Dessert

Raspberry and almond crumble

Name: Raspberry and almond crumble
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 11 oz Raspberries; 5½ oz Almond flour; 2 oz Sliced almonds; 4 oz Butter; 2½ oz Granulated erythritol; Ground cinnamon, half a teaspoon; Sea salt, a pinch

The only baked pudding here, and almond flour make a better crumble than flour does — they brown rather than merely drying out.

4gnet carbs

34gfat

8gprotein

354kcal

Per serving40 minServes 6

Cook it with Keto Tracker AI

See how it fits the carbs you have left today, log it in one tap when it’s on the plate, and send the ingredients to your shopping list. Free, with no account.

Download on theApp Store Get it onGoogle Play

Ingredients

For the whole dish · serves 6

Raspberries11 oz
Almond flour5½ oz
Sliced almonds2 oz
Butter4 oz
Granulated erythritol2½ oz
Ground cinnamonhalf a teaspoon
Sea salta pinch

Method

6 steps · 40 minutes

Heat the oven to 350F. Use the butter cold and cubed, straight from the fridge.
Rub the butter into the almond flour with your fingertips until it looks like coarse breadcrumbs. Warm butter smears instead of rubbing in and you get paste.
Stir in two thirds of the erythritol, the cinnamon and the salt, then the sliced almonds.
Scatter the raspberries in a dish with the remaining sweetener. Do not stir them — crushed now, they flood the crumble.
Spoon the topping over loosely without pressing it down. Packed tight, it steams rather than crisping.
Bake 25 minutes until golden and bubbling at the edges, and leave it 10 minutes before serving.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.