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  • 3.5 oz butter
  • 1/2 cup allulose
  • 2 eggs
  • 1 1/2 cup almond flour
  • 2 tsp baking powder
  • 3 tbsp coconut or almond milk



  • 2 oz butter
  • 6 tbsp coconut flour
  • 4 tbsp almond flour
  • 2 tbsp allulose
  • Cinnamon to taste



  • 2 or 3 cups raspberries
  • 1/2 cup allulose


Beat the butter and allulose at room temperature, using a mixer at low speed.
Add the eggs and milk, beat, and add the flour and baking powder in folding motion until obtaining a liquid, but consistent mixture (thicker than sponge batter, but not hard). Pour into an 8-inch round baking pan, previously buttered.
For the filling, use raspberries, but they must be fully defrosted and out of the freezer for 1 or 2 hours, otherwise, they will have too much water. Ideally, use a strainer to remove the excess water, keeping the pulp only.
Put the raspberries on top of the raw crust, for it to be tastier and moist. If you like, sprinkle sieved allulose on top, for it to be sweeter.
For the crumbs, melt the butter and add flour, allulose and cinnamon. Mix with your hands. You should obtain big and dry crumbs. You may add more flour if necessary.
Scatter the crumbs over the raspberries, sprinkle more cinnamon, and then put in the oven, preheated to 360°F, for 20 minutes or until brown.
Take out of the oven and sprinkle more allulose and cinnamon if you wish! Wait until fully cold, for it to be harder.

Recipe by: @cocina.keto