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Strawberries and rhubarb are the perfect match in this keto crumble. This Strawberry & Rhubarb Crumble was inspired by this delicious Rhubarb Crisp by Carolyn Ketchum, the very talented writer and photographer at All Day I Dream About Food.

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What really makes this crumble special are the macadamia nuts which are not only delicious but also high in heart-healthy monounsaturated fats (you can learn more about fats in my guide here). I don't always have fresh strawberries and rhubarb, so I either use frozen or preserved fruits (recipe for Home-made Strawberry & Rhubarb Jam is here).

0 days, 0 hours, 40 minutes Hands-on 20 minutes Overall 1 hour Serving size about 1/ 2 cup Allergy information for Low-Carb Strawberry & Rhubarb Crumble ✔ Gluten free ✔ Dairy free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, about 1/ 2 cup)

Net carbs 3.8 grams Protein 4.9 grams Fat 14.6 grams Calories 170 kcal Calories from carbs 9%, protein 12%, fat 79% Total carbs 7.1 grams Fiber 3.3 grams Sugars 2.8 grams Saturated fat 3 grams Sodium 65 mg ( 3 % RDA ) Magnesium 36 mg ( 9 % RDA ) Potassium 229 mg ( 11 % EMR )

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova