Blackberry Pecan Crumble
A keto blackberry cobbler with a delectable, crumbly pecan topping. Here’s my simple and delicious version that stays low in carbs and lets the blackberries shine.
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 8x8" 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
Top with keto whipped cream or a drizzle of heavy cream
Serve alongside a scoop of low-carb vanilla ice cream
Serve alongside a scoop of low-carb vanilla ice cream