Servings: 7

or the Berries or the Berries
▢2 cups blackberries ▢2 cups blackberries
▢½ cup fresh blueberries ▢½ cup fresh blueberries
▢1 cup fresh raspberries ▢1 cup fresh raspberries
▢3 tablespoons swerve confectioners ▢3 tablespoons swerve confectioners
▢Juice and zest of ½ lemon ▢Juice and zest of ½ lemon
▢¼ teaspoon Xanthan Gum ▢¼ teaspoon Xanthan Gum
For the Crumb Topping For the Crumb Topping
▢1 cup super fine almond flour ▢1 cup super fine almond flour
▢⅓ cup pecans, chopped ▢⅓ cup pecans, chopped
▢¼ cup grass fed butter, melted ▢¼ cup grass fed butter, melted
▢¼ cup Brown Swerve ▢¼ cup Brown Swerve
▢½ teaspoon ground cinnamon ▢½ teaspoon ground cinnamon
▢¼ teaspoon ground nutmeg ▢¼ teaspoon ground nutmeg
▢*Optional: homemade whip cream for the top ▢*Optional: homemade whip cream for the top
US Customary US Customary
Metric Metric

Preheat oven to 375F. Mix the swerve and Xanthan gum in a cup, then set aside.
Add the berries, lemon juice and zest to a large bowl. Sprinkle the swerve mixture over the top and toss until well coated. Pour the mixture into a buttered glass or ceramic baking dish.
In a separate bowl, add all the crumble topping ingredients, except for the Swerve brown and butter, and whisk. Mix in the Swerve brown and melted butter. Sprinkle the crumble over the top of the berries.
Bake for 30 minutes. Increase the temperature to 425F and bake for an additional 5 minutes or until the crumble is crisp. Allow to cool slightly before serving!
Optional: Serve with a scoop of your favorite Keto/Low Carb ice cream or a nice dollop of homemade whip cream.