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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.
![Strawberry & Rhubarb Crumble (Low-carb, Paleo) Low-Carb Strawberry & Rhubarb Crumble](https://files.ketodietapp.com/Blog/files/2014/09/StrawberryRhubarbCrumble8.jpg)
- 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.
![Strawberry & Rhubarb Crumble (Low-carb, Paleo) Low-Carb Strawberry & Rhubarb Crumble](https://files.ketodietapp.com/Blog/files/2014/09/StrawberryRhubarbCrumble9.jpg)
- 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).
![Strawberry & Rhubarb Crumble (Low-carb, Paleo) Low-Carb Strawberry & Rhubarb Crumble](https://files.ketodietapp.com/Blog/files/2014/09/StrawberryRhubarbCrumble13.jpg)
- Add ground chia seeds and mix well. (To grind the chia seeds, you can use a blender or coffee grinder.)
![Strawberry & Rhubarb Crumble (Low-carb, Paleo) Low-Carb Strawberry & Rhubarb Crumble](https://files.ketodietapp.com/Blog/files/2014/09/StrawberryRhubarbCrumble11.jpg)
- Meanwhile, prepare the crumble. Grind the macadamia nuts.
![Strawberry & Rhubarb Crumble (Low-carb, Paleo) Low-Carb Strawberry & Rhubarb Crumble](https://files.ketodietapp.com/Blog/files/2014/09/StrawberryRhubarbCrumble22.jpg)
- Chop the pecans (or walnuts) and the whole macadamia nuts into smaller pieces.
![Strawberry & Rhubarb Crumble (Low-carb, Paleo) Low-Carb Strawberry & Rhubarb Crumble](https://files.ketodietapp.com/Blog/files/2014/09/StrawberryRhubarbCrumble23.jpg)
- Mix all the dry ingredients in a bowl (ground macadamia nuts, chopped macadamias and pecans, almond flour, whey protein, desiccated coconut and salt).
![Strawberry & Rhubarb Crumble (Low-carb, Paleo) Low-Carb Strawberry & Rhubarb Crumble](https://files.ketodietapp.com/Blog/files/2014/09/StrawberryRhubarbCrumble24.jpg)
- Add melted butter (or coconut oil), egg white, vanilla extract and stevia.
![Strawberry & Rhubarb Crumble (Low-carb, Paleo) Low-Carb Strawberry & Rhubarb Crumble](https://files.ketodietapp.com/Blog/files/2014/09/StrawberryRhubarbCrumble25.jpg)
- Mix everything until well combined.
![Strawberry & Rhubarb Crumble (Low-carb, Paleo) Low-Carb Strawberry & Rhubarb Crumble](https://files.ketodietapp.com/Blog/files/2014/09/StrawberryRhubarbCrumble5.jpg)
- 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.
![Strawberry & Rhubarb Crumble (Low-carb, Paleo) Low-Carb Strawberry & Rhubarb Crumble](https://files.ketodietapp.com/Blog/files/2014/09/StrawberryRhubarbCrumble6.jpg)
- When done, remove from the oven and set aside to cool down.
![Strawberry & Rhubarb Crumble (Low-carb, Paleo) Low-Carb Strawberry & Rhubarb Crumble](https://files.ketodietapp.com/Blog/files/2014/09/StrawberryRhubarbCrumble15.jpg)
- Top the fruit mixture with the crumble evenly and set aside.
![Strawberry & Rhubarb Crumble (Low-carb, Paleo) Low-Carb Strawberry & Rhubarb Crumble](https://files.ketodietapp.com/Blog/files/2014/09/StrawberryRhubarbCrumble10.jpg)
- Serve immediately or store in the fridge. Enjoy!
![Strawberry & Rhubarb Crumble (Low-carb, Paleo) Low-Carb Strawberry & Rhubarb Crumble](https://files.ketodietapp.com/Blog/files/2020/01/StrawberryRhubarbCrumble32.jpg)
- 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 (Low-carb, Paleo) Low-Carb Strawberry & Rhubarb Crumble](https://files.ketodietapp.com/Blog/files/2014/09/StrawberryRhubarbCrumble29.jpg)
Strawberry & Rhubarb Crumble
Ingredients (makes 12 servings)
Fruit layer:
- 2 cups strawberries, sliced, fresh or frozen (300 g/ 10.6 oz)
- 3 large rhubarb stalks, sliced (300 g/ 10.6 oz)
- 1/4 cup Erythritol or Swerve (40 g/ 1.4 oz)
- 15-20 drops Stevia extract or other healthy low-carb sweetener from this list
- 2 tbsp ground chia seeds (16 g/ 0.6 oz)
- 1/2 tsp cinnamon
Crumble / Crisp topping:
- 1 cup ground macadamia nuts ( 100 g/ 3.5 oz)
- 1/4 cup whole macadamia nuts ( 25 g/ 1 oz)
- 1/2 cup almond flour (50 g/ 1.8 oz)
- 1/4 cup pecans or walnuts, chopped (25 g/ 0.9 oz)
- 1/4 cup shredded coconut, desiccated (20 g/ 0.7 oz)
- 1/4 cup vanilla or plain whey protein or egg white protein powder (Jay Robb) or plant-based such as NuZest (25 g/ 0.9 oz)
- 1 large egg white, free-range or organic
- 1/4 cup Erythritol or Swerve (40 g/ 1.4 oz)
- 10-15 drops Stevia extract or other healthy low-carb sweetener from this list
- seeds from 1 vanilla bean or 2 tsp sugar-free vanilla extract
- 1/2 tsp cinnamon
- 2 tbsp butter or virgin coconut oil (28 g/ 1 oz)
- 1/4 tsp sea salt
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 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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