• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Divalicious Recipes
  • Home
  • Recipes By Course
    • Appetizers
    • Breads
    • Breakfast
    • Main Dishes
    • Salads
    • Side Dishes
    • Soups
    • Desserts
    • Snacks
    • Dips & Sauces
    • Drinks
  • My eBooks
    • 4 Low Carb eBook Offer
    • 40 Low Carb Desserts
    • Baking With Coconut Flour
    • 40 Coconut Flour Recipes eBook
    • 36 Low Carb & Gluten Free Recipes
    • 60 Paleo Recipes
  • Subscribe
  • About & Contact
    • Privacy & Disclosure Policy
    • Work With Me
    • In the Press
menu icon
go to homepage
  • Recipes By Course
  • Recipes by Diet
  • Keto eBooks
  • SHOP
  • Subscribe
  • Be Social

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes By Course
    • Recipes by Diet
    • Keto eBooks
    • SHOP
    • Subscribe
  • Be Social

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Gluten Free

    Raspberry Almond Crumble Cake

    Published: Jan 16, 2019 · Updated: Oct 15, 2019 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

    Spread the love
    Jump to Recipe
    Pin Recipe Print Recipe
    Gluten FreeLow CarbVegetarian

    A delectable raspberry almond crumble cake that is layer upon layer of flavour.  Baked with almond flour and at only 3.5g net carbs a slice it is a perfect low carb afternoon treat. 

    Raspberry and almond makes a great flavour combination. Back in the UK there is a cake slice with almonds and raspberry that we both adore. So, this is my version of this but in low carb cake form.

    raspberry almond cake

    Ideally, the topping on this raspberry almond crumble cake should have almond slithers on it. Sadly, none were available in the shops here so I attempted to carefully slice an almond. And that's why my photos show chopped almonds and not slithers!

    Other Desserts You May Enjoy

    Blueberry cream cheese coffee cake

    Pumpkin coffee cake

    Mock Apple Crumble

    Berry crumble

    Raspberry Almond Crumble Cake

    Angela Coleby
    A low carb crumble cake baked with almond flour and topped with a cheesecake topping and raspberries
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Cake, Dessert
    Cuisine American
    Servings 10 slices
    Calories 316 kcal

    Ingredients
     
     

    CAKE

    • ½ cup butter softened
    • ¼ cup erythritol or sugar subsitute
    • 4 eggs separated
    • 2 teaspoons baking powder
    • 2 cups almond flour
    • ½ teaspoon salt
    • 1 teaspoon almond extract

    TOPPING

    • 4 oz cream cheese
    • 2 tablespoons erythritol or sugar substitute
    • 1 egg
    • 1 teaspoon vanilla extract
    • ¼ cup raspberries

    CRUMBLE

    • ½ cup almond flour
    • 2 tablespoons butter cut into cubes
    • ¼ cup erythritol or sugar substitute
    • ¼ cup almonds slices or chopped

    Instructions
     

    CAKE

    • Preheat the oven to 180C/375F degrees.
    • Grease and line an 8 inch springform cake tin with parchment paper.
    • In a bowl, mix the erythritol and butter together until soft and blended.
    • Add the egg yolks and almond extract and stir thoroughly.
    • Add the almond flour, salt, baking powder and beat until combined.
    • In another bowl, whisk the egg whites until stiff.
    • Gently fold the egg whites into the cake mixture.
    • Spoon the mixture into the baking tin and smooth evenly.

    CREAM CHEESE LAYER

    • In a bowl, add the softened cream cheese and beat with the erythritol.
    • Add the egg and vanilla extract and beat until smooth.
    • Spoon this mixture over the cake mixture into the cake tin and smooth evenly.
    • Scatter the raspberries over the cream cheese mixture.

    CRUMBLE TOPPING

    • For the topping, place the almond flour and erythritol in a bowl and mix until combined.
    • Add the butter and mix with your hands, gently, so that the mixture looks like breadcrumbs.
    • Scatter the topping over the raspberries.
    • Bake for 40-45 minutes until firm and the top is cooked.
    • Remove from the oven, allow to cool, then place in the fridge to firm.

    Notes

    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1sliceCalories: 316kcalCarbohydrates: 7gProtein: 10gFat: 29gFiber: 3.5g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

    This post may contain affiliate links. Please read my disclosure policy for more info.

    This was originally published in 2013. I've tweaked the recipe and updated the photos.

    More Gluten Free Recipes

    • broccoli salmon bake in dish
      Salmon and Broccoli Bake
    • coconut cream pie
      Keto Coconut Cream Pie
    • coconut flour pie crust
      Coconut Flour Pie Crust
    • arugula goats cheese salad
      Arugula Goat Cheese Salad

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Bonnie Pitchford

      March 01, 2021 at 1:37 am

      I was wondering if making individual muffins (12+) to freeze would work with this recipe? Most of the time, I end up eating breakfast and lunch by myself.

      Reply
      • Angela Coleby

        March 01, 2021 at 10:53 am

        That sounds like a great idea!

        Reply
    2. Aliyah

      April 09, 2020 at 5:33 pm

      Hey! I made the cake and "Scattered the raspberries over the cream cheese" like the recipe says, and my raspberries came out just as i put them in, applied on top of the cream cheese mixture and underneath the crumble. Yours looks like the raspberry layer is melted, also it seems like a much bigger amount of raspberries in comparison to mine.
      Thanks.

      Reply
    3. Melanie Johncox

      December 03, 2019 at 11:44 pm

      Hi! Do you think this could be done as cup cakes

      Reply
      • Angela Coleby

        December 05, 2019 at 10:28 am

        Yes, they would be delicious I imagine!

        Reply
    4. Glenda Warren

      July 10, 2019 at 12:32 pm

      this is totally delish 🙂 my son said best low carb Anything we have baked yet 🙂 thank you .....

      Reply
      • Angela Coleby

        July 10, 2019 at 9:29 pm

        Your son is wise and his mother is fabulous!

        Reply
    5. Bella

      April 21, 2019 at 6:51 pm

      Great results! Hubby who has a sweet tooth loves it. I'd like to know if it can be frozen.

      Reply
      • Angela Coleby

        April 22, 2019 at 9:06 am

        Yes, it could be frozen. Glad you enjoyed it!

        Reply
    6. Kathleen

      March 13, 2019 at 5:08 am

      In the ingredients it says "melted butter" but for the instructions it states "In a bowl, mix the erythritol and butter together until soft and blended" which to me sounds like the butter should be at room temperature. So do I melt or leave the butter soft? The first time I made it I used butter at room temperature and it worked and I'm going to make it again today so I figured I should ask what the correct way is.

      Reply
      • Angela Coleby

        March 13, 2019 at 12:34 pm

        It should be soft. I've made it with both though and it worked out fine each way.

        Reply
    7. Libby

      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
        • Libby

          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!

            Reply
            • 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

              lol!

        • Dottie

          February 11, 2019 at 6:52 am

          Where does it say to use heavy cream?

          Reply
          • Angela Coleby

            February 11, 2019 at 6:30 pm

            That was in the original recipe. I've now tweaked it and removed the cream from the sponge.

            Reply
    8. deliciouslynell

      December 11, 2013 at 4:32 am

      I love almond and raspberry! :3

      Reply
      • Divalicious

        December 13, 2013 at 9:41 pm

        Oooh! Hope you enjoy this combination!

        Reply

    Trackbacks

    1. Low Carb Cherry Pie - Divalicious Recipes says:
      August 7, 2019 at 12:30 am

      […] Raspberry Almond Crumble Cake […]

      Reply
    2. ConservaMom - 50+ of the Best Keto Dessert Recipes around - ConservaMom says:
      May 9, 2019 at 11:46 am

      […] Raspberry almond Crumble cake by Diva Delicious Recipes […]

      Reply

    Primary Sidebar

    Angela Profile photo

    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

    More about me →

    Popular Recipes

    • baked pickles
      Keto Baked Pickle Chips [with video]
    • walnut blue cheese salad
      Walnut Blue Cheese Salad
    • Breakfast Flaxseed Muffins
    • strawberry cream cheese cobbler
      Keto Strawberry Cream Cheese Cobbler

    Affiliate Notes

    Divalicious Recipes is a participant in the Amazon.com, Keto Krate & WholesomeYum.com affiliate program. As a WholesomeYum & Amazon Associate I earn from qualifying purchases. Being an affiliate means that we will receive a small commission on sales we refer from this Website. We truly appreciate your support by using our links, but your participation is entirely voluntary.

    Wholesome Yum - Clean Keto Foods

    Seen On

    Footer

    ↑ back to top

    LEGAL

    • Privacy & Disclaimer Policy
    • Terms & Conditions
    • Accessibility Policy

    STAY IN TOUCH

    • Sign Up! for emails and updates
    • Contact

    WORK WITH ME

    • Media Kit
    • In the Press

    Copyright © 2023 Brunch Pro on the Brunch Pro Theme