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Low-Carb Strawberry Ginger Crumble

4.5 stars, average of 15 ratings

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If you follow me on my Instagram, you must have noticed that low-carb crumbles are my favourite summer dessert. They are easy to put together with just a few ingredients and don't require complicated preparation. This crumble is a foolproof dessert that can't go wrong!

I made a quick IG video of my Blackcurrant "Apple" Crumble to show you just how easy it is to make a crumble. I serve this as an after dinner dessert or for breakfast.

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How To Make Low-Carb Strawberry Crumble

To make this keto crumble, I used my Blackcurrant "Apple" Crumble recipe and tweaked it for the strawberry base which was a lot more moist. I added chia seeds, some more crumble topping and it was perfect.

The recipe I photographed was made with less crumble (1 cup of almond flour, 2 tablespoons of sweetener and 2 tablespoons of butter) which wasn't enough so I added some more. I also skipped the crunchy macadamias that I used in my Blackcurrant "Apple" Crumble recipe, just to keep this recipe simple and the ingredient count low.

Strawberries pair well with ginger, cinnamon and vanilla so I used all of these delicious flavours. Make sure the ginger is finely chopped or grated — you don't want big pieces of uncooked ginger in your low-carb crumble.

Allergy-Friendly Tips & Substitutions

If you can't eat dairy, use virgin coconut oil or palm shortening from sustainable agriculture instead of butter. If you can't eat nuts, use ground sunflower seeds instead of almond flour. Do not use coconut flour as that won't work in this crumble.

Instead of sugar I used Erythritol-based brown sugar substitute although any granulated or confectioners low-carb sweetener will work well.

Serving Suggestions

The serving size is small to keep the carbs low so it's best if you add some keto approved toppings. This Strawberry Ginger Crumble is best served with whipped cream, mascarpone, sour cream, creme fraiche, or coconut cream for dairy-free.

If you can find clotted cream, I highly recommend you try it. For those who are not familiar, in Britain clotted cream is commonly served with scones. Thanks to its high fat content (about 60% fat) it's very rich and creamy so you won't need to use more than 1 to 2 tablespoons. Clotted cream also makes rich and creamy keto ice cream — check out these Keto Strawberry & Rhubarb Cream Pops!

Hands-on Overall

Serving size about 85 g/ 3 oz

Allergy information for Low-Carb Strawberry Ginger Crumble

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


  • Recipe can be made dairy-free or coconut-free.

Nutritional values (per serving, about 85 g/ 3 oz)

Net carbs6.7 grams
Protein5.2 grams
Fat19.7 grams
Calories230 kcal
Calories from carbs 12%, protein 9%, fat 79%
Total carbs11.2 gramsFiber4.5 gramsSugars4.8 gramsSaturated fat6.2 gramsSodium43 mg(2% RDA)Magnesium61 mg(15% RDA)Potassium248 mg(12% EMR)

Ingredients (makes 8 servings)

Strawberry ginger base:


  1. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Hull and halve the strawberries, peel and finely chop (or grate) the ginger. Low-Carb Strawberry Ginger Crumble
  2. Place in a baking dish (I use a round 24 cm/ 9 1/2 inch baking dish) together with the 3 tbsp of butter (or coconut oil), 1/4 cup sweetener, vanilla and cinnamon.
  3. Toss to combine and place in the preheated oven. Bake fore 15 minutes mixing half way. Low-Carb Strawberry Ginger Crumble
  4. Remove the dish from the oven. Sprinkle the chia seeds over the baked strawberries and mix to combine. Set aside while you prepare the crumble topping, and leave to soak for 10 to 15 minutes. Low-Carb Strawberry Ginger Crumble
  5. Meanwhile, prepare the crumble by placing all of the ingredients in a bowl: almond flour, 3 tbsp butter (or coconut oil) and the remaining sweetener. Using your hand, combine until you get a thick dough. Low-Carb Strawberry Ginger Crumble
  6. After 10 to 15 minutes, the strawberry sauce will thicken. Low-Carb Strawberry Ginger Crumble
  7. Crumble the topping all over the strawberries and place back in the oven. Bake for 8 to 10 minutes, or until the crumble topping is lightly golden. Low-Carb Strawberry Ginger Crumble
  8. Remove from the oven, place on a cooling rack and let it rest for 10 to 15 minutes before serving. Low-Carb Strawberry Ginger Crumble
  9. Serve with a dollop of full-fat yogurt, mascarpone, whipped cream, sour cream, clotted cream, coconut yogurt or coconut cream. Once cool, store in the fridge for up to 5 days. Low-Carb Strawberry Ginger Crumble

Ingredient nutritional breakdown (per serving, about 85 g/ 3 oz)

Net carbsProteinFatCalories
Strawberries, fresh
3.9 g0.5 g0.2 g22 kcal
Ginger root, fresh
0.4 g0 g0 g2 kcal
Butter, unsalted, grass-fed
0 g0 g4.3 g38 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Cinnamon, spices
0.1 g0 g0 g1 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g1 kcal
Chia seeds
0.2 g0.6 g1 g15 kcal
Almond flour (blanched ground almonds, almond meal)
1.6 g4 g9.8 g111 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Butter, unsalted, grass-fed
0 g0 g4.3 g38 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, about 85 g/ 3 oz
6.7 g5.2 g19.7 g230 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 (2)

Looks incredible. Summer at its best.

You know I'm obsessed with roasted strawberries! :-D