—Virginia Arndt, Sequim, Washington In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust. In a large bowl, combine sugar and flour.
There are so many delicious low carb raspberry recipes. It’s tough to decide which one to make when the berries come in. My youngest daughter loves to make avocado smoothies with them. And, she enjoys making them into frozen yogurt pops.
One of my favorite things ever is showing you how to make desserts low carb. This low carb keto custard recipe was one of the easiest ones to make, because it’s not that different from regular custard. This dish has no flour to begin with, so we just swap in a low carb sweetener.
Then, add enough water to reach halfway up to the top of the ramekin dish. The water will reduce sudden temperature changes, so the custard cooks evenly and doesn’t crack or overcook. Bake for approximately 30-40 minutes, until just barely (but not fully!) set. TIP: Keep an eye on the keto egg custard – it should be jiggly when done.