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Keto Strawberry Crumble in a white ramekin

Keto Strawberry Crumble – Low Carb

  • Author: Mellissa Sevigny
  • Prep Time: 8 minutes
  • Cook Time: 20 minutes
  • Total Time: 28 minutes
  • Yield: 4 servings 1x
  • Diet: Diabetic


This easy Keto Strawberry Crumble can be made with or without rhubarb, depending on availability and preference. Hooray for a low carb dessert that makes the most of summer berries and is ready in less than 30 minutes!


  • 1/2 recipe keto lemon shortbread cookie dough (bake or freeze the rest for cookies)
  • 2 cups sliced strawberries (about 1 pound)
  • 2 tablespoons granulated erythritol sweetener
  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 375 degrees. 
  2. Combine the sliced strawberries, sweetener, and vanilla extract in a medium sized bowl and stir to coat.
  3. Divide the mixture (about 1/2 cup per portion) between 4 medium sized ramekins or oven proof bowls.
  4. Divide the lemon shortbread dough into 4 portions (about 1/4 cup each) and crumble into pea sized pieces over the top of the strawberries.
  5. Place the ramekins on a cookie sheet and bake for 20 minutes, or until golden brown and bubbling.
  6. Remove and cool for 10 minutes before serving. 


Approximate net carbs per serving = 6g.

  • Category: Keto Desserts
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 crumble
  • Calories: 264
  • Fat: 23g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 6g

Keywords: Keto Strawberry Crumble, Keto Fruit Crumble, Low Carb Crumble