½ cup granulated erythritol monk fruit sweetener (I like Lakanto)
1 lemon: zest and juice
1 Tbsp French butter
1 tsp xanthan gum
SHORTBREAD CRUST
2½ cups blanched almond flour
⅓ cup granulated erythritol monk fruit sweetener (I like Lakanto)
8 Tbsp French butter
1 tsp vanilla extract
¼ salt
CRUMBLE TOPPING
4 Tbsp French butter
4 Tbsp erythritol monk fruit granulated sweetener
1½ cups blanched almond flour
Instructions
STRAWBERRY FILLING: In a small pot add frozen strawberries and granulated erythritol monk fruit sweetener.
Stir to mix all ingredients. Cook over low heat until all strawberries have softened and are starting to fall apart. This will take a bit of time.
Add the zest and juice from one lemon and xanthan gum. Use an immersion blender to blend all ingredients into desired consistency. You can blend until the mixture is fully smooth or if you prefer some of the strawberries to stay more intact you can blend one half of the mixture until smooth and then add the other half back into the blended mixture. Blending at least half of the mixture ensures the xantham gum does not clump. If you choose the second option make sure to remove half of the strawberry mixture, then blend the xantham gum into the mixture you left in the pot, then add the other half of the strawberry mixture back in.
Allow to simmer until the mixture thickens and then remove from heat.
SHORTBREAD CRUST: Place almond flour in a medium-size bowl.
Melt the butter and add it to the almond flour along with the granulated erythritol monk fruit sweetener, vanilla extract, and salt. Mix until everything comes together.
Lightly grease a 8x8 glass baking dish with French butter. Press the dough into the pan evenly. Bake for 10-15 min at 350 degrees until just starting to turn golden on the edges. You do not want to overcook the crust so keep an eye on it.
Remove from the oven and top with the strawberry filling.
CRUMBLE TOPPING:
While the crust is baking make the crumble topping. Melt the butter and add to a bowl along with the almond flour and granulated erythritol monk fruit sweetener.
Use a fork to mix. The mixture should be crumbly.
Evenly place the crumble across the top.
Bake at 350 degrees for 30 min and then turn down the temperature to 250 degrees and bake an additional 30 min.
Note: I used a 8x8 baking dish because I wanted a crisp with super thick layers. So, don't worry when you start layering everything if it seems too thick. This was the plan!
Allow to cool for several hours or even overnight before serving if you like a firmer, crisper crust. If you prefer your crisp warm more crumbly then it can be served as soon as you are ready to enjoy it!
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/strawberry-shortbread-crisp-gluten-free-lectin-free-keto/