rhubarb crisp recipe

Keto rhubarb crisp with a truly crispy topping. This wonderful sugar-free dessert is delicious paired with low carb ice cream or whipped cream.

Keto Rhubarb Crisp

almond flour

coconut (unsweetened)

pecans

Swerve Brown

cinnamon

salt

butter

rhubarb

powdered Swerve ((more if you like it sweeter))

+ 1/8 tsp glucomannan

Preheat the oven to 300F and line a baking sheet with parchment paper.

In a food processor, combine the almond flour, shredded coconut, chopped pecans, sweetener, cinnamon, and salt. Pulse a few times to combine. Sprinkle with the butter pieces and then process until the mixture resembles coarse crumbs.

Spread the mixture on the prepared baking sheet and cover with another piece of parchment. Use a rolling pin or your hands to press down firmly so that the mixture sticks together. Remove the top sheet of paper.

Bake 20 to 25 minutes, or until edges are golden brown. Remove and let cool completely - the mixture will continue to crisp up as it cools.

Crisp Topping

Preheat the oven to 350F. Spread the rhubarb in a 9x13 inch glass or ceramic baking dish and sprinkle with the sweetener and glucomannan. Toss to combine.

Cover tightly with foil and bake 30 to 35 minutes, or until the mixture is bubbling and rhubarb is tender.

Remove the filling from oven and remove foil. Break the cooled topping into pieces with your hand and place over filling to cover completely. Serve warm, topped with whipped cream or keto vanilla ice cream.

Rhubarb Filling

Tart rhubarb compote topped with a buttery, sweet crumble.

Keto Rhubarb Crisp Recipe

unsweetened coconut flakes

pecans, chopped

tbsp ground flax meal

Low Carb Sugar Substitute

tsp cinnamon

butter, melted

tsp vanilla extract

liquid stevia

water

tbsp chia seeds

rhubarb,

tbsp Low Carb Sugar Substitute

For the topping, preheat oven to 300F and line a baking sheet with parchment paper.

In a large bowl, whisk together almond flour, shredded coconut, flax seed meal, pecans, erythritol sweetener, cinnamon and salt. In a small bowl, stir together the melted butter, vanilla and stevia extract.

Add butter mixture to the almond flour mixture and use a pastry cutter or two knives to blend in until the mixture resembles coarse crumbs. Spread out evenly on prepared baking sheet and pat down with hands to flatten slightly.

Bake 10 minutes, then gently stir. Bake another 10-15 minutes, or until golden brown. Remove and let cool completely.

Crumble Topping:

For the filling, preheat oven to 400F. In a large bowl, combine water and chia seeds and allow to soak for 5-7 minutes. Stir in rhubarb, erythritol sweetener, and stevia extract, tossing to coat.

Spread rhubarb mixture into a 9x13 inch glass or ceramic baking dish. Cover tightly with foil and bake 30 to 35 minutes, or until mixture is bubbling and rhubarb is tender.

Remove filling from oven and remove foil. Break cooled topping into pieces with your hand and place over filling to cover completely. Serve warm. If desired, top with lightly sweetened whipped cream.

Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Rhubarb Filling:

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Keto Rhubarb Crisp

Keto Rhubarb Crisp Recipe

Top 2 rhubarb crisp recipe recipes from across the web

The most viewed rhubarb crisp recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Rhubarb Crisp

Keto Rhubarb Crisp Recipe

The most viewed rhubarb crisp recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine