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.
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
Raspberry Almond Crumble Cake
A low carb crumble cake baked with almond flour and topped with a cheesecake topping and raspberries
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
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This was originally published in 2013. I've tweaked the recipe and updated the photos.
Bonnie Pitchford
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.
Angela Coleby
That sounds like a great idea!
Aliyah
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.
Melanie Johncox
Hi! Do you think this could be done as cup cakes
Angela Coleby
Yes, they would be delicious I imagine!
Glenda Warren
this is totally delish 🙂 my son said best low carb Anything we have baked yet 🙂 thank you .....
Angela Coleby
Your son is wise and his mother is fabulous!
Bella
Great results! Hubby who has a sweet tooth loves it. I'd like to know if it can be frozen.
Angela Coleby
Yes, it could be frozen. Glad you enjoyed it!
Kathleen
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.
Angela Coleby
It should be soft. I've made it with both though and it worked out fine each way.
Libby
made this cake but no mention of quantity needed for heavy cream
Angela Coleby
Hi Libby, It's two tablespoons. Thanks!
Libby
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.
Angela Coleby
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
you're welcome but rather a long way for you to come. We live in France!
Angela Coleby
lol!
Dottie
Where does it say to use heavy cream?
Angela Coleby
That was in the original recipe. I've now tweaked it and removed the cream from the sponge.
deliciouslynell
I love almond and raspberry! :3
Divalicious
Oooh! Hope you enjoy this combination!