Low-Carb Blackberry Pecan Crumble Recipe
There’s something magical about harvesting a bowl of fresh blackberries from your own backyard. This year, my garden overflowed with them—and I knew I had to turn that juicy bounty into something special. I grew up loving old-fashioned blackberry cobbler, the kind that’s warm and comforting with a buttery crust. But nowadays, my lifestyle leans low-carb, and traditional recipes just don’t fit the plan. Of all fruits, blackberries are one of the best for a keto/low-carb lifestyle. I try to eat lower sugar fruits like blueberries, blackberries, strawberries and only in moderation.
While there are plenty of keto cobbler recipes online, most rely on almond flour. I don’t use it regularly because of its high oxalate content. https://perfectketo.com/oxalates-good-or-bad/ That led me to get a little creative—and this Blackberry Pecan Crumble was born.
Instead of a biscuit topping, I used a buttery crumble made from crushed pecans, coconut flour, and sweetener. It’s nutty, satisfying, and has just enough crunch to complement the warm, jammy blackberries underneath. I’ll be honest—this isn’t Grandma’s cobbler. But it absolutely scratched the itch for a summery, sweet dessert without breaking the carb bank.
I even went all out and made a batch of homemade keto vanilla ice cream in my ice cream maker. A scoop on top of the warm blackberry crunch made it feel like a real celebration.
Nutritional Info for the Blackberry Crunch (Per Serving — 6 Servings)
Estimates based on typical low-carb ingredients used in your screenshot.
Entire Recipe Totals:
- Calories: ~1,307
- Net Carbs: ~30g
- Fat: ~124g
- Protein: ~18g
Per Serving (1/6 of pan):
- Calories: ~218
- Net Carbs: ~5g
- Fat: ~21g
- Protein: ~3g
More Ways to Use Blackberries (Low-Carb Ideas)
If you’re also lucky enough to be swimming in blackberries, here are a few more low-carb-friendly ideas:
- Blackberry Chia Jam: Simmer berries with chia seeds and a little sweetener for a sugar-free spread.
- Blackberry Vinaigrette: Blend with olive oil, vinegar, and Dijon for a fresh summer salad dressing.
- Blackberry Smoothie: Blend with cottage cheese, Greek yogurt, or almond milk for a protein-packed snack.
- Frozen Blackberry Bites: Mix blackberries with cream cheese and sweetener, then freeze in silicone molds.
- Blackberry BBQ Sauce: Cook down with vinegar, garlic, and spices for a sweet-and-savory grilling sauce.
If you’re like me and looking for something sweet that fits into a real-food, low-carb lifestyle—without using almond flour—this Blackberry Pecan Crumble hits the spot. It’s a recipe I’ll definitely return to during every harvest season.
Blackberry Pecan Crumble
Ingredients
- 3 cups blackberries fresh or frozen
- 2 tablespoons allulose or monk fruit sweetener to taste- 3 TBLS if you want it sweeter
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds optional, for thickening
- Pinch of cinnamon optional
- Pecan Crumble Topping:
- 1 cup crushed pecans pulse in food processor or chop finely but do not make it like almond flour.
- 2 tablespoons coconut flour
- 2 tablespoons sweetener For a sweeter taste, 3 TBLS
- 1/2 teaspoon cinnamon
- Pinch of salt
- 3 tablespoons melted butter or coconut oil I prefer butter!
- 1/2 teaspoon vanilla extract optional
Instructions
- Preheat oven to 350°F (175°C).
- Make the filling: In a medium bowl, mix berries, sweetener, lemon juice, vanilla, chia seeds, and cinnamon. Let sit 10 minutes to thicken slightly.
- Prepare the crumble: In a separate bowl, combine crushed pecans, coconut flour, sweetener, cinnamon, and salt. Stir in melted butter and vanilla until a crumbly mixture forms.
- Assemble: Pour berry mixture into a greased 8×8″ baking dish or pie dish. Sprinkle pecan crumble evenly over the top.
- Bake for 25–30 minutes, until the topping is golden and the filling is bubbly.
- Cool slightly before serving. Delicious warm or chilled.
Notes
Serve alongside a scoop of low-carb vanilla ice cream