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Keto Raspberry Crumble Cookies

Delicious low-carb cookies made with fresh raspberries, perfect for your ketogenic lifestyle.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Keto, Paleo
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/3 cup erythritol or another sweetener
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened Make sure your butter is softened for easier mixing.
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries Gently fold in the raspberries to prevent breaking.
Crumble Topping
  • Additional small pieces dough for topping Take small pieces of dough and crumble them on top of the cookies.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix the almond flour, coconut flour, erythritol, baking powder, and salt.
  3. In another bowl, cream the softened butter, then add the egg and vanilla extract, mixing until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  5. Fold in the raspberries gently.
  6. Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, leaving space between each.
  7. For the crumble topping, take small pieces of dough and crumble them on top of the cookies.
Baking
  1. Bake for 12-15 minutes or until golden.
  2. Allow to cool before serving.

Notes

Store your cookies in an airtight container at room temperature for up to five days. Refrigerate for up to two weeks or freeze for up to three months. Thaw before enjoying.