Delicious Recipe
These keto raspberry crumble cookies are a delightful low-carb treat with a tender cookie base, juicy raspberry jam filling, and a golden crumbly topping. A perfect balance of fruity and buttery flavors in every bite.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Cookies:
- 2 cups almond flour
- 1/3 cup erythritol sweetener (adjust to taste)
- 2 tbsp coconut flour
- 1/4 tsp salt
- 6 tbsp butter, melted
- 1 tsp vanilla extract or almond extract
- 1/2 cup sugar-free raspberry jam
Easy Homemade Keto Jam:
- 1/2 cup raspberries, fresh or frozen
- 1 1/2 tbsp powdered sweetener
- 1 tbsp water
- 3/4 tsp gelatin
Instructions
- Preheat the oven: Preheat the oven to 350ºF and grease 16 cups of standard size muffin pans or use liners.
- Prepare cookie mixture: Mix almond flour, sweetener, coconut flour, salt, melted butter, and extract until crumbly.
- Fill muffin cups: Press 2 tbsp of mixture into each cup, add raspberry jam, and top with more mixture.
- Bake: Bake for 20-25 minutes until golden.
- Cool and serve: Let cool in the pan before removing.
Notes
- Store in a covered container on the counter for up to 5 days, refrigerate for up to 10 days, or freeze for several months.
Nutrition
- Serving Size: 1 cookie
- Calories: 127 kcal
- Sugar: 2.2g
- Sodium: 58mg
- Fat: 11.2g
- Saturated Fat: 3.4g
- Unsaturated Fat: 6.9g
- Trans Fat: 0g
- Carbohydrates: 4.2g
- Fiber: 2.2g
- Protein: 3.4g
- Cholesterol: 10mg
Find it online: https://cookedbysarah.com/keto-raspberry-crumble-cookies/
