Description
The tartness of rhubarb combined with sweet strawberries creates a perfect keto crumble with a buttery topping.
Ingredients
Scale
- 3 1/2 cups almond flour
- 1 cup sugar substitute
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 cup unsalted butter, cold and cubed
- 1 large egg, lightly beaten
- 3 cups sliced strawberries
- 2 cups sliced rhubarb
- 1/2 teaspoon xanthan gum
- 1/2 cup sugar substitute
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish
- Mix almond flour, sugar substitute, baking powder, and salt
- Cut in butter until crumbly
- Add egg and mix well
- Press half mixture into pan
- Mix fruit, xanthan gum, and sweetener
- Spread fruit over crust
- Top with remaining crumble
- Bake 40 minutes until golden
- Cool slightly and serve
Notes
- Use fresh or frozen rhubarb
- Do not thaw frozen rhubarb
- Let rest before serving
- Store in fridge up to 5 days or freeze 3 weeks
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 232
- Sugar: 3
- Sodium: 93
- Fat: 26
- Saturated Fat: 9
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 4
- Protein: 6
- Cholesterol: 45