Fresh raspberries burst with flavor in this Low Carb / Keto Raspberry Crumble. This healthy dessert makes your mouth water from the first delicate bite until the last.
You can make this Raspberry Crumble but its a Fall favorite around here when the mountains are heavy with fresh, wild berries.
This delight was inspired by my fantastic Blackberry Cobbler Recipe and pairs perfectly with this Homemade Whipped Cream.
Ingredients
Use fresh or frozen berries in this crumble (fresh is best if you have them).
- Raspberries - fresh if possible or frozen
- Lemon juice
- almond flour
- coconut flour
- allulose
- Eggs
- Butter - slices
- Arrowroot powder *optional to thicken the berry juice while it cooks.
- Cinnamon for dusting
See recipe card for quantities.
Instructions
Before starting, make sure you have made sure there are no lumps in your almond flour. We keep ours in the freezer to keep is fresh and delicious.
- Preheat the oven to 350°F (175°C).
- Divide fresh or thawed berries into 4 ramekins. Squeeze lemon juice on top.
- Sprinkle with a tiny bit arrowroot powder if you want the "juice" to thicken.
- Mix the rest of the ingredients, except the butter, into a crumbly dough.
- Spread dough over berries and top with sliced butter.
- Bake ramekins for 15 minutes or until they turn a golden color.
- Serve lukewarm—with a dollop of low carb whipped cream if desired. The link to whipped cream instructions is in the post if you want to make it.
Hint: Wait until you are ready to serve before making the fresh Low Carb Whipped Cream. It only takes a couple of minutes.
Substitutions
- Allulose - instead of allulose, you can use your preferred sweetener.
- Almond Flour - use all coconut flour if you need to skip the almond flour for allergies (use ¼ of the specified amount).
- Upgrade - add chopped nuts to the crumble crust (walnuts are amazing).
Variations
Swap and in season berry or low carb fruit of your choosing to switch it up.
- For Adults - add a ¼ of brandy to the berries before topping with the crumble.
- Deluxe - Serve with Low Carb Ice Cream instead of whipped cream.
- Kid friendly - Make sure to use allulose or swap out with honey (in a couple of the ramekins) if you are serving this to your NON-Low carb family.
There is no need to make completely separate desserts.
Equipment
This set of four ounce ramekins is perfect for the Raspberry Crumble, Creme Brulee and any other low carb dessert you cook up.
Storage
Store leftovers in the fridge for a day or two (lol). Like anyone is going to have leftovers.
These ingredients don't stand up well to freezing.
Top tip
Don't over-bake. Burnt nut flour sucks.
More Low Carb Recipes to Love:
Sugar Free Raspberry Crumble Recipe
Equipment
Ingredients
- 10 oz. raspberries fresh or frozen
- 2 tablespoon lemon juice
- ½ cup almond flour
- ¼ cup coconut flour
- ⅓ cup allulose
- 1 egg
- 4 tablespoon butter 3 oz
- ¼ teaspoon arrowroot powder *optional to thicken the berry juice while it cooks.
- cinnamon for dusting dust for a beautiful presentation.
Instructions
- Preheat the oven to 350°F (175°C).
- Divide fresh or thawed berries into 4 ramekins. Squeeze lemon juice on top. Sprinkle with a tiny bit arrowroot powder if you want the "juice" to thicken.
- Mix the rest of the ingredients, except the butter, into a crumbly dough.
- Spread dough over berries and top with sliced butter.
- Bake ramekins for 15 minutes or until they turn a golden color.
- Serve lukewarm—with a dollop of low carb whipped cream if desired. The link to whipped cream instructions is in the post if you want to make it.
Notes
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Nutrition
Food safety
- Wash fresh berries well.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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