Desserts & Cakes/ Gluten Free/ Low Carb/ Vegetarian

Almond and Raspberry Crumble Cake


If you enjoy almond slices, you will enjoy this as it tastes very similar.   The cake itself, is very moist, and best kept in the refrigerator.    I used chia seed jam for this but you could used any other low carb/low sugar jam instead. 


3/4 cup almond flour


1/3 cup erthyritol

1/8 tspn salt

1/4 cup cold butter, cut into small pieces

1/2 tspn baking powder

1/4 tspn baking soda

1/3 cup sour cream

2 tblspns heavy cream

1 tspn vanilla

1 egg

3 oz cream cheese

2 tblspn erthyritol

1/8 tspn almond extract

1 egg white

1/3 cup raspberry jam

1/3 cup slice almonds



  • Preheat the oven to 180C/350F degrees.  Grease a 8-inch cake tin.
  • In a medium bowl, mix the almond flour, 1/3 cup erythritol and salt.
  • Add in the butter with your hands until you get coarse crumbs.  Set aside 1/2 of the crumb mixture for the topping and keep it chilled until required.
  • Add the baking powder, baking soda, sour cream, heavy cream, vanilla and whole egg to the remaining almond crumb mixture.  Whisk until well blended.  Pour into the cake tin.
  • In the same mixing bowl, whisk the cream cheese, 2 tablespoons erythritol, almond extract and the egg white until smooth.  Pour the mixture all over the cake batter.
  • Distribute the jam in small dollops all over the top of the cake batter. Sprinkle the reserved crumble topping and sliced almonds over the top.
  • Bake for 30 minutes, or until the cake is golden brown and the top springs back when lightly touched. Cool before serving.
  • Eat and enjoy!

Makes 8 servings


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    March 31, 2016 at 3:23 am

    made this cake but no mention of quantity needed for heavy cream

    • Reply
      Angela Coleby
      March 31, 2016 at 8:39 am

      Hi Libby, It’s two tablespoons. Thanks!

      • Reply
        March 31, 2016 at 8:55 am

        I guesses and put more than that in but my husband loved it all the same. Will certainly make it again and wondered if instead of jam might throw in defrosted raspberries which I’ve always got in the freezer.

        • Reply
          Angela Coleby
          March 31, 2016 at 8:57 am

          ooh – love the idea of the defrosted raspberries – can’t see why that won’t work! Sounds yummy. I’ll pop by for a piece later..ha ha!

          • Libby
            March 31, 2016 at 9:00 am

            you’re welcome but rather a long way for you to come. We live in France!

          • Angela Coleby
            March 31, 2016 at 9:03 am


  • Reply
    December 11, 2013 at 4:32 am

    I love almond and raspberry! :3

    • Reply
      December 13, 2013 at 9:41 pm

      Oooh! Hope you enjoy this combination!

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