Keto Cranberry Almond Breakfast Crumble

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.

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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

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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

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Instructions

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

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Nutrition (per serving)

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

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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.

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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

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Serving Suggestions

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

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Cranberry Orange Coffee Cake
• Pumpkin Cheesecake Bars

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