Rhubarb & Strawberry Crumble with Coconut Topping
cut into ½ inch pieces
granular sugar substitute
I used erythritol
cut into pieces
Preheat the oven to 170C/325F degrees.
Place the rhubarb and strawberries in a bowl. Add ½ of the sugar substitute and toss to coat well.
Place the fruit into a baking dish.
Mix the almond flour, coconut flour, desiccated coconut, butter and remaining sugar substitute with your hands 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!
Serves 4 decent portions.
Nutritional Information per quarter - 489 Calories, 39g Fat, 11g Protein, 29g Total Carbs, 15g Fibre, 14g Net Carbs