Keto Raspberry Crumble

Ingredients:

• For the Crumble Topping:
  • 1 cup almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup butter (cold and cubed)
  • 2 tbsp erythritol (or your preferred keto-friendly sweetener)
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
• For the Raspberry Filling:
  • 2 cups fresh raspberries (or frozen, thawed)
  • 2 tbsp erythritol (or your preferred keto sweetener)
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 tbsp chia seeds (optional, for thickening)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a baking dish (8×8 inches or similar).
2. Make the crumble topping:
   • In a bowl, combine the almond flour, shredded coconut, erythritol, cinnamon, and salt.
   • Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Set aside.
3. Prepare the raspberry filling:
   • In a separate bowl, combine the raspberries, erythritol, lemon juice, vanilla extract, and chia seeds (if using).
   • Gently mash the raspberries with a fork or potato masher, but leave some chunks for texture. Stir well to combine.
4. Assemble the crumble:
   • Pour the raspberry mixture into the prepared baking dish and spread it evenly.
   • Sprinkle the crumble topping over the raspberries, covering them completely.
5. Bake: Bake in the preheated oven for 30–35 minutes, or until the topping is golden brown and the filling is bubbling.
6. Cool and serve: Let the crumble cool for about 10 minutes before serving. Enjoy it warm or chilled, and top with whipped cream or sugar-free vanilla ice cream for an extra treat.

Tips:

• If you want a sweeter filling, adjust the sweetener to taste.
• For extra flavor, you can add a pinch of nutmeg or a handful of chopped nuts to the crumble topping.