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DELICIOUS KETO STRAWBERRY AND RHUBARB CRUMBLE Recipe

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This recipe for DELICIOUS KETO STRAWBERRY AND RHUBARB CRUMBLE, by , is from RENEE's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
RENEE CONRAD

Category:
Category:

Ingredients:  
Ingredients:  
KETO CRUMBLE BASE AND TOPPING:

3 1/2 c almond flour

1 c sugar substitute

1 1/2 tsp baking powder

1/2 tsp sea salt

1 c (2 sticks) unsalted butter, cold and cubed

1 large egg lightly beaten

FILLING:

3 cups sliced strawberries

2 cups sliced rhubarb (use fresh or frozen)

1/2 tsp xanthin gum

1/2 c sugar substitute

Directions:
Directions:
1. Pre-heat oven to 350. Grease 9 x 13 inch baking dish.

2. In a large bowl, combine the almond flour, sugar substitute, baking powder, and salt.

3. Add the butter and use a fork or pastry blender to cut the butter.

4. Mix until the pieces are pea sized.

5. Add the beaten egg and continue to mix until well combined.

6. Divide the crumble mixture and press half into the bottom of baking dish.

7. In another medium sized bowl, mix together the strawberries, rhubarb, xanthin gum and sugar substitute. Add this mixture to the the top of the crumb base, making sure to spread evenly.

8. Top the bars with the other half of the crumb mixture.

9. Bake until the top is golden brown and fruit is tender for about 40 minutes.

10. Serve warm as a crumble or allow to cool completely to slice and serve as bars.

Number Of Servings:
Number Of Servings:
15 bars
Preparation Time:
Preparation Time:
prep time: 10 mins. cook time: 40 mins. Total time: 50 minutes
Personal Notes:
Personal Notes:
Notes:

This strawberry rhubarb cobbler can be made with fresh or frozen fruit. If you are using fresh rhubarb you can leave out the xanthin gum. If using frozen rhubarb there is no need to defrost before adding it to the recipe.

 

 

 

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