Keto Strawberry Rhubarb Crumble {Grain-Free, No Sugar Added}

Right now I’m working on a cookbook, and I considered keeping this Keto Strawberry Rhubarb Crumble recipe a secret when I was first experimenting. But once it came out, and knowing it’s just about strawberry and rhubarb season, I couldn’t keep it to myself. So consider it a sneak peek of what’s to come!

I made this Keto Strawberry Rhubarb Crumble recipe without almond flour because my dad is allergic to almonds and he was coming to visit, but it’s possible you could get a similar pie with almond flour. However, both coconut flour and flax are dry flours and tend to absorb moisture, which is something this pie needs because it’s full of juicy strawberries! For that reason, I also consider the xanthan gum a total necessity because it keeps the filling together in an almost jelly-like way, you can find it next to the coconut flour in your grocery store.

I hope you enjoy this dessert, my whole household and family loved it!

Keto Strawberry Rhubarb Crumble

Servings: 8

Prep Time: 15 minutes | Cooking Time: 30-40 minutes | Total Time: 45-55 minutes

Nutritional Facts: 3.5g Net Carbs| 230 Calories | 20.6g Fat | 8.7g Carbs | 4.2g Protein | 5.3g Fiber

Recipe Tip: Nuts brown quickly, so if you don’t cover the pie while baking, the crumble will brown and begin to burn. The pie needs some time to cook due to the rhubarb, so you don’t want them to brown or burn too early.

Ingredients:

For the filling:

• 1 cup, finely diced strawberries
• 1 cup, finely diced rhubarb
• 1 tbsp lemon juice
• 1-2 tsp Steviva Blend (or your favorite stevia/erythritol baking blend) I used 1 tsp, but some people love a really sweet pie, in which case, use 2.
• 1/2 tsp xanthan gum

For the crumble:

• 1 cup, finely diced walnuts
• 1/2 cup coconut flour
• 1/4 cup flaxseed meal
• 1/4 cup + 1 tsp Steviva Blend (or your favorite stevia/erythritol baking blend)
• 6 tbsp, melted unsalted butter
• 1/4 tsp sea salt

Steps:

1. Preheat oven to 350 degrees F
2. 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.
   
3. In another bowl, combine walnuts, coconut flour, flaxseed meal, 1/4 cup sweetener, sea salt and toss together so it mixes evenly.
   
4. Add butter and combine until the whole mix is crumbly.
   
5. Set 1/2 cup of the crumble aside and the final another 1 tsp sweetener to it.
6. Grease a 9″ glass pie dish with butter, then press down the bowl of crumble. Use your hands to press it flat into the bottom.
   
7. Pour the fruit mixture over the crust and spread evenly.
   
8. Finally, sprinkle the remaining 1/2 cup of crumble over the pie.
   
9. Bake for about 20 minutes covered with tinfoil, then a final 10-20 minutes until crumble is browned (this will prevent burning the crumble because this dish needs a little time to cook).
10. 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.
    
11. Enjoy!
    

Keto Strawberry Rhubarb Crumble {Grain-Free, No Sugar Added}

★★★★★

4.4 from 7 reviews

I hope you enjoy this Strawberry Rhubarb Crumble, my whole household and family loved it!

• Author: Amanda C. Hughes
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 8 Servings 1x
• Category: Desserts

Scale 1x2x3x

Ingredients

For the filling:

• 1 cup, finely diced strawberries
• 1 cup, finely diced rhubarb
• 1 tbsp lemon juice
• 1–2 tsp Steviva Blend (or your favorite stevia/erythritol baking blend) I used 1 tsp, but some people love a really sweet pie, in which case, use 2.
• 1/2 tsp xanthan gum

For the crumble:

• 1 cup, finely diced walnuts
• 1/2 cup coconut flour
• 1/4 cup flaxseed meal
• 1/4 cup + 1 tsp Steviva Blend (or your favorite stevia/erythritol baking blend)
• 6 tbsp, melted unsalted butter
• 1/4 tsp sea salt

Instructions

1. Preheat oven to 350 degrees F
2. 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.
3. In another bowl, combine walnuts, coconut flour, flaxseed meal, 1/4 cup sweetener, sea salt and toss together so it mixes evenly.
4. Add butter and combine until the whole mix is crumbly.
5. Set 1/2 cup of the crumble aside and the final another 1 tsp sweetener to it.
6. Grease a 9″ glass pie dish with butter, then press down the bowl of crumble. Use your hands to press it flat into the bottom.
7. Pour the fruit mixture over the crust and spread evenly.
8. Finally, sprinkle the remaining 1/2 cup of crumble over the pie.
9. Bake for about 20 minutes covered with tinfoil, then a final 10-20 minutes until crumble is browned (this will prevent burning the crumble because this dish needs a little time to cook).
10. 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.
11. Enjoy!

Notes

Nuts brown quickly, so if you don’t cover the pie while baking, the crumble will brown and begin to burn. The pie needs some time to cook due to the rhubarb, so you don’t want them to brown or burn too early.

Nutrition

• Serving Size: 8
• Calories: 230
• Fat: 20.6g
• Carbohydrates: 8.7g
• Fiber: 5.3g
• Protein: 4.2g

Keywords: Strawberry Rhubarb Crumble

If you love strawberries then you’ll love my Berry Good Cream Cheese Ambrosia recipe. Try it out and let me know what you think in the comments.