My Weight Loss Surgery Journey + Keto, Paleo, & Gluten Free Recipes +

Tag: whole 30 blog

Cast Iron Chocolate Chip Keto/Paleo Blondie

Cast Iron Chocolate Chip Keto/Paleo Blondie

Cast Iron Chocolate Chip Keto/Paleo Blondie Uhm, yum! Dessert time!  Here is a recipe that can easily be modified whether you’re keto or paleo.  I hope you, my lovely and amazing readers don’t mind that I list alternatives for the recipes.  The eating styles can […]

Butternut Squash & Sweet Potato Shepherds Pie

Butternut Squash & Sweet Potato Shepherds Pie

Butternut Squash & Sweet Potato Shepherds Pie Shepherd’s pie has got to be one of my most favorite recipes of all time.  It’s such a great comfort food to me.  The soft, delicious potatoes compliment the snap of the green beans mixed with the slightly […]

Keto Paleo Mixed Berry Crumble

Keto Paleo Mixed Berry Crumble

Keto Paleo Mixed Berry Crumble

As you most likely already know, I am trying out a Paleo diet, more specifically Whole 30.  With that said, I am also trying to somewhat keep to a keto diet, so this recipe is appropriate for both diets, just swap the honey with artificial sweetener, and it’s now Keto approved.    Crumble is never the most photogenic food, but this is a very delicious dish, plus, it’s super easy to make.

Berries are a great option for Paleo as well as Keto, as they are low in carbs for a fruit, Blueberries and blackberries are also a great source of antioxidants. This dish also easily gives 8 desert servings, as it’s quite rich and filling given the nut and coconut flour used in the crumble.

 Ingredients

  • 1 cup of chopped strawberries
  • 6 oz  blueberries
  • 6 oz of blackberries
  • 1/2 C almond flour
  • 1/4 C coconut flour
  • 1/4 C unsweetened shredded coconut
  • 4 tbsp honey, divided into 2-2 tbsp portions
    • Alternatively, you can use 5 tbsp erythritol for a lower carb alternative
  • 1/2 tsp cinnamon
  • 2 tbsp ghee or coconut oil divided
  • 2 tbsp water as needed

In a cast iron pan, 1 tbsp ghee or coconut oil over medium heat.

Add all the berries and 2 tbsp of honey and cook for 1-2 mins, until the berries start to “bleed” (ooze juices), but don’t overcook them into a mush.

Combine the almond flour, coconut flour, and coconut shreds.  Add remaining honey/sweetener and 1 tbsp of oil, and mix until it creates a fine crumb. add water as needed.

Cover berries with your crumb mixture, and bake at 350 for 10 mins, then broil for a couple minutes until crust is golden brown.