Description
The tartness of rhubarb combined with sweet strawberries creates a delicious keto-friendly crumble perfect for any occasion.
Ingredients
Scale
- 3 ½ cups almond flour
- 1 cup sugar substitute
- 1 ½ teaspoons baking powder
- ½ teaspoon sea salt
- 1 cup unsalted butter, cold and cubed
- 1 large egg, lightly beaten
- 3 cups sliced strawberries
- 2 cups sliced rhubarb
- ½ teaspoon xanthan gum
- ½ 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 the mixture into the pan
- Mix strawberries, rhubarb, xanthan gum, and sugar substitute
- Spread fruit mixture over crust
- Top with remaining crumble mixture
- Bake for 40 minutes until golden
- Cool slightly before serving
Notes
- Use fresh or frozen rhubarb
- Do not thaw frozen rhubarb before use
- Cool completely to slice into bars
- Store in fridge up to 5 days or freeze up to 3 weeks
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 232
- Sugar: 2.6
- Sodium: 93
- Fat: 25.8
- Saturated Fat: 8.8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 8.6
- Fiber: 3.7
- Protein: 5.5
- Cholesterol: 45