This keto crumble has a delicious summer filling of rhubarb and strawberry with an almond flour and coconut topping. An easy and tasty low carb and gluten-free summer dessert.
Crumble is a great comfort dessert and making a low carb version is simple with using almond flour and a low carb sweetener. The filling can be any low carb fruit but in this recipe we used rhubarb and strawberries.
Although rhubarb does not grow on our island, I came across a few rare frozen bags of rhubarb in a small store. The excited squeals of joy entertained the staff as I filled by basket. I made this and rhubarb curd immediately.
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IS RHUBARB KETO FRIENDLY?
Rhubarb can be consumed on a keto diet in moderation, as it is low in net carbs. Rhubarb contains about 2 grams of net carbs per ½ cup serving when cooked, making it a good option for those following a keto diet.
INGREDIENTS
Just a few ingredients are used to make this easy rhubarb strawberry crumble.
- Rhubarb - chop into small pieces for even cooking
- Strawberries - halved
- Almond Flour - Use finely ground almond flour. Almond meal could be used but would give a more wholemeal flour like texture.
- Low Carb sweetener - we used a mixture of white and brown monkfruit but any can be used. The golden monkfruit gives an added flavor to the topping.
- Butter - it should be cold and cut into small cubes.
- Coconut flakes - we use either coconut flakes or unsweetened desiccated coconut.
RECIPE TIPS
- If you don't have fresh rhubarb, frozen will do. The same goes for the strawberries but it won't quite be the same as fresh. Defrost the fruit before use as you may end up with a soggy crumble.
- Granular monkfruit or other low carb sweetener is better for the crumble topping. I tried it with powdered and the topping lost its crunch.
- Add powdered ginger or cinnamon to the topping for an extra flavor.
- Instead of baking this in a large dish, make it into individual ramekins for a personalized dessert.
HOW TO MAKE KETO RHUBARB STRAWBERRY CRUMBLE
Making a crumble is an easy dessert to make and is ready in 30 minutes.
Spoon the rhubarb and strawberries into a baking dish and coat with the low carb sweetener.
Place the topping ingredients in a bowl and mix with your fingers.
Spoon the crumble over the fruit layer and baked
Enjoy with a dollop of cream.
STORAGE
Any leftovers should be stored in an air tight container and kept in the fridge for up to 4 days. Enjoy it cold or reheat it in the microwave or oven.
WHAT TO SERVE WITH KETO RHUBARB CRUMBLE
As enjoyable as this rhubarb strawberry crumble is by itself, serve it with a scoop of sugar free vanilla ice cream or whipped coconut cream. I thoroughly recommend a scoop of our lemon curd ice cream too as the creamy lemon flavor goes great with the sweetness of this crumble dessert.
More Low Carb Crumble Recipes
This recipe was originally posted in July 2013. We've updated the content and photographs.
Rhubarb & Strawberry Crumble with Coconut Topping
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Ingredients
Crumble Filling
- 2 cups strawberries halved
- 2 cups rhubarb cut into ½ inch pieces
- ¼ cup monk fruit sweetener or other low carb sweetener
Crumble Topping
- 1 cup almond flour
- ½ cup desiccated coconut unsweetened
- ¼ cup butter, cold cut into pieces
- ¼ cup brown monkfruit sweetener or other low carb sweetener
Instructions
- Preheat the oven to 170C/325F degrees.
- Place the rhubarb and strawberries into a baking dish (we used a 9 x 6 inch dish but a square 8 x 8 inch can be used too). Add the monkfruit and stir through.
- In a medium bowl, mix the almond flour, golden sweetener, desiccated coconut and butter cubes with your fingers until the mixture looks like fine breadcrumbs.
- Sprinkle the topping over the fruit mixture and cook for 30 minutes, until the topping starts to become golden.
- Eat and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
