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Low-Carb Strawberry & Rhubarb Crumble

4.5 stars, average of 26 ratings

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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

Allergy information for Low-Carb Strawberry & Rhubarb Crumble

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 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:


  1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Slice the strawberries and rhubarb. Low-Carb Strawberry & Rhubarb Crumble
  2. 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. Low-Carb Strawberry & Rhubarb Crumble
  3. 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). Low-Carb Strawberry & Rhubarb Crumble
  4. Add ground chia seeds and mix well. (To grind the chia seeds, you can use a blender or coffee grinder.) Low-Carb Strawberry & Rhubarb Crumble
  5. Meanwhile, prepare the crumble. Grind the macadamia nuts. Low-Carb Strawberry & Rhubarb Crumble
  6. Chop the pecans (or walnuts) and the whole macadamia nuts into smaller pieces. Low-Carb Strawberry & Rhubarb Crumble
  7. Mix all the dry ingredients in a bowl (ground macadamia nuts, chopped macadamias and pecans, almond flour, whey protein, desiccated coconut and salt).
    Low-Carb Strawberry & Rhubarb Crumble
  8. Add melted butter (or coconut oil), egg white, vanilla extract and stevia. Low-Carb Strawberry & Rhubarb Crumble
  9. Mix everything until well combined. Low-Carb Strawberry & Rhubarb Crumble
  10. 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. Low-Carb Strawberry & Rhubarb Crumble
  11. When done, remove from the oven and set aside to cool down.
    Low-Carb Strawberry & Rhubarb Crumble
  12. Top the fruit mixture with the crumble evenly and set aside. Low-Carb Strawberry & Rhubarb Crumble
  13. Serve immediately or store in the fridge. Enjoy! Low-Carb Strawberry & Rhubarb Crumble
  14. Serve with a dollop of soured cream or full-fat yogurt. To store, let it cool down and refrigerate for up to 5 days. Low-Carb Strawberry & Rhubarb Crumble

Ingredient nutritional breakdown (per serving, about 1/2 cup)

Net carbsProteinFatCalories
Strawberries, fresh
1.4 g0.2 g0.1 g8 kcal
Rhubarb, raw
0.7 g0.2 g0.1 g5 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Chia seed meal (ground chia seeds)
0.1 g0.3 g0.4 g7 kcal
Cinnamon, spices
0.1 g0 g0 g1 kcal
Egg white, fresh
0 g0.3 g0 g1 kcal
Macadamia nuts
0.6 g0.9 g8.2 g78 kcal
Almond flour (blanched ground almonds, almond meal)
0.4 g0.9 g2.2 g25 kcal
Pecans, nuts
0.1 g0.2 g1.5 g14 kcal
Coconut, dried, desiccated, shredded (organic, unsweetened)
0.1 g0.3 g0.2 g5 kcal
Whey protein powder (protein isolate, Jay Robb)
0.1 g1.6 g0 g7 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g1 kcal
Butter, unsalted, grass-fed
0 g0 g1.9 g17 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Total per serving, about 1/2 cup
3.8 g4.9 g14.6 g170 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (22)

Ok so I have made this once before and really loved it. Decided to make it again today but then I thought ‘once the crumble later is cool, why not see if you can make it even ‘crumblier’? So I pulsed the crumble and it gave that fine granulated biscuit based you usually get in cheesecakes such as the GU pods and WOW! I might use it as a cheesecake ‘biscuit’ base. It certainly works as a crumble topper. Happy to share images and come up with a strawberry cheesecake recipe for this!

Thank you so much, that's great feedback! I'd love to try that next time! Please feel free to tag me on Instagram, I'd love to see your creations!

We LOVE this recipe so much! We've been experimenting with using the crumble as a chocolate chip cookie mix. Super tasty--like an oatmeal chocolate chip cookie!

Thank you Laura!

I was so hopeful. But as I can't use erythritol, it's again a bust. I was even going to look at your app, but I
Guess I won't now. 😞

That's fine 😊 There are other sweetener options you can use instead: Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet

This was marvellous! Especially the crumble. I had a bit too much, so I had it in the morning as a crunchy cereal, with some coconut milk. Absolutely delicious. Thank you for this recipe!

Thank you Tom! Glad you liked it! 😊

How important is the combination of protein powder, egg whites, and coconutoil/butter? Could that all be substituted for 2 whole eggs well beaten?

Hi Erik, I only use egg whites and protein powder because it gives it a really crispy texture. I haven't tried other combinations with whole eggs so I'm not sure how it works (may be a bit too moist / rich?)

This is one of the best recipes I've tried. I can't believe how good it tastes just like the crumble my mother used to make when I was a kid. Thank you so much!

Thank you Mellissa!! I love making low-carb crumbles. I made another one with mixed berries and cream cheese in between the layers. I will have to post this recipe at some point too! 😊

This looks delicious! I’ve been looking for a low carb recipes, I must add this to my list.

Thank you Kim! 😊

How delicious is this crumble! Love how good for you the recipe is too in comparison to other crumbles, I definitely need to try out the recipe!

Thank you Thalia! Let me know how it turned out 😊

Ohhh I love crispy pies and crumbles but haven't had any since going LCHF which is more than a year ago. I don't crave sweets apart from dark chocolate but I may give this one a try 😊 Do you think it would work with just stevia or would it be too bitter? I don't have any erythritol left...

I think you will still have to use another sweetener. If you use just stevia, you'll have to use a lot and it may get quite bitter... The rhubarb is sour so you'll need to use more sweetener in the fruit layer. Let me know how it turned out! 😊

I love crumble! What do you think, would the crisp work with some almond milk just like cereal... I mean without the strawberry base?

Me too! I think it would but make sure you don't leave it in the milk for too long or you will lose the crispiness.

This looks so yummy! I may add some cream cheese filling in the middle 😉

Thank you Mary! Yes, you can definitely use cream cheese 😊