Sweet, juicy strawberries and tart rhubarb bubble beneath a decadent shortbread-like crumble that is both gluten-free and keto-friendly. Adorn with a dollop of whipped cream and you have yourself summer in a bowl.
1. Preheat oven to 375°F.
2. In a large bowl, combine the strawberries, rhubarb, xanthan gum, sweetener, lemon juice, and salt, and mix well until the fruit is coated. Let it macerate while preparing the crumble.
3. Add the mixture to a cast iron skillet or to individual ramekins.
4. In the same bowl from before, combine softened butter, egg, sweetener, zest, cinnamon, salt, baking powder, and vanilla paste.
5. Fold in almond and coconut flours until a crumbly dough forms.
6. With your hands, sprinkle the crumble over the fruit, breaking into pea-sized clumps, and pressing lightly and evenly on top.
7. Bake for 20 minutes, or until the crust is golden and the fruit is bubbling around the edges.
8. Cool slightly and serve with a dollop of unsweetened whipped cream, if desired.
You can separately prep the fruit mixture and the crumble a day in advance and assemble just before baking for an easy, last-minute dessert.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (30g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 146 (99%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 75.9mg||23 %|
|Sodium 895.8mg||31 %|
|Potassium 16.4mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 1.2g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 148
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