Description
A delicious keto-friendly dessert combining sweet strawberries and tart rhubarb in a warm, crumbly topping.
Ingredients
- 2 cups rhubarb, chopped (fresh or frozen)
- 1 cup strawberries, hulled and sliced
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup erythritol (or preferred keto sweetener)
- 1/2 tsp cinnamon
- 1/4 cup butter, melted
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the chopped rhubarb and sliced strawberries with erythritol in a mixing bowl. Set aside.
- Mix the almond flour, coconut flour, cinnamon, and salt together in another bowl.
- Stir in the melted butter and vanilla extract until the mixture becomes crumbly.
- Spread the fruit mixture evenly in a baking dish.
- Sprinkle the crumble topping evenly over the fruit.
- Bake in the preheated oven for 25-30 minutes or until the topping is golden brown.
- Allow to cool slightly before serving. Enjoy your keto-friendly dessert!
Notes
Serve warm with a dollop of whipped cream or keto-friendly ice cream. Store leftovers in an airtight container in the refrigerator for 4-5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American