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Here is the latest recipe for Keto Rhubarb Berry Crumble.
Quick and easy to make and one for the whole family. Serve it up hot with your favorite cream or ice cream. Serve leftovers cold for a quick breakfast option topped with a dollop of Greek yoghurt.
Recipe is sugar free and low in carbs so it’s also ideal for diabetics and anyone avoiding carbs or with a gluten intolerance.
Bring on the berries!
Berries are the perfect replacement for apples in this keto rhubarb berry crumble. They add a little bit of sweetness and the flavors go wonderfully with rhubarb. Best of all….. they are low in carbs. Use fresh or frozen berries in this recipe without altering the method.
Recipe Tips
Crumble recipes traditionally use brown sugar and flour in the crumble mix. To keep this recipe low carb I have replaced these foods with low carb friendly almonds, coconut and low carb sweeteners. To achieve slight caramel flavors in the recipe to emulate brown sugar, the butter is melted with the sweetener on the stove top. Just take care not to overcook the butter and sweetener as it can cause the mixture to crystallize.
Serving Keto Rhubarb Berry Crumble
This recipe tastes delicious served hot with your favorite cream or ice cream. You can also serve it on it’s own hot from the oven without any toppings. One of my favorite ways to eat the left overs is cold for breakfast with a couple of tablespoons of Greek yogurt. This is one of those recipes that can be served up to the whole family, and no one is ever going to guess that it’s a low carb or keto recipe.
Prep Time:10 minutes
Cook Time:40 minutes
Ingredients
Fruit Filling
- 350 gms rhubarb trimmed and diced into 1 "/ 2.5 cm chunks
- 350 gms mixed berries, raspberries or strawberries fresh or frozen
- ¼ cup monk fruit (1:1 to sugar), erythritol, xylitol or alternate sweetener - see notes
- Finely grated zest of 1 lemon and a squeeze of lemon juice
Crumble Ingredients
- 80 gms butter
- ⅓ cup erythritol , xylitol or alternate sweetener- see notes
- 1 cup almond meal
- ¾ cup desiccated coconut
- ⅓ cup flaked or slivered almonds
- A pinch of salt
Instructions
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Preheat oven to 165°C / 330 F fan forced.
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Simmer rhubarb, berries, lemon zest, lemon juice and sweetener in a saucepan over medium heat and cook for 8-10 minutes until the rhubarb starts to breakdown. Stir mixture to combine and set aside to cool slightly.
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To make the crumble, melt the butter until it goes a light golden color. Add the sweetener and simmer gently for about 2 minutes. Remove from heat and allow to cool for a few minutes. Add the almond meal, coconut, slivered/flaked almonds and salt to the butter mixture. Using a fork, roughly combine to form a chunky crumble mix. Use fingers to squeeze mix if desired to create larger chunks of crumble.
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Place the rhubarb berry mixture into a baking dish and top with the crumble mixture. Bake for 20 minutes or until golden and fruit mixture is hot. If topping isn't crisp enough up the temperature towards the end for a few minutes. Note that this will cook a lot quicker than a regular crumble mix so keep an eye on it for excess browning.
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Serve hot with your favorite cream and/or ice cream.
