🥧 Keto Raspberry Buckle Recipe

By: Rabia

Servings: 8 | Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins

Ingredients

For the Batter:

  • 1 ½ cups almond flour

  • ¼ cup coconut flour

  • 1 tsp baking powder

  • ¼ tsp salt

  • ½ cup unsalted butter, softened

  • ½ cup granulated keto sweetener (like erythritol or monk fruit)

  • 3 large eggs

  • 1 tsp vanilla extract

  • ½ cup sour cream or Greek yogurt (unsweetened)

  • 1 ½ cups fresh or frozen raspberries

For the Streusel Topping:

  • ½ cup almond flour

  • 2 tbsp butter, melted

  • 2 tbsp granulated keto sweetener

  • ¼ tsp cinnamon

Instructions

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

  2. Make the Batter:
    In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
    In another large bowl, cream the softened butter and sweetener until fluffy. Add eggs one at a time, mixing well, then stir in vanilla and sour cream.

  3. Combine and Fold:
    Gradually mix dry ingredients into wet until smooth. Gently fold in raspberries.

  4. Prepare the Streusel:
    In a small bowl, mix almond flour, melted butter, sweetener, and cinnamon until crumbly.

  5. Assemble:
    Pour the batter into the prepared pan and spread evenly. Sprinkle the streusel mixture on top.

  6. Bake:
    Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

  7. Cool and Serve:
    Let it cool for 10–15 minutes before slicing. Serve warm or at room temperature.

💡 Tips

  • You can substitute blueberries or blackberries for a flavor variation.

  • Store leftovers in an airtight container in the fridge for up to 4 days.

  • For extra decadence, drizzle with keto vanilla glaze (powdered sweetener + cream).

Recommended  Tuscan White Bean and Kale Soup (Ribollita)
Rabia
Latest posts by Rabia (see all)

Leave a Comment

← Table of content