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Use your favourite berries fresh or frozen in this delicious sugar free recipe that's perfect.  A fabulous combination of cake and crumble that is simple to make. Serve topped with whipped cream or sugar free vanilla ice cream.

Ingredients (12 serves)

CAKE

  • 200 grams almond flour/almond meal -2 Cups
  • 2 tablespoons coconut flour
  • 1 ½ teaspoons baking powder
  • A pinch of salt
  • ¼ cup monkfruit or alternative sweetener
  • 100 grams melted butter
  • 2 large eggs
  • 2 tablespoons nut milk of choice
  • 3 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • Zest of one lemon
  • 1 cup berries fresh or frozen blueberries, raspberries or mixed berries

CRUMBLE

  • ¾ cup almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons monkfruit or alternative sweetener (brown sweetener can also be used)
  • 2 tablespoon desiccated coconut sugar free- optional
  • 50 grams softened butter

INSTRUCTIONS

  • Preheat oven to 175 C/350 F.
  • Prepare a large loaf pan or an 8- 9"/20-23cm round baking pan (or springform pan) by lining the base with baking paper and greasing the pan. You can also line the whole pan with baking paper.

MAKE THE CAKE

  • Combine the almond flour, coconut flour, baking powder, salt and sweetener in a large mixing bowl. Add the melted butter, eggs, nut milk, sour cream, vanilla extract and lemon zest and beat with electric beaters until smooth.
  • Pour the batter into the prepared pan and set aside while you make the crumble.

MAKE THE CRUMBLE

  • In a small bowl combine the almond flour, coconut flour, sweetener, and desiccated coconut (if using).
  • Add the softened butter and use a fork or rub in with fingers until the mixture is combined and clumps together in various sizes.

ASSEMBLE THE CAKE

  • Place the berries on top of the batter in the pan. Sprinkle the crumb mixture on top and squeeze clumps together if not clumpy enough.
  • Bake for about 40 minutes or until cake is cooked through in the middle. A loaf pan will take slightly longer than a round pan to cook in the centre (45-50 minutes).
  • Allow the cake to cool completely in the pan before removing.
  • Refrigerate for an hour before slicing and serving or cake might be too delicate to slice.

Recipe Notes

Use either a large loaf pan, an 8 or 9" round pan or a spring pan. Note that the loaf pan will take slightly longer to bake in the centre.

Add 1 teaspoon of cinnamon to the crumble mixture for variation.

Nutritional Information

Serving: 1serve of 12 | Calories: 258kcal | Carbohydrates: 5g | Protein: 5g | Fat: 22g | Fiber: 3g

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.