Keto Strawberry and Rhubarb Crumble
This low-carb and vegan keto strawberry and rhubarb crumble is such a yummy twist on a naughty classic. Made with a range of substitute ingredients, it's boith healthy and cruelty-free! So perfect!
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
