I love how these cookies check all the boxes—they’re soft, crumbly, and filled with real fruit flavor, yet they’re made without refined sugar or gluten. They’re ideal for anyone following a low-carb or keto-friendly lifestyle, but honestly, I make them just because they taste amazing. The balance of tart raspberries and buttery crumble makes them feel like a mini dessert in every bite, and I can whip them up without much effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cookie Dough 2 cups almond flour ¼ cup coconut flour ¾ cup powdered Monk Fruit sweetener (Lakanto or Swerve) ½ tsp baking powder ¼ tsp salt ½ cup unsalted butter, softened 1 large egg 1 tsp vanilla extract
Raspberry Filling ¾ cup fresh or frozen raspberries 2 tbsp powdered Monk Fruit sweetener 1 tsp lemon juice
Crumble Topping ½ cup almond flour 2 tbsp cold unsalted butter, cubed 2 tbsp powdered Monk Fruit sweetener
Directions
Make the Raspberry Filling
In a small saucepan, I combine the raspberries, powdered Monk Fruit, and lemon juice.
I cook over medium heat (about 325°F) for 6–8 minutes, stirring often, until the mixture thickens into a jam-like consistency.
I set it aside to cool completely before using it in the cookies.
Prepare the Cookie Dough
I preheat the oven to 350°F and line a baking sheet with parchment paper.
In one bowl, I mix the almond flour, coconut flour, baking powder, and salt.
In another bowl, I cream the softened butter and powdered Monk Fruit until light and fluffy.
I add the egg and vanilla extract, then gradually stir in the dry ingredients to form a soft dough.
Shape and Fill the Cookies
I scoop the dough into small balls (about 1.5 tablespoons each) and flatten them slightly on the baking sheet.
Using my thumb or a spoon, I press a shallow indentation into the center of each cookie.
I spoon a small amount of the cooled raspberry filling into each center.
Make the Crumble Topping
In a separate bowl, I mix the almond flour and Monk Fruit, then cut in the cold butter with a fork or pastry cutter until the mixture becomes crumbly.
I sprinkle the crumble generously over the top of each cookie.
Bake
I bake the cookies at 350°F for 14–16 minutes, until the edges are lightly golden.
I let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Servings and timing
Yield: About 18 cookies Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
Variations
When I want to switch things up, I use blueberries or chopped strawberries instead of raspberries for the filling. If I’m feeling extra indulgent, I add a drizzle of melted sugar-free white chocolate on top once the cookies are cooled. And if I want more crunch, I mix in a tablespoon of chopped almonds or pecans into the crumble topping.
Storage/reheating
I store these cookies in the refrigerator in an airtight container for up to 5 days. They stay fresh and the crumble stays crisp when chilled. I don’t reheat them, but I do let them sit at room temperature for a few minutes before serving.
FAQs
Can I use frozen raspberries?
Yes, I’ve used both fresh and frozen raspberries. I just make sure to cook them down fully so the filling isn’t too watery.
Can I use a different sweetener?
Yes, I use any powdered erythritol-based sweetener (like Swerve or Lakanto). Granulated sweeteners don’t dissolve as well in the dough or filling.
Why chill the dough?
Chilling for 15 minutes helps prevent spreading and gives me thicker, bakery-style cookies with a softer center.
Can I make these ahead of time?
Yes, I’ve made the dough and filling ahead and stored them separately in the fridge. Then I just assemble and bake when ready.
Are these cookies gluten-free?
Yes, they’re naturally gluten-free thanks to almond flour and coconut flour.
Conclusion
These Sugar-Free Raspberry Crumble Cookies are one of those feel-good recipes I make on repeat. They’re easy, gorgeous, and packed with flavor and texture—even without sugar or flour. Whether I’m baking for guests or just treating myself to a healthier dessert, they never let me down. Once I tried them, they became a permanent part of my sweet snack lineup.
