Gluten Free Raspberry Kuchen

I love eating this dessert for the spring! It's has a nice sweet crust with a custard filled with fresh raspberries! Great with some vanilla ice cream or whip cream!

Here's a fun food fact, the word kuchen means "cake" in German. This is a popular custard cake in Germany. Plus, you will see this dessert common in the South Dakota state.

This dessert is not just gluten free, it's dairy free, grain free, and naturally sweetened with a natural sweetener made from a squash called kabocha. If you like custard desserts you will definitely love this dessert!

Gluten Free Raspberry Kuchen

Dairy Free | Grain Free | Paleo friendly

Gluten Free Raspberry Kuchen.pdf

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Ready in 1 hour 20 minutes

Serves 8 pieces

Ingredients

1 cup almond flour

1/4 cup coconut flour

1/2 cup Bocha Sweetener or coconut sugar

1/4 tsp sea salt

4 tbsp coconut oil

2 tbsp water

Filling:

1 - 6 oz flat fresh raspberries

1 1/4 cup Bocha Sweetener or 1 1/2 cup coconut sugar

1 tbsp arrowroot powder

4 eggs

1 cup coconut milk, canned

1 tsp vanilla

2 tbsp coconut sugar

Preparation:

Preheat oven 375F | Grease a 8" round ceramic tart pan

1. In a mixing bowl, combine the almond flour, coconut flour, salt, and the sweetener. Whisk together until combined.

2. With a dough blender, cut in the coconut oil until the fat is about dime size or so. Stir in the water until it forms wet bread crumbs.

3. Press the dough evenly in to the tart pan.

4. Bake for 12 minutes. Set aside. Make the filling.

Filling:

1. In a mixing bowl, whisk together the sweetener, arrowroot powder until combined. Then whisk in the eggs, coconut milk, and the vanilla until completely mixed.

Assemble:

1. Take your baked crust and evenly spread the raspberries on the crust and sprinkle 2 tbsp of coconut sugar on top of the raspberries. Then pour the filling over the raspberries.

2. Bake for 50-60 minutes or until the filling is just set. Chill and decorate with fresh berries!

Storage:

You can store this dessert in the fridge for 4-5 days. Undercoated, wrap it with plastic wrap and freeze it for up to a month.

Please your comments below and let me know how you liked this dessert!