Step 1

Preheat oven to 350 F ( ) and spray six 4-ounce ramekins with coconut oil non-stick spray. Set aside.

Step 2

In a large mixing bowl add: mixed berries, ⅓ cup Swerve, and xanthan gum. Using a large spoon, gently toss berries to coat with the sweetener and xanthan gum. Set aside.

Step 3

In a large bowl combine: almond flour, ⅓ cup Swerve sweetener, shredded coconut, cinnamon, sea salt and melted butter or coconut oil. Stir and press with a fork until a pasty crumble forms. Set aside.

Step 4

Fill prepared ramekins halfway full with the berry mixture. Top each ramekin with equal amounts of the cinnamon crumble mixture.

Step 5

Place ramekins on a large baking sheet and bake for 35 to 40 minutes or until crumble starts browning.

Step 6

Remove and cool for 10 minutes. Serve with sugar-free whipped cream or whipped coconut cream.