Keto Raspberry Crumble Cookies
Looking for a delightful low-carb treat? These Keto Raspberry Crumble Cookies are the perfect solution! They offer the sweet-tart flavor of fresh raspberries combined with a crumbly texture. Ideal for anyone following a ketogenic diet or just wanting a healthier dessert option, you’ll love this sweet snack!
Why make this recipe?
These cookies are not only delicious but also healthy! Made with almond and coconut flour, they keep the carbs low while providing essential nutrients. Using erythritol as a sweetener ensures you can enjoy dessert without the sugar rush. Plus, the fresh raspberries add a burst of flavor that makes these cookies truly special.
How to prepare Keto Raspberry Crumble Cookies
Ingredients:
- 🍚 1 cup almond flour
- 🥥 1/4 cup coconut flour
- 🍬 1/2 cup erythritol or other low-carb sweetener
- 🧈 1/4 cup unsalted butter, softened
- 🍳 1 large egg
- 🍦 1 tsp vanilla extract
- 🥄 1/2 tsp baking powder
- 🍇 1/2 cup fresh raspberries
Instructions:
- Preheat your oven to 350°F (175°C). 🏠
- In a large bowl, mix the almond flour, coconut flour, erythritol, and baking powder until well combined. 🥄
- In another bowl, cream the softened butter and erythritol until smooth. Add the egg and vanilla extract, mixing until fully combined. 🥄
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. 🥠
- Gently fold in the fresh raspberries to the cookie dough. Take care not to crush them. 🍇
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. 🍪
- Bake in the preheated oven for about 10-12 minutes, or until the edges are golden. ⏲️
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. ❄️
How to serve Keto Raspberry Crumble Cookies
Serve these cookies warm with a cup of tea or coffee! They are also delicious on their own or can be paired with whipped cream or a dollop of sugar-free yogurt for an extra treat. 🍵✨
How to store Keto Raspberry Crumble Cookies
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze them for up to a month. Make sure to separate layers with parchment paper to prevent sticking. ❄️
Tips for preparing Keto Raspberry Crumble Cookies
- Make sure your butter is softened for easy mixing.
- Use fresh raspberries for the best flavor, but frozen raspberries can work too—just be careful not to thaw them completely before mixing.
- For a crunchier texture, consider adding in some chopped nuts like almonds or walnuts. 🥜
Variations
- Nut-Free: Substitute almond flour with sunflower seed flour for a nut-free version.
- Different Fruits: You can swap out the raspberries for blueberries or chopped strawberries to switch up the flavor. 🍓🫐
- Chocolate Chip: Add sugar-free chocolate chips for an extra indulgent treat! 🍫
FAQs
1. Can I use regular sugar instead of erythritol?
Yes, but using sugar will increase the carb content of the cookies, making them less keto-friendly.
2. What if I don’t have coconut flour?
You can use more almond flour, but keep in mind that the texture may change slightly.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking for fresh cookies whenever you want.
Now, enjoy baking and indulging in these delicious Keto Raspberry Crumble Cookies! 🍪🍇