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.
Servings Prep Time
6people 10minutes
Cook Time
50minutes
Servings Prep Time
6people 10minutes
Cook Time
50minutes
Ingredients
The pie
  • 12.3oz rhubarb– chopped into 1/2″/ 2 cm pieces
  • 8.8oz strawberries– leaves removed and quartered
  • 6tsp. equiv. sweetener– such as natvia, splenda or truvia
  • 1Tablespoon gluten free flour
  • 1teaspoon vanilla extract
The crumble
Instructions
  1. Preheat the oven to 175°C/ 350°F.
  2. Mix the pie ingredients together in a bowl until well combined; then pour into your baking dish.
  3. Place the almond meal, butter, and protein powder in a food processor and pulse until combined.
  4. Add the pecans and coconut and pulse to combine, not too much as you still want chunks of pecans.
  5. 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.
  6. 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.
  7. Serve as it is or with coconut cream, vanilla ice cream, or fresh strawberries.