This Keto Strawberry Rhubarb Crumble is the perfect sweet, low carb dessert to share with family and friends. Using a mixture of walnuts, coconut flour and flaxseed meal for the crumble, it’s keto-friendly and vegan. That means cruelty-free, as well as rich in healthy fats. Serve warm on its own or with a scoop of vegan ice cream!
This one is a real hit with dinner guests, and ranks right up there with my favorite vegan keto desserts!
Are strawberries and Rhubarb keto?
Strawberries and rhubarb are great keto substitution for your classic apple crumble recipe. Adding sweetness, yet naturally low in carbs makes them the perfect fruit to use for your desserts.
How do you make the crumble low-carb?
Using a mixture of walnuts, coconut flour and flaxseed meal, in place of the usual flour and oats makes this crumble aa great low-carb alternative.
How well does this keto strawberry and rhubarb crumble keep?
This keto strawberry and rhubarb crumble will keep well in the the refrigerator for up to 4 days. To reheat, simply warm in the microwave. If you prefer the crumble to stay as crisp as possible, it is best reheated in the oven.
See also: Keto Vegan Chocolate Tofu Pudding
Keto Strawberry and Rhubarb Crumble
Equipment
- 2 Mixing bowls
- 1 Pie dish (glass works best)
Ingredients
For the crumble
- 1 cup Walnuts (finely diced)
- 1/2 cup Coconut flour
- 1/4 cup Flaxseed meal
- 1/4 cup Stevia
- 6 tbsp Plant butter (Flora is best)
- 1/4 tsp Sea salt
For the filling
- 1 cup Strawberries (finely diced)
- 1 cup Rhubarb (finely diced)
- 1 tbsp Lemon juice
- 1-2 tsp Stevia
- 1/2 tsp Xanthan gum
Instructions
- Preheat oven to 340 F (170 C)
- In a bowl, combine filling ingredients. Xanthan gum should be lightly sprinkled while mixing so that it’s evenly spread and doesn’t clump. Set bowl aside.
- In another bowl, combine walnuts, coconut flour, flaxseed meal, 1/4 cup stevia, sea salt and toss together so it mixes evenly
- Add plant butter and combine until the whole mix is crumbly
- Set 1/2 cup of the crumble aside and the other 1 tsp sweetener to it
- Grease a 9″ glass pie dish with butter, then press down the bowl of crumble. Use your hands to press it flat into the bottom
- Pour the fruit mixture over the crust and spread evenly
- Finally, sprinkle the remaining 1/2 cup of crumble over the pie
- Bake for about 20 minutes covered with tinfoil, then a final 10-20 minutes until crumble is browned (this will prevent burning the crumble because this dish needs a little time to cook)
- Once finished, let cool completely in the refrigerator (at least a few hours to set so it can be sliced and held like a pie), then serve. Enjoy!
Notes
