Keto Raspberry Crumble Cookies – All Day I Dream About Food

These keto raspberry crumble cookies offer all the fruity, buttery goodness you love, without all the carbs. With a tender cookie base and a golden, crumbly topping, each bite bursts with juicy raspberry goodness.

Rumor has it that Costco recently discontinued their popular Raspberry Crumble Cookies. I can neither confirm nor deny, as they are not something I could partake of. However, I decided to go ahead and make a keto friendly version anyway. Because no one should be denied the goodness of a tender, buttery keto shortbread cookie with raspberry jam!

I grow my own raspberries, and I’ve gotten a bumper crop for the past several years in a row. I love to use them in recipes like sugar-free sorbet and keto protein shakes. I get so many that I give away pints to my neighbors and I still end up with large containers of them in the freezer.

I also like making an easy sugar-free jam with berries, sweetener, a little water, and some gelatin. It’s wonderful spread on some keto English muffins and I use in baked treats as well. So when I spotted a copycat recipe for Raspberry Crumble Cookies, I knew my little jammy concoction would be perfect!

Why you will love this recipe

• Great texture – The buttery shortbread base and crumbly topping are melt-in-your-mouth!
• Bursting with flavor – Fresh or frozen raspberries add a bright, tangy contrast.
• Easy to make – Simple ingredients and minimal prep make an easy sugar-free treat.
• Low-carb & gluten-free: Made with almond flour and no added sugar, so they’re perfect for keto, low carb, and gluten-free diets.
• Versatile treat – These sweet keto cookies are perfect for dessert, snacks, or even breakfast. I can confirm that they go great with coffee!

Ingredient Notes

• Almond flour: A good finely ground almond flour works best for this recipe, to give it the proper shortbread-like texture. If you need to swap in a different nut flour, just know that it won’t be quite as fine.
• Coconut flour: A little coconut flour helps firm up the shortbread without adding too many carbs.
• Sweetener: For the base to have the right texture, you really do need an erythritol-based sweetener.
• Sugar free jam: I created my own jam with fresh raspberries, water, sweetener, and a touch of gelatin. It’s the same thing I use in my peanut butter and jam muffins. But you could really use any sugar-free jam for this recipe.
• Kitchen staples: Butter, vanilla extract (or almond extract), and salt.

Quick Overview: How to make this recipe

1. Prepare the dough: Whisk the dry ingredients together and break up any clumps. Then stir in the melted butter and vanilla extract. The dough should resemble coarse crumbs.
2. Form the crust: Add two tablespoons of the mixture to the bottom of each of the muffin cups and tamp down firmly and evenly.
3. Add the jam: Spoon half a tablespoon of jam over the crusts, then sprinkle the remaining crust overtop of the jam.
4. Bake the cookies: Bake until the edges and the tops of the cookies are golden. Remove and let cool completely in the pan, then gently loosen with a sharp knife.

Tips for Success

As long as your muffin pan is a good non-stick pan (and I always recommend USA Pan for bakeware!), then you shouldn’t need liners. I found that once the cookies had cooled, I could take the tip of a sharp knife and pop them right out.

If you aren’t confident of your muffin pan, then I recommend using parchment or silicone muffin liners.

And if the though of making individual cookies seems like too much work, you can always turn them into crumble bars! Just press about two thirds of the cookie dough into an 8×8 inch pan. Spread with the jam, and sprinkle the remaining cookie dough overtop.

Jam options: I have written my little keto jam recipe right into the recipe notes – it’s your lowest carb option and I highly recommend it for flavor and texture. But you can also use store-bought keto jam such as ChocZero or Good Good.

More raspberry recipes you will love

Keto Raspberry Cookies Recipe

Servings: 16 cookies

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

These keto raspberry crumble cookies offer all the fruity, buttery goodness you love, without all the carbs. With a tender cookie base and a golden, crumbly topping, each bite bursts with juicy raspberry goodness.

1 – 2 standard muffin pans

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• Preheat the oven to 350ºF and grease 16 cups of standard size muffin pans (you may need to work in batches). Alternatively, you can line the pans with parchment or silicone liners.

• In a large bowl, whisk together the almond flour, sweetener, coconut flour, and salt. Stir in the melted butter and extract until the mixture resembles coarse crumbs.

• Add two tablespoons of the mixture to the bottom of each of the muffin cups and tamp down firmly and evenly.

• Spoon half a tablespoon (1 1/2 teaspoons) of raspberry jam over the crusts and spread around. Sprinkle a little of the remaining crust mixture over top of each cookie.

• Bake 20 to 25 minutes, or until the edges and the tops of the cookies are golden. Remove and let cool completely in the pan, then gently loosen with a sharp knife.

Storage Information: Store the cookies in a covered container on the counter for up to 5 days, or in the fridge for up to 10 days. You could also freeze them for several months.
Easy Homemade Keto Jam

• 1/2 cup raspberries, fresh or frozen
• 1 1/2 tbsp powdered sweetener
• 1 tbsp water
• 3/4 tsp gelatin

• In a small saucepan over medium low heat, combine the berries, sweetener, and water. Bring to a simmer and cook until the berries can easily be mashed with a fork, about 5 minutes.

• Sprinkle the surface with the gelatin, whisking quickly to combine. Let cool.

Serving: 1cookie | Calories: 127kcal | Carbohydrates: 4.2g | Protein: 3.4g | Fat: 11.2g | Saturated Fat: 3.4g | Fiber: 2.2g