Keto Raspberry Crumble Recipe
This Keto Raspberry Crumble is a perfect balance of tart raspberries and a buttery, crispy crumble topping. It's low-carb, easy to make, and absolutely delicious—perfect for anyone following a keto lifestyle!
Equipment
- Baking Dish
- Mixing Bowls
- Measuring Spoons and Cups
- Whisk or fork
- Pastry cutter (optional)
Ingredients
- Fresh raspberries: 2 cups
- Almond flour: 1 cup
- Butter: 1/2 cup
- Erythritol: 1/2 cup
- Vanilla extract: 1 teaspoon
- Cinnamon: 1 teaspoon
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a baking dish by greasing it lightly.
- In a bowl, combine raspberries and sweetener.
- In another bowl, mix almond flour, sweetener, cinnamon, and salt.
- Add cubed butter to the dry mixture and blend until crumbly.
- Pour raspberry mixture into the prepared dish.
- Sprinkle the crumble topping evenly over the raspberries.
- Bake for 25–30 minutes until golden brown.
- Allow to cool before serving.