These individual Strawberry Crumbles are the perfect low carb and gluten free dessert. Just the right amount to fix any sweet tooth without a ton of carbs or guilt. They are both delicious and super easy!
Strawberries are huge in our house, we have them on hand most of the time and when we run out my little guy is sure to let me know about it, he’s even been known to add them to my shopping list to remind me they need too be restocked soon.
I am more than happy to pick more up and keep him stocked, after all, I had much rather he want fruit instead of candy or chips. So I think it is safe to say, as long as I can find them he will have them on hand.
Which is pretty easy to do in these summer months since they are in season.
Berries are more carb friendly than other fruits so my hubby and I enjoy them as well. Most of the time we just enjoy them as an afternoon snack with a small amount of protein to keep me going until dinner.
But every once in awhile I like to take them up a notch and cook with them to give us an extra special treat.
These Strawberries Crumbles are just that, a yummy treat! They are sweet and tangy with their delightfully buttery topping that melts in your mouth!
These little desserts are absolutely the perfect ending to a meal and they are amazingly simple to make.
Last year I shared about the blueberry farm we have just down the road from us and how I love to make my Individual Blueberry Crumbles from the berries we pick.
Have you seen that recipe yet? Hopefully, you have!
But, if you haven’t and you love blueberries then you must hop over there check out that recipe for sure. Those crumbles are so tasty and since they are extra simple they inspired this strawberry version which in my son’s opinion, is even better!
I’ll let you decide for yourself because I am pretty fond of both recipes.
Making the Strawberry Crumble
My Strawberry Crumble recipe is just a single-serve portion below in the recipe card, but you can easily double or triple the recipe to share with your family. It is also a great way to make them ahead for the week.
They store well in the fridge for a few days if you wrap them tightly with plastic wrap.
I bet you could even freeze them for later and thaw them out when you are ready to enjoy them. If you do freeze them I recommend heating them in the oven a little to crisp up the topping again.
Whether you eat it fresh out of the oven or freeze them for later you will love this recipe and the ease of it all. It only has 5 ingredients and can be ready in about 35 minutes.
For this Recipe You’ll Need:
- 1 cup of sliced strawberries
- baking blend or almond flour
- sliced almonds
I love using fresh strawberries for this recipe, but when I don’t have them or they are not in season, buying frozen can be a better option for the budget. So don’t be afraid to use frozen in this recipe instead.
Just place the frozen sliced berries in a bowl and add the sweetener and let thaw. As the berries thaw, they will release some water and juices that will make the Strawberry Crumble even better.
When I use the fresh berries I let them sit for a while on the counter with the sweetener also so they will release some of their juices as well.
These juices keep the crumbles from getting dry while baking and you won’t regret taking a few extra minutes to let them sit even if it does take the total time for the recipe over 35 minutes to prepare.
All good things are worth the wait, right? I think so, and these Strawberry Crumbles are a good thing, my friends. Enjoy!
Also, if you want to make a larger family-size berry dessert you should totally try this keto skillet crumble.
Single-serve portions of a warm and luscious strawberry filling topped with a buttery topping.
For the Filling
- 1 cup of sliced Strawberries
- 2 tsp of THM Super Sweet or Erythritol blend
For the Crumble
- 1/4 cup of THM Baking Blend or almond flour
- 1 Tbsp of sliced almonds
- 2 tsp of THM Super Sweet or any Erythritol Blend
- 2 Tbsp of melted butter (or Ghee)
- Preheat the oven to 350 degrees.
- Add the sliced strawberries and sweetener to a bowl and mix well. Let stand for about 5-10 minutes before adding the mix to a small oven-safe dish. Set aside to make the topping.
- Mix the topping ingredients together in a separate small bowl until they resemble coarse crumbs.
- Next, add the topping over the strawberries and bake in a preheated 350-degree oven for 25 minutes.
- Serve warm or at room temperature.
Note: The nutrition facts below are based on the recipe made Trim Healthy Mama Baking Blend.
Amount Per ServingCalories 350Total Fat 23gSaturated Fat 23gTrans Fat 0gSodium 106mgCarbohydrates 37gNet Carbohydrates 10gFiber 14gSugar 8gSugar Alcohols 13gProtein 6g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!