While developing my Buttermilk Panna Cotta, I found myself craving a little crunch to contrast the silky texture. This toasted almond and coconut crumb was the result, and it’s since become one of my favourite dessert toppings.
Toasted Almond & Coconut Crumb
A crunchy, buttery topping that adds texture and flavour to desserts, yogurt and Panna Cotta.
Ingredients
- 3 Tbsp almond flour
- 2 Tbsp unsweetened desiccated coconut
- 1 Tbsp chopped walnuts or pecans
- 1 Tbsp butter
- ½ Tbsp brown erythritol blend
- Pinch of salt
- ¼ tsp vanilla extract, optional
Instructions
Melt the butter in a small frying pan over medium-low heat.
Add the almond flour, desiccated coconut and chopped nuts. Cook, stirring frequently, until golden brown and fragrant.
Stir in the sweetener, salt and vanilla, if using. Continue cooking for about 30 seconds, just until combined.
Transfer the crumb to a plate and allow it to cool completely.
The crumb will become crisp as it cools.
Notes
- Brown Keto Sweetener: I use erythritol with a small amount of unsulphured blackstrap molasses for colour and flavour. See Sweetness Without Sugar for details and alternatives.
- Store in an airtight container for up to one week.
- Serving Suggestions: Sprinkle over panna cotta, Greek yogurt, keto ice cream, chia pudding, or fresh berries and cream.
Nutritional Information (Per Serving — 8 servings)
Calories: ~42 kcal
Protein: ~0.8 g
Fat: ~4.1 g
Net Carbs: ~0.5 g
Nutritional information provided with recipes is generated using software tools and AI-assisted calculations, and should be regarded as an estimate only.
