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
Scale
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.