No Added Sugar · Good Source of Fiber · Gluten Free
4 g Fiber · 4 g Protein · 2 Net Carbs per Serving
This recipe was never supposed to have its own page.
I originally created this toasted almond coconut crumble as the topping for my Mango Cheesecake Pudding. I wanted something buttery, crunchy, and deeply toasted to contrast with the smooth, creamy pudding. But after one bite, I realized this crumble deserved a recipe all its own.
Crunchy, nutty, toasty, and just a little comforting, it’s the kind of topping you’ll find yourself reaching for again and again. Sprinkle it over yogurt, pour a little milk over a bowlful for a granola-inspired breakfast, or use it to add the perfect finishing touch to your favorite desserts.
Once you make a batch, don’t be surprised if it disappears by the handful before it ever makes it onto your dessert.
As always, I recommend weighing your ingredients for the most consistent results. You can find the food scale I use here. (I don’t earn a commission from this link.)
Certain ingredients are linked for easier purchasing. These links are provided for your convenience; I do not earn a commission from any purchases.
Toasted Almond Coconut Crumble Topping
Equipment
- 1 Food scale strongly preferred but optional
- 1 mini food processor optional, (I used a ninja)
- 1 medium or large baking sheet
Ingredients
- 84 grams raw almonds ¾ cup
- 30 grams unsweetened shredded coconut â…“ cup
- 28 grams unsalted butter, melted 2 tbsp
- 38 g allulose about 3 tbsp
- 2 grams vanilla extract ½ tsp
- 0.8 grams salt â…› tsp
Instructions
- Preheat oven to 325°F (163°C)Prepare baking sheet by lining it with parchment paper
- Pulse almondsAdd the almonds to your mini food processor and pulse into coarse crumbs. Think "small pebbles" and crumbs, not almond flour. You can also use a regular sized food processor or carefully chop them with a knife.
- Â Stir ingredients togetherIn a mixing bowl, stir together: almond crumbs, coconut, melted butter, allulose, vanilla, and salt
- Spread in a thin layer on a parchment-lined baking sheet or small baking dish.
- Bake at 325℉ (163℃) for a total of 10-12 minutesBake for 6 minutes covered (tent loosely with foil). Bake uncovered for another 4-6 minutes, stirring once half way in. Remove when the almonds smell toasted and the coconut is lightly golden.
- Cool completely before using or storing in an air tight container.Can be store in the pantry for up to a week.Each serving will be approx. ¼ heaping cup.