Keto Strawberry Crumble in a Jar
There are few things in life as comforting as a warm dessert that brings a smile to your face and a sense of nostalgia to your heart. Growing up, my grandmother always had a knack for making the simplest of ingredients come together in the most delightful ways. Her kitchen smelled of sweet berries and warm spices, and it was there that I learned the joy of creating memories through food. Today, I want to share with you a keto-friendly version of a classic favorite—Strawberry Crumble in a Jar. Perfect for those cozy evenings when you crave something sweet without the sugar rush.
Ingredients
Before we dive into the cooking process, let’s gather our ingredients. Each component plays a crucial role in making this dessert both delicious and keto-friendly.
- Fresh Strawberries (2 cups): These juicy berries are the heart of our crumble. Their natural sweetness shines, especially when they’re in season.
- Almond Flour (1 cup): A wonderful low-carb alternative to regular flour, almond flour gives our crumble a nutty flavor and perfect crumbly texture.
- Unsweetened Shredded Coconut (1/2 cup): Adds a subtle sweetness and a chewy texture, reminiscent of tropical flavors.
- Erythritol or Stevia (1/3 cup): Choose your preferred keto-friendly sweetener to add just the right amount of sweetness without the carbs.
- Coconut Oil (1/4 cup): This acts as the binding agent for our crumble, giving it a rich, buttery feel. You can also use melted butter if preferred.
- Vanilla Extract (1 teaspoon): A dash of vanilla enhances the flavor of the strawberries, adding warmth and depth.
- Cinnamon (1/2 teaspoon): Just a hint of cinnamon complements the strawberries beautifully.
- Pinch of Salt: A little salt elevates the sweetness and balances the flavors perfectly.
Step-by-Step Guide
Now that we have our ingredients ready, let’s get started on creating this delightful dessert. Trust me, your kitchen will smell heavenly!
- Prepare the Strawberries: Begin by washing and hulling the strawberries. Once they’re clean, slice them into halves or quarters, depending on their size. Place them in a mixing bowl and add the vanilla extract. Gently toss to coat the berries.
- Mix the Crumble Topping: In a separate bowl, combine the almond flour, shredded coconut, erythritol, cinnamon, and a pinch of salt. Melt the coconut oil and pour it over the dry ingredients. Use a fork to mix until the mixture resembles coarse crumbs. If you prefer a more buttery flavor, feel free to use melted butter instead.
- Assemble the Jars: Take your favorite glass jars or ramekins and fill them with the strawberry mixture. Be generous! Top each jar with a generous amount of the crumble mixture. Feel free to press down slightly to ensure even coverage.
Stay tuned for the next part of this delicious adventure, where we’ll bake our crumbles to perfection and discuss the best ways to serve them. Until then, enjoy the process of bringing a little piece of nostalgia into your kitchen!
Keto Strawberry Crumble in a Jar
There’s something so utterly comforting about a warm dessert that brings together the vibrant, fresh taste of strawberries with the nutty crunch of a crumble topping. My Keto Strawberry Crumble in a Jar is not just an easy dessert, but a delightful experience that you can share with your loved ones.
Pro Tips for a Perfect Crumble
To make sure your crumble is as delightful as can be, here are a few tips:
- Use Fresh Strawberries: Fresh, ripe strawberries will give you the best flavor. If strawberries aren’t in season, frozen ones work too, just thaw and drain them well.
- Balance the Sweetness: Taste your strawberries before adding sweeteners. If they’re naturally sweet, you might need less sweetener.
- Don’t Overbake: Keep an eye on your crumble; once the topping is golden and the strawberries are bubbling, it’s done.
Variations and Substitutions
Customizing this recipe to suit your taste or dietary needs is a breeze:
- Berry Swap: Substitute strawberries with blueberries, raspberries, or a mix for a different berry profile.
- Nut-Free Option: Replace almond flour with coconut flour, but use half the amount as coconut flour absorbs more moisture.
- Dairy-Free: Use coconut oil or a vegan butter substitute for a dairy-free version.
What to Serve It With
This delightful crumble pairs beautifully with a dollop of whipped cream or a scoop of keto-friendly vanilla ice cream. For a refreshing twist, serve it with a spoonful of chilled Greek yogurt.
Storage and Reheating
If you have leftovers, don’t worry! Store your crumble in the refrigerator for up to three days. To reheat, simply pop the jar in a preheated oven at 350°F (175°C) for about 10 minutes, or until warm.
Frequently Asked Questions
Can I make this crumble ahead of time?
Absolutely! Prepare the crumble and store it in the refrigerator before baking. When you’re ready to enjoy, bake it fresh for that perfect crisp topping.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly. Just ensure any substitutions you make align with vegetarian guidelines.
How can I make the crumble more crunchy?
For an extra crunchy topping, consider adding chopped pecans or walnuts to the crumble mixture. They add a delightful texture and flavor.
A Warm, Encouraging Final Note
Dear friends, I truly hope this Keto Strawberry Crumble in a Jar brings as much joy to your table as it does to mine. It’s a testament to the fact that delightful desserts can be both healthy and satisfying. As you savor each spoonful, know that you’re treating yourself to a moment of love and care. Thank you for joining me on this culinary journey, and remember, every dish you create is a beautiful reflection of your own heart.
Keto Strawberry Crumble in a Jar
Description
A delightful low-carb dessert, perfect for anyone following a keto lifestyle. This Keto Strawberry Crumble in a Jar combines fresh strawberries with a delicious almond flour crumble, all presented in a charming jar for easy serving.
Ingredients
For the Crust:
- For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and quartered
- 2 tablespoons erythritol or preferred keto sweetener
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- For the Crumble Topping:
- 1 cup almond flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped pecans
- 3 tablespoons melted coconut oil or unsalted butter
- 1/4 cup erythritol or preferred keto sweetener
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the quartered strawberries with erythritol, lemon juice, and vanilla extract. Set aside to macerate.
- In another bowl, combine almond flour, shredded coconut, chopped pecans, melted coconut oil, erythritol, cinnamon, and a pinch of salt. Mix until crumbly.
- Divide the strawberry mixture evenly among 4 small glass jars or ramekins.
- Top each jar with the crumble mixture, pressing down gently.
- Place the jars on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the topping is golden brown.
- Allow to cool slightly before serving. Enjoy your Keto Strawberry Crumble warm or at room temperature.
Notes
For added flavor, consider adding a dash of nutmeg to the crumble topping. These crumbles can be stored in the refrigerator for up to 3 days.
