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Keto Rhubarb Crisp That Tastes Like Summer Delight!

Keto Rhubarb Crisp That Tastes Like Summer
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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.

Ingredients

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  • 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

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the chopped rhubarb and half of the erythritol. Let it sit for 10 minutes.
  3. In another bowl, mix the almond flour, remaining erythritol, cinnamon, and salt.
  4. Add the melted butter and vanilla extract to the dry ingredients and mix until crumbly.
  5. Spread the rhubarb mixture evenly in a baking dish.
  6. Top with the almond flour mixture, spreading it evenly over the rhubarb.
  7. Bake for 30-35 minutes or until the top is golden brown and the rhubarb is bubbly.
  8. 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

Find it online: https://recipesdays.com/keto-rhubarb-crisp-summer-delight-recipe/