Irresistible Keto Raspberry Crumble Cookies — The Ultimate Keto Cookies Treat

Keto Cookies: Irresistible Keto Raspberry Crumble Cookies (The Ultimate Keto Cookies Treat)

Keto Cookies can be dreamy — yes, even the jammy, crumbly kind — and these Keto Raspberry Crumble Cookies prove it. A tender, buttery base, a tangy pocket of sugar-free jam, and a golden crumb topping make these Low Carb Treats feel indulgent without derailing your macros.

Brief introduction — what these cookies are

If you miss bakery-style jammy cookies on keto, this recipe fixes that. Think buttery shortbread that melts, a bright raspberry center, and a crumble lid that gives each bite contrast and texture. You’ll get that nostalgic bakery vibe with Guilt Free Snacks credentials — perfect for coffee, lunchboxes, or late-night cookie cravings.

Why you’ll love them

• Amazing texture: shortbread meets streusel — tender base, crunchy top.
• Bright flavor: the fruit cuts the richness so the cookie never feels cloying.
• Low-carb & gluten-free: made with almond and coconut flours, no refined sugar.
• Versatile: serve as dessert, snack, or breakfast with coffee.
  Bold tip: Use a finely ground almond flour for the best shortbread texture.

The story behind this recipe

I grew up watching neighbors bring over tins of jammy crumb cookies. Fast-forward to keto life and still craving that exact mouthfeel — so I reworked the formula: swap wheat for almond flour, swap cane sugar for erythritol, and use homemade sugar-free jam. FYI, I tested a dozen batches until the texture felt spot-on. The result? A copycat bakery moment that fits your low-carb goals.

Ingredients breakdown — short blurbs on why each item matters

• Almond flour — the backbone: tender, nutty, and low-carb.
• Coconut flour — absorbs moisture and firms the dough without adding carbs.
• Erythritol (or preferred keto sweetener) — keeps the cookies sweet with no sugar spike.
• Cold butter — real butter gives the shortbread that melt-in-your-mouth richness.
• Egg — binds and helps the crust set.
• Vanilla or almond extract — small flavor boosters that make a big difference.
• Sugar-free jam (raspberry or cranberry) — the heart of the cookie: bright, tangy, and fruity. Use a homemade version or a trusted brand.
  Bold tip: Chill the dough — it keeps the shortbread firm and prevents spreading.

Quick overview — how the cookies come together

1. Mix the dry ingredients.
2. Cut in cold butter to form crumbs.
3. Press part of the crumb mixture into muffin tin cups (or an 8×8 pan).
4. Add a spoonful of sugar-free jam.
5. Top with remaining crumbs and bake until golden.
6. Cool fully before unmolding.

Short, satisfying, and perfect for batch baking.

Step-by-step “How to Make It” (detailed)

Make the sugar-free jam (optional but recommended)

If you don’t want to use store-bought keto jam, make a tiny pot of sugar-free jam: simmer 2 cups raspberries (or frozen), 1/4–1/2 cup erythritol to taste, 2 tbsp water, and 1 tsp lemon juice until broken down. Stir in 1–2 tsp powdered gelatin (bloomed) if you want a firmer set. Cool before using. Bold tip: Low-sugar jams set better with a pinch of gelatin.

Prepare the cookie dough

1. Preheat oven to 350°F (175°C). Grease a standard muffin tin (or line with silicone liners) — I like the muffin method for neat single cookies.
2. In a bowl, whisk 2 cups almond flour, 2 tbsp coconut flour, 1/2 cup erythritol (or sweetener blend), 1/2 tsp salt, and 1 tsp baking powder.
3. Cut 6 tbsp cold butter into cubes and work it into the dry mix with a pastry cutter (or pulse briefly in a food processor) until the mixture resembles coarse crumbs.
4. Mix in 1 large egg and 1 tsp vanilla (or almond) extract until the dough holds together when pinched. If it’s too dry, add 1 tsp of cold water at a time. Bold tip: Don’t overwork the dough — handle gently for tender results.

Assemble

1. Press about 2 tablespoons of the crumb mixture into the bottom of each muffin cup to create a compact base.
2. Spoon about 1/2 tablespoon of sugar-free raspberry jam into the center of each base. Keep the jam level so it doesn’t overflow.
3. Sprinkle the remaining crumb mixture over the jam, gently pressing the top crumbs so they stick but remain crumbly.

Bake & cool

1. Bake 14–18 minutes until the edges turn golden and the tops look set.
2. Remove from the oven and let cool on a rack. After cooling, gently loosen with a knife and pop out each cookie. Chill to firm up the jam if needed.
   Bold tip: Cool completely — the structure firms up as it chills, making unmolding easy.

Pro tips for perfect results

• Use fresh or well-thawed raspberries for the jam. Frozen works well but drain excess liquid.
• Prefer a crunchier top? Toast the crumb topping briefly in a dry pan before assembling.
• No muffin pan? Make a single tray of Raspberry Crumble bars: press two-thirds of the dough into an 8×8 pan, spread jam, crumble the rest on top, and bake 20–25 minutes.
• Want a biscuit vibe? Shape rounds and bake on a sheet for Keto Biscuits-style treats.
  Bold tip: Measure flours by weight if you can—for consistent low-carb texture.

Variations to try

• Cranberry swap: Use Cranberry Sauce (sugar-free) instead of raspberry for Thanksgiving vibes or to pair with turkey leftovers.
• Mix berries: Combine raspberries with a few chopped blackberries for depth.
• Lemon twist: Add a teaspoon of lemon zest to the base for bright contrast.
• Chocolate crumble: Stir in 2 tbsp cocoa powder for a cocoa-kissed top.
• Mini tarts: Use a mini muffin tin and reduce bake time to make bite-sized Guilt Free Snacks.

Best ways to serve

• Enjoy warm with a cup of coffee — the buttery base shines best that way.
• Build a dessert plate: three cookies with a dollop of whipped cream and sliced berries.
• Pack them as Healthy Dessert Options for work or school lunches.
• Serve alongside yogurt for a brunch spread; they pair especially well with tangy Greek yogurt.

Reduce food waste ideas

Got leftover berries about to go soft? Turn them into jam and freeze in 1-tablespoon portions for later use in these cookies — a tasty way to Reduce Food Waste and save money. Overripe raspberries are perfect for jam, so don’t toss them.

Storage & leftovers — quick tips

• Room temp: Store in an airtight container for up to 5 days.
• Fridge: Keeps 10 days; chilling helps the jam and crumb firm up.
• Freeze: Flash-freeze on a tray, then bag; store up to 3 months. Reheat briefly in a warm oven to revive crispness.
  Bold tip: Freeze extras — they reheat beautifully and make mornings so much easier.

Nutritional snapshot (approximate)

Per cookie (estimate): Net carbs ~2g, calories ~120 (depends on jam and sweetener). This makes these cookies a solid Low Carb Treats option when you want something sweet without the sugar crash.

FAQs — fast answers

Final thoughts — wrap-up and encouragement

These cookies show that Keto Cookies can be bakery-caliber without sugar. They hit texture, flavor, and nostalgia all at once: tender shortbread, bright jam, and a buttery crumble. Whether you call them Raspberry Crumble cookies, mini crumble tarts, or a low-carb twist on a classic, they make excellent Healthy Dessert Options and Keto Biscuits-style snacks for anyone watching carbs.

So, ready to bake? You’ll end up with a batch of crowd-pleasers that fit into your low-carb lifestyle — and maybe a new weekend ritual. Don’t forget to stash extras in the freezer; trust me, having a stash of these Low Carb Treats is basically a life upgrade.

Follow me on Pinterest for daily new recipes.

Print