Sugar Free Low Carb Rhubarb & Ginger Crumble
Servings: 4 portions
It's my keto version of the quintessentially British dessert. A fruit dessert isn't usually a keto option, but this one is a real treat!
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Ingredients
- 250 g fresh rhubarb chunks - from 400g stalks - trimmed and peeled
- 40 g allulose
- ¼ tsp pure stevia powder (U.S. option HERE)
- 1 tsp grated fresh ginger -5g (a thumb-sized piece)
- ½ TBSP water
- 100 g ground almonds (U.S. option HERE)
- 50 g desiccated coconut (U.S. option HERE)
- 40 g brown sweetener - e.g. Pure Via or Sukrin Gold (U.S. option HERE)
- 40 g unsalted butter - cold, cubed
Instructions
- wash and cut rhubarb stalks into 1" chunks; place them in a saucepan with ginger, allulose, stevia and water.250 g fresh rhubarb chunks, 40 g allulose, ¼ tsp pure stevia powder, ½ TBSP water, 1 tsp grated fresh ginger
- stir and simmer for 3-8 minutes until tender.
- place rhubarb at the bottom of a baking dish (removing excess liquid) and set aside while you make the topping.
- in a large mixing bowl, combine ground almonds, desiccated coconut, and brown sweetener, then add cubed butter (chilled - straight out of the fridge).100 g ground almonds, 50 g desiccated coconut, 40 g brown sweetener, 40 g unsalted butter
- pre-heat oven to
180 °C fan. - squeeze topping ingredients between your fingers a few times, so that they become well combined, then rub with your fingertips to make crumbs; continue to rub and squeeze to form small clumps.
- top rhubarb with all the crumble topping and bake for 13-15 minutes until the crumble is caramelised.
- serve with warm custard, cream or vanilla ice-cream.
Notes
I used a 19 x 10 x 6 cm Pyrex glass mould.
Nutrition calculated using Quadram (UK) database values.
Use Metric Kitchen Scales for accurate weighing of ingredients:
Metric Kitchen Scales (UK)
Metric Kitchen Scales (U.S.)
Nutrition
Serving: 1portion | Calories: 320kcal | Carbohydrates: 3.5g | Protein: 6.6g | Fat: 30g
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