Скачать или смотреть Rhubarb Crumble [NO FLOUR!] || The Keto Kitchen

Low Carb & High Fat/Keto Rhubarb Crumble

If you knew me personally you'd probably know that rhubarb crumble is my favourite dessert ever and has been since I was little as it's something my great gran would make for me for birthdays. Losing rhubarb crumble when I changed over to ketosis was the most heartbreaking thing. I've tried many toppings and they're never good enough (they're always quite bland and have no thickness to them like my grans had).
Well, I've figured out a way to make the topping not only thick and crumbly BUT also have 0% flour!

| The Recipe |

RHUBARB INGREDIENTS:

4-6 Rhubarb Stalks (washed, topped and tailed)
1/2 tsp Vanilla Extract/Sugar Free Syrup (I use Vanilla by Jordan's Skinny Syrup)
1/2 tsp Xanthan Gum
2 tbsp Sweetener, granulated (I use Erythritol or Sukrin Gold)

CRUMBLE INGREDIENTS:
1 cup (265g) Peanut Butter (I used Asda's Own Crunchy)
1 tsp Baking Powder
1/3 cup Sweetener, granulated
1 tsp Vanilla Extract/Sugar Free Syrup (I use Butter Toffee by Jordan's Skinny Syrup)

METHOD:
1. Preheat the oven to 170C/350F.
2. After you've washed, topped and tailed the rhubarb cut the stalks into bite sized pieces and place in a small casserole/baking dish.
3. Add vanilla, xanthan gum and sweetener, mix well. Then spread the mixture evenly across the dish.
4. Place in the oven for 20 minutes and prepare the topping:
5. Add peanut butter, baking powder, sweetener and vanilla to a medium bowl. Mix well until all ingredients are well combined.
6. After 20 minutes, remove the rhubarb from the oven and add the topping - the best way to do this is to roll small pieces of the topping through your fingers to crumble it.
7. Place the rhubarb crumble back in the oven and bake for 20-25 minutes (the topping should be starting to brown/golden)
8. Leave until slightly cool (about 15 minutes minimum) to make the topping cool down and go super crumbly.
9. Enjoy alone or with keto custard, double/heavy cream, or keto ice cream!

MACROS:
Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
https://www.myfitnesspal.com/recipe/v...
Serves 4.
Per Serving:

Calories: 431kcal
Fat: 35g
Protein: 17g
Net Carbs: 4g

| The Keto Kitchen |

Zazie Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/b...