Name: Keto Raspberry Crumble Cookies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups (224 g) almond flour; 1/3 cup (66.67 g) erythritol sweetener, more as desired; 2 tbsp (14.2 g) coconut flour; 1/4 tsp salt; 6 tbsp (85.21 g) butter, melted; 1 tsp vanilla extract (or almond extract); 1/2 cup (112 g) sugar-free raspberry jam

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These Keto Raspberry Crumble Cookies are fruity, buttery, and irresistibly tender — all with low carbs and no refined sugar. A delicate almond flour base meets sweet-tart raspberry jam and a golden crumble topping for the perfect keto treat. Ideal for those on a ketogenic or low-carb lifestyle, these cookies deliver all the satisfaction of a traditional fruit crumble in a perfectly portioned cookie form.

Why You’ll Love This Recipe

These cookies are the perfect blend of flavor and texture, offering a melt-in-your-mouth experience with every bite. They’re easy to make, gluten-free, and sweet enough to satisfy dessert cravings without spiking your blood sugar. Whether you’re following a keto diet or just looking to reduce your sugar intake, this recipe will quickly become a go-to favorite.

Keto Raspberry Crumble Cookies

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

almond flour
erythritol sweetener
coconut flour
salt
butter, melted
vanilla extract (or almond extract)
sugar-free raspberry jam

directions

Preheat oven to 350ºF (175ºC). Grease 16 muffin pan cups or line them with parchment or silicone liners.
In a large mixing bowl, whisk together almond flour, erythritol, coconut flour, and salt.
Stir in melted butter and vanilla extract until the mixture forms coarse crumbs.
Place 2 tablespoons of the mixture into each muffin cup and press down evenly to form the base.
Add 1/2 tablespoon (1½ teaspoons) raspberry jam over each base and gently spread.
Sprinkle a small amount of the remaining crumb mixture on top of each.
Bake for 20–25 minutes until edges and tops are golden.
Cool completely in the pan, then gently loosen with a knife before removing.

Servings and timing

Servings: 16 cookies
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Calories per cookie: Approx. 140 kcal

Variations

Berry Swap: Use sugar-free strawberry, blueberry, or mixed berry jam in place of raspberry.
Nutty Crust: Add finely chopped pecans or walnuts to the crumble mixture for extra crunch.
Spiced Flavor: Mix in a pinch of cinnamon or cardamom for a warm, aromatic twist.
Chocolate Drizzle: Once cooled, drizzle melted sugar-free dark chocolate over the top.
Vegan Option: Substitute butter with coconut oil or vegan butter for a plant-based version.
Mini Tart Style: Use mini tart pans instead of muffin tins for a different presentation.

storage/reheating

Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days. For longer storage, freeze them in a single layer and transfer to a freezer-safe container for up to 1 month. Let frozen cookies thaw at room temperature before serving. No reheating is necessary, but you can warm them slightly in the microwave for a softer texture.

FAQs

Are these cookies really keto-friendly?

Yes, they use low-carb ingredients like almond flour, erythritol, and sugar-free raspberry jam, making them suitable for a ketogenic diet.

Can I use a different sweetener?

Absolutely. Any keto-friendly sweetener like monk fruit or stevia blend can be used in place of erythritol.

What kind of jam should I use?

Look for sugar-free raspberry jam or preserves with no added sugars to keep the recipe keto-compliant.

Can I use a regular baking sheet instead of a muffin pan?

The muffin pan helps shape the cookies, but you can use a baking sheet with silicone muffin molds or shape them by hand if needed.

How do I know when the cookies are done?

They’re ready when the edges and tops are golden and slightly firm to the touch. The jam will be bubbling slightly.

Why do my cookies fall apart?

They need to cool completely in the pan to set properly. Removing them too soon can cause crumbling.

Can I make these cookies nut-free?

Since almond flour is a primary ingredient, replacing it would change the recipe significantly. Sunflower seed flour might work, but it hasn’t been tested.

Can I make the dough ahead of time?

Yes, the crumble mixture can be made and stored in the fridge for up to 2 days before baking.

Do I need to refrigerate the leftovers?

It’s not necessary, but refrigeration helps extend shelf life and keeps the cookies firmer.

Are these cookies gluten-free?

Yes, they are naturally gluten-free due to the use of almond and coconut flour.

Conclusion

Keto Raspberry Crumble Cookies are a delicious way to enjoy a fruity, bakery-style dessert without compromising your low-carb lifestyle. With simple ingredients, a quick prep time, and endless variations, they make for a perfect snack or sweet treat anytime. Make a batch and keep them on hand for when you need a satisfying keto indulgence.