Low Carb Vegan Rhubarb Crumble
⏱ Prep: 10 min🍳 Cook: 20 min✅ Ready: 30 min
454
Calories
15.2g
Net Carbs
10.1g
Protein
21.7g
Fat
⏱ Prep: 10 min🔥 Cook: 20 min⏰ Ready: 30 min
How to Make It
Step 1
Preheat the oven to 360 degrees Fahrenheit. Dice the rhubarb into 1 inch pieces and add to a mixing bowl. Add 1.5 tablespoons of lakanto syrup, 1 teaspoon of ground cinnamon, the ground ginger, cloves and xanthan gum. Stir well to combine and set aside whilst you prepare the crumble.
Step 2
Add the ground almonds, flaked almonds, remaining cinnamon, remaining lakanto and coconut oil to a bowl. Rub the oil into the other ingredients, mixing everything together thoroughly to form a chunky crumb.
Step 3
Divide the rhubarb between two 4 inch oven proof ramekins.
Step 4
Sprinkle the crumble topping over the rhubarb.
Step 5
Transfer the crumbles to the oven to bake for 18-20 minutes until the rhubarb is soft and bubbling and the crumble is golden.
Ingredients
- Maple Flavored Syrup by Lakanto – 2-½ tablespoon
- Rhubarb – 1-½ cup
- Cinnamon – 1-½ teaspoon
- Ginger, Ground – 1 teaspoon
- Almonds – 1 tablespoon, chopped
- Food Cupboard Home Baking Almonds Ground by Sainsbury’s – 2 ounce
- Coconut Oil – ½ tablespoon
- Cloves, Ground – ¼ teaspoon
- Xantham Gum Gluten Free by Hodgson Mill – ¼ tsp