Low Carb Breakfast Crumble with Berries

From my new book ‘Low Carb Lekker en Snel’. Sugar free, Dairy free, Gluten free.

4 people

oven or air fryer

Preparation: 10 minutes - Baking time: 5 to 10 minutes – Keeps up to 4 days in the fridge, crumble separately (without fruit) keeps up to 2 months

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Ingredients

1 tablespoon extra virgin coconut oil (or unsalted butter)
1 ½ cup (200 g) mixed nuts and seeds (see tips)
1 ½ cup (150 g) coconut flakes, unsweetened
2 to 3 teaspoons cinnamon
¼ teaspoon sea salt (optional)
2 cups (300 g) berries, fresh or frozen

Today I’m treating you to a scrumptious breakfast from my newest book Low Carb Lekker en Snel that you can easily serve for brunch or dessert too: a Low Carb Breakfast Crumble with Berries.

Whether it’s a cold winter morning or a hot summer day, this breakfast crumble tastes great any time of the year. It’s completely gluten free ánd grain free, made with mixed nuts and seeds. Delicious with berries and a few spoonfuls of (vegan) yoghurt, or a scoop of sugar free vanilla ice cream for dessert.

You can make the crumble in a regular oven or in the air fryer (where the cooking process goes even quicker). I used a mix of sunflower seeds, pumpkin seeds and pecan nuts but feel free to use any nuts or seeds of your choice.

For the berries you can choose to serve the crumble with fresh berries such as raspberries or strawberries, or to lightly heat a mix of frozen berries in a small saucepan on the stove with some water, a sprinkle of fresh lemon juice and keto sweetener to taste. Tastes even better with a pinch of real vanilla (ground vanilla bean or extract).

I’m curious to hear what you think of this gluten free breakfast crumble (trust me, it’s addictively good) so let me know if you enjoyed it and if you’d love me to share more low carb breakfast recipes by leaving a comment down below.

Enjoy!

Love,
Julie

Low Carb Breakfast Crumble with Berries (Sugar free, Dairy free, Gluten free)

DIRECTIONS:

Pre-heat the oven or air fryer to 350°F (175°C).
Roughly chop the nuts, seeds, and coconut flakes by hand or with a small food processor/chopper. Melt the coconut oil or butter and mix it with the chopped nuts, the cinnamon, and a little sea salt if desired.
Bake for 5 to 10 minutes in the preheated oven or airfryer until golden brown.
Serve the crumble with berries such as raspberries and strawberries, and a few spoonfuls of (vegan) yoghurt.
You could also use frozen berries and lightly heat them in a small saucepan on the stove with some water, a sprinkle of fresh lemon juice and keto sweetener to taste.

JULIE’S TIPS & TRICKS:

For flavor variations, replace the berries with other low sugar seasonal fruit such as peaches or prunes. Tastes delicious as a ‘carb-up’ breakfast with fresh fig or sliced apple too.
During wintertime, lightly heat up your fruit in a small pot or pan on the stove, or in the oven. Add warming spices such as cinnamon, cardamom… if desired.

Would you like me to share more sweet low carb breakfast recipes? Let me know by leaving a comment down below.