Description
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.
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
Instructions
- Preheat oven to 350ºF (175ºC). Grease 16 muffin pan cups or line with parchment/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.
Notes
- Ensure cookies are fully cooled before removing to maintain shape.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Swap raspberry jam with other sugar-free berry jams for variety.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 1g
- Sodium: 40mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
