32+ Mouthwetring Spring Fruit Crumbles for Every Occasion

Spring is a season of renewal, and what better way to celebrate the bounty of fresh fruits than with a delightful, comforting crumble?

Bursting with vibrant flavors and made from a variety of seasonal fruits, spring fruit crumbles are the perfect dessert for any occasion.

Whether you prefer a classic combination of apples and rhubarb, or want to experiment with unique fruits like strawberries, peaches, or even citrus, there’s a crumble recipe for every palate.

In this blog, we’ll explore over 32 scrumptious spring fruit crumble recipes that will brighten up your table and satisfy your sweet tooth.

Get ready to embrace the flavors of the season and indulge in a warm, fruity crumble!

32+ Mouthwetring Spring Fruit Crumbles for Every Occasion

Spring is the season to embrace vibrant fruits, and what better way to showcase them than in a delicious crumble?

With over 32 recipes to choose from, you can enjoy a new fruit crumble every week of the season.

Whether you’re baking for a family gathering, a weekend treat, or a casual dessert after dinner, these recipes promise to deliver the perfect balance of sweetness, tartness, and crispiness

So, grab your favorite fruits, get baking, and indulge in these mouthwatering spring fruit crumbles that will make your taste buds sing!

Keto Strawberry Rhubarb Crumble

crumble combines the tartness of rhubarb with the sweetness of strawberries, creating a perfect balance of flavors. Using almond flour and a sugar substitute, this recipe caters to a low-carb lifestyle while still providing the comforting texture of a traditional fruit crumble.

Ingredients:

• 2 cups fresh rhubarb, chopped
• 1 cup fresh strawberries, sliced
• 1/4 cup erythritol or any keto-friendly sweetener
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, melted
• 1/4 tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish.
2. In a medium bowl, toss together the rhubarb, strawberries, erythritol, lemon juice, and vanilla extract. Spread this mixture evenly in the prepared baking dish.
3. In a separate bowl, combine the almond flour, shredded coconut, cinnamon, and salt. Add the melted butter and stir until the mixture resembles coarse crumbs.
4. Sprinkle the crumble topping over the fruit mixture evenly.
5. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
6. Remove from the oven and let it cool slightly before serving.

This keto-friendly strawberry rhubarb crumble is a delightful dessert perfect for spring, with just the right balance of sweet and tart. It’s a great way to indulge in a dessert without derailing your low-carb diet. Serve it on its own or with a dollop of whipped cream or vanilla keto ice cream for an extra indulgence.

Keto Blueberry Almond Crumble

The keto blueberry almond crumble brings the fresh, sweet flavor of blueberries into a warm, nutty crumble. Almond flour and crushed almonds in the topping create a crunchy, satisfying contrast to the juicy blueberries, making this dessert both delicious and low in carbs.

Ingredients:

• 2 cups fresh blueberries
• 1 tbsp lemon zest
• 2 tbsp erythritol or any keto-friendly sweetener
• 1 tbsp lemon juice
• 1/2 cup almond flour
• 1/4 cup chopped almonds
• 1/4 cup unsalted butter, melted
• 1/4 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a small baking dish.
2. In a mixing bowl, combine the blueberries, lemon zest, erythritol, and lemon juice. Mix gently and spread the fruit evenly in the prepared dish.
3. In another bowl, mix together the almond flour, chopped almonds, cinnamon, and salt. Add the melted butter and stir to form a crumbly texture.
4. Sprinkle the almond crumble topping over the blueberries.
5. Bake for 30-35 minutes or until the top is golden brown and the blueberries are bubbling around the edges.
6. Allow the crumble to cool for 10 minutes before serving.

The keto blueberry almond crumble is an ideal low-carb dessert to enjoy during the spring season. Blueberries are rich in antioxidants, and this recipe provides a satisfying way to enjoy them without the sugar load of traditional crumbles. Pair it with some keto-friendly whipped cream or a sprinkle of toasted coconut for extra texture.

Keto Peach and Coconut Crumble

This keto peach and coconut crumble brings the essence of summer right into your kitchen, using low-carb ingredients like almond flour and shredded coconut to create a crumbly, satisfying topping. The natural sweetness of the peaches shines through, making this dish a delicious treat that fits perfectly into a keto lifestyle.

Ingredients:

• 2 cups fresh peaches, peeled and sliced
• 1/4 cup erythritol or any keto-friendly sweetener
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1/2 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, melted
• 1/4 tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a medium baking dish.
2. Toss the peach slices with erythritol, vanilla extract, and lemon juice in a bowl. Spread the mixture evenly in the prepared dish.
3. In another bowl, combine the almond flour, shredded coconut, cinnamon, and salt. Stir in the melted butter until the mixture becomes crumbly.
4. Sprinkle the coconut crumble topping over the peach mixture.
5. Bake for 35-40 minutes, until the crumble topping is golden and the peaches are tender and bubbling.
6. Let the crumble cool for a few minutes before serving.

The keto peach and coconut crumble is a fragrant, flavorful dessert that combines the sweet taste of peaches with a satisfying coconut topping. Perfect for keto dieters looking for a spring dessert, it’s an excellent option for those who want to enjoy the taste of fruit in a low-carb way. You can serve this dish with a scoop of unsweetened whipped cream for a richer experience.

Keto Raspberry and Lemon Crumble

A vibrant combination of tart raspberries and refreshing lemon, this keto crumble offers a burst of spring flavors. The lemon zest adds a citrusy zing, while the almond flour topping brings a crunchy, nutty texture, making it the perfect guilt-free dessert to enjoy during the season.

Ingredients:

• 2 cups fresh raspberries
• 1 tbsp lemon zest
• 2 tbsp erythritol or any keto-friendly sweetener
• 1 tbsp lemon juice
• 1/2 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, melted
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, toss the raspberries with erythritol, lemon zest, and lemon juice. Spread the mixture evenly in the prepared dish.
3. In a separate bowl, mix together the almond flour, shredded coconut, vanilla extract, and salt. Add the melted butter and stir until the mixture forms crumbly bits.
4. Sprinkle the crumble topping over the raspberry mixture.
5. Bake for 30-35 minutes, until the topping is golden and the fruit is bubbling.
6. Let the crumble cool for 10 minutes before serving.

This raspberry and lemon crumble is a light and refreshing keto dessert, perfect for those spring days when you want something tangy and sweet. The lemon brightens the raspberries, while the crumble topping adds a satisfying crunch. Serve with a dollop of sugar-free whipped cream for an extra layer of indulgence.

Keto Apricot and Pecan Crumble

Apricots are naturally sweet with a slightly tart flavor, making them an ideal fruit for a keto crumble. Paired with crunchy pecans in the topping, this dessert offers the perfect balance of flavors and textures while remaining low-carb. It’s a comforting and satisfying treat for spring.

Ingredients:

• 2 cups fresh apricots, pitted and sliced
• 1 tbsp erythritol or any keto-friendly sweetener
• 1/4 tsp cinnamon
• 1 tbsp lemon juice
• 1/2 cup almond flour
• 1/4 cup chopped pecans
• 1/4 cup butter, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a medium baking dish.
2. In a bowl, mix the apricots with erythritol, cinnamon, and lemon juice. Spread the mixture evenly in the baking dish.
3. In another bowl, combine almond flour, chopped pecans, and salt. Stir in the melted butter to form a crumbly mixture.
4. Sprinkle the crumble topping over the apricot filling.
5. Bake for 30-35 minutes or until the topping is golden brown and the fruit is tender and bubbling.
6. Let it cool slightly before serving.

This keto apricot and pecan crumble is a delightful spring dessert that brings the sweet, slightly tart taste of apricots together with the richness of pecans. It’s a great way to enjoy fresh apricots while keeping your carbs in check. Serve it on its own or with a scoop of low-carb vanilla ice cream for a truly indulgent experience.

Keto Plum and Cinnamon Crumble

Sweet, juicy plums combined with the warmth of cinnamon make this keto crumble a deliciously comforting dessert. The almond flour-based topping brings a nutty richness to the dish, while the plums provide a burst of natural sweetness. Perfect for a low-carb springtime treat.

Ingredients:

• 2 cups fresh plums, pitted and sliced
• 2 tbsp erythritol or any keto-friendly sweetener
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1/2 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, toss the plum slices with erythritol, cinnamon, and lemon juice. Spread the mixture evenly in the prepared dish.
3. In another bowl, combine almond flour, shredded coconut, and salt. Add the melted butter and stir until the mixture becomes crumbly.
4. Sprinkle the crumble topping evenly over the plums.
5. Bake for 35-40 minutes or until the top is golden brown and the fruit is bubbly.
6. Allow the crumble to cool slightly before serving.

The keto plum and cinnamon crumble is an irresistible, low-carb dessert that captures the essence of spring with its fragrant plums and warm cinnamon notes. The buttery, nutty crumble topping pairs perfectly with the juicy plums. Serve with a dollop of sugar-free whipped cream or a drizzle of sugar-free caramel sauce for an added indulgence.

Keto Blackberry and Mint Crumble

This blackberry and mint crumble brings together the rich, deep flavor of blackberries with the refreshing taste of mint. The mint adds an unexpected, aromatic twist, while the almond flour crumble topping adds the perfect crunch. A perfect spring dessert that balances sweet and savory elements while keeping it low-carb.

Ingredients:

• 2 cups fresh blackberries
• 2 tbsp erythritol or any keto-friendly sweetener
• 1 tbsp lemon juice
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, melted
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a medium baking dish.
2. In a mixing bowl, combine the blackberries with erythritol, lemon juice, and chopped mint leaves. Toss gently and spread evenly in the prepared dish.
3. In another bowl, mix the almond flour, shredded coconut, and salt. Add the melted butter and vanilla extract and stir until crumbly.
4. Sprinkle the crumble topping evenly over the blackberry mixture.
5. Bake for 35-40 minutes, or until the topping is golden and the blackberries are bubbling.
6. Let the crumble cool for a few minutes before serving.

This keto blackberry and mint crumble is a refreshing twist on a traditional fruit crumble. The mint adds an extra layer of flavor that pairs beautifully with the blackberries, making it a unique and delicious low-carb treat. Serve it with a scoop of sugar-free vanilla ice cream for an indulgent dessert.

Keto Kiwi and Lime Crumble

The tartness of kiwi combined with the zesty punch of lime creates a light, tangy dessert that’s perfect for spring. This keto kiwi and lime crumble features a crunchy almond flour topping that complements the juicy fruit filling, making it a fresh and satisfying low-carb dessert.

Ingredients:

• 3 ripe kiwis, peeled and sliced
• 2 tbsp erythritol or any keto-friendly sweetener
• 1 tbsp lime juice
• 1 tsp lime zest
• 1/2 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, toss the sliced kiwis with erythritol, lime juice, and lime zest. Spread evenly in the prepared baking dish.
3. In another bowl, combine the almond flour, shredded coconut, and salt. Add the melted butter and mix until the mixture becomes crumbly.
4. Sprinkle the crumble topping over the kiwi mixture.
5. Bake for 30-35 minutes or until the topping is golden and the fruit is bubbly.
6. Let the crumble cool for 10 minutes before serving.

This keto kiwi and lime crumble is a tangy and refreshing dessert perfect for spring. The combination of lime and kiwi creates a vibrant, zesty flavor that is complemented by the buttery, crunchy crumble topping. For an added treat, top it with a dollop of sugar-free whipped cream or a sprinkle of toasted coconut.

Keto Pear and Cinnamon Hazelnut Crumble

The sweet and slightly tart flavor of pears, paired with the warmth of cinnamon and the rich crunch of hazelnuts, makes this keto pear and cinnamon hazelnut crumble a satisfying dessert. The nutty topping enhances the natural sweetness of the pears, creating a comforting yet low-carb treat.

Ingredients:

• 3 ripe pears, peeled, cored, and sliced
• 1 tbsp lemon juice
• 1 tbsp erythritol or any keto-friendly sweetener
• 1/2 tsp ground cinnamon
• 1/2 cup almond flour
• 1/4 cup chopped hazelnuts
• 1/4 cup butter, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. Toss the pear slices with lemon juice, erythritol, and cinnamon in a bowl. Spread the mixture evenly in the prepared baking dish.
3. In another bowl, mix together the almond flour, chopped hazelnuts, and salt. Add the melted butter and stir to form a crumbly topping.
4. Sprinkle the hazelnut crumble topping over the pear mixture.
5. Bake for 35-40 minutes, until the topping is golden brown and the pears are tender.
6. Let the crumble cool slightly before serving.

The keto pear and cinnamon hazelnut crumble is a warm and cozy dessert, perfect for cooler spring evenings. The cinnamon and hazelnuts bring out the natural sweetness of the pears, while the almond flour topping provides the necessary crunch. It’s a great low-carb treat that can be enjoyed on its own or with a scoop of sugar-free ice cream.

Keto Mango and Coconut Crumble

Mangoes are naturally sweet and juicy, making them a great fruit for a springtime crumble. Combined with shredded coconut in the topping, this keto mango and coconut crumble is tropical, sweet, and nutty—all while staying low-carb.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1 tbsp erythritol or any keto-friendly sweetener
• 1 tsp lime juice
• 1/2 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a mixing bowl, combine the diced mangoes with erythritol and lime juice. Spread evenly in the prepared dish.
3. In a separate bowl, mix together the almond flour, shredded coconut, and salt. Stir in the melted butter until the mixture is crumbly.
4. Sprinkle the coconut topping over the mango mixture.
5. Bake for 30-35 minutes or until the topping is golden and the fruit is tender.
6. Let the crumble cool for 10 minutes before serving.

This keto mango and coconut crumble is a tropical escape in dessert form. The natural sweetness of mango pairs perfectly with the crunchy coconut topping, making it a delightful low-carb option. For an extra layer of flavor, serve it with a dollop of whipped coconut cream.

Keto Apple and Walnut Crumble

This keto apple and walnut crumble captures the essence of a classic fruit dessert while keeping the carb count low. The tart apples are complemented by the rich, buttery walnut topping, which adds a nice crunch to this wholesome spring crumble.

Ingredients:

• 2 medium apples (use low-carb varieties like Granny Smith), peeled and sliced
• 2 tbsp erythritol or any keto-friendly sweetener
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1/2 cup almond flour
• 1/4 cup chopped walnuts
• 1/4 cup butter, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. Toss the apple slices with erythritol, cinnamon, and lemon juice in a bowl. Spread evenly in the prepared dish.
3. In another bowl, combine almond flour, chopped walnuts, and salt. Add the melted butter and mix until the topping is crumbly.
4. Sprinkle the walnut crumble topping evenly over the apples.
5. Bake for 35-40 minutes or until the topping is golden brown and the apples are tender.
6. Let it cool slightly before serving.

This keto apple and walnut crumble brings a comforting and satisfying dessert to your table with the classic flavors of apples, cinnamon, and walnuts. It’s the perfect low-carb dessert for spring and pairs wonderfully with a scoop of sugar-free vanilla ice cream or whipped cream.

Keto Cherry and Almond Crumble

This keto cherry and almond crumble features fresh cherries with a touch of almond flavor in the topping. The combination of sweet and tart cherries with the nutty, buttery topping makes it a perfect dessert to enjoy during the spring season.

Ingredients:

• 2 cups fresh cherries, pitted
• 2 tbsp erythritol or any keto-friendly sweetener
• 1 tsp almond extract
• 1/2 cup almond flour
• 1/4 cup sliced almonds
• 1/4 cup butter, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. Toss the cherries with erythritol and almond extract in a bowl. Spread evenly in the prepared dish.
3. In another bowl, combine almond flour, sliced almonds, and salt. Add the melted butter and mix until the topping is crumbly.
4. Sprinkle the almond topping evenly over the cherries.
5. Bake for 30-35 minutes, or until the topping is golden and the cherries are bubbling.
6. Let the crumble cool for 10 minutes before serving.

This keto cherry and almond crumble is a refreshing and indulgent treat that’s perfect for spring. The tart cherries paired with the nutty, buttery topping make for a low-carb dessert that feels just as satisfying as its high-carb counterparts. For extra creaminess, top with some keto-friendly whipped cream.

Keto Cherry and Coconut Crumble

This keto cherry and coconut crumble combines the tartness of cherries with the tropical flavor of coconut. The almond flour crumble topping provides a delightful crunch that contrasts with the soft, juicy cherries. This springtime dessert is both refreshing and low-carb, making it perfect for satisfying your sweet tooth without the guilt.

Ingredients:

• 2 cups fresh cherries, pitted and halved
• 2 tbsp erythritol or any keto-friendly sweetener
• 1 tbsp lemon juice
• 1/2 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, melted
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a mixing bowl, toss the cherries with erythritol and lemon juice. Spread evenly in the prepared baking dish.
3. In a separate bowl, mix the almond flour, shredded coconut, and salt. Stir in the melted butter and vanilla extract until the mixture becomes crumbly.
4. Sprinkle the crumble topping over the cherries.
5. Bake for 30-35 minutes or until the topping is golden brown and the cherries are bubbly.
6. Let the crumble cool slightly before serving.

coconut crumble is a tropical-inspired dessert that captures the essence of spring. The tart cherries combined with the coconut create a unique, sweet flavor profile that is satisfying yet low in carbs. Pair it with sugar-free whipped cream for extra richness.

Keto Lemon and Zucchini Crumble

This keto lemon and zucchini crumble is a unique dessert that combines the brightness of lemon with the mild, soft texture of zucchini. The zucchini adds moisture and volume to the crumble, while the lemon gives it a zesty freshness. Perfect for spring, this is a light and refreshing low-carb treat.

Ingredients:

• 2 cups zucchini, grated
• 2 tbsp erythritol or any keto-friendly sweetener
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter, melted
• 1/4 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, combine the grated zucchini with erythritol, lemon zest, and lemon juice. Spread the mixture evenly in the prepared baking dish.
3. In a separate bowl, combine the almond flour, coconut flour, cinnamon, and salt. Add the melted butter and mix until the topping becomes crumbly.
4. Sprinkle the crumble topping over the zucchini mixture.
5. Bake for 35-40 minutes or until the topping is golden brown and the zucchini is tender.
6. Let the crumble cool for 10 minutes before serving.

This keto lemon and zucchini crumble is a fresh, unique way to enjoy a low-carb dessert. The zucchini helps create a moist, soft texture while the lemon adds brightness to the dish. It’s the perfect way to use up some zucchini while indulging in a light, low-carb treat.

Keto Raspberry and Almond Butter Crumble

This keto raspberry and almond butter crumble is a rich, indulgent dessert with a fruity and nutty flavor. The almond butter in the topping brings a creamy richness that pairs perfectly with the tangy raspberries. This dessert is both filling and delicious, making it an ideal treat for a spring afternoon.

Ingredients:

• 2 cups fresh raspberries
• 2 tbsp erythritol or any keto-friendly sweetener
• 1 tbsp lemon juice
• 1/2 cup almond flour
• 1/4 cup almond butter
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. Toss the raspberries with erythritol and lemon juice in a bowl. Spread evenly in the prepared dish.
3. In another bowl, combine the almond flour, almond butter, shredded coconut, and salt. Add the melted butter and stir until the mixture becomes crumbly.
4. Sprinkle the almond butter crumble topping over the raspberries.
5. Bake for 30-35 minutes or until the topping is golden and the fruit is bubbling.
6. Let the crumble cool for 10 minutes before serving.

The keto raspberry and almond butter crumble offers a perfect combination of fruity and nutty flavors. The tangy raspberries are complemented by the creamy almond butter crumble topping, creating a satisfying, low-carb dessert that feels indulgent yet healthy. For added richness, serve with whipped cream or a scoop of sugar-free ice cream.

Keto Plum and Raspberry Crumble

he combination of juicy plums and tart raspberries makes this keto plum and raspberry crumble a delightful treat. The fruit filling is complemented by a crunchy, buttery topping made with almond flour, creating a low-carb dessert that’s perfect for spring gatherings.

Ingredients:

• 2 ripe plums, pitted and sliced
• 1 cup fresh raspberries
• 2 tbsp erythritol or any keto-friendly sweetener
• 1 tbsp lemon juice
• 1/2 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. Toss the plum slices and raspberries with erythritol and lemon juice in a bowl. Spread evenly in the prepared dish.
3. In another bowl, mix the almond flour, shredded coconut, and salt. Stir in the melted butter until the mixture becomes crumbly.
4. Sprinkle the crumble topping evenly over the fruit mixture.
5. Bake for 30-35 minutes, until the topping is golden brown and the fruit is tender.
6. Let the crumble cool for 10 minutes before serving.

This keto plum and raspberry crumble is a perfect dessert for those looking to enjoy the flavors of spring while keeping things low-carb. The sweet and tart fruit combination is balanced beautifully with the crunchy, nutty topping. It’s a simple yet elegant dessert that pairs well with sugar-free whipped cream.

Keto Apricot and Ginger Crumble

The sweet and slightly tangy flavor of apricots combined with the warm spice of ginger makes this keto apricot and ginger crumble a perfect spring dessert. The almond flour-based topping gives it a satisfying crunch, while the ginger adds an extra layer of warmth and depth to the dish.

Ingredients:

• 2 cups fresh apricots, sliced
• 1 tbsp erythritol or any keto-friendly sweetener
• 1 tsp ground ginger
• 1 tbsp lemon juice
• 1/2 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, toss the apricot slices with erythritol, ginger, and lemon juice. Spread evenly in the prepared dish.
3. In another bowl, mix the almond flour, shredded coconut, and salt. Stir in the melted butter until the topping becomes crumbly.
4. Sprinkle the crumble topping over the apricot mixture.
5. Bake for 30-35 minutes, or until the topping is golden brown and the fruit is tender.
6. Let it cool for 10 minutes before serving.

The keto apricot and ginger crumble offers a sweet and slightly spicy dessert with a rich, buttery topping. The ginger elevates the apricots and makes this crumble a perfect dessert for spring. For extra indulgence, pair with a dollop of sugar-free whipped cream or a scoop of vanilla keto ice cream.

Keto Pineapple and Macadamia Nut Crumble

This keto pineapple and macadamia nut crumble brings together the tropical flavors of pineapple with the buttery richness of macadamia nuts. The almond flour crumble topping is perfectly sweetened, making this a refreshing and low-carb dessert to enjoy on warm spring days.

Ingredients:

• 2 cups fresh pineapple, diced
• 1 tbsp erythritol or any keto-friendly sweetener
• 1 tsp vanilla extract
• 1/2 cup almond flour
• 1/4 cup macadamia nuts, chopped
• 1/4 cup butter, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, toss the pineapple with erythritol and vanilla extract. Spread evenly in the prepared dish.
3. In another bowl, mix the almond flour, chopped macadamia nuts, and salt. Add the melted butter and stir until the mixture is crumbly.
4. Sprinkle the crumble topping over the pineapple.
5. Bake for 30-35 minutes, until the topping is golden brown and the pineapple is bubbly.
6. Let the crumble cool for 10 minutes before serving.

This keto pineapple and macadamia nut crumble is a tropical-inspired dessert that’s perfect for spring. The pineapple’s natural sweetness is balanced by the rich macadamia nuts in the topping, creating a flavorful, low-carb dessert. It’s a great way to enjoy pineapple while staying within your keto goals.

Keto Strawberry and Rhubarb Crumble

ombination of strawberries and rhubarb creates a tart and sweet filling, perfectly balanced with a rich, crunchy crumble topping. The tangy rhubarb complements the sweet strawberries, and the almond flour-based topping adds the perfect texture. It’s a delightful low-carb dessert for anyone craving a taste of spring!

Ingredients:

• 1 cup fresh strawberries, sliced
• 1 cup rhubarb, chopped
• 2 tbsp erythritol or any keto-friendly sweetener
• 1 tbsp lemon juice
• 1/2 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, melted
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a mixing bowl, combine the sliced strawberries, chopped rhubarb, erythritol, and lemon juice. Toss gently and spread the mixture evenly in the prepared baking dish.
3. In another bowl, mix the almond flour, shredded coconut, and salt. Add the melted butter and vanilla extract, then stir until the mixture forms a crumbly texture.
4. Sprinkle the crumble topping over the fruit mixture.
5. Bake for 35-40 minutes or until the topping is golden and the fruit is bubbling.
6. Let the crumble cool for 10 minutes before serving.

The keto strawberry and rhubarb crumble brings together the perfect balance of sweet and tart flavors. The combination of strawberries and rhubarb is classic and refreshing, making it a great spring dessert. This low-carb version ensures you can enjoy a classic favorite without the added sugar!

Keto Blueberry and Lemon Crumble

The tangy lemon and sweet blueberries come together in this refreshing keto crumble. The fresh flavors are paired with a buttery almond flour topping that gives the dessert a satisfying crunch. This is an excellent option for anyone looking for a light yet indulgent low-carb treat in the spring.

Ingredients:

• 2 cups fresh blueberries
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp erythritol or any keto-friendly sweetener
• 1/2 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, toss the blueberries with lemon zest, lemon juice, and erythritol. Spread the mixture evenly in the prepared baking dish.
3. In another bowl, combine the almond flour, shredded coconut, and salt. Add the melted butter and stir until the topping becomes crumbly.
4. Sprinkle the crumble topping over the blueberries.
5. Bake for 30-35 minutes, until the topping is golden and the blueberries are tender and bubbly.
6. Let it cool for 10 minutes before serving.

This keto blueberry and lemon crumble is the perfect dessert for spring with its light and zesty flavors. The blueberries bring natural sweetness, and the lemon adds a refreshing citrus note. The almond flour topping offers a delightful crunch, making this low-carb dessert an indulgent yet healthy choice.

Keto Raspberry and Chocolate Crumble

This keto raspberry and chocolate crumble is a decadent treat that combines the richness of dark chocolate with the tartness of raspberries. The combination of sweet and bitter flavors is balanced perfectly by a crumbly almond flour topping. It’s a delicious low-carb dessert that satisfies both chocolate and berry cravings.

Ingredients:

• 2 cups fresh raspberries
• 1/4 cup unsweetened cocoa powder
• 2 tbsp erythritol or any keto-friendly sweetener
• 1/4 cup dark chocolate (90% cocoa or higher), chopped
• 1/2 cup almond flour
• 1/4 cup butter, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, toss the raspberries with erythritol and cocoa powder. Spread evenly in the prepared baking dish.
3. In another bowl, combine the almond flour, chopped dark chocolate, and salt. Add the melted butter and stir until crumbly.
4. Sprinkle the crumble topping over the raspberry mixture.
5. Bake for 30-35 minutes, until the topping is golden and the raspberries are bubbling.
6. Let it cool for 10 minutes before serving.

The keto raspberry and chocolate crumble is a perfect combination of tangy fruit and rich chocolate. This dessert is perfect for chocolate lovers looking for a low-carb option that doesn’t compromise on flavor. With its indulgent chocolatey goodness and berry freshness, it’s sure to be a hit for spring gatherings.

Note: More recipes are coming soon