Strawberry Rhubarb Keto Crumble

Prep Time: 10 mins

Cooking Time: 35 mins

Total Time: 45 mins

1 ½ cup strawberries
1 ½ cup rhubarb
1 tbsp orange zest
4 teaspoon orange juice
1 teaspoon xanthan gum
2 tbsp Stevia (If you do not like the taste of Stevia, you can also use Monk Fruit extract as it is a great Keto sweetener alternative)

½ cup coconut flour
½ cup almond flour
4 tbsp Stevia (If you do not like the taste of Stevia, you can also use Monk Fruit extract as it is a great Keto sweetener alternative)
¼ teaspoon cinnamon
4 tablespoon unsalted butter (refrigerated)

Preheat the oven to 375 F (or 190 C). Lightly grease a medium baking dish (approx 12X8X1 inch).
Now, trim the ends of rhubarb and cut them into short lengths of around 1⁄2 inch long. Also, remove the stems from the strawberries and cut in quarters (ensure that all of the fruit pieces are of similar size).
Place all the fruit pieces in a bowl, add the orange zest and juice, xanthan gum and stevia. Toss to combine well, then pour it all into the prepared baking dish.
For the topping, mix together the almond and coconut flour, stevia and cinnamon. Cut the butter into small pieces and rub it well into the flour mixture so that you get coarse sand-like crumbs. Spread the mixture on the baking dish, covering the fruit layer evenly.
Bake for around 35 minutes until the topping is gently browned and you see fruit bubbling up around the side. Allow to cool slightly before serving. Topping it with keto-friendly vanilla ice cream is the tastiest option to devour this crumble!