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KETO Rhubarb crumble / KETO Recipes / KETO Main Dish

Rhubarb crumble – makes 4 bowls as shown in picture

Ingredients:

Rhubarb mixture

rhubarb 200g

xylitol 25g

lemon juice 10ml

xanthan gum 1/2 tsp

water 750ml

Crumbs

butter 140g

psyllium husk 15g

xylitol 25g

xanthan gum 1/2 tsp

baking powder 1/2 tsp ~200g super fine almond flour

Custard

double cream 4 tbsp

2 egg yolks

vanilla extract 1 tsp

icing erythritol 10g

Instructions:

Rhubarb mixture

  • Cut rhubarb into 2-inch long strips.
  • Add water and cook until turning into a stringy soup mixture which takes about 20mins.
  • Remove from heat.
  • Mix xylitol and xanthan gum.
  • Stir in quickly to stop it getting lumpy. Cool down

Crumbs

  • Get your hands dirty now like playing play dough.
  • Mix the dry bit first, then add butter.
  • Now add Almond flour at all it is about 200g but keep adding it until crumbs are formed
  • dry to touch.

Custard

  • Cook at a very low heat and keep stirring with a silicone spatula to stop egg yolk from curdling.
  • You have to remove it from heat as soon as you see the mixture is thickened.
  • Remember to be fast

Cool down Rhubarb mixture in a small bowl and put Crumbs on top and it is ready to go in the oven. Bake at 170C for 45 minutes or until golden brown

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