- 120 g almond flour
- 50 g shredded coconut
- 1 tbsp erythritol
- ½ tsp cinnamon ground
- 1 tsp vanilla extract
- 50 g butter melted
- 500 g mixed berries frozen
- 1 tbsp erythritol optional
- 1 tbsp lemon juice
Preheat oven to 180°C. Add all crumble ingredients in a medium mixing bowl and mix until well combined. Set aside.
Gently mix all filling ingredients in a mixing bowl until well combined. Spread filling in an even layer in a 8" x 8" square cake tin or in a baking dish.
Sprinkle crumble topping evenly over berry filling. Place in oven and cook for 15 minutes or until golden.
Remove from oven, serve warm with a dollop of unsweetend whipped cream, coconut yoghurt or natural unsweetened Greek yoghurt.
If you're wanting to make this recipe a nut-free version simply substitute the almond flour with sunflower seed flour.
Calories: 179kcal | Carbohydrates: 10g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 61mg | Potassium: 38mg | Fiber: 3g | Sugar: 6g | Net Carbs: 7g