3 large strawberries
water
1 tsp butter (or coconut oil)
1 dessertspoon coconut flour (or almond flour)
1 dessertspoon sesame seeds (or similar)

Slice the strawberries and cook them briefly and gently with a little water. Pour into the dessert bowl. Using the same pot, melt the butter, then add the coconut flour and sesame seeds, or similar ingredients. Mix well (I squash it together with a spoon until it looks like breadcrumbs), pour it on top of the strawberries and serve immediately with cream.

I use the same pot for the crumble mix and the strawbs, to save on washing up.

Using ripe strawberries, this doesn't need sweetened, but if you like things very sweet, then taste the cooked strawberries and sweeten them if desired before pouring them into the dessert bowl.

The approximate counts without the cream are:

9g carbs 3g protein 8g fat 4g fiber 115 calories

The carb count would be similar if you used almond flour instead of the coconut flour.