Paleo Low Carb Strawberry Crumble
How to Make It
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.
Ingredients
- 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