33+ Delicious Spring Crumble Recipes to Celebrate the Season

Spring is a season that brings with it a sense of renewal, color, and of course, fresh, seasonal ingredients that elevate any dish.

Among the most comforting and versatile desserts to make this season are crumbles.

They offer the perfect balance of sweet and savory, and can be made with a wide variety of fruits, nuts, and even savory components.

Whether you’re looking for a simple fruit crumble or something a bit more adventurous with a twist of herbs or spices, the possibilities are endless.

In this article, we’ve compiled 33+ spring crumble recipes that are sure to inspire your next bake.

These recipes feature the best of spring produce—think berries, rhubarb, and stone fruits—paired with crunchy, buttery toppings.

Whether you’re a seasoned baker or just looking for something easy and satisfying, there’s a crumble recipe here that will bring spring’s bright flavors to life in your kitchen.

33+ Delicious Spring Crumble Recipes to Celebrate the Season

With so many delectable spring crumble recipes to choose from, there’s no shortage of ways to enjoy the vibrant flavors of the season.

Whether you stick to tried-and-true fruit combinations or get adventurous with unique ingredients like citrus, ginger, or nuts, spring crumbles are a delightful way to showcase the best of what the season has to offer.

So, gather your fresh produce, preheat the oven, and indulge in these warm, comforting crumbles that will make your spring gatherings even sweeter.

Low-Carb Strawberry & Almond Crumble

This delightful strawberry and almond crumble is a keto-friendly dessert that can easily double as a satisfying low-carb lunch option. Bursting with fresh strawberries and a nutty almond topping, it offers the perfect balance of sweetness and crunch. With minimal carbs, this crumble is a healthy and refreshing choice for anyone following a low-carb or keto diet.

Ingredients:

• 2 cups fresh strawberries, sliced
• 1/2 cup almond flour
• 1/4 cup chopped almonds
• 2 tbsp butter, melted
• 2 tbsp erythritol (or any low-carb sweetener)
• 1/2 tsp cinnamon
• Pinch of salt
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the strawberries with a tablespoon of erythritol and set aside.
3. In another bowl, combine almond flour, chopped almonds, cinnamon, salt, the remaining erythritol, and melted butter. Stir until the mixture forms a crumbly texture.
4. Place the sweetened strawberries in a small baking dish, spreading them out evenly.
5. Sprinkle the almond crumble mixture over the strawberries.
6. Bake for 25-30 minutes, or until the topping turns golden brown and the strawberries are bubbling.
7. 
   This strawberry and almond crumble is not only a delicious treat but also a perfect low-carb meal for anyone craving a light yet satisfying lunch. The combination of fresh strawberries and the almond flour topping provides a perfect contrast of textures, with a burst of sweetness and a satisfying crunch. It’s a simple and wholesome way to enjoy dessert while sticking to your low-carb goals.

Zucchini & Cheese Crumble

This savory zucchini and cheese crumble is an ideal low-carb keto lunch, packed with nutrients and flavor. The zucchini provides a mild base, while the cheese creates a rich, savory topping. A sprinkle of herbs and spices elevates the dish to a comforting, cheesy delight. It’s an excellent option for anyone seeking a filling, keto-friendly meal without the carbs.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large pan over medium heat. Add the zucchini slices and cook until tender, about 5 minutes. Season with salt, pepper, garlic powder, and oregano.
3. Transfer the cooked zucchini into a baking dish.
4. In a bowl, mix together the shredded mozzarella, Parmesan, and almond flour. Sprinkle the cheese mixture over the zucchini slices.
5. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown.
6. Serve warm as a savory low-carb lunch.

This zucchini and cheese crumble offers a savory twist to the classic crumble concept, making it the perfect keto-friendly lunch option. The creamy cheese topping pairs perfectly with the tender zucchini, creating a rich and satisfying dish. The addition of almond flour adds a slight crunch to the topping, making each bite even more delightful. This recipe is not only tasty but also packs a nutrient-dense punch with healthy fats and fiber.

Lemon & Blueberry Coconut Crumble

This tangy lemon and blueberry coconut crumble is a refreshing low-carb dessert or lunch option, ideal for spring. The burst of blueberries combined with the zesty lemon and the chewy coconut topping creates a mouthwatering dish with bright, fresh flavors. With its low carb count and healthy ingredients, this crumble is perfect for anyone seeking a light, sweet, and satisfying meal.

Ingredients:

• 1 cup fresh blueberries
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/4 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 tbsp butter, melted
• 2 tbsp erythritol (or preferred low-carb sweetener)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the blueberries with lemon juice, zest, and a tablespoon of erythritol. Set aside.
3. In a separate bowl, combine almond flour, shredded coconut, the remaining erythritol, melted butter, vanilla extract, and a pinch of salt. Mix until the mixture forms a crumbly texture.
4. Spread the lemony blueberries in a small baking dish and top with the coconut crumble mixture.
5. Bake for 20-25 minutes, or until the topping is golden brown and the blueberries are bubbly.
6. Let it cool slightly before se
   his lemon and blueberry coconut crumble is a perfect way to enjoy a light yet indulgent lunch or dessert that won’t derail your low-carb lifestyle. The tartness of the lemon paired with the sweetness of the blueberries creates a harmonious balance, while the coconut topping offers both texture and flavor. It’s a light and refreshing dish that provides all the satisfaction without the carbs, making it an excellent choice for those following a keto diet.

Keto Rhubarb & Almond Crumble

This keto-friendly rhubarb and almond crumble brings a delightful tartness from the rhubarb balanced with the rich, nutty crunch of almonds. Perfect for spring, this low-carb dessert can double as a light lunch or snack. With its wholesome ingredients and minimal carbs, it’s a refreshing, satisfying option for those seeking a healthy treat without breaking ketosis.

Ingredients:

• 2 cups rhubarb, chopped
• 1/4 cup erythritol (or other low-carb sweetener)
• 1/2 cup almond flour
• 1/4 cup chopped almonds
• 2 tbsp butter, melted
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix the rhubarb with erythritol and set aside to let it release its juices.
3. In another bowl, combine almond flour, chopped almonds, cinnamon, and salt. Stir in the melted butter and vanilla extract until crumbly.
4. Transfer the rhubarb mixture into a baking dish and sprinkle the almond crumble topping evenly over it.
5. Bake for 25-30 minutes, until the crumble is golden brown and the rhubarb is soft.
6. Let it cool slightly before serving.

This rhubarb and almond crumble is an irresistible dessert or light lunch for those on a keto diet. The tangy rhubarb perfectly complements the nutty almond crumble, creating a wonderful balance of flavors and textures. Low in carbs and packed with healthy fats, this crumble will leave you feeling satisfied without the sugar crash. It’s a great option for those wanting a refreshing and low-carb springtime dish.

Savory Cauliflower & Cheese Crumble

This savory cauliflower and cheese crumble is a low-carb, keto-friendly lunch that’s comforting and rich. Roasted cauliflower is combined with a gooey cheese mixture and topped with a crunchy almond flour crust. It’s a perfect filling meal packed with flavor and nutrients, making it an ideal choice for a wholesome keto lunch that won’t derail your diet.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/4 cup almond flour
• 2 tbsp butter, melted
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam or roast the cauliflower florets until tender, about 10 minutes.
3. In a mixing bowl, combine the shredded cheddar cheese, heavy cream, garlic powder, salt, and pepper. Stir until well combined.
4. In another bowl, mix the almond flour and melted butter until the mixture becomes crumbly.
5. Place the cauliflower in a baking dish, pour the cheese mixture over the top, and then sprinkle the almond flour crumble evenly over the cheese.
6. Bake for 20-25 minutes until the topping is golden and the cheese is bubbling.
7. This savory cauliflower and cheese crumble is an indulgent, low-carb lunch that’s packed with flavor and healthy fats. The creamy cheese and tender cauliflower make a perfect match, while the almond flour crumble provides a satisfying texture. Whether you enjoy it as a light lunch or a side dish, this recipe will become a go-to for your keto meals. It’s simple, filling, and a great way to incorporate more vegetables into your diet.

Keto Pumpkin Spice Crumble

For a cozy, low-carb option that captures the flavors of fall (or spring), the keto pumpkin spice crumble is a perfect dessert or lunch. This recipe combines the mild sweetness of pumpkin with the warmth of autumn spices, creating a flavorful and aromatic dish with minimal carbs. The almond flour crumble topping adds a nice crunch, making this a satisfying treat without the carbs.

Ingredients:

• 1 1/2 cups canned pumpkin (unsweetened)
• 1/4 cup erythritol (or other low-carb sweetener)
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 cup almond flour
• 1/4 cup chopped pecans (optional)
• 2 tbsp butter, melted
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the canned pumpkin, erythritol, cinnamon, nutmeg, ginger, and cloves. Stir until smooth.
3. In another bowl, mix the almond flour, chopped pecans (if using), melted butter, and vanilla extract to form a crumbly topping.
4. Pour the pumpkin mixture into a small baking dish and evenly distribute the almond flour topping over the top.
5. Bake for 20-25 minutes until the topping is golden and the pumpkin is set.
6. Let it cool before serving.

This keto pumpkin spice crumble is an aromatic, low-carb delight that combines the warm spices of fall with the creamy pumpkin base. It’s the perfect dessert or lunch option for those following a keto lifestyle, offering a flavorful experience without compromising on your carb count. The almond flour topping adds the right amount of crunch, and the sweet-spicy flavor will leave you feeling satisfied and cozy. This dish is a great way to enjoy a seasonal treat year-round while staying low-carb.

Keto Pear & Walnut Crumble

pear and walnut crumble is a delicious keto-friendly dish that combines the subtle sweetness of pears with the crunchiness of walnuts. A low-carb almond flour crust completes this dessert, making it a satisfying and filling lunch or treat. With its mix of flavors and textures, it’s a perfect spring dish that will not derail your keto diet.

Ingredients:

• 2 medium pears, peeled and chopped
• 1/4 cup erythritol (or preferred sweetener)
• 1/2 cup almond flour
• 1/4 cup chopped walnuts
• 2 tbsp butter, melted
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, toss the chopped pears with erythritol, cinnamon, and ginger. Let it sit for 5 minutes.
3. In a separate bowl, combine almond flour, chopped walnuts, and salt. Stir in the melted butter until the mixture is crumbly.
4. Layer the sweetened pears in a small baking dish and top with the walnut crumble.
5. Bake for 25-30 minutes until the topping is golden brown and the pears are tender.
6. Allow to cool slightly before serving.

This keto pear and walnut crumble offers a delicate balance of sweetness and crunch, making it the perfect springtime dessert or lunch. The combination of pears and walnuts provides a satisfying texture, while the almond flour topping gives it a rich, buttery finish. With minimal carbs, it’s a guilt-free way to indulge in the flavors of fresh fruit and nuts, making it an excellent option for those on a keto diet.

Keto Raspberry & Coconut Crumble

The keto raspberry and coconut crumble is a refreshing, light dessert or lunch option that’s perfect for a low-carb diet. With the tartness of raspberries and the sweetness of coconut, this dish provides a delicious contrast of flavors and textures. It’s an ideal springtime meal that offers the right balance of nutrients without the carbs.

Ingredients:

• 2 cups fresh raspberries
• 1/4 cup erythritol (or other sweetener)
• 1/2 cup unsweetened shredded coconut
• 1/4 cup almond flour
• 2 tbsp butter, melted
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Toss the raspberries with erythritol and set them aside to release their juices.
3. In a separate bowl, combine shredded coconut, almond flour, melted butter, vanilla extract, and salt. Mix until crumbly.
4. Layer the raspberries in a baking dish and sprinkle the coconut topping evenly over the top.
5. Bake for 20-25 minutes until the topping is golden and the raspberries are bubbling.
6. Let it cool before serving.

This keto raspberry and coconut crumble is a light and tangy dessert or lunch that’s both refreshing and satisfying. The tart raspberries combine perfectly with the sweet coconut crumble, creating a unique and flavorful dish that won’t break your carb count. It’s a quick, easy-to-make treat that’s perfect for anyone looking to stay on track with their keto lifestyle while enjoying a delicious and healthy meal.

Keto Blackberry & Pecan Crumble

This keto blackberry and pecan crumble brings together the juicy sweetness of blackberries with the richness of roasted pecans. The almond flour topping creates a perfect contrast, offering a satisfying crunch. With its low-carb content, it’s an excellent choice for a spring lunch or dessert that fits well into your keto diet.

Ingredients:

• 2 cups fresh blackberries
• 1/4 cup erythritol (or preferred sweetener)
• 1/2 cup almond flour
• 1/4 cup chopped pecans
• 2 tbsp butter, melted
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, toss the blackberries with erythritol and set aside.
3. In another bowl, combine almond flour, chopped pecans, cinnamon, and salt. Stir in melted butter and vanilla extract until crumbly.
4. Layer the blackberries in a small baking dish and sprinkle the pecan crumble over the top.
5. Bake for 25-30 minutes until the topping is golden brown and the blackberries are soft.
6. Allow it to cool for a few minutes before serving.

This blackberry and pecan crumble offers the perfect combination of sweet, tart, and nutty flavors, making it an ideal low-carb dish for lunch or dessert. The almond flour and pecan topping provides a delightful crunch, while the juicy blackberries offer a burst of flavor. It’s a deliciously satisfying keto-friendly treat that will leave you feeling both full and happy.

Keto Spiced Apple & Walnut Crumble

This keto spiced apple and walnut crumble is a comforting, warm dish with the subtle sweetness of apples and the crunchiness of walnuts. The fall-inspired spices give it a cozy, aromatic flavor, perfect for a low-carb lunch or dessert. The almond flour topping adds texture, making this a filling and satisfying meal.

Ingredients:

• 2 medium apples, peeled and chopped (use a low-carb variety like Granny Smith)
• 1/4 cup erythritol (or sweetener of choice)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup chopped walnuts
• 1/2 cup almond flour
• 2 tbsp butter, melted
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Toss the chopped apples with erythritol, cinnamon, and nutmeg. Let them sit for a few minutes to release their juices.
3. In another bowl, combine almond flour, chopped walnuts, and salt. Stir in melted butter and vanilla extract to form a crumbly topping.
4. Layer the spiced apple mixture in a small baking dish and top with the walnut crumble.
5. Bake for 25-30 minutes until the topping is golden brown and the apples are tender.
6. Let it cool slightly before serving.

This spiced apple and n:walnut crumble is a low-carb twist on a classic dessert. The apples’ natural sweetness, combined with warming spices and crunchy walnuts, create a deliciously satisfying meal. It’s the perfect option for anyone seeking a comforting, low-carb lunch or dessert that captures the essence of fall while staying on track with their keto lifestyle.

Keto Chocolate Hazelnut Crumble

or chocolate lovers, the keto chocolate hazelnut crumble is a rich and indulgent dessert or lunch. The deep chocolate flavor, paired with the crunch of hazelnuts and a buttery almond flour topping, creates a deliciously decadent yet low-carb treat. This dish is perfect for anyone who craves a chocolatey meal without the carbs.

Ingredients:

• 1/2 cup unsweetened cocoa powder
• 1/4 cup erythritol (or preferred sweetener)
• 1/2 cup almond flour
• 1/4 cup chopped hazelnuts
• 2 tbsp butter, melted
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine cocoa powder and erythritol.
3. In another bowl, mix almond flour, chopped hazelnuts, salt, and melted butter until crumbly.
4. Layer the cocoa and erythritol mixture in a small baking dish and pour the heavy cream over the top.
5. Sprinkle the hazelnut crumble topping evenly over the chocolate mixture.
6. Bake for 20-25 minutes, until the topping is golden brown and the chocolate is set.
7. Let it cool before serving.

This chocolate hazelnut crumble is the ultimate low-carb indulgence for chocolate lovers on a keto diet. The cocoa powder gives the crumble its rich, deep flavor, while the crunchy hazelnuts add a delightful texture. It’s a great option for a chocolatey lunch or dessert that won’t spike your carb intake, providing all the flavor and satisfaction without the guilt.

Keto Lemon Poppy Seed Crumble

This refreshing lemon poppy seed crumble is a light, tangy dish that makes an ideal spring lunch or dessert. The lemon zest and juice provide a bright, citrusy flavor, while the poppy seeds give the crumble a satisfying crunch. With almond flour as the base for the crumble, this dish remains low in carbs and full of flavor.

Ingredients:

• 1/2 cup almond flour
• 2 tbsp poppy seeds
• 1/4 cup erythritol (or other sweetener)
• 2 tbsp butter, melted
• 1/2 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine almond flour, erythritol, poppy seeds, salt, and lemon zest.
3. Stir in the melted butter and vanilla extract until the mixture becomes crumbly.
4. Transfer the mixture into a baking dish and drizzle fresh lemon juice over the top.
5. Bake for 15-20 minutes until the crumble is golden brown.
6. Let it cool for a few minutes before serving.

The lemon poppy seed crumble is a refreshing, low-carb dessert or lunch that will brighten up your meal. The fresh citrusy lemon flavor and the crunch of the poppy seeds make this a unique and satisfying dish. It’s perfect for anyone seeking a light and tangy option that stays true to their keto goals, offering a burst of flavor without the carbs.

Keto Coconut Lime Crumble

This coconut lime crumble is a tropical, zesty treat that’s perfect for a keto-friendly lunch or dessert. The coconut topping adds a chewy texture, while the lime juice and zest offer a refreshing citrusy punch. It’s a delightful spring dish that combines the flavors of coconut and lime in a low-carb, satisfying crumble.

Ingredients:

• 1/2 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 2 tbsp butter, melted
• Zest and juice of 1 lime
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine shredded coconut, almond flour, erythritol, and salt.
3. Stir in melted butter, lime zest, and lime juice until the mixture becomes crumbly.
4. Transfer the mixture to a baking dish and bake for 20-25 minutes, or until the topping is golden brown.
5. Let it cool for a few minutes before serving.

This coconut lime crumble offers a tropical twist to your keto menu, with the coconut providing a satisfying chew and the lime adding a fresh burst of flavor. It’s a refreshing, low-carb option for anyone who enjoys citrusy desserts or wants to enjoy a light yet indulgent lunch. This crumble is a perfect spring dish, offering a balance of sweet and tart with the bonus of being keto-friendly.

Keto Peach & Ginger Crumble

This keto peach and ginger crumble combines the sweetness of peaches with the warm spice of ginger for a comforting low-carb dish. Using almond flour for the topping and a sweetener like erythritol, it’s a satisfying dessert or lunch option for those following a keto lifestyle. The combination of flavors makes this dish perfect for anyone looking for a light, fragrant meal.

Ingredients:

• 2 medium peaches, peeled and chopped
• 1/4 cup erythritol (or other sweetener)
• 1/2 tsp ground ginger
• 1/2 cup almond flour
• 2 tbsp butter, melted
• 1/4 tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Toss the chopped peaches with erythritol and ground ginger. Let them sit for a few minutes to release their juices.
3. In a separate bowl, mix almond flour, cinnamon, and salt. Stir in melted butter until the mixture becomes crumbly.
4. Layer the peaches in a small baking dish and top with the almond flour crumble.
5. Bake for 25-30 minutes until the topping is golden brown and the peaches are soft.
6. Let it cool before serving.

This keto peach and ginger crumble is a delightful combination of sweet peaches and the warmth of ginger. The almond flour topping adds a crunchy contrast, making it a perfect low-carb lunch or dessert. With minimal carbs and vibrant flavors, it’s a great choice for anyone looking to enjoy a keto-friendly treat that feels like a comforting classic.

Keto Strawberry Basil Crumble

The keto strawberry basil crumble brings together the sweetness of fresh strawberries with the aromatic, herbaceous flavor of basil, making it a unique and refreshing dish. The almond flour topping offers a delightful crunch, making this crumble a satisfying low-carb lunch or dessert. The fresh basil adds a twist of savory that perfectly balances the sweetness of the strawberries.

Ingredients:

• 2 cups fresh strawberries, chopped
• 1/4 cup erythritol (or preferred sweetener)
• 1/4 cup chopped fresh basil leaves
• 1/2 cup almond flour
• 2 tbsp butter, melted
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the strawberries with erythritol and chopped basil, allowing the strawberries to release some juice.
3. In another bowl, combine almond flour, salt, melted butter, and vanilla extract. Mix until the mixture becomes crumbly.
4. Place the strawberry and basil mixture into a small baking dish and top with the almond flour crumble.
5. Bake for 25-30 minutes until the topping is golden and the strawberries are soft and bubbly.
6. Let it cool before serving.

This strawberry basil crumble is a vibrant and unexpected combination that offers a refreshing twist on a classic crumble. The basil brings an herbaceous note that complements the natural sweetness of the strawberries, while the almond flour topping provides a satisfying crunch. It’s the perfect low-carb, keto-friendly dish to enjoy as a unique springtime dessert or lunch.

Keto Lemon Raspberry Almond Crumble

This keto lemon raspberry almond crumble is a zesty and fruity dish that combines the tartness of raspberries with the bright citrus flavor of lemon. The almond flour and sliced almonds topping gives it a crisp texture, while the lemon zest enhances the citrus profile. Perfect for those looking for a low-carb, light dessert or lunch that’s packed with flavor.

Ingredients:

• 1 cup raspberries, fresh or frozen
• 1/4 cup erythritol (or sweetener of choice)
• 1/2 cup almond flour
• 1/4 cup sliced almonds
• 2 tbsp butter, melted
• Zest of 1 lemon
• 2 tbsp lemon juice
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Toss the raspberries with erythritol, lemon zest, and lemon juice. Let it sit for a few minutes to release some juice.
3. In another bowl, combine almond flour, sliced almonds, salt, and melted butter. Stir until the mixture is crumbly.
4. Place the raspberry mixture in a small baking dish and sprinkle the almond topping over it.
5. Bake for 20-25 minutes, until the topping is golden and the raspberries are soft and bubbly.
6. Let it cool slightly before serving.

This lemon raspberry almond crumble is a delightful keto-friendly dish that offers the perfect balance of tart and sweet, with the added crunch from the almond flour and sliced almonds. The refreshing lemon zest and juice bring a citrusy burst, making it a perfect spring dish. It’s a light yet satisfying dessert or lunch that fits well into a keto lifestyle without sacrificing flavor.

Keto Cherry Almond Crumble

The keto cherry almond crumble is a sweet and nutty dessert featuring the vibrant flavor of fresh cherries paired with the rich taste of almonds. The almond flour topping adds a satisfying crunch, making it a perfect low-carb lunch or dessert. With minimal carbs and fresh fruit, this dish captures the essence of spring without breaking ketosis.

Ingredients:

• 1 1/2 cups fresh cherries, pitted and halved
• 1/4 cup erythritol (or other sweetener)
• 1/2 cup almond flour
• 1/4 cup sliced almonds
• 2 tbsp butter, melted
• 1/2 tsp almond extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Toss the halved cherries with erythritol and set aside to release some of their juices.
3. In a separate bowl, combine almond flour, sliced almonds, salt, melted butter, and almond extract. Stir until the mixture becomes crumbly.
4. Layer the cherries in a small baking dish and top with the almond crumble mixture.
5. Bake for 25-30 minutes until the topping is golden brown and the cherries are bubbling.
6. Allow it to cool for a few minutes before serving.

burst of juicy flavor, while the almond flour and sliced almonds give the dish a lovely crunch. With minimal carbs and fresh, wholesome ingredients, this crumble is a perfect way to enjoy a guilt-free springtime treat.

Keto Blueberry Lemon Crumble

The keto blueberry lemon crumble is a refreshing, fruity dish combining the juicy sweetness of blueberries with the zesty, citrusy flavor of lemon. This low-carb dessert or lunch is topped with a crisp almond flour crumble, adding both texture and flavor. It’s a perfect option for those looking for a fresh, healthy, and delicious treat without the carbs.

Ingredients:

• 1 1/2 cups fresh blueberries
• 1/4 cup erythritol (or sweetener of choice)
• 1/2 cup almond flour
• 2 tbsp butter, melted
• Zest and juice of 1 lemon
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Toss the blueberries with erythritol, lemon zest, and lemon juice. Let the mixture sit for a few minutes to release juice.
3. In a separate bowl, mix almond flour, melted butter, and salt until crumbly.
4. Place the blueberry mixture in a small baking dish and top with the almond flour crumble.
5. Bake for 20-25 minutes, until the topping is golden brown and the blueberries are soft.
6. Let it cool slightly before serving.

:This blueberry lemon crumble is a bright, citrusy, and low-carb dessert or lunch that’s bursting with flavor. The ombination of sweet blueberries and tangy lemon zest creates a refreshing and satisfying dish. The almond flour crumble provides the perfect crunch, making it a delightful treat that fits seamlessly into a keto lifestyle.

Keto Zucchini & Parmesan Crumble

This savory zucchini and Parmesan crumble is a perfect keto-friendly lunch, offering a delicious combination of tender zucchini and the rich, salty flavor of Parmesan. Topped with a crunchy almond flour crumble, this dish is low-carb and satisfying, making it an ideal choice for those seeking a savory meal to enjoy while following their keto diet.

Ingredients:

• 2 medium zucchinis, sliced
• 1/4 cup grated Parmesan cheese
• 1/2 cup almond flour
• 1/4 cup melted butter
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the sliced zucchini in a small baking dish. Sprinkle Parmesan cheese evenly over the zucchini.
3. In a separate bowl, mix almond flour, garlic powder, black pepper, salt, and melted butter to form a crumbly topping.
4. Sprinkle the almond flour topping over the zucchini and Parmesan layer.
5. Bake for 20-25 minutes, until the topping is golden brown and the zucchini is tender.
6. Allow it to cool slightly before serving.

This savory zucchini and Parmesan crumble is a delicious low-carb lunch option that provides a satisfying mix of flavors and textures. The rich Parmesan pairs beautifully with the zucchini, while the almond flour topping adds the perfect crunch. It’s a great way to enjoy a savory dish that’s both filling and keto-friendly.

Keto Carrot Ginger Crumble

The keto carrot ginger crumble combines the natural sweetness of carrots with the warmth of ginger, making it a perfect dish for the cooler spring days. The almond flour crumble topping adds texture and flavor, creating a savory yet slightly sweet dish that is both low-carb and full of nutrients. Ideal for lunch or a comforting dessert.

Ingredients:

• 2 medium carrots, grated
• 1/4 cup erythritol (or other sweetener)
• 1/2 tsp ground ginger
• 1/2 cup almond flour
• 2 tbsp butter, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Toss the grated carrots with erythritol and ground ginger.
3. In another bowl, combine almond flour, melted butter, and salt until crumbly.
4. Layer the carrot mixture in a small baking dish and top with the almond flour crumble.
5. Bake for 25-30 minutes until the topping is golden brown and the carrots are tender.
6. Let it cool slightly before serving.

This carrot ginger crumble is a flavorful and aromatic keto-friendly dish that combines the sweetness of carrots with the spice of ginger. The almond flour topping provides a satisfying crunch, making it the perfect savory or slightly sweet lunch or dessert. It’s a healthy and comforting meal that’s perfect for anyone following a keto lifestyle.

Note: More recipes are coming soon