Description
A refined, low-carb twist on a beloved tart-and-sweet confection with a crunchy topping and a glossy raspberry compote.
Ingredients
Scale
- 2 cups almond flour, finely ground
- 2 tbsp coconut flour
- 1/3 cup granulated erythritol (or preferred keto granulated sweetener)
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 6 tbsp unsalted butter, room temperature
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups fresh raspberries (frozen OK, thawed)
- 2–3 tbsp powdered erythritol, to taste
- 1 tsp lemon juice
- 1/4 tsp xanthan gum or 1 tsp chia seeds (optional)
- 3/4 cup almond flour (for crumble)
- 1/4 cup chopped toasted pecans or sliced almonds
- 3 tbsp cold unsalted butter, cubed
- 2 tbsp powdered erythritol (for crumble)
- 1/4 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
- To make the compote, combine raspberries, powdered erythritol, and lemon juice in a small saucepan over medium heat. Simmer for 6–8 minutes until glossy.
- For the crumble, toss together almond flour, nuts, powdered erythritol, and cinnamon. Cut in cold butter until mixture resembles coarse sand and chill.
- For the cookie dough, whisk almond flour, coconut flour, erythritol, baking powder, and salt. Add room-temperature butter, egg, and vanilla, mixing until a soft dough forms.
- Use a cookie scoop to portion dough onto the baking sheet and create wells. Chill formed dough for 10 minutes.
- Spoon cooled raspberry compote into each well and press crumble on top.
- Bake for 12–15 minutes until edges are lightly golden and crumble has begun to color.
- Cool on the baking sheet for 8–10 minutes before transferring to a wire rack.
Notes
Allow cookies to cool completely before storing. Layer in an airtight container separated by parchment. Refrigerate up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 3g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg