SUGAR FREE LOW CARB RHUBARB & GINGER CRUMBLE
Prep time
Cook time
Total time
A quintessentially British dessert now without sugar and much, much lower in carbs. A fruit dessert isn't usually a keto option, but this one is a real treat!
Author: Antya
Recipe type: Desserts
Cuisine: Ketogenic. Sugar Free. LCHF. Low Carb. Grain Free. Gluten Free.
Yield: 4
Ingredients
- 200g fresh rhubarb stalks
- 70g Sukrin Gold
- ¼ tsp pure stevia powder (optional) (U.S. option HERE)
- 1 TSP grated fresh ginger (a thumb-sized piece)
- ½ TBSP water
- 100g ground almonds (U.S. option HERE)
- 100g desiccated coconut (U.S. option HERE)
- 40g unsalted butter (cold)
Instructions
- wash and cut rhubarb stalks into 3-4 cm chunks; place them in a saucepan with ginger, water and 30g Sukrin Gold.
- stir, cover with lid and simmer gently for 3 mins.
- taste test and add stevia powder to adjust sweetness (optional); cook uncovered for a further 1-2 minutes if necessary (depends on thickness of rhubarb stems).
- lay cooked rhubarb at the bottom of a baking mould (preferably glass) and set aside while you make the topping.
- in a large mixing bowl, put ground almonds, desiccated coconut, 40g Sukrin Gold and cubed butter (which must be very cold).
- pre-heat oven to 160C fan (180C static).
- squeeze the ingredients between your fingers a few times, so that they become well combined, then rub with your fingertips to make crumbs.
- top rhubarb with all the crumble topping and bake for 18-20 mins.
- serve with warm custard, cream or vanilla ice-cream.
Notes
I used a 19 x 10 x 6 cm Pyrex glass mould.
If using Fiberflour (U.S. option HERE) instead of desiccated coconut, swap for the same quantity. The macros (per serving) will be: Kcals 330; Fat 24.5g; Protein 13g; Net Carbs 7g.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
If using Fiberflour (U.S. option HERE) instead of desiccated coconut, swap for the same quantity. The macros (per serving) will be: Kcals 330; Fat 24.5g; Protein 13g; Net Carbs 7g.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: ¼ Calories: 405 Fat: 38g Net Carbs: 4.7g Protein: 8g
Recipe by at https://staging.queenketo.com/sugar-free-low-carb-rhubarb-ginger-crumble/