Enjoy this delicious low-carb raspberry almond crumble cake as a guilt-free afternoon treat. It tastes great with almonds, has juicy raspberries, and a satisfying crumbly texture.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or any preferred low-carb sweetener
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup melted butter
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups fresh raspberries
- 1/4 cup sliced almonds
Instructions:
Preheat the oven to 350F 175C
In a mixing bowl, combine almond flour, erythritol, baking powder, and salt
Add melted butter, egg, and vanilla extract
Mix until well combined
Grease a baking dish and spread half of the batter into the bottom
Evenly distribute raspberries over the batter
Crumble the remaining batter over the raspberries
Sprinkle sliced almonds on top
Bake for 25-30 minutes until golden brown and the cake is set
Allow to cool before slicing
Enjoy!
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