Craving a summer dessert that’s as refreshing as it is indulgent—without derailing your keto goals? Say hello to Keto Raspberry Crumble! Bursting with juicy raspberries and topped with a buttery, nutty crumble, this dessert is sugar-free, gluten-free, and perfect for impressing friends (or treating yourself). Whether you’re hosting a BBQ or just need a sweet escape, this recipe proves keto never means missing out. Let’s dive into this mouthwatering treat that’s as easy to make as it is delicious!
Join me as I whip up this Keto Raspberry Crumble step-by-step! You’ll learn:
- How to create a tangy raspberry filling sweetened without sugar.
- The secret to a crispy, golden crumble topping (hint: food processor magic!).
- Baking tips to nail the perfect texture every time.
- Serving ideas, from keto whipped cream to sugar-free ice cream.
Ingredients
(Serves 6–8)
For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- 1/3 cup Swerve granulated sweetener (or erythritol)
- 2 tsp arrowroot powder (or xanthan gum for keto-friendly thickening)
- 1 tsp vanilla extract
For the Crumble Topping:
- 1½ cups almond flour
- ¼ cup Swerve granulated sweetener
- ¼ cup Lakanto Golden Monk Fruit Sweetener (for caramel-like flavor)
- ¼ cup chopped pecans
- ¼ cup chopped walnuts
- 2 tbsp hemp hearts (optional for crunch)
- ¾ stick (6 tbsp) cold unsalted butter, cubed
- Pinch of salt
Instructions
- Prep the Filling:
- In a bowl, mix raspberries, Swerve, arrowroot powder, and vanilla. Set aside.
- Make the Crumble:
- In a food processor, pulse almond flour, Swerve, Lakanto, pecans, walnuts, hemp hearts, salt, and butter until coarse crumbs form.
- Assemble & Bake:
- Spread raspberry mixture in a greased 8×8 baking dish.
- Sprinkle crumble topping evenly over berries, pressing lightly.
- Bake at 350°F (175°C) for 20–25 minutes, until golden.
- Cool & Serve:
- Let cool 15–20 minutes. Top with keto whipped cream or ice cream!
Why You’ll Love This Keto Raspberry Crumble
✅ Guilt-Free Indulgence: All the flavor of classic crumble—zero sugar or carbs!
✅ Quick & Easy: Ready in under 40 minutes with minimal prep.
✅ Versatile: Swap raspberries for blueberries, blackberries, or strawberries.
✅ Crowd-Pleasing: Even non-keto folks will beg for seconds!
Ways to Use Keto Raspberry Crumble
🍨 Dessert: Serve warm with keto vanilla ice cream.
🥄 Breakfast: Pair with Greek yogurt for a sweet start to the day.
🍰 Parfait Layer: Alternate crumble and chia pudding in a jar.
🎁 Gift Idea: Package in mason jars for a thoughtful keto-friendly present.
Frequently Asked Questions
Q: Can I use a different sweetener?
A: Yes! Use all Swerve or monk fruit, but Lakanto Golden adds a caramel depth.
Q: Nut-free option?
A: Skip pecans/walnuts and add sunflower seeds or coconut flakes.
Q: How to store leftovers?
A: Cover and refrigerate for up to 5 days. Reheat in the oven for crispiness!
Q: Can I freeze this?
A: Yes! Freeze unbaked crumble for up to 3 months. Bake straight from frozen (+5–10 mins).
Looking for a keto-friendly dessert that’s bursting with fruity flavor and ready in minutes? Meet the Keto Raspberry Crumble! This irresistible treat layers juicy raspberries with a buttery, nutty crumble topping—all while staying sugar-free, low-carb, and totally guilt-free. Whether you’re craving a cozy dessert or a showstopper for your next gathering, this recipe from the Keto King proves that indulgence and keto can go hand-in-hand. Let’s dive in!
Join the Keto King as he whips up this Keto Raspberry Crumble in just a few simple steps:
- Quick Prep: Mix raspberries with keto-friendly sweeteners for a tangy-sweet filling.
- Crunchy Topping Magic: Blend almond meal, butter, and sweeteners into a golden crumble.
- Baking Tips: Bake to perfection, then broil for a crispy finish.
- Serving Ideas: Top with Greek yogurt or keto ice cream for extra decadence.
Ingredients
(Serves 2–4)
For the Raspberry Layer:
- ½ cup fresh or frozen raspberries
- 1 tsp xylitol
- 1 tsp stevia
For the Crumble Topping:
- ½ cup almond meal
- 1 tbsp unsalted butter, melted
- 1 tsp xylitol
- 1 tsp stevia
Instructions
- Preheat Oven: Set to 350°F (175°C).
- Mix Raspberries: In a bowl, toss raspberries with xylitol and stevia.
- Make Topping: In another bowl, combine almond meal, melted butter, xylitol, and stevia until crumbly.
- Assemble: Spread raspberries in a small baking dish. Sprinkle topping evenly over berries, pressing gently.
- Bake: 20 minutes, then broil 2–4 minutes until golden.
- Serve: Cool slightly and add a dollop of Greek yogurt!
Why You’ll Love This Keto Raspberry Crumble
✅ 5-Ingredient Wonder: Simple, pantry-friendly, and ready in 30 minutes!
✅ Sugar-Free Sweetness: Xylitol + stevia keep carbs low without sacrificing flavor.
✅ Versatile: Swap raspberries for blueberries, blackberries, or strawberries.
✅ Impresses Everyone: Even non-keto folks will beg for the recipe!
Ways to Use Keto Raspberry Crumble
🍨 Dessert: Serve warm with keto vanilla ice cream.
🥄 Breakfast: Pair with coconut yogurt for a sweet start.
🍰 Parfait: Layer with chia pudding or whipped cream.
🎁 Single-Serve Joy: Bake in ramekins for personalized portions.
Frequently Asked Questions
Q: Can I use erythritol instead of xylitol?
A: Absolutely! Use 2 tsp erythritol for the same sweetness.
Q: Nut-free alternative to almond meal?
A: Substitute sunflower seed flour (add 1 tsp lemon juice to prevent greening).
Q: How to store leftovers?
A: Cover and refrigerate for up to 3 days. Reheat in the oven for crispiness!
Q: Can I skip the broiling step?
A: Yes, but broiling adds that golden crunch—don’t skip it if you can!
