The tartness of rhubarb combined with the natural sweetness of strawberries makes for the perfect keto strawberry rhubarb crumble.
Isn’t it incredibly frustrating to be on the hunt for a certain ingredient and keep coming up empty-handed? Well, that was me searching for rhubarb. It seemed that no matter where I checked I couldn’t find rhubarb in any of my local supermarkets.
You will be happy to know that my determination paid off with an amazing recipe for low carb strawberry rhubarb crumble bars.
I was able to quench my rhubarb craving by getting my hands on some frozen rhubarb and another low carb keto recipe was created for your pleasure.
I am happy to report that Michelle finally got her hands on some rhubarb and made this mom a happy camper.
These have the perfect combination of tartness and sweetness and reminds us of all the wonderful things warmer weather brings. It can be served warm as a low carb cobbler or once it sets completely, like a bar.
They can certainly stand alone. However, if you want to take it up one more notch, add a dollop of whip cream. You simply can’t go wrong with this yummy treat.
Keto Strawberry Rhubarb Crumble
The keto strawberry rhubarb crumble turned out exactly as I had hoped. The tartness of the rhubarb goes so well with the natural sweetness of the strawberries.
I love that it can be eaten warm as a cobbler or allow to chill for several hours and then cut into bars.
As fantastic as these keto strawberry rhubarb bars are, I have even more exciting news to share with you. You see our sweet daughter Michelle has come on board to help me with the blog.
Can I just say how thrilled I am about her decision? Michelle will add a lot of value to the blog. She is well versed in the technical side of running a blog and she’s incredibly creative. A fantastic combination if you ask me.
Of course, you know I am pretty bias when it comes to my children. Then again who isn’t?
Have you seen Michelle’s profile picture on our about page? In case you were wondering, yes, her hair has many fun shades in it. Growing up we gave her lots of license to be creative and well, let’s just say she ran with that.
As her parents, we really can’t be too surprised by her creative streak. After all, her father is a musician and I am a bit of an artist myself.
Nothing wrong in expressing yourself, that’s what I always say.
But hey, don’t let those wild colors in her hair fool you. Besides being incredibly creative, Michelle is a passionate, anointed singer who uses her many talents for our Lord; And she just so happens to be fabulous at doing make-up, hair and loves all things beauty related.
Oh, and did I mention she’s foodie like her mom? I told you, she’s pretty fabulous.
Stay tuned for future posts from Michelle as she will bring a fun dimension to the blog.
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase
She was able to get her hands on some frozen rhubarb and had it delivered to me via Insta Cart. I must say it was super convenient to have the rhubarb we had been hunting for delivered right to our doorstep within 2 hours using Insta Cart.
I can certainly get used to this type of convenience. If you are interested in learning more about this option I suggest you visit their site. By using our link you can have your first delivery for free.
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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
- Pre-heat your oven to 350 degrees. Grease a 9x13 inch baking dish
- In a large bowl, combine the almond flour, sugar substitute, baking powder, salt.
- Add the butter and use a fork or pastry blender to cut the butter .
- Mix until the pieces pea size.
- Add the beaten egg and continue to mix until well combined.
- Divide the crumble mixture and press half of it into the bottom of the baking pan.
- 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.
- Top the bars with the other half of the crumb mixture .
- Bake until the low carb strawberry rhubarb bars until the top is golden brown and the fruit for about 40 minutes.
- Serve warm as a crumble or allow to cool completely to slice and serve as bars.
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Amount Per Serving: Calories: 232 Total Fat: 25.8g Saturated Fat: 8.8g Cholesterol: 45mg Sodium: 93mg Carbohydrates: 8.6g Fiber: 3.7g Sugar: 2.6g Protein: 5.5g