Keto Strawberry Rhubarb Crumble (Pie!!)

Name: Keto Strawberry Rhubarb Crumble (Pie!!)
Ingredients: 1 batch suuuper flaky keto pie crust; 160 g almond flour; 35 g coconut flour; 5-7 tablespoons allulose (or erythritol (use lower amount)); 1/4 teaspoon xanthan gum (to help it clump together nicely); pinch kosher salt; 120 g grass-fed butter (cold and diced); 380 g strawberries (diced); 300 g rhubarb (sliced into 1/2 inch pieces); 2/3 teaspoon allulose (or 1/2 cup erythritol and xylitol); 3 tablespoons arrowroot (tapioca or cornstarch*); 1 tablespoon orange juice ((or lime juice!) to taste); 1/2 teaspoon orange zest (optional, but it gives a nice touch :)); (no-churn!) vanilla ice cream

"This keto strawberry rhubarb crumble (pie?!) screams early summer: beautifully tangy, topped off with a toasted almond crumble and all bundled up with my flaky pie crust...."

INGREDIENTS

•

1 batch suuuper flaky keto pie crust

•

160 g almond flour

•

35 g coconut flour

•

5-7 tablespoons allulose (or erythritol (use lower amount))

•

1/4 teaspoon xanthan gum (to help it clump together nicely)

•

pinch kosher salt

•

120 g grass-fed butter (cold and diced)

•

380 g strawberries (diced)

•

300 g rhubarb (sliced into 1/2 inch pieces)

•

2/3 teaspoon allulose (or 1/2 cup erythritol and xylitol)

•

3 tablespoons arrowroot (tapioca or cornstarch*)

•

1 tablespoon orange juice ((or lime juice!) to taste)

•

1/2 teaspoon orange zest (optional, but it gives a nice touch :))

•

(no-churn!) vanilla ice cream

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes