When cookie cravings strike but you’re sticking to a low-carb lifestyle, these keto raspberry crumble cookies are the perfect answer. With a buttery almond flour base, a layer of sugar-free raspberry jam, and a sweet crumble topping, they’re a delightful mix of texture and flavor. Soft, chewy, and just the right amount of fruity, these cookies are keto-friendly, gluten-free, and guilt-free.

Why I Love This Recipe

I love this recipe because it satisfies my sweet tooth without the carb overload. Traditional jam cookies are delicious, but they often rely on refined flour and sugar. These keto raspberry crumble cookies swap those for almond flour, butter, and sugar-free jam, creating a treat that’s every bit as indulgent but low in carbs.

They’re also versatile and perfect for any occasion. Serve them with coffee, bring them to holiday gatherings, or enjoy them as an afternoon pick-me-up. With their golden crumble topping and ruby-red jam center, they look as good as they taste.

Key Ingredients

To make these cookies shine, here’s what you’ll need:

Almond flour: A keto-friendly alternative to flour, giving the cookies a soft, buttery base.
Butter: Adds richness and helps create a melt-in-your-mouth texture.

Sugar-free sweetener: Such as erythritol or monk fruit, to keep things keto.
Sugar-free raspberry jam: Bright, fruity, and sweet without the carbs.
Vanilla extract: For warmth and flavor.
Baking powder: Adds a bit of lift.
Salt: Balances sweetness and enhances flavor.

With just a few pantry staples, you’ll have bakery-style cookies that are keto-approved.

Step-by-Step

Here’s how to make keto raspberry crumble cookies at home:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, mix almond flour, melted butter, sweetener, baking powder, vanilla, and a pinch of salt until crumbly.
Reserve 1/3 of the mixture for the topping.
Press the remaining dough into small cookie bases on the baking sheet.
Spoon a small dollop of raspberry jam into the center of each cookie.

Sprinkle reserved crumble mixture over the jam.
Bake for 12–15 minutes, until golden.
Let cool completely before serving—the jam will set as they cool.

In just 20 minutes, you’ll have delicious cookies ready to enjoy.

You Must

To get the best keto raspberry crumble cookies, you must:

Use finely ground almond flour for the smoothest texture.
Don’t skip the cooling step—the cookies firm up as they set.
Use sugar-free raspberry jam to keep carbs low.
Keep the crumble mixture chunky for the best texture.

Store in an airtight container to keep them fresh.

Pro Tips

Make your own jam: Simmer raspberries with sweetener for a homemade touch.

Add nuts: Chopped almonds or pecans make the crumble extra crunchy.
Try other flavors: Swap raspberry jam for strawberry, blueberry, or blackberry.
Shape evenly: Use a cookie scoop for uniform sizes.
Freeze for later: These cookies freeze well for up to 2 months.

Conclusion

These keto raspberry crumble cookies are a delicious way to enjoy a sweet treat without straying from your low-carb lifestyle. Buttery, fruity, and perfectly crumbly, they’re the ultimate keto cookie for any occasion. Easy to make, beautiful to serve, and absolutely delicious—this recipe is one you’ll want to keep on repeat.

Keto Raspberry Crumble Cookies – Buttery, Sweet & Low-Carb

Author: Helen Bittner
Total Time: 22 minutes
Yield: 12 cookies 1x

Print Recipe

Description

These keto raspberry crumble cookies are buttery, fruity, and low-carb. Made with almond flour, sugar-free jam, and a golden crumble topping.

Ingredients

Scale

2 cups almond flour

1/2 cup melted butter

1/3 cup sugar-free sweetener

1 tsp vanilla extract

1/2 tsp baking powder

Pinch of salt

1/3 cup sugar-free raspberry jam

Instructions

1. Preheat oven to 350°F and line a baking sheet.

2. Mix almond flour, butter, sweetener, vanilla, baking powder, and salt until crumbly.

3. Reserve 1/3 of mixture for topping.

4. Press remaining dough into cookie bases.

5. Add a spoonful of raspberry jam in the center.

6. Sprinkle reserved crumble over jam.

7. Bake 12–15 minutes until golden.

8. Cool completely before serving.

Notes

Use finely ground almond flour.

Cool completely for best texture.

Swap raspberry for other sugar-free jams.

Store in an airtight container for 5 days.

Freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Cookies, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 95
Sugar: 1g
Sodium: 45mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 2g
Protein: 3g
Cholesterol: 15mg

Keywords: keto raspberry crumble cookies, low carb cookies, sugar free cookies