Keto Raspberry Crumble

If you’re craving a dessert that is both sweet and satisfying but still keeps you on track with your keto goals, then this Keto Raspberry Crumble is the perfect treat for you. Made with fresh raspberries, a buttery low-carb crumble topping, and a dash of cinnamon, this dessert is the ultimate balance of tart and sweet flavors, without any of the sugar spikes. Whether you’re looking for a quick snack or a show-stopping dessert for a special occasion, this crumble is sure to impress.

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Why You’ll Love Keto Raspberry Crumble

This Keto Raspberry Crumble is everything you love about a classic dessert, minus the carbs. Here’s why it’ll be your new favorite keto treat:

• Low-carb and guilt-free: Perfect for satisfying your sweet tooth without breaking your low-carb diet.
• Deliciously tart and sweet: Fresh raspberries give the perfect burst of flavor, complemented by the sweet, buttery crumble topping.
• Easy to make: With simple ingredients and straightforward instructions, it’s quick and easy to whip up this dessert whenever you need it.
• Versatile: Great as a dessert on its own or paired with a dollop of whipped cream or keto ice cream.

My Personal Experience

I’ve always loved fruity desserts, especially ones that combine the sweet and tangy flavors of berries with a crumbly topping. But finding a keto-friendly version that didn’t leave me feeling like I was missing out on anything was a challenge—until I came up with this Keto Raspberry Crumble.

After experimenting with different ingredients, I finally found the right balance. The fresh raspberries are just the right amount of tart, and the buttery, crispy crumble topping really makes it feel like an indulgent treat. Every time I make this, I’m reminded of the classic desserts I used to love—only this one won’t kick me out of ketosis!

Required Equipment

To make this Keto Raspberry Crumble, you’ll need a few essential kitchen tools that will make your life easier and your baking results even better:

• Baking dish: A small to medium-sized dish works best for this crumble. I love using a glass or ceramic baking dish, as it allows the dessert to bake evenly while also giving it a nice presentation.
• Mixing bowls: You’ll need at least two mixing bowls—one for the raspberry filling and another for the crumble topping. I prefer using a sturdy stainless steel or glass bowl that won’t stain or hold onto smells.
• Measuring spoons and cups: Accurate measurements are key to ensuring your crumble has the perfect balance of flavors. I always recommend using a good set of measuring spoons and cups to keep everything on track.
• Whisk or fork: A whisk is perfect for mixing the dry ingredients for the crumble, but if you don’t have one, a fork works just as well.
• Pastry cutter (optional): If you want that perfectly crumbly topping, a pastry cutter is your best friend! It helps break down the butter into small pieces and creates a light, flaky texture. If you don’t have one, simply use your hands or a fork!

Ingredients & Substitutions

Here’s a breakdown of the ingredients you’ll need for the perfect Keto Raspberry Crumble:

• Fresh raspberries: About 2 cups. These add a deliciously tart flavor. You can substitute with blackberries or strawberries if you prefer, though raspberries are ideal for their slightly lower carb content.
• Almond flour: 1 cup. This forms the base of the crumble topping and keeps it low-carb. You can substitute with coconut flour, but keep in mind you may need to adjust the quantity (about 1/4 cup less).
• Butter: 1/2 cup, cold and cut into small cubes. I like using unsalted butter for control over the saltiness. If you’re dairy-free, coconut oil works well as a substitute.
• Erythritol or Monk Fruit Sweetener: 1/2 cup. These keto-friendly sweeteners provide the right level of sweetness without adding any carbs. You can use stevia as a substitute, but adjust the amount to taste.
• Vanilla extract: 1 teaspoon. It adds a lovely depth of flavor. You can substitute with almond extract for a different twist.
• Cinnamon: 1 teaspoon. This warms up the flavor and complements the raspberries. If you don’t have cinnamon, a pinch of nutmeg can work in a pinch.

How to Make Keto Raspberry Crumble

Follow these steps for a flawless Keto Raspberry Crumble:

1. Preheat your oven to 350°F (175°C). Prepare your baking dish by greasing it lightly with butter or non-stick spray.
2. In a mixing bowl, combine the fresh raspberries with 2 tablespoons of erythritol (or sweetener of choice) and set aside.
3. In another bowl, mix together the almond flour, remaining erythritol, cinnamon, and a pinch of salt.
4. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your hands, combine the mixture until it forms a crumbly texture.
5. Pour the raspberry mixture into the prepared baking dish and evenly spread it out.
6. Sprinkle the crumble topping generously over the raspberries.
7. Bake for 25–30 minutes, or until the topping is golden and crispy, and the raspberry filling is bubbly.
8. Allow the crumble to cool slightly before serving.

Tips for This Recipe

• Make sure to use cold butter when preparing the crumble to achieve the best texture.
• If your raspberries are too tart, feel free to add a little more sweetener to balance out the flavor.
• For an extra touch, serve with a scoop of keto-friendly vanilla ice cream or whipped cream.

Optional Additions

• Nuts: Add chopped almonds, walnuts, or pecans to the crumble topping for added crunch.
• Chia seeds: If you want to thicken up the filling even more, sprinkle in some chia seeds before baking.

Serving Ideas

This Keto Raspberry Crumble is delicious on its own, but it can also be paired with:

• Keto vanilla ice cream: Adds a creamy texture that contrasts nicely with the tart raspberries.
• Whipped cream: A simple, sugar-free whipped cream on top elevates the dessert.
• Keto yogurt: Spoon a dollop of unsweetened Greek yogurt over the crumble for a tangy addition.

Storage Recommendation

Store any leftovers in an airtight container in the fridge for up to 3–4 days. Reheat the crumble in the oven or microwave, but for best results, bake it at 350°F for about 10 minutes to get the topping crispy again.

Frequently Asked Questions

Can I use frozen raspberries? Yes, frozen raspberries work well, though they may release more juice during baking. Just make sure to thaw them and drain any excess liquid.

Can I make this ahead of time? Yes, you can prepare the raspberry filling and crumble topping ahead of time and store them separately in the fridge. When ready to bake, just assemble and follow the instructions.

Can I substitute the almond flour? Yes, coconut flour can be used instead of almond flour, but reduce the amount to about 1/4 of the amount called for in the recipe as it absorbs more liquid.

Nutritional Breakdown (Per Serving)

• Calories: 190
• Total Carbs: 12g
• Net Carbs: 4g
• Fat: 16g
• Protein: 3g

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