Description
Craving a jammy, crumb-topped cookie that fits a low-carb lifestyle? These keto raspberry crumble cookies give you a buttery shortbread base, a tangy sugar-free jam center, and a golden streusel top — all without the carbs. Quick to make and perfect for snack time.
Ingredients
Scale
- 2 cups (224 g) finely ground almond flour
- 1/3 cup (≈67 g) erythritol (or your preferred granular keto sweetener), plus extra to taste
- 2 tablespoons (≈14 g) coconut flour
- 1/4 teaspoon fine salt
- 6 tablespoons (≈85 g) unsalted butter, melted
- 1 teaspoon vanilla extract (or swap with almond extract for a nutty note)
- 1/2 cup (112 g) sugar-free raspberry jam (store-bought keto jam or see homemade method below)
Instructions
- Heat the oven & prep tins. Preheat to 350°F (175°C). Lightly grease a muffin pan or line with silicone/parchment liners to prevent sticking.
- Combine dry ingredients. In a mixing bowl whisk the almond flour, erythritol, coconut flour, and salt until evenly mixed and free of lumps.
- Add butter & flavor. Pour in the melted butter and vanilla. Stir with a fork until the mixture looks like coarse crumbs that clump when pressed. If it seems too dry, add a teaspoon of cold water at a time.
- Form the bottoms. Press about 2 tablespoons of the crumb mix into the base of each muffin cup, compacting firmly to create an even crust. A small measuring cup or the bottom of a glass helps get an even layer.
- Add jam. Spoon roughly 1/2 tablespoon (about 1 1/2 teaspoons) of jam into the center of each crust, spreading gently but keeping a rim of crust showing.
- Top with crumbs. Sprinkle the remaining crumb mixture over the jam, pressing lightly so the topping adheres but still looks crumbly.
- Bake. Bake 20–25 minutes, or until the edges and tops turn a light golden brown. Ovens vary, so check at 18 minutes.
- Cool fully. Remove from the oven and allow the cookies to cool completely in the pan — the jam firms up as they cool, making unmolding much easier. Run a thin knife around each cup to loosen before lifting out.
Bold tip: Cool the cookies completely before removing them — warm jam will ooze and the crumbs will crumble.
Notes
- Simple sugar-free raspberry jam (optional)
- If you prefer homemade jam, this tiny batch works great:
- 1/2 cup fresh or frozen raspberries
- 1 1/2 tbsp powdered erythritol (or to taste)
- 1 tbsp water
- 3/4 tsp unflavored gelatin
-
- Place berries, sweetener, and water in a small saucepan over low heat. Simmer, mashing occasionally, until the fruit breaks down (about 4–6 minutes).
- Sprinkle gelatin over the surface, whisk quickly to dissolve, then remove from heat and cool. Chill until set before using.
- Bold tip: Use powdered sweetener in the jam for a smoother texture.
- Storage
- Room temperature: store in an airtight container for up to 5 days.
- Refrigerator: keeps 8–10 days and sets the jam firmer.
- Freezer: freeze in a single layer on a sheet, then transfer to a sealed bag for several months. Rewarm briefly in a low oven to refresh.
- Quick notes & troubleshooting
- If the dough feels sandy and won’t hold when pressed, add 1 tsp water at a time until it binds.
- Want bars instead? Press two-thirds of the dough into an 8×8 pan, spread jam, then crumble remaining dough on top and bake 20–25 minutes.
- No almond flour? Sunflower seed flour can work as a nut-free swap, but color and flavor will change.
- Prefer sweeter cookies? Increase erythritol to taste in the base, or use a sweeter jam.
- Bold tip: Use finely milled almond flour for the best shortbread texture — coarser meals can make cookies feel gritty.
Nutrition
- Serving Size: 1cookie
- Calories: 127kcal
- Fat: 11.2g
- Saturated Fat: 3.4g
- Carbohydrates: 4.2g
- Fiber: 2.2g
- Protein: 3.4g