Desserts/ Gluten Free/ Low Carb/ Vegetarian

Raspberry Almond Crumble Cake

raspberry almond crumble cake

Sharing is caring!

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

A low carb crumble cake baked with almond flour and topped with a cheesecake topping and raspberries
5 from 4 votes
Print Pin Rate
Course: Cake, Dessert
Cuisine: American
Keyword: gluten free low carb recipes, Keto Dessert
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10 slices
Calories: 316kcal
Author: Angela Coleby



  • 1/2 cup butter softened
  • 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


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


  • 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



  • 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.


  • 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.


  • 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.


Any nutritional analysis on the website is based on an estimate, calculated by 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.


Serving: 1slice | Calories: 316kcal | Carbohydrates: 7g | Protein: 10g | Fat: 29g | Fiber: 3.5g
Tried this recipe?Mention @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.

Sharing is caring!

You Might Also Like


  • Reply
    Melanie Johncox
    December 3, 2019 at 11:44 pm

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

    • Reply
      Angela Coleby
      December 5, 2019 at 10:28 am

      Yes, they would be delicious I imagine!

  • Reply
    Low Carb Cherry Pie - Divalicious Recipes
    August 7, 2019 at 12:30 am

    […] Raspberry Almond Crumble Cake […]

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

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

  • Reply
    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
    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
    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
        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
    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!

    Leave a Reply