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    Home » Desserts

    Rhubarb & Strawberry Crumble with Coconut Topping

    Published: Jul 7, 2013 · Updated: Mar 15, 2023 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeEgg FreeLow CarbVegetarianPaleoKeto

    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.

    keto rhubarb crumble

    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.

    This post may contain affiliate links. Please read my disclosure policy for more information.

    Jump to:
    • IS RHUBARB KETO FRIENDLY?
    • INGREDIENTS
    • RECIPE TIPS
    • HOW TO MAKE KETO RHUBARB STRAWBERRY CRUMBLE
    • STORAGE
    • WHAT TO SERVE WITH KETO RHUBARB CRUMBLE
    • More Low Carb Crumble Recipes
    • Rhubarb & Strawberry Crumble with Coconut Topping

    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.

    keto crumble ingredients
    • 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 golden 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.

    strawberry rhubarb filling

    Spoon the rhubarb and strawberries into a baking dish and coat with the low carb sweetener.

    crumble topping mixture

    Place the topping ingredients in a bowl and mix with your fingers.

    crumble to bake

    Spoon the crumble over the fruit layer and baked

    low carb crumble

    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.

    keto crumble

    More Low Carb Crumble Recipes

    Star Fruit Crumble

    Apple Crumble

    Keto Berry Crumble

    Apple Crumble Muffins

    This recipe was originally posted in July 2013. We've updated the content and photographs.

    keto rhubarb crumble

    Rhubarb & Strawberry Crumble with Coconut Topping

    Angela Coleby
    This rhubarb strawberry crumble has the delicious low carb topping with coconut for a chewy and sweet crumble.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Desserts
    Cuisine British
    Servings 6 servings
    Calories 244 kcal

    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

    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

    Nutrition

    Serving: 1servingCalories: 244kcalCarbohydrates: 11gProtein: 5gFat: 22gFiber: 5g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

     

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      Keto Snowball Cookies

    Reader Interactions

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      Recipe Rating




    1. maggieliz14

      June 18, 2014 at 4:58 am

      Made at the weekend - didn't last long as it was yummy

      Reply
      • Divalicious

        June 18, 2014 at 8:22 am

        So glad you enjoyed it! Thanks for stopping by!

        Reply
    2. Melissa Brody

      July 08, 2013 at 2:45 pm

      Love this. I have no need to eat gluten free but the addition of coconut sounds wonderful!

      Reply
      • Divalicious

        July 08, 2013 at 7:03 pm

        Thanks for stopping by Melissa! Glad you like the sound of it...let me know how it works out for you!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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