Keto Raspberry Yogurt Crumb Cake

If you love the classic combo of soft cake and buttery crumb topping, this one is for you. It has all that cozy flavor without the sugar and flour you would normally expect.

This keto raspberry yogurt crumb cake is low carb and keto friendly, so you can enjoy a slice and still stay on track. That is the whole point for me, having a treat that fits my day instead of throwing it off.

The Greek yogurt keeps the cake moist and gives it a nice soft crumb. Fresh raspberries add little pockets of tartness that balance the sweetness really well.

The crumb on top is my favorite part. It bakes up golden and adds a light crunch that makes each bite feel a bit special.

It comes together with simple ingredients and one cake pan, so there is no fuss. I think you will make this one more than once.

Why You’ll Love This Recipe

Bright Berry Flavor – Fresh raspberries burst through every bite with a sweet and slightly tart flavor you will love.

Super Moist Texture – Greek yogurt keeps this cake soft and tender without any dryness that low carb bakes often have.

Buttery Crumb Topping – The cinnamon crumb adds a golden, crunchy layer that makes each slice feel extra special.

Keto Friendly – Almond and coconut flour keep the carbs low so you can enjoy dessert without any guilt.

Recipe Ingredients

For The Cake

• 1 1/2 cups Almond Flour
• 3 tbsp Coconut Flour
• 2 tsp Baking Powder
• 1/4 tsp Fine Sea Salt
• 3 Large Eggs
• 2/3 cup Granulated Allulose
• 3/4 cup Full-Fat Plain Greek Yogurt
• 1/4 cup Melted Unsalted Butter
• 2 tsp Vanilla Extract
• 3/4 cup Fresh Raspberries

For The Crumb

• 1/2 cup Almond Flour
• 3 tbsp Granulated Allulose
• 2 tbsp Unsalted Butter
• 1/2 tsp Vanilla Extract
• 1/4 tsp Ground Cinnamon

How To Make

Step 1

Preheat the oven to 325°F. Line an 8-inch round cake pan with parchment and grease the sides.

Step 2

Make the crumb by mixing almond flour, allulose, butter, vanilla extract, and cinnamon with a fork until small clumps form. Chill while you make the cake batter.

Step 3

Whisk the almond flour, coconut flour, baking powder, and salt in a medium bowl.

Step 4

In a large bowl, whisk the eggs, allulose, Greek yogurt, melted butter, and vanilla extract until smooth. Stir in the dry ingredients until the batter is thick and even.

Step 5

Spread the batter into the pan. Scatter the raspberries over the top, then sprinkle the chilled crumb evenly over the berries.

Step 6

Bake for 34 to 40 minutes, until the crumb is golden and the center is set. Cool for at least 30 minutes before serving so the crumb holds its texture.

Tips

Keep an Eye on the Crumb Because Allulose Browns Fast

Allulose turns golden much quicker than regular sugar, so the crumb topping can look done well before the cake is actually set inside.

From my experience, start checking around the 34 minute mark and look at the center, not just the top. If the crumb is getting dark but the middle still jiggles, loosely lay a piece of foil over the top and keep baking until the center is set.

This way you get that nice golden crumb without any bitter or overly browned taste.

Bring the Eggs and Yogurt to Room Temperature

Cold eggs and cold Greek yogurt straight from the fridge will make the melted butter seize up into little firm bits when you mix everything together.

My favorite trick here is to set them out about 30 minutes before you start. Warmer ingredients blend into a smooth, even batter and the butter stays mixed in instead of clumping.

Coat the Raspberries in a Little Almond Flour

Fresh raspberries are heavy and full of juice, so they tend to sink straight down into the batter as it bakes.

I recommend tossing them in about a teaspoon of almond flour before you scatter them on top. That thin coating helps them grip the batter and stay near the surface where you want them.

You’ll also get less of that soggy, wet pocket that can form when the berries slide to the bottom.

More Recipes

• Keto Raspberry Cheesecake Bars
• Keto Raspberry White Chocolate Blondies
• Keto Strawberry Crumble Bars
• Keto Cinnamon Swirl Coffee Cake
• Keto Lemon Blueberry Pound Cake

Frequently Asked Questions

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work fine, and there is no need to thaw them first since thawing releases extra liquid that can make the batter too wet.

Just add them straight from the freezer and scatter them on top the same way, though your bake time may stretch a few minutes longer.