Ingredients

  • 1 cup finely diced walnuts
  • 1/2 cup coconut flour
  • 1/4 cup cashew meal
  • 1/4 cup + 1 tsp Monksweet Stevia Blend
  • 1/4 tsp sea salt
  • 6 tbsp melted butter, unsalted
  • Filling:
  • 1 cup finely diced strawberries
  • 1/2 cup raspberries
  • 1 cup finely diced rhubarb (about 2 stalks)
  • 1 tbsp lemon juice
  • 1-2 tsp Monksweet Stevia Blend
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Ingredients

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Recipe Description

Incredibly delicious Low Carb Strawberry Raspberry Crumble for when you are craving a summer crumble with fresh berries and rhubarb. I am so excited that it is raspberry and strawberry season here in Maine. We just went berry picking today and got such a great haul! I couldn’t wait to make this Low Carb/Keto treat! It really came out better than I imagined, sweetened with Monk Fruit. It is my first time trying this sweetener, after reading such great reviews, I couldn’t wait to try it. Unlike some sweeteners that have that cooling taste, this does not. Plus I think it tastes a lot like sugar. The combination of the rhubarb, strawberries, and raspberries are just wonderful and I love the crunch from the walnuts. It’s a perfect summer crumble!

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