American · dessert

Keto Berry Cobbler with Almond Crumble Topping

Name: Keto Berry Cobbler with Almond Crumble Topping
Total time: 35 min
Cuisine: American
Ingredients: 3 cups frozen mixed berries (strawberries, blackberries, blueberries, raspberries); 2 tbsp monk fruit sweetener, for the berries; ¼ tsp xanthan gum; 1 tsp lemon juice; ⅔ cup almond flour; 2 tbsp monk fruit sweetener, for the topping; 2 tbsp butter, melted

Keto Berry Cobbler with Almond Crumble Topping — from Katherine Michelle's cooking video

Watch how it’s made · 6:09

Video by Katherine Michelle on YouTube · Open on YouTube

35 minMakes 6 × 1 serve (1/6 of the pan)130 kcal a portion

Keto (6.1 g net carbs a serve)
Vegetarian
Gluten-free ingredients

Contains: Milk, Tree nuts. Check labels on stock, sauces and spice mixes.

Mostly berries under an almond-flour and butter crumble, sweetened with monk fruit instead of sugar: about 6 g net carbs and nearly 4 g fibre a serve.

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Ingredients 7

3 cups frozen mixed berries (strawberries, blackberries, blueberries, raspberries)
2 tbsp monk fruit sweetener, for the berries
¼ tsp xanthan gum
1 tsp lemon juice
⅔ cup almond flour
2 tbsp monk fruit sweetener, for the topping
2 tbsp butter, melted

Method

Tap a time to watch that step in the video.

Heat the oven to 190°C (375°F). 0:50
In a bowl mix the berries (fresh or frozen) with 2 tbsp monk fruit sweetener, the xanthan gum and lemon juice, lightly mashing any big strawberries. 1:44
Pour the berry filling into a 20 cm (8 inch) square baking dish and spread it evenly. 2:35
For the topping, stir the almond flour, the other 2 tbsp sweetener and the melted butter together for about a minute, until it forms a crumbly dough. 3:13
Scatter the crumbly topping over the berries with your fingers. 3:56
Bake 20–25 minutes, until the top is golden and the berries are bubbling. Let it cool a little before serving. 4:18

Tip. Serves 6 (our estimate). Any berries work, fresh or frozen. The cook suggests a scoop of low-carb vanilla ice cream on top.

The method is a summary in our words — the video shows every step.

One portion, 1 serve (1/6 of the pan), gives you 1 of 6

Energy130 kcal540 kJ

Protein3 g6% of a day

Fibre3.8 g14% of a day

Carbohydrate9.9 g6.1 g net · 5.1 g sugars4% of a day

Fat9.6 g2.8 g saturated12% of a day

Sodium0 mg0% of a day

Where the energy comes from one serve

Net carbs 20%
Protein 10%
Fat 70%

Fits keto: 6.1 g net carbs a serve, with 70% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin E High23%

3.4 mg a serve, mostly from almond flour (84%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin C High20%

18 mg a serve, mostly from frozen mixed berries (98%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

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Magnesium9%

39 mg a serve, mostly from almond flour (77%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin K6%

7.3 µg a serve, mostly from frozen mixed berries (96%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Potassium4%

170 mg a serve, mostly from frozen mixed berries (50%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Iron4%

0.7 mg a serve, mostly from almond flour (60%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Zinc4%

0.5 mg a serve, mostly from almond flour (70%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin A4%

33 µg a serve, mostly from butter (96%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Folate4%

16 µg a serve, mostly from frozen mixed berries (67%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Omega-34%

0.1 g a serve, mostly from frozen mixed berries (80%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Calcium3%

42 mg a serve, mostly from almond flour (72%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin B63%

0.1 mg a serve, mostly from frozen mixed berries (69%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Selenium1%

0.6 µg a serve, mostly from almond flour (71%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin D0%

0.1 µg a serve, mostly from butter (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Vitamin B120%

0 µg a serve, mostly from butter (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Katherine Michelle; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.