Desserts & Cakes/ Gluten Free/ Low Carb/ Vegetarian

Raspberry Almond Crumble Cake

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 Cakes You May Enjoy

Blueberry cream cheese coffee cake

MY LATEST VIDEOS

Pumpkin coffee cake

Berry crumble

Raspberry Almond Crumble Cake

A low carb crumble cake baked with almond flour and topped with a cheesecake topping and raspberries
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Cake, Dessert
Cuisine: American
Keyword: gluten free low carb recipes, Keto Dessert
Servings: 10 slices
Calories: 316kcal
Author: Angela Coleby

Ingredients

CAKE

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

TOPPING

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

CRUMBLE

  • 1/2 cup almond flour
  • 2 tablespoons butter cut into cubes
  • 1/4 cup erythritol or sugar substitute
  • 1/4 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: 1slice | Calories: 316kcal | Carbohydrates: 7g | Protein: 10g | Fat: 29g | Fiber: 3.5g
DID YOU MAKE THIS RECIPE?Tag me on Instagram at @Divalicious_Recipes or leave me a comment & rating below

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.

You Might Also Like

10 Comments

  • Reply
    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!

          • 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!

      • Reply
        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
    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!

    Leave a Reply

    By continuing to use the site, you agree to the use of cookies. more information

    The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

    Close