Keto Cranberry Almond Breakfast Crumble is a warm, buttery, low-carb holiday breakfast featuring toasted almonds, tart cranberries, and cozy winter spices. This festive crumble cooks in minutes, tastes like a seasonal treat, and is completely keto-friendly—perfect for Christmas mornings or winter brunch.

About This Recipe

This Keto Cranberry Almond Breakfast Crumble is a warm, festive, and comforting seasonal breakfast that brings together buttery almond flour, tart cranberries, and subtle winter spices. Unlike traditional crumbles loaded with sugar and high-carb grains, this keto version relies on simple low-carb ingredients that produce big holiday flavor in just a few minutes. As the almond flour cooks in butter, it develops a lightly toasted, golden crumble texture that feels indulgent while still fitting perfectly into a keto lifestyle.

The cranberries offer a bright, tart contrast that cuts through the richness of the buttery base, creating a balanced and satisfying dish. When heated, the berries soften and burst slightly, releasing juices that blend into the crumble and create a natural sweetness without the sugar. Sliced almonds add a delicate crunch and reinforce the cozy holiday character, making every bite feel warm and seasonal.

This recipe is cooked entirely in a skillet, making it ideal for busy winter mornings or holiday breakfasts where you want something special but don’t want to spend a long time baking. It also reheats beautifully and works well as part of a weekly meal prep plan. Serve it as-is for a lighter breakfast or add keto whipped cream or sugar-free maple syrup for a more decadent brunch experience.

With its blend of textures and flavors, this cranberry almond crumble feels like a cross between a breakfast dish and a festive dessert—only without the carbs. It’s perfect for Christmas morning, December weekends, or any time you want a cozy, holiday-inspired keto breakfast.

Why You’ll Love This Recipe

Warm, festive holiday flavors
Quick one-skillet breakfast
Tart cranberries balance buttery richness
Naturally gluten-free and grain-free
Done in under 15 minutes
Great for holiday brunch
Meal-prep friendly
Beautiful presentation

Ingredients

Crumble Base

3 tbsp butter
1 cup almond flour
3 tbsp granular sweetener
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
Pinch of salt

Cranberry Almond Topping

1/2 cup fresh or frozen cranberries
1/4 cup sliced almonds
1 tbsp granular sweetener

Optional Toppings

Keto whipped cream
Sugar-free maple syrup
Extra toasted almonds

Instructions

Heat a medium skillet over medium heat and melt 3 tbsp butter.
Add almond flour, sweetener, cinnamon, nutmeg, vanilla, and salt. Stir and cook 3–4 minutes until lightly golden.
Add cranberries and sprinkle with 1 tbsp sweetener. Cook 2–3 minutes until softened.
Add sliced almonds and toast gently for 1–2 minutes.
Remove from heat and serve warm with desired toppings.

Nutrition (per serving)

Calories: 330
Fat: 29g
Protein: 8g
Net Carbs: 5g

FAQ

Can I use dried cranberries?
Yes, but only sugar-free ones.
Can I use frozen cranberries?
Yes, they work perfectly without thawing.
Can I make this dairy-free?
Use coconut oil instead of butter.
Can I bake it instead?
Yes—350°F for 12–15 minutes until golden.
Can I make it sweeter?
Add 1–2 extra teaspoons of sweetener.

Variations & Substitutions

Add orange zest for a holiday twist
Swap cranberries for raspberries
Use brown-style keto sweetener
Add chopped pecans for crunch
Add a pinch of ginger for more spice

Serving Suggestions

Serve warm with keto whipped cream
Add sugar-free maple syrup
Pair with a holiday latte

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