Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).

Combine the raspberries, blueberries and lemon juice in a bowl.

Use the back of a fork to lightly crush the berries and break their skins. Tip the mixture into a suitable-sized, greased dish (mine was 17 x 19 / 6.7 x 7.5- in). Set aside.

In a separate bowl, combine the almond flour, coconut flour and sweetener. Dice the chilled butter into very small cubes and add into the flour mix. Use clean fingertips to rub the mixture together until the butter is combined into the flour and the mixture resembles very coarse breadcrumbs.

Cover the berry mixture with the flour/butter mix. Place the dish onto a tray (this prevents you having to clean the oven in case the mixture bubbles over).

Place into the oven for 20 minutes, rotating the tray halfway through (do this quickly, you lose oven heat if the door is open for too long.)

After 20 minutes, reduce the oven to 160°C (fan oven). This is 180°C for conventional ovens (or 350°F / gas mark 4) - then, without opening the oven door continue to cook for another 12-15 minutes.

In the meantime, heat a clean, dry, non-stick pan. Add the desiccated coconut and toast until golden. This happens in seconds, so stir continuously using a silicon spatula and remove the pan from the heat as soon as you see the desiccated coconut starting to colour. Set aside.

Remove the mixed berry coconut crumble from the oven and scatter over the toasted desiccated coconut. Serve warm with cream (or my Keto Coconut Ice Cream).