🥧 Keto Raspberry Buckle Recipe

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).