Site icon Janet’s delicious low carb kitchen

Quick Keto Strawberry Crumble


Quick Keto Strawberry Crumble

This recipe is designed to teach everyone how to make quick keto strawberry crumble
Course Dessert
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4 servings



  • 412 grams (3 cups) strawberries, chopped
  • 1 tsp vanilla extract
  • 5 ml (1 tsp) lemon juice
  • 50 grams (1/4 cup) granulated sugar substitute I use Lakanto monkfruit sweetener
  • 3 grams (1 tsp) xanthan gum or keto thickener of choice, optional


  • 30 grams (1/4 cup) coconut flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 25 grams (2 TBS) brown sugar substitute I use Lakanto brown monkfruit sweetener
  • 2 large room temperature eggs
  • 1/2 tsp vanilla extract
  • 1/4 cup butter, melted and cooled leave out for a more traditional crumble topping


  • Preheat oven to 350 degrees. Line a 9 x 5 inch loaf pan. Set aside. Place all the filling ingredients in a medium mixing bowl and stir to fully combined. Scoop the filling into the prepared loaf pan. Use a spoon to spread the filling evenly throughout the pan. Set aside.
  • Sift the dry ingredients if the topping into a large mixing bowl until combined and no lumps. Stir in the remaining wet ingredients until a dough forms. Scoop the dough out by teaspoonful over the filling. If needed gently press down to make the top even.
  • Place the crumble in the preheated. Bake at 350 degrees for 35 to 45 minutes or until the topping is golden and the filling is bubbly. Remove the crumble from the oven and allow the crumble to cool in the pan at least 15 minutes. Cut the crumble into the desired size. Serve warm or at room temperature. If desired top with keto whipped cream or ice cream.
Exit mobile version