Keto Raspberry Crumble
A simple keto fruity dessert recipe featuring a chunky, raspberry sauce and a low carb crumb topping. Keto Raspberry Crumble is scrumptious served warm with a side of keto ice cream or whipped cream.
Keto Raspberry Crumble Recipe Video
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Keto Raspberry Crumble Ingredients
- 3 cups raspberries
- 1 teaspoon xanthan gum or 2 teaspoons arrowroot powder
- 1/3 cup erythritol
- 1 teaspoon vanilla extract
- 1 1/2 cup almond flour
- 1/4 cup erythritol
- 1/4 cup golden monk fruit
- 1/4 cup walnuts
- 1/4 cup pecans
- 2 tablespoons hemp hearts
- pinch salt
- 3/4 cup unsalted butter, cold & cut into cubes
Keto Raspberry Crumble Directions
Preheat the oven to 350 degrees.
In a medium bowl, combine the raspberries, xanthan gum or arrowroot powder, 1/3 cup erythritol and vanilla. Set aside.
Food process it
Using a food processor, add almond flour, 1/4 cup erythritol, golden monkfruit, walnuts, pecans, hemp hearts, salt and butter. Pulse until mixture looks like coarse crumbles.
Spread the berry mixture inside a square baking dish.
Add the topping
Add crumble topping on top and spread evenly. Bake at 350 degrees for 20 to 25 minutes or until the top is golden brown. Let cool. Top with whipped cream or serve with keto ice cream.
The raspberry crumble was very tasty. However, the arrowroot did nothing to thicken the raspberry sauce. I’ll use a different thickener next time.