Welcome to a cozy corner of my kitchen, where I’m excited to share my journey with this Keto Strawberry Rhubarb Crumble. After several attempts, I’ve perfected the balance of tartness and sweetness that makes this crumble a family favorite. The bright flavors of strawberry and rhubarb work harmoniously, creating a delightful dessert that everyone can enjoy. For an equally delightful treat, check out my Healthy Carrot Cake Oatmeal Cookies!
About Keto Strawberry Rhubarb Crumble
This Keto Strawberry Rhubarb Crumble stands out as a lighter dessert that doesn’t sacrifice flavor. With fresh strawberries and rhubarb creating a sweet-tart combination, it’s both refreshing and satisfying. I tested this recipe multiple times with various adjustments to fine-tune the sweetness and texture. It’s perfect for family gatherings or a quiet evening treat, and the fact that it’s grain-free adds to its appeal, especially for those following a keto lifestyle.
- Quick prep time—get it ready in just 15 minutes!
- Budget-friendly—uses simple, affordable ingredients.
- A family favorite—kids love the fruity filling and buttery crumble.
- Rhubarb’s unique tartness is a wonderful summer highlight.
Key Ingredients & Their Roles
- Strawberries: Provide natural sweetness and vibrant color.
- Rhubarb: Adds a delightful tartness that balances the dish.
- Xanthan Gum: Acts as a thickener for the filling; can be replaced with cornstarch.
- Coconut Flour: Keeps the crumble grain-free while adding texture.
How to Make Keto Strawberry Rhubarb Crumble
- Preheat your oven to 350°F (175°C) and prepare your senses—imagine that buttery aroma filling the room!
- In a bowl, mix the filling ingredients, sprinkling the xanthan gum carefully to avoid clumps.
- In another bowl, combine walnuts, coconut flour, flaxseed meal, 1/4 cup sweetener, and sea salt until evenly mixed.
- Add the melted butter to the crumble mixture, combining until it appears crumbly but cohesive.
- Reserve 1/2 cup of the crumble to top it off later, adding an extra teaspoon of sweetener to it.
- Grease a 9-inch glass pie dish with butter. Press the crumble mixture into the bottom evenly, then pour the fruit mixture over it smoothly.
- Sprinkle the reserved crumble over the fruit filling.
- Bake for 20 minutes covered with foil, then uncover and bake for another 10-20 minutes until the top is golden brown.
- Once baked, allow it to cool completely in the refrigerator for several hours to set, making slicing easier.
- Serve chilled or at room temperature, and watch those smiles appear!
Pro Tips & Troubleshooting
- I discovered that lightly sprinkling the xanthan gum while mixing worked wonders in preventing clumps; it makes for a smoother filling!
- One common mistake is over-sweetening, so always taste your fruit mixture before adding the last sweetener.
- Consider adding a pinch of cinnamon to elevate the flavor profile; it beautifully complements the strawberry and rhubarb.
- If you want to double the batch, simply use a larger baking dish and adjust baking time as needed.
Storage & Make-Ahead Guide
This crumble can be stored in the refrigerator for up to 5 days. If you want to keep it longer, it freezes well for up to 3 months. To reheat, simply place in a preheated oven at 350°F for about 15-20 minutes until warmed through. In my experience, the flavors deepen even more after a day in the fridge, making it an excellent make-ahead dessert.
Serving Suggestions
This Keto Strawberry Rhubarb Crumble pairs beautifully with a scoop of sugar-free vanilla ice cream or a dollop of whipped cream. For a refreshing twist, serve with a side of my Crispy Roasted Chickpeas for a delightful crunch.
Frequently Asked Questions
- What can I use instead of xanthan gum? Cornstarch can be a suitable alternative for thickening.
- Can I substitute the sweetener? Yes, any stevia or erythritol blend can work well, just adjust to your taste.
- Is rhubarb always tart? Yes, that’s its natural flavor profile; pairing it with sweet strawberries balances it out beautifully.
- How do I know when the crumble is done baking? The top should be golden brown and the filling bubbly.
- Can I make this ahead of time? Absolutely; it keeps well in the fridge and the flavors improve over time.
Final Thoughts
I hope you enjoy creating this Keto Strawberry Rhubarb Crumble as much as I have! It’s a dish that truly brings the essence of summer into your home. I love serving it chilled with a scoop of ice cream. Feel free to share your experiences and tips in the comments below!
More Recipes You’ll Love
- Healthy Carrot Cake Oatmeal Cookies – a wholesome treat that complements the fruitiness of rhubarb.
- Blueberry Protein Muffins – another fruity option with a nice contrast in flavor and texture.
- Healthy Sweet Potato Hash Browns – a delicious side that pairs well with sweet desserts.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Keto Strawberry Rhubarb Crumble
Ingredients
- 1 cup strawberries finely diced
- 1 cup rhubarb finely diced
- 1 tbsp lemon juice
- 1 tsp Steviva Blend or your favorite stevia/erythritol baking blend
- 0.5 tsp xanthan gum
- 1 cup walnuts finely diced
- 0.5 cup coconut flour
- 0.25 cup flaxseed meal
- 0.25 cup Steviva Blend or your favorite stevia/erythritol baking blend
- 1 tsp Steviva Blend or your favorite stevia/erythritol baking blend
- 6 tbsp unsalted butter melted
- 0.25 tsp sea salt
Instructions
- Preheat oven to 350 degrees F.
- In a bowl, combine filling ingredients. Xanthan gum should be lightly sprinkled while mixing so that it’s evenly spread and doesn’t clump. Set bowl aside.
- In another bowl, combine walnuts, coconut flour, flaxseed meal, 1/4 cup sweetener, sea salt and toss together so it mixes evenly.
- Add butter and combine until the whole mix is crumbly.
- Set 1/2 cup of the crumble aside and the final another 1 tsp sweetener to it.
- Grease a 9-inch glass pie dish with butter, then press down the bowl of crumble. Use your hands to press it flat into the bottom.
- Pour the fruit mixture over the crust and spread evenly.
- Finally, sprinkle the remaining 1/2 cup of crumble over the pie.
- Bake for about 20 minutes covered with tinfoil, then a final 10-20 minutes until crumble is browned.
- Once finished, let cool completely in the refrigerator (at least a few hours to set so it can be sliced and held like a pie), then serve.