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keto rhubarb crumble

Rhubarb & Strawberry Crumble with Coconut Topping

Course: Desserts
Cuisine: British
Keyword: keto crumble, rhubarb recipes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 244kcal
Author: Angela Coleby
This rhubarb strawberry crumble has the delicious low carb topping with coconut for a chewy and sweet crumble.
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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

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: 1serving | Calories: 244kcal | Carbohydrates: 11g | Protein: 5g | Fat: 22g | Fiber: 5g