Ingredients
Scale
2 cups almond flour
1 cup softened butter
1/4 teaspoon cinnamon
25g erythritol
2 large eggs
1 tsp vanilla extract
2 cups chopped fresh strawberries
Instructions
Preheat oven to 350°F (175°C)
Butter a 12-cup muffin tin
In a bowl, mix almond flour, erythritol, cinnamon, and a pinch of salt
Cut in softened butter until crumbly
Divide the crumble topping evenly among muffin cups
Press down with a spoon to form a layer
Top each cup with sliced strawberries
Bake for 25 minutes until golden and crisp
Notes
Ensure strawberries are patted dry to prevent sogginess
Add a small egg wash to top for extra gloss
Store in airtight containers at room temperature for up to 3 days or freeze for 2 months
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 crumble cup
- Calories: 180
- Sugar: 1g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg