We’ve been talking recently about fruit and type 2 diabetes, and when it comes to the crunch, most fruits are WAY too high in carbs to be eaten. Sure, you might like them, but they are going to send your blood sugar soaring and leave you struggling to maintain good control.

So, basically you’re only left with a small handful of ‘good’ fruits to enjoy – mainly berries, and a few others.

That certainly doesn’t mean you’ll be deprived of sweets, no way! There are tons of decadent desserts you can eat!

But, it does mean a little creativity might be in order in the kitchen.

Ready?

This Strawberry Rhubarb Crumble hits the spot. Eat it hot or cold, topped with a drizzle of cream or whip up the cream if you prefer and you’re set for a very satisfying dessert or breakfast – yes, you can eat this for breakfast – I have! 🙂

It’s not super, duper low carb but it sure beats most high carb desserts, which can come in at a whopping 60 g carbs! If you’re one of those few that limits carbs very low, just eat a smaller serving, you will still be more than satisfied.

Enjoy.

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Low Carb Strawberry Rhubarb Crumble

This Strawberry Rhubarb Crumble hits the spot providing a savory satisfaction and sweetness at the same time. Eat it hot or cold, topped with a drizzle of cream.

Prep Time10

Cook Time50

Total Time1

Servings: people

Calories: 460kcal

Carbs: 17g

Net Carbs: 9g

Ingredients

The pie

12.3 oz rhubarb – chopped into 1/2″/ 2 cm pieces
8.8 oz strawberries – leaves removed and quartered
6 tsp. equiv. sweetener – such as natvia, splenda or truvia
1 Tablespoon gluten free flour
1 teaspoon vanilla extract

The crumble

1 cup almond meal
2.8 oz butter – cubed
1 Tablespoon vanilla protein powder
3.7 oz pecans
1/2 cup desiccated coconut
1/2 cup flaked almonds
10 drops liquid stevia extract

US Customary – Metric

Instructions

Preheat the oven to 175°C/ 350°F.
Mix the pie ingredients together in a bowl until well combined; then pour into your baking dish.
Place the almond meal, butter, and protein powder in a food processor and pulse until combined.
Add the pecans and coconut and pulse to combine, not too much as you still want chunks of pecans.
Add the almond flakes and use a spoon or spatula to mix through; then crumble the mixture on top of the rhubarb strawberry mixture. Don’t push it down on top of the mixture, just crumble over the top, spreading evenly.
Bake for 50 minutes or until well browned. Check at the half way point and use a fork to shift the crumble a little so it bakes evenly and prevents burning.
Serve as it is or with coconut cream, vanilla ice cream, or fresh strawberries.

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