A warm, bubbling keto raspberry crumble with a buttery toasted almond and pecan topping. Naturally gluten free and grain free, sweetened with erythritol, and on the table in under an hour. A proper low carb pudding for berry season.
Ingredients
For the raspberry filling
- 400 g raspberries fresh or frozen
- 40 g granulated erythritol
- 1 tsp lemon juice
- ¼ tsp xanthan gum
- 1 tsp vanilla extract optional
For the toasted almond crumble
- 150 g fine ground almonds almond flour
- 60 g pecans roughly chopped
- 50 g granulated erythritol
- 60 g cold butter cubed
- ½ tsp ground cinnamon
- Pinch of fine sea salt kosher salt
Instructions
- Preheat the oven to 180°C (160°C fan) / gas mark 4 / 350°F. Lightly butter a small baking dish, about 20cm.
- Tip the ground almonds into a dry frying pan and toast over a medium-low heat, stirring constantly, for 4–6 minutes until golden and nutty. Tip onto a plate and leave to cool.
- Add the raspberries, erythritol, lemon juice, xanthan gum and vanilla (if using) to the baking dish and toss gently to coat. Spread into an even layer.
- In a bowl, combine the cooled toasted ground almonds, chopped pecans, erythritol, cinnamon and salt.
- Rub the cold cubed butter into the dry mixture with your fingertips until it clumps together into a rough, gravelly crumble.
- Scatter the crumble evenly over the raspberries.
- Bake for 20–25 minutes until the topping is deep golden and the fruit is bubbling at the edges.
- Leave to stand for 10 minutes before serving, so the filling can thicken. Serve warm with double cream (heavy whipping cream).
Notes
| Nutrient | Per serving | Whole batch |
|---|---|---|
| Calories | 326 kcal | 1956 kcal |
| Fat | 29 g | 174 g |
| Total carbohydrate | 14.6 g | 87.4 g |
| of which fibre | 7.9 g | 47.4 g |
| Sugar alcohols (erythritol) | 15 g | 90 g |
| Net carbs | 6.7 g | 40 g |
| Protein | 7 g | 42 g |