Low-Carb Strawberry Ginger Crumble

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If you follow me on my Instagram, you must have noticed that low-carb crumbles are my favourite summer dessert. They are easy to put together with just a few ingredients and don't require complicated preparation. This crumble is a foolproof dessert that can't go wrong!

I made a quick IG video of my Blackcurrant "Apple" Crumble to show you just how easy it is to make a crumble. I serve this as an after dinner dessert or for breakfast.

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How To Make Low-Carb Strawberry Crumble

To make this keto crumble, I used my Blackcurrant "Apple" Crumble recipe and tweaked it for the strawberry base which was a lot more moist. I added chia seeds, some more crumble topping and it was perfect.

The recipe I photographed was made with less crumble (1 cup of almond flour, 2 tablespoons of sweetener and 2 tablespoons of butter) which wasn't enough so I added some more. I also skipped the crunchy macadamias that I used in my Blackcurrant "Apple" Crumble recipe, just to keep this recipe simple and the ingredient count low.

Strawberries pair well with ginger, cinnamon and vanilla so I used all of these delicious flavours. Make sure the ginger is finely chopped or grated — you don't want big pieces of uncooked ginger in your low-carb crumble.

Allergy-Friendly Tips & Substitutions

If you can't eat dairy, use virgin coconut oil or palm shortening from sustainable agriculture instead of butter. If you can't eat nuts, use ground sunflower seeds instead of almond flour. Do not use coconut flour as that won't work in this crumble.

Instead of sugar I used Erythritol-based brown sugar substitute although any granulated or confectioners low-carb sweetener will work well.

Serving Suggestions

The serving size is small to keep the carbs low so it's best if you add some keto approved toppings. This Strawberry Ginger Crumble is best served with whipped cream, mascarpone, sour cream, creme fraiche, or coconut cream for dairy-free.

If you can find clotted cream, I highly recommend you try it. For those who are not familiar, in Britain clotted cream is commonly served with scones. Thanks to its high fat content (about 60% fat) it's very rich and creamy so you won't need to use more than 1 to 2 tablespoons. Clotted cream also makes rich and creamy keto ice cream — check out these Keto Strawberry & Rhubarb Cream Pops!

Nutritional values (per serving, about 85 g/ 3 oz)

Ingredients (makes 8 servings)

Strawberry ginger base:

• 550 g fresh or frozen and thawed strawberries, halved (1.2 lb)
• 2 tbsp finely chopped or grated ginger (20 g/ 0.7 oz) or ¹/₂ - 1 tsp ginger powder
• 3 tbsp unsalted butter, ghee or coconut oil (45 g/ 1.6 oz)
• ¹/₄ cup granulated low-carb sweetener such as Erythritol, Swerve or Sukrin Gold (50 g/ 1.8 oz)
• 1 tsp cinnamon
• ¹/₂ tsp vanilla powder or 1-2 tsp sugar-free vanilla extract
• 3 tbsp chia seeds (24 g/ 0.9 oz)

Topping:

• 1 ¹/₂ cups almond flour (150 g/ 5.3 oz)
• 3 tbsp granulated low-carb sweetener such as Sukrin Gold, Erythritol or Swerve (30 g/ 1.1 oz)
• 3 tbsp unsalted butter, ghee or coconut oil (45 g/ 1.6 oz)
• pinch of sea salt
• Optional: whipped cream, sour cream or coconut cream to serve

Instructions

1. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Hull and halve the strawberries, peel and finely chop (or grate) the ginger.
2. Place in a baking dish (I use a round 24 cm/ 9 ¹/₂ inch baking dish) together with the 3 tbsp of butter (or coconut oil), ¹/₄ cup sweetener, vanilla and cinnamon.
3. Toss to combine and place in the preheated oven. Bake fore 15 minutes mixing half way.
4. Remove the dish from the oven. Sprinkle the chia seeds over the baked strawberries and mix to combine. Set aside while you prepare the crumble topping, and leave to soak for 10 to 15 minutes.
5. Meanwhile, prepare the crumble by placing all of the ingredients in a bowl: almond flour, 3 tbsp butter (or coconut oil) and the remaining sweetener. Using your hand, combine until you get a thick dough.
6. After 10 to 15 minutes, the strawberry sauce will thicken.
7. Crumble the topping all over the strawberries and place back in the oven. Bake for 8 to 10 minutes, or until the crumble topping is lightly golden.
8. Remove from the oven, place on a cooling rack and let it rest for 10 to 15 minutes before serving.
9. Serve with a dollop of full-fat yogurt, mascarpone, whipped cream, sour cream, clotted cream, coconut yogurt or coconut cream. Once cool, store in the fridge for up to 5 days.

Ingredient nutritional breakdown (per serving, about 85 g/ 3 oz)

Net carbs	Protein	Fat	Calories
Strawberries, fresh
3.9 g	0.5 g	0.2 g	22 kcal
Ginger root, fresh
0.4 g	0 g	0 g	2 kcal
Butter, unsalted, grass-fed
0 g	0 g	4.3 g	38 kcal
Erythritol (natural low-carb sweetener)
0.3 g	0 g	0 g	1 kcal
Cinnamon, spices
0.1 g	0 g	0 g	1 kcal
Vanilla extract, powder (vanilla bean)
0 g	0 g	0 g	1 kcal
Chia seeds
0.2 g	0.6 g	1 g	15 kcal
Almond flour (blanched ground almonds, almond meal)
1.6 g	4 g	9.8 g	111 kcal
Erythritol (natural low-carb sweetener)
0.2 g	0 g	0 g	1 kcal
Butter, unsalted, grass-fed
0 g	0 g	4.3 g	38 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Total per serving, about 85 g/ 3 oz
6.7 g	5.2 g	19.7 g	230 kcal

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