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–+ servings

Keto Raspberry Yogurt Crumb Cake

This raspberry yogurt crumb cake is moist, tender, and full of sweet fruity flavor. It is low carb and keto friendly, making it a satisfying treat.
Keto Raspberry Yogurt Crumb Cake
Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 318 kcal
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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

Equipment

  • 8-inch round cake pan

Instructions
 

  • Preheat the oven to 325°F. Line an 8-inch round cake pan with parchment and grease the sides.
  • 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.
  • Whisk the almond flour, coconut flour, baking powder, and salt in a medium bowl.
  • 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.
  • Spread the batter into the pan. Scatter the raspberries over the top, then sprinkle the chilled crumb evenly over the berries.
  • 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.

Nutrition

Serving: 1servingCalories: 318kcalCarbohydrates: 10gProtein: 11gFat: 26g
Keyword keto crumb cake, low carb, raspberry yogurt cake
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