Raspberry Almond Crumble Cake

    A good delectable raspberry almond crumble cake that’s layer after layer of flavour. Baked with almond flour and of them costing only 3.5g net carbs a slice this is a perfect low carbohydrate afternoon treat.

    Raspberry and almond may make an excellent flavour combination. Back the UK you will find a cake slice with almonds and raspberry that people both adore. So, that is my version of the but in low carbohydrate cake form.

    Ideally, the topping upon this raspberry almond crumble cake must have almond slithers onto it. Unfortunately, none were obtainable in the shops below so I attemptedto properly slice an almond. And that’s why my photographs show chopped almonds rather than slithers!

    Blueberry crumb cake recipe with cinnamon streusel topping

    Raspberry Almond Crumble Cake (2)

    Raspberry Almond Crumble Cake

    • Author: Angela Coleby
    • Prep Time: 20 minutes
    • Cook Time: 40 minutes
    • Total Time: 1 hour
    • Yield: 10 slices 1x
    • Category: Cake, Dessert
    • Method: baked
    • Cuisine: American


    A low carb crumble cake baked with almond flour and topped with a cheesecake topping and raspberries




    • 1/2 cup butter softened
    • 1/4 cup erythritol or sugar subsitute
    • 4 eggs separated
    • 2 teaspoons baking powder
    • 2 cups almond flour
    • 1/2 teaspoon salt
    • 1 teaspoon almond extract


    • 4 oz cream cheese
    • 2 tablespoons erythritol or sugar substitute
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1/4 cup raspberries


    • 1/2 cup almond flour
    • 2 tablespoons butter cut into cubes
    • 1/4 cup erythritol or sugar substitute
    • 1/4 cup almonds slices or chopped



      • Preheat the oven to 180C/375F degrees.
      • Grease and line an 8 inch springform cake tin with parchment paper.
      • In a bowl, mix the erythritol and butter together until soft and blended.
      • Add the egg yolks and almond extract and stir thoroughly.
      • Add the almond flour, salt, baking powder and beat until combined.
      • In another bowl, whisk the egg whites until stiff.
      • Gently fold the egg whites into the cake mixture.
      • Spoon the mixture into the baking tin and smooth evenly.


    • In a bowl, add the softened cream cheese and beat with the erythritol.
    • Add the egg and vanilla extract and beat until smooth.
    • Spoon this mixture over the cake mixture into the cake tin and smooth evenly.
    • Scatter the raspberries over the cream cheese mixture.


    • For the topping, place the almond flour and erythritol in a bowl and mix until combined.
    • Add the butter and mix with your hands, gently, so that the mixture looks like breadcrumbs.
    • Scatter the topping over the raspberries.
    • Bake for 40-45 minutes until firm and the top is cooked.
    • Remove from the oven, allow to cool, then place in the fridge to firm.


    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


    recipes by https://divaliciousrecipes.com/almond-raspberry-crumble-cake-low-carb/


    • Serving Size: 1 slices
    • Calories: 316 cal
    • Fat: 29g
    • Carbohydrates: 7g
    • Fiber: 3.5g
    • Protein: 10g

    Keywords: gluten free low carb recipes, Keto Dessert


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