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Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Keto Strawberry and Rhubarb Crumble

Original recipe: fittoservegroup.com

INGREDIENTS:

Keto Crumble base and topping:

  • 3 1/2 cups almond flour
  • 1 cup sugar substitute
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 1 large egg, lightly beaten

        Rhubarb Strawberry Filling:

        • 3 cups sliced strawberries
        • 2 cups sliced rhubarb ( use fresh or frozen)
        • 1/2 teaspoon of xanthan gum
        • 1/2 cup sugar substitute

        DIRECTIONS:

        1. Preheat your oven to 350 degrees. Grease a 9×13 inch baking dish
        2. In a large bowl, combine the almond flour, sugar substitute, baking powder, and salt.
        3. Add the butter and use a fork or pastry blender to cut the butter.
        4. Mix until the pieces pea-size.
        5. Add the beaten egg and continue to mix until well combined.
        6. Divide the crumble mixture and press half of it into the bottom of the baking pan.
        7. In another medium-sized bowl, mix together the strawberries, rhubarb, xanthan gum, and sugar substitute. Add this mixture on top of the crumb base, making sure to spread evenly.
        8. Top the bars with the other half of the crumb mixture.
        9. Bake until the low-carb strawberry rhubarb bars until the top is golden brown and the fruit for about 40 minutes.
        10. Serve warm as a crumble or allow to cool completely to slice and serve as bars.
        11. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
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