Paleo Low Carb Strawberry Crumble

This paleo crumble dessert is the best way to utilize seasonal fruits and turn them into a mouth-watering treat. Paired with a golden crumb, this strawberry dish is sweet, tangy, toasty, and absolutely addictive. It is quick, easy to prepare, and only requires a handful of ingredients. Not only is this dessert delicious, but it is also gluten-free, low-carb, and perfect for a paleo diet.

How to prepare the crumb?

This crumb is crunchy, rich, and toasty, so it is essential to this paleo dessert. In a bowl, mix almond flour, powdered sweetener, and salt. Then, add melted ghee, and mix until a rough crumbled dough forms. For substitutions, you can swap out the almond flour for walnut flour or sunflower seed flour. As for the ghee, you can use coconut oil.

What other fruits can you use for this crumble recipe?

If in season, you can use rhubarbs along with the strawberries for a classic crumble dessert. As for different fruits, you can use any berries or paleo-friendly fruits you desire. Blueberries, cranberries, and raspberries are all great options.

What type of ramekin should you use for this paleo dessert?

You can use any ramekin as long as it is oven-proof. We are using 5-inch (12 cm) wide ceramic ramekins for this recipe, but you can also use a mini cast iron pan. You can also make this low-carb strawberry crumble in a large casserole if you need to serve many people.

Net Carbs

8.9 g
Fiber

4.1 g
Total Carbs

17.8 g
Protein

5 g
Fats

20.7 g

250 cals

Quantity

Serving Size

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Strawberries

2.5 cup, whole pieces
Tapioca flour

1 tbsp
Vanilla extract

1 tsp
Erythritol Granulated

1 tbsp
Lemon juice

1 tsp
Almond flour

0.75 cup
Powdered Erythritol (Icing Sugar)

2 tbsp
Salt

0.25 tsp
Ghee

3 tbsp
Real Coconut Whipped Cream

2 tbsp

Step 1

Preheat your oven to 180C/350 F and prepare 4 oven-safe ramekins. Thoroughly wash the strawberries, cut off their tops and place them on a cutting board. Slice each strawberry into quarters and put them in a bowl.
Step 2

Add the tapioca flour, vanilla extract, erythritol, and lemon juice to the strawberries. Stir to coat. Divide the strawberries amongst the 4 ramekins and set them aside.
Step 3

To prepare the crumb, add the almond flour, powdered erythritol, and salt to another bowl and whisk to combine. Melt the ghee and mix it in. The crumb dough should be rough and crumbly.
Step 4

Evenly spread the crumb over the strawberries. Transfer the ramekins to the oven and bake for 25-30 minutes. The crumb should be golden and crispy, and the strawberries soft.
Step 5

Let the ramekins cool for 10 minutes before handling. Add ½ tbsp of whipped coconut cream onto each serving. Garnish with a slice of strawberry and serve immediately.