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Strawberries and rhubarb are the perfect match in this keto crumble. This Strawberry & Rhubarb Crumble was inspired by this delicious Rhubarb Crisp by Carolyn Ketchum, the very talented writer and photographer at All Day I Dream About Food.
What really makes this crumble special are the macadamia nuts which are not only delicious but also high in heart-healthy monounsaturated fats (you can learn more about fats in my guide here). I don't always have fresh strawberries and rhubarb, so I either use frozen or preserved fruits (recipe for Home-made Strawberry & Rhubarb Jam is here).
Hands-on Overall
Serving size about 1/2 cup
Nutritional values (per about 1/2 cup)
Net carbs3.8 grams
Protein4.9 grams
Fat14.6 grams
Calories170 kcal
Calories from carbs 9%, protein 12%, fat 79%
Total carbs7.1 gramsFiber3.3 gramsSugars2.8 gramsSaturated fat3 gramsSodium65 mg(3% RDA)Magnesium36 mg(9% RDA)Potassium229 mg(11% EMR)
Ingredients (makes 12 servings)
Fruit layer:
Crumble / Crisp topping:
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Slice the strawberries and rhubarb.
- Place the strawberries and rhubarb into a baking dish. Add Erythritol, stevia and cinnamon and mix well. Place in the oven and bake for about 30 minutes. Mix once or twice to prevent burning.
- When done, set aside. Keep the oven on but reduce the temperature to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional).
- Add ground chia seeds and mix well. (To grind the chia seeds, you can use a blender or coffee grinder.)
- Meanwhile, prepare the crumble. Grind the macadamia nuts.
- Chop the pecans (or walnuts) and the whole macadamia nuts into smaller pieces.
- Mix all the dry ingredients in a bowl (ground macadamia nuts, chopped macadamias and pecans, almond flour, whey protein, desiccated coconut and salt).
- Add melted butter (or coconut oil), egg white, vanilla extract and stevia.
- Mix everything until well combined.
- Crumble using your hands and place on a baking tray lined with baking paper and transfer into the oven. Cook for about 20 minutes at 150 °C/ 300 °F. Make sure the batter is distributed evenly all over the tray.
- When done, remove from the oven and set aside to cool down.
- Top the fruit mixture with the crumble evenly and set aside.
- Serve immediately or store in the fridge. Enjoy!
- Serve with a dollop of soured cream or full-fat yogurt. To store, let it cool down and refrigerate for up to 5 days.
Strawberry & Rhubarb Crumble
Step by Step
Ingredients
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Slice the strawberries and rhubarb.
- Place the strawberries and rhubarb into a baking dish. Add Erythritol, stevia and cinnamon and mix well. Place in the oven and bake for about 30 minutes. Mix once or twice to prevent burning.
- When done, set aside. Keep the oven on but reduce the temperature to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional).
- Add ground chia seeds and mix well. (To grind the chia seeds, you can use a blender or coffee grinder.)
- Meanwhile, prepare the crumble. Grind the macadamia nuts.
- Chop the pecans (or walnuts) and the whole macadamia nuts into smaller pieces.
- Mix all the dry ingredients in a bowl (ground macadamia nuts, chopped macadamias and pecans, almond flour, whey protein, desiccated coconut and salt).
- Add melted butter (or coconut oil), egg white, vanilla extract and stevia.
- Mix everything until well combined.
- Crumble using your hands and place on a baking tray lined with baking paper and transfer into the oven. Cook for about 20 minutes at 150 °C/ 300 °F. Make sure the batter is distributed evenly all over the tray.
- When done, remove from the oven and set aside to cool down.
- Top the fruit mixture with the crumble evenly and set aside.
- Serve immediately or store in the fridge. Enjoy!
- Serve with a dollop of soured cream or full-fat yogurt. To store, let it cool down and refrigerate for up to 5 days.
Nutrition (per serving, about 1/2 cup)
Calories170kcal
Net Carbs3.8g
Carbohydrates7.1g
Protein4.9g
Fat14.6g
Saturated Fat3g
Fiber3.3g
Sugar2.8g
Sodium65mg
Magnesium36mg
Potassium229mg
Detailed nutritional breakdown (per about 1/2 cup)
| Total per about 1/2 cup |
| 3.8 g | 4.9 g | 14.6 g | 170 kcal |
| Strawberries, fresh |
| 1.4 g | 0.2 g | 0.1 g | 8 kcal |
| Rhubarb, raw |
| 0.7 g | 0.2 g | 0.1 g | 5 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Chia seed meal (ground chia seeds) |
| 0.1 g | 0.3 g | 0.4 g | 7 kcal |
| Cinnamon, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Egg white, fresh |
| 0 g | 0.3 g | 0 g | 1 kcal |
| Macadamia nuts |
| 0.6 g | 0.9 g | 8.2 g | 78 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.4 g | 0.9 g | 2.2 g | 25 kcal |
| Pecans, nuts |
| 0.1 g | 0.2 g | 1.5 g | 14 kcal |
| Coconut, dried, desiccated, shredded (organic, unsweetened) |
| 0.1 g | 0.3 g | 0.2 g | 5 kcal |
| Whey protein powder (protein isolate, Jay Robb) |
| 0.1 g | 1.6 g | 0 g | 7 kcal |
| Vanilla powder, dried (from vanilla beans, vanilla pods) |
| 0 g | 0 g | 0 g | 1 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 1.9 g | 17 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
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