Keto Rhubarb Berry Crumble

Keto Rhubarb Berry Crumble

Keto Rhubarb Berry Crumble

Keto Rhubarb Berry Crumble is one of those heart warming desserts that make me think of home. I initially thought that it was high in carbs so have been avoiding it, up until now. I was gifted a couple of rhubarb crowns along with a couple of bunches of stalks and was going to make apple and rhubarb crumble for my family. Fruit crumbles are generally high in carbs so I decided to replace the apple.

Bring on the berries!

Berries are the perfect replacement for apples in this keto rhubarb berry crumble. They add a little bit of sweetness and the flavors go wonderfully with rhubarb. Best of all….. they are low in carbs. Use fresh or frozen berries in this recipe without altering the method.

If ever I have a lot of rhubarb, I simply match it in weight in berries and cook up a large batch of rhubarb and berries. I freeze it in batches and use it to make crumble at a later date. The rhubarb and berry mixture also tastes wonderful on it’s own. Serve it with Greek yogurt for a quick dessert or enjoy for breakfast with muesli and Greek yogurt. It’s absolutely delicious!

Keto Rhubarb Berry Crumble

Recipe Tips

Crumble recipes traditionally use brown sugar and flour in the crumble mix. To keep this recipe low carb I have replaced these foods with low carb friendly almonds, coconut and low carb sweeteners. To achieve slight caramel flavors in the recipe to emulate brown sugar, the butter is melted with the sweetener on the stove top. Just take care not to overcook the butter and sweetener as it can cause the mixture to crystallize.

Serving Keto Rhubarb Berry Crumble

This recipe tastes delicious served hot with your favorite cream or ice cream. You can also serve it on it’s own hot from the oven without any toppings. One of my favorite ways to eat the left overs is cold for breakfast with a couple of tablespoons of Greek yogurt. This is one of those recipes that can be served up to the whole family, and no one is ever going to guess that it’s a low carb or keto recipe.

More Delicious Dessert Ideas

If you are looking for some more fabulous low carb dessert ideas, make sure you scroll through the sweets tab. You’ll find recipes for wonderful desserts such as Creme Brulee and Low Carb Creamy Baked Cheesecake. There are also some pretty wicked chocolate desserts, including my Ottolenghi inspired Low Carb Chocolate Fudge Cake, that truly is heaven on earth.

It just goes to show that you can eat wonderful foods while trying to reduce your carb and sugar intake. I eat a wonderful array of food on my keto diet and love to enjoy dessert every now and then. Treats like this have definitely helped me to stick to a low carb way of eating on my ketogenic journey.

Karen xx

Keto Rhubarb Berry Crumble

Keto Rhubarb Berry Crumble

Prep Time: 10 minutes
Cook Time: 40 minutes
Course: Baking, Cakes, Muffins and Sweets, Dessert
Cuisine: Diabetic, Diabetic Recipe, Healthy, Keto, Ketogenic, LCHF, Low Carb, Sugar Free
Keywords: berries, berry crumble, berry ice cream, cake crumble, gluten free baking, keto dessert, ketohh, low carb dessert, rhubarb, rhubarb crumble
Servings: 8 serves


Fruit Filling

  • 500 gms rhubarb trimmed and diced into 1 "/ 2.5 cm chunks
  • 500 gms mixed berries, raspberries or strawberries fresh or frozen
  • ¼ cup monk fruit (1:1 to sugar), erythritol, xylitol or alternate sweetener - see notes
  • Finely grated zest of 1 lemon and a squeeze of lemon juice

Crumble Ingredients

  • 80 gms butter
  • cup erythritol , xylitol or alternate sweetener- see notes
  • 1 cup almond meal
  • 1 tablespoon coconut flour optional
  • ¾ cup desiccated coconut
  • cup flaked or slivered almonds
  • A pinch of salt


  • Preheat oven to 165°C / 330 F fan forced.
  • Simmer rhubarb, berries, lemon zest, lemon juice and sweetener in a saucepan over medium heat and cook for 8-10 minutes until the rhubarb starts to breakdown. Stir mixture to combine and set aside to cool slightly. Taste the mixture and add additional sweetener if desired. It should still retain a little tartness and not be overly sweet because the topping is also sweet.
  • To make the crumble, melt the butter until it goes a light golden color. Add the sweetener and simmer gently for about 2 minutes. Remove from heat and allow to cool for a few minutes. Add the almond meal, coconut, slivered/flaked almonds and salt to the butter mixture. Using a fork, roughly combine to form a chunky crumble mix. Use fingers to squeeze mix if desired to create larger chunks of crumble.
  • Place the rhubarb berry mixture into a baking dish and top with the crumble mixture. Bake for 20 minutes or until golden and fruit mixture is hot. If topping isn't crisp enough up the temperature towards the end for a few minutes. Note that this will cook a lot quicker than a regular crumble mix so keep an eye on it for excess browning.
  • Serve hot with your favorite cream and/or ice cream.

Recipe Notes

Adjust sweetener to suit your taste. 
If switching sweeteners and you are using a stevia or monk fruit blend, use the same amount specified in the recipe if they are replacement 1:1 for sugar. If they are a lot more concentrated you may only need to use 2 tablespoons.
Recipe can be made using coconut sugar or regular sugar if it fits in with your way of eating.
Strawberries or raspberries can be used in lieu of the mixed berries, and can be fresh or frozen.
Do not over cook your butter and sweetener as some sweeteners will crystallize if cooked for too long.
If your crumb mixture is too wet, add some additional almond flour to get a drier consistency. Different almond meals/flours can have different absorbency levels.
If you have a brown sugar sweetener substitute, you could use the rub in method to make your crumble instead of melting the butter. If you aren't concerned about caramel flavors you could also use this method for the recipe using the sweeteners that are specified as well.
For a general family meal I like to make this as one dish. Visually, these look fabulous when served in individual pots.

Nutritional Information

Serving: 1serve | Calories: 297kcal | Carbohydrates: 12g | Protein: 6g | Fat: 24g | Fiber: 14g
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
If you liked this recipe, let us know what you think!Mention @alowcarblowsugarlifestyle or tag #ketohh
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12 thoughts on “Keto Rhubarb Berry Crumble”

    1. Thanks so much Jill. Have you tried the rhubarb and berry with Greek yoghurt and keto muesli- it’s delicious. I have a running order with the rhubarb lady at the markets now so it’s on tap and is one of my favorite breakfasts as well as a dessert.
      Karen xx

  1. Oh crumble how I love thee, let me count the ways.
    Great recipe
    Easy to make
    Unbelievably tasty

    1. Thanks so much Sue. It’s a favorite of mine as well. So sad I had to leave my rhubarb source behind in WA and my rhubarb crowns.
      Looking forward to returning soon. I also love the berry rhubarb mix topped with Greek yoghurt and some low carb muesli- absolutely delish!

  2. 5 stars
    This Crumble is the best !! I’m new to following a low carb way of eating and trying out new recipes to keep me motivated, the flavours together work
    Perfectly ?
    Thank you again Adele
    Lytham St Anne’s .

  3. 5 stars
    Hailing from Montreal Quebec where we are just at the tail end of bluberry season 🙂 I made this the other night for a family get together. Used blueberries instead and it was oh so delicious. The crumble topping was fabulous too. I did’t have slivered almonds so used a few crushed pecans. Thank you for this wonderful recipe. Sweetness amount was perfect!

  4. Adding to post above. I did use rhubarb but only subbed blueberries in for strawberries.

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