Serves 4

We used frozen raspberries in this crumble, but feel free to swap blueberries or blackberries if that’s what you prefer or have in your kitchen. This tastes amazing served warm as is, or with a scoop of your favorite Keto-friendly ice-cream or whipped cream!

Prep Time: 5 minutes
Cooking Time: 15 minutes

Ingredients:

Raspberry Filling:
4 cups frozen raspberries
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
Pinch of sea salt
1 teaspoon ground cinnamon
1 tablespoon (Any sugar free sweetener of your choice)
Crumble Topping:
2 tablespoons butter
6 tablespoons almond flour
Pinch of sea salt
1 teaspoon ground cinnamon
1 tablespoon (Any sugar free sweetener of your choice)
½ teaspoon vanilla extract
½ cup chopped pecans

Instructions:

Preheat your oven to 350 degrees Fahrenheit.

Prepare your filling by combining all ingredients and placing in an 8”x8” oven-safe baking dish.

Prepare your crumble by mixing all ingredients together with a pastry cutter or a fork.

Evenly arrange crumble topping over the filling.

Bake in the oven until the raspberries are bubbling and the crumble topping has browned, about 15 minutes.

Serve between 4, storing any leftovers in the fridge for up to 5 days.

Enjoy!

Calories: 302
Carbs: 28
Net Carbs: 16
Protein: 16
Fat: 23