Sugar-Free Nut Crumble

Elevate your breakfasts and desserts with this easy sugar-free nut crumble. A crunchy topping that is gluten-free and keto-friendly.

Course Breakfast, Dessert, Snack

Cuisine homemade

Keyword Crumble, nuts, sugar free

Prep Time 15

Total Time 15

Servings portions

Calories 206kcal

Author missblasco

Equipment

1 Food Processor

Ingredients

1/4 cup toasted almonds
1/4 cup raw walnuts
1/4 cup salted toasted peanuts
1/4 cup toasted hazelnuts
1 tbsp sunflower seeds (toasted or salted)
1/2 tbsp toasted sesame seeds
1/2 tbsp lucuma powder (optional)
1/2 tbsp erythritol (or your preferred granulated sweetener)
1 tbsp coconut sugar (optional)
1/2 tbsp ground cinnamon
1 tbsp coconut oil (melted butter or ghee also works)
1/4 cup ground almond meal or almond okara (the dry pulp left over from making almond milk)

Instructions

Place all ingredients into your food processor. Use short pulses to grind the mixture. You must stop before it becomes a fine flour, the goal is to have noticeable, crunchy pieces.
Transfer the crumble to an airtight glass jar immediately to prevent it from softening.
Use it sparingly as a topping or by the spoonful.

Notes

Note:

This is an "open recipe." Feel free to substitute the nuts for pistachios, cashews, or pecans. If you want to avoid coconut sugar entirely, simply increase the amount of lucuma or erythritol. While coconut sugar has a lower glycemic index than cane sugar, it is still not recommended for diabetics in large quantities; the lucuma provides a lovely natural sweetness without the risk.

Nutrition