Low-Carb Strawberry Ginger Crumble

by KetoDietApp.com

Step 1Preheat 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.

Step 2Place 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.

Step 3Toss to combine and place in the preheated oven. Bake fore 15 minutes mixing half way.

Step 4Remove 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.

Step 5Meanwhile, 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.

Step 6After 10 to 15 minutes, the strawberry sauce will thicken.

Step 7Crumble 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.

Step 8Remove from the oven, place on a cooling rack and let it rest for 10 to 15 minutes before serving.

Step 9Serve 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.