Step 1

Preheat your oven to 350°F

Step 2

In a large bowl combine the almond flour, coconut flour, unsweetened shredded coconut, salt, and powdered erythritol.

Step 3

Mix in the butter and vanilla and then add the water, 1 tablespoon at a time until the mix is slightly damp.

Step 4

Transfer the crust to an 8" x 8" parchment-lined baking pan or baking dish.

Step 5

Press the crust into the pan and bake at 350°F for 15 minutes.

Step 6

Add the blackberries, water, powdered erythritol and vanilla extract to a medium-sized saucepan on low-medium heat. Mash the berries to squeeze all the juices out. Allow to simmer for 5 minutes.

Step 7

Sprinkle the xanthan gum over the blackberry filling and mix vigorously. Simmer on low-medium for one minute.

Step 8

Strain the filling through a strainer into a bowl, push through the pulp and juices, leaving the blackberry seeds behind. Allow to cool and set aside.

Step 9

Process the coconut chunks in a food processor to form small pellet sized crumbles. You can use a blender or chop the chunks with a knife.

Step 10

In a large bowl add the coconut chunks with the almond flour, unsweetened shredded coconut, sliced almonds, powdered erythritol, salt and melted butter. Mix until combined.

Step 11

Evenly spread the blackberry filling onto the baked crust and then add the crumble on top.

Step 12

Bake at 350°F for 10 minutes and then broil for 2-3 minutes to slighly brown the top.