🍓 Keto Raspberry Crumble

Low-Carb, Gluten-Free, and Perfectly Tart-Sweet

If you’re craving something fruity, warm, and just a little indulgent — this Keto Raspberry Crumble is it. Tart raspberries paired with a buttery, nutty almond flour crumble make the perfect dessert (or even a cheeky breakfast). It’s simple to make, low in carbs, and absolutely bursting with flavor!

Whether you’re hosting brunch, bringing dessert to a gathering, or just treating yourself — this is a keto recipe you’ll come back to again and again.

🛒 Ingredients

Raspberry Filling:

• 2 cups fresh or frozen raspberries
• 2 tbsp powdered erythritol or allulose
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1 tbsp chia seeds (optional — helps thicken)

Crumble Topping:

• 1 cup almond flour
• 1/4 cup chopped walnuts or pecans (optional, for crunch)
• 1/4 cup melted butter or coconut oil
• 1/4 cup powdered erythritol
• 1/2 tsp cinnamon
• Pinch of salt

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a small baking dish (8×8 or similar).
2. Make the raspberry layer: In a bowl, toss raspberries with sweetener, lemon juice, vanilla, and chia seeds (if using). Pour into the baking dish and spread evenly.
3. Mix the crumble topping: In another bowl, stir together almond flour, nuts (if using), erythritol, cinnamon, and salt. Add melted butter and mix until crumbly.
4. Assemble: Sprinkle the crumble topping evenly over the raspberry mixture.
5. Bake: Bake for 25–30 minutes, or until the topping is golden and the raspberry layer is bubbly.
6. Cool & serve: Let cool slightly. Serve warm or chilled — plain, or with a dollop of whipped cream or keto ice cream!

🔢 Nutrition Info (Per Serving – Makes 6 servings)