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.
CREAM CHEESE LAYER
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.
- Serving Size: 1 slices
- Calories: 316 cal
- Fat: 29g
- Carbohydrates: 7g
- Fiber: 3.5g
- Protein: 10g
Keywords: gluten free low carb recipes, Keto Dessert