This recipe is designed to teach everyone how to make quick keto strawberry crumble
Course Dessert
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Servings 4servings
Ingredients
Filling
412grams(3 cups) strawberries, chopped
1tspvanilla extract
5ml(1 tsp) lemon juice
50grams (1/4 cup) granulated sugar substituteI use Lakanto monkfruit sweetener
3grams(1 tsp) xanthan gum or keto thickener of choice, optional
Topping
30grams(1/4 cup) coconut flour
1/4tspbaking powder
1/4tspsalt
25grams(2 TBS) brown sugar substituteI use Lakanto brown monkfruit sweetener
2largeroom temperature eggs
1/2tspvanilla extract
1/4cupbutter, melted and cooledleave out for a more traditional crumble topping
Instructions
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.