Keto Rhubarb Crisp That Tastes Like Summer Delight!
A delicious and refreshing Keto Rhubarb Crisp that captures the essence of summer with its sweet and tangy flavors, perfect for a low-carb dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup almond flour
- 1/2 cup erythritol or preferred sweetener
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the chopped rhubarb and half of the erythritol. Let it sit for 10 minutes.
- In another bowl, mix the almond flour, remaining erythritol, cinnamon, and salt.
- Add the melted butter and vanilla extract to the dry ingredients and mix until crumbly.
- Spread the rhubarb mixture evenly in a baking dish.
- Top with the almond flour mixture, spreading it evenly over the rhubarb.
- Bake for 30-35 minutes or until the top is golden brown and the rhubarb is bubbly.
- Let it cool slightly before serving.
Notes
- Serve warm with whipped cream or keto ice cream for an extra treat.
- Store leftovers in the refrigerator for up to 3 days.
- Adjust the sweetness according to your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg