Raw Vegan Keto Strawberry Crumble (sweetener-free, paleo, low-FODMAP)
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I always crave fresh berries in the summertime. I don’t know whether it’s the heat or the fact that I’m more active in warmer months, but either way, I tend to listen to my body and eat the darn things. Berries are pretty much my go-to keto-friendly fruit. Not only are they relatively low in sugar, but they’re also loaded with antioxidants and just plain delicious. Way back in the day when I was a high-carb raw vegan, I made berry crisps all the time, so I thought I’d adapt my favorite recipe to make this raw vegan keto strawberry crumble for the summer!
One huge thing you guys have been asking for is desserts that are free of sweeteners like stevia or erythritol. So, lately, I’ve been working on putting together some recipes that are totally free of any added-sweeteners. This raw vegan keto strawberry crumble is the first of those!
The ingredients are suuuuper basic and easy to find pretty much anywhere. All you need to make this delicious, sugar-free raw dessert is:
- fresh strawberries
- raw walnuts
- shredded or flaked, dried coconut
- ground cinnamon
- fresh ginger
That’s it! You basically just slice up the strawberries and then make the “crumble” out of the remaining ingredients in your food processor or high speed blender, and sprinkle it on top. Normally, these types of desserts use dates or another dried fruit to make everything stick together, but we’re going to rely on the oils from the nuts and coconut. Because the ingredients for this are so simple, it’s naturally gluten-free, grain-free, paleo, vegan and free of added oils.
Notes on Making Raw Vegan Keto Strawberry Crumble (sweetener-free)
- If you don’t like cinnamon, you can replace it with 1 tbsp of lemon zest for an equally delicious dessert with a brighter flavor profile.
- If you don’t like/can’t eat coconut, you could replace the coconut shreds with a similar volume and weight of pecans, brazil nuts, macadamia nuts or more walnuts. Basically, a really fatty and kind of soft nut.
- If you are using a high-speed blender with a larger canister that can’t handle small amounts of food, you can double the recipe.
- You can add sweetener if you want. You could even blend 1-2 tbsp of maple syrup into the crumble to make it sweet and a bit stickier. Keep in mind, each tbsp of syrup would add about 2.5g of net carbs to each serving!
- Be sure to stop processing the nuts and coconut as soon as it shows signs of turning into nut butter! You want to be able to pinch it together to form the crumble (see picture above), but you don’t want it to start becoming smooth.
- You can replace up to 25% of the walnuts with another nut – I like using Brazil nuts, as they are rich, buttery and full of selenium, which helps to support thyroid function.
- While I strive to provide accurate nutritional information, different brands and varieties of ingredients may have different nutritional values, so your calculations may vary.
This raw vegan strawberry crumble is a gluten-free and keto-friendly dessert that whips up in no time flat! Perfect for a summer BBQ or picnic. Top with coconut whipped cream for some extra deliciousness and good fats!
- 1 lb (454g) fresh strawberries
- 1/2 cup (60g) raw walnuts
- 1/4 cup (25g) dried coconut
- 1/2 tbsp grated ginger
- 1/2 tbsp ground cinnamon
- Wash, rinse and de-stem the strawberries and then slice them. Arrange them in a pie dish or other serving container (the size doesn't matter).
- In your food processor or high speed blender (see note, if using a blender), blitz the remaining ingredients until they form a crumble that can hold its shape when pinched together.
- Crumble the topping over the strawberries, garnish as desired and enjoy!
The cinnamon can be replaced with 1 tbsp of lemon zest for a bit of a different flavor profile. Coconut can be replaced with another really fatty nut (pecans, walnuts, brazil nuts, macadamias, etc.), but it may not pinch together quite as nicely. If you are using a blender, you may have to double the recipe for it to process fully!