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Low-Carb Strawberry & Rhubarb Crumble

Martina SlajerovaUpdated 28 March 2021★★★★☆4.5 (26 ratings)

Ready in 1h
3.8 g net carbs
170 kcal
Serves 12

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Strawberry & Rhubarb Crumble (Low-carb, Paleo)

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).

Step-by-step

Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Slice the strawberries and rhubarb.
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.
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).
Add ground chia seeds and mix well. (To grind the chia seeds, you can use a blender or coffee grinder.)
Meanwhile, prepare the crumble. Grind the macadamia nuts.
Chop the pecans (or walnuts) and the whole macadamia nuts into smaller pieces.
Mix all the dry ingredients in a bowl (ground macadamia nuts, chopped macadamias and pecans, almond flour, whey protein, desiccated coconut and salt).
Add melted butter (or coconut oil), egg white, vanilla extract and stevia.
Mix everything until well combined.
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.
When done, remove from the oven and set aside to cool down.
Top the fruit mixture with the crumble evenly and set aside.
Serve immediately or store in the fridge. Enjoy!
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

Recipe

Low-Carb Strawberry & Rhubarb Crumble

★★★★☆4.5 (26 ratings)

This tasty low-carb dessert (or breakfast!) is made with layers of roasted strawberries and rhubarb, all ...

Hands on: 20m
Overall: 1h
Servings: 12

3.8 g
Net carbs: 4.9 g
Protein: 14.6 g
Fat: 170
kcal

Ingredients makes 12 servings

Instructions

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

Nutrition per serving, about ½ cup

Carbs 9%Protein 12%Fat 79% of calories

Net carbs: 3.8 g
Total carbs: 13.5 g
Fiber: 3.3 g
Sugars: 2.8 g
Protein: 4.9 g
Fat: 14.6 g
Saturated fat: 3 g
Calories: 170 kcal
Sodium: 65 mg · 2.84% RDA
Magnesium: 36 mg · 8.93% RDA
Potassium: 229 mg · 11.5% EMR

Nutrition by ingredient

Per about 1/2 cup	Net carbs	Protein	Fat	kcal
Strawberries, fresh	1.4 g	0.2 g	0.1 g	8
Rhubarb, raw	0.7 g	0.2 g	0 g	5
Erythritol (natural low-carb sweetener)	0.3 g	0 g	0 g	1
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)	0 g	0 g	0 g	0
Chia seed meal (ground chia seeds)	0.1 g	0.3 g	0.4 g	7
Cinnamon, spices	0.1 g	0 g	0 g	1
Macadamia nuts	0.6 g	0.9 g	8.2 g	78
Almond flour (blanched ground almonds, almond meal)	0.4 g	0.9 g	2.2 g	25
Pecans, nuts	0.1 g	0.2 g	1.5 g	14
Coconut, dried, desiccated, shredded (organic, unsweetened)	0.1 g	0.3 g	0.2 g	5
Whey protein powder (protein isolate, Jay Robb)	0.1 g	1.6 g	0 g	7
Egg white, fresh	0 g	0.3 g	0 g	1
Vanilla powder, dried (from vanilla beans, vanilla pods)	0 g	0 g	0 g	1
Butter, unsalted, grass-fed	0 g	0 g	1.9 g	17
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Total	3.8 g	4.9 g	14.6 g	170

Serving size about 1/2 cup

Gluten free
Dairy free
Nightshade free
Pork free
Avocado free
Fish free
Shellfish free
Beef free
Pescatarian
Vegetarian

Comments & ratings (22)

4.526 ratings

5 ★16
4 ★7
3 ★2
2 ★1
1 ★0

Bosun27 June 2020
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!
1. Martina @ KetoDietAuthor4 July 2020
  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! instagram.com/ketodiet_app
Laura17 June 2019
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!
1. Martina @ KetoDietAuthor20 June 2019
  Thank you Laura! ❤️
Luck Kaye10 September 2017
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. 😞
1. Martina @ KetoDietAuthor30 September 2017
  That's fine 😊 There are other sweetener options you can use instead: Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet
Tom2 June 2015
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!
1. Martina @ KetoDietAuthor3 June 2015
  Thank you Tom! Glad you liked it! 😊
Erik18 October 2014
How important is the combination of protein powder, egg whites, and coconutoil/butter? Could that all be substituted for 2 whole eggs well beaten?
1. Martina @ KetoDiet20 October 2014
  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?)
Mellissa12 September 2014
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!
1. Martina @ KetoDietAuthor22 September 2014
  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! 😊
Kim Silverman9 September 2014
This looks delicious! I’ve been looking for a low carb recipes, I must add this to my list.
1. Martina @ KetoDietAuthor9 September 2014
  Thank you Kim! 😊
Thalia @ butter and brioche6 September 2014
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!
1. Martina @ KetoDietAuthor7 September 2014
  Thank you Thalia! Let me know how it turned out 😊
Nicole5 September 2014
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...
1. Martina @ KetoDietAuthor5 September 2014
  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! 😊
aliceee5 September 2014
I love crumble! What do you think, would the crisp work with some almond milk just like cereal... I mean without the strawberry base?
1. Martina @ KetoDietAuthor5 September 2014
  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.
Mary T.5 September 2014
This looks so yummy! I may add some cream cheese filling in the middle 😉
1. Martina @ KetoDietAuthor5 September 2014
  Thank you Mary! Yes, you can definitely use cream cheese 😊