Low-Carb Strawberry & Rhubarb Crumble

Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Slice the strawberries and rhubarb.

Step 2Place 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.

Step 3When done, set aside. Keep the oven on but reduce the temperature to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional).

Step 4Add ground chia seeds and mix well. (To grind the chia seeds, you can use a blender or coffee grinder.)

Step 5Meanwhile, prepare the crumble. Grind the macadamia nuts.

Step 6Chop the pecans (or walnuts) and the whole macadamia nuts into smaller pieces.

Step 7Mix all the dry ingredients in a bowl (ground macadamia nuts, chopped macadamias and pecans, almond flour, whey protein, desiccated coconut and salt).

Step 8Add melted butter (or coconut oil), egg white, vanilla extract and stevia.

Step 9Mix everything until well combined.

Step 10Crumble 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.

Step 11When done, remove from the oven and set aside to cool down.

Step 12Top the fruit mixture with the crumble evenly and set aside.

Step 13Serve immediately or store in the fridge. Enjoy!

Step 14Serve with a dollop of soured cream or full-fat yogurt. To store, let it cool down and refrigerate for up to 5 days.