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.

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Name: Keto Strawberry-Rhubarb Cobbler
Prep time: 15 min
Total time: 40 min
Yield: 6
Cuisine: not set
Ingredients: For the filling:; ½ pound strawberries stemmed and sliced; ½ pound rhubarb trimmed and cut into ½-inch pieces; ¼ teaspoon xanthan gum to thicken; 1-2 tablespoons stevia or Swerve; 1 teaspoon lemon juice; 1 pinch sea salt; For the crumble:; 8 tablespoons butter softened; 1 large egg slightly beaten; 2 tablespoons stevia or Swerve; ½ teaspoon lemon zest; ½ teaspoon ground cinnamon; ½ teaspoon sea salt; ½ teaspoon baking powder; 1 tablespoon vanilla paste (or extract); ¾ cup almond flour; ¾ cup coconut flour

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INGREDIENTS

For the filling:
½ pound strawberries ; stemmed and sliced
½ pound rhubarb ; trimmed and cut into ½-inch pieces
¼ teaspoon xanthan gum ; to thicken
1-2 tablespoons stevia or Swerve
1 teaspoon lemon juice
1 pinch sea salt
For the crumble:
8 tablespoons butter ; softened
1 large egg ; slightly beaten
2 tablespoons stevia or Swerve
½ teaspoon lemon zest
½ teaspoon ground cinnamon
½ teaspoon sea salt
½ teaspoon baking powder
1 tablespoon vanilla paste (or extract)
¾ cup almond flour
¾ cup coconut flour

Servings

INSTRUCTIONS

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.

NOTES

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.

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Keto Strawberry-Rhubarb Cobbler

For the filling: 
½ pound strawberries  stemmed and sliced
½ pound rhubarb trimmed and cut into ½-inch pieces 
¼ teaspoon xanthan gum  to thicken
1-2 tablespoons stevia or Swerve 
1 teaspoon  lemon juice 
1 pinch  sea salt  
  For the crumble: 
8 tablespoons  butter softened
1 large egg slightly beaten
2 tablespoons  stevia or Swerve 
½ teaspoon lemon zest 
½ teaspoon ground cinnamon 
½ teaspoon  sea salt 
½ teaspoon  baking powder 
1 tablespoon vanilla paste (or extract) 
¾ cup almond flour 
¾ cup  coconut flour

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.

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Nutrition

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Serving Size: 1 Serving (30g)
Recipe Makes: 6 Servings

Calories: 148
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 148

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