined gives a golden crispy topping that tastes buttery, and the cinnamon gives an autumnal twist which I adore. This recipe can easily be up scaled and made in a larger deep oven dish to serve more people.
Time: 10 minutes plus 30-40 minutes baking
-250g frozen mixed berries- I used blueberries and raspberries
1 tbsp erythritol (or more/less to your liking for sweetness)
-50g almond flour
-30g Elly Momberg keto granola
-2.5 tbsp coconut oil melted
-1 tbsp Erythritol
-1 tsp vanilla extract
-1/2 tsp ground cinnamon
-Preheat the oven to 180 degrees/ 160 fan.
-Mix the berries and place into three small oven-safe ramekins. Stir in erythritol to your desired level of sweetness.
-To make the crumble in a separate big bowl mix together the almond flour, Elly Momberg granola, melted coconut oil, erythritol, vanilla extract, cinnamon and salt until well combined and a thick crumble forms.
-Scatter the crumble over the fruit filling and then place into the oven at for 30-40 minutes until golden and the fruit is soft and bubbly. I like to add coconut yoghurt on top and enjoy this deliciously warming dessert!