Create a country dessert, but with low-carb ingredients that support your keto diet. Low-carb raspberry crumble is gooey deliciousness.
Are Raspberries Keto
Yes, raspberries are a low-carb and keto-friendly fruit. In fact, in one cup (123 grams) of fresh raspberries, there are:
- 14.7 grams total carbs
- 8 grams fiber
- 6.7 grams net carbs
So you still need to be careful with how many raspberries you eat in a serving. Don’t sit and eat like 2 cups at once but they’re a really smart ingredient when you want to make a dessert without having to use a lot of sweetener.
Raspberries are so good for you, too! They are high in antioxidants, which helps fight aging and prevent disease.
One cup of raspberries also has 54% of the recommended daily intake of vitamin C, too.
Raspberry Crumble
What is a crumble dessert? It’s basically like a fruit pie but instead of being baked in a crust, the fruit filling is placed in a baking dish and a crumbled topping (usually brown sugar and flour or brown sugar and oatmeal) is added on top.
Brown sugar, oatmeal, and flour are not keto-friendly. So, I used almond flour and finely chopped pecans for the crumble topping instead.
I sweetened it all with some Swerve brown sugar substitute. After it bakes, it tastes just like a classic raspberry crumble!
Low-Carb Crumble
This is such an easy recipe that you’ll have it memorized in no time at all! I love how easy it is.
I just mix each part together, layer them in the baking dish, and then bake it.
Honestly, it’s as easy as that! But here are a few tips for you.
Even though raspberries are naturally sweet, I added some Swerve confectioner’s sugar substitute to them. This helps them taste a bit sweeter but it also creates a fantastic syrupy texture as it bakes, too.
And don’t forget to sweeten the almond flour topping. If you don’t, it will taste like nuts.
What To Eat With Crumble
A low-carb raspberry crumble is almost the same thing as a raspberry pie. So it will taste delicious with the same things that you might eat with pie.
Serve a scoop of keto ice cream on top or on the side. I like to sip on either a keto brown sugar shaken espresso or some keto sweet tea with it.
And if you love raspberries, then I have a few other recipes that will taste delicious with the crumble. Start out with some Keto White Chocolate Raspberry Cheesecake Bars. They are easier to make than cheesecake.
Then make some Keto Raspberry Swirl Cake Bars. They have a cake base instead of cheesecake one.
Finally, make a big batch of Low-Carb Raspberry Thumbprint Cookies because they tend to disappear.
How To Store Crumble
The crunchy topping will eventually soften as you store the crumble, so it’s important to eat it up as quickly as possible. (It tastes so good that it shouldn’t be a problem!).
Store your leftover raspberry crumble in an airtight food storage container. Keep it in the refrigerator. Eat it within three days.
Low-Carb Raspberry Crumble Recipe
Here’s the list of the ingredients and steps that you’ll need to make a low-carb raspberry crumble. Exact measurements and instructions are located in the printable recipe card at the bottom of this post.
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Servings: 6
Net Carbs: 6 net carbs per serving
Ingredients:
- Fresh raspberries
- Squeeze fresh lemon juice
- Swerve confectioners sugar substitute
- Almond flour
- Finely chopped pecans
- Swerve brown sugar substitute
- Cinnamon
- Melted butter
Instructions:
Preheat the oven to 350 degrees. Toss the raspberries in the lemon and Swerve confectioners sugar substitute, and layer in the bottom of a 9×13 baking dish.
Add the almonds flour, pecans, Swerve brown sugar substitute and cinnamon to a mixing bowl.
Stir in the melted butter, and blend until a crumbly dough forms.
Crumble the mixture over top of the raspberries in the baking dish.
Bake for 25-30 minutes.
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Low Carb Raspberry Crumble
Create a country dessert, but with low-carb ingredients that support your keto diet. Low-carb raspberry crumble is gooey deliciousness.
Ingredients
- 3 cups Fresh Raspberries
- Squeeze Fresh Lemon Juice
- 2 tbsp Swerve Confectioner's Sugar Substitute
- 1 1/2 cups Almond Flour
- 1/3 cup Finely Chopped Pecans
- 1/2 cup Swerve Brown Sugar Substitute
- 1/2 tsp Cinnamon
- 4 tbsp Melted Butter
Instructions
-
Preheat the oven to 350 degrees.
-
Toss the raspberries in the lemon and Swerve confectioners sugar substitute, and layer in the bottom of a 9x13 baking dish.
-
Add the almonds flour, pecans, Swerve brown sugar substitute and cinnamon to a mixing bowl.
-
Stir in the melted butter, and blend until a crumbly dough forms.
-
Crumble the mixture over top of the raspberries in the baking dish.
-
Bake for 25-30 minutes.
Recipe Notes
Calories: 245 Net Carbs: 6 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Desserts
If you liked this recipe for low-carb raspberry crumble, here are some more keto-friendly desserts you should make next!
