Description
This Keto Strawberry Rhubarb Crumble combines tart rhubarb and sweet strawberries for a deliciously healthy dessert.
Ingredients
- 2 cups rhubarb, chopped
- 2 cups strawberries, sliced
- 1/2 cup granulated erythritol (or another keto-friendly sweetener)
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup coconut oil, melted
- 1/4 cup chopped nuts (e.g., pecans or walnuts)
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Toss together the rhubarb, strawberries, erythritol, and vanilla extract in a mixing bowl.
- Spread the fruit mixture evenly in the bottom of a greased baking dish.
- Combine the almond flour, melted coconut oil, chopped nuts, cinnamon, and salt in a separate bowl.
- Mix until the ingredients form a crumbly texture.
- Sprinkle the crumb mixture evenly over the fruit layer.
- Place the dish in the oven and bake for 25-30 minutes until golden brown.
- Let it cool slightly before serving.
Notes
Serve warm with whipped cream or sugar-free ice cream. Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American