Description
A delicious low-carb dessert that highlights the tartness of rhubarb, sweetened with keto-friendly ingredients.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1/4 cup erythritol or your preferred keto sweetener
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup melted butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the chopped rhubarb, erythritol, and vanilla extract. Mix well and pour into a greased baking dish.
- In a separate bowl, mix together the almond flour, shredded coconut, melted butter, cinnamon, and salt until crumbly. Stir in the chopped nuts if using.
- Sprinkle the topping evenly over the rhubarb filling in the baking dish.
- Bake for 30-35 minutes or until the topping is golden brown and the rhubarb is bubbling.
- Allow to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Ensure the rhubarb is well chopped to allow for even cooking.
- Adjust the sweetness to your preference by adding more or less erythritol.
- Serve with whipped cream or keto ice cream for an extra treat.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Fat: 15
- Carbohydrates: 10
- Fiber: 4
- Protein: 3
Keywords: keto rhubarb desserts, low carb rhubarb dessert, keto friendly rhubarb crisp, sugar-free rhubarb recipe