Preheat the oven to 350℉ (180℃ ) and spray six 6 to 8-ounce ramekins (deeper ramekins work better to prevent overflowing while baking) with coconut oil non-stick spray. Set aside.
In a large mixing bowl add strawberries, ⅓ cup sweetener, lemon juice, and xanthan gum. Using a large spoon, gently toss berries to coat with the sweetener and xanthan gum. Set aside.
In a large bowl combine add almond flour, ⅓ cup sweetener, shredded coconut, sea salt, and melted butter. Stir and press with a fork until a pasty crumble forms. Set aside.
Fill the ramekins halfway full with the strawberry rhubarb mixture.
Sprinkle each ramekin with equal amounts of the crumble mixture over the fruit mixture.
Place ramekins on a large baking sheet and bake for 35 to 40 minutes or until the crumble starts browning.
Remove and cool for 6 to 8 minutes. Serve with sugar-free whipped cream, whipped coconut cream, or a small scoop of low-carb vanilla ice cream.
Notes
*All nutritional data are estimates based on the products I used*Yield: 6, Serving Size: One fruit crisp cup, Net Carbs per Serving: 4g, Amounts per Serving~