Rhubarb Crisp – Low Carb and Gluten-Free


Sugar-free rhubarb crisp with a truly crispy almond flour topping. It took some work to get this recipe right but it was worth it!

Low Carb Grain-Free Rhubarb Crisp

In case I haven’t made it abundantly clear, I am a rhubarb fanatic. I love that tart, bright red stalk, particularly in sweet recipes like pies and crisps. We had bunches of it in our garden when we lived on the farm and my mother made a to-die-for rhubarb crisp that was one of my childhood favourites. It’s been my dream to make a comparable low carb gluten-free rhubarb crisp and now I think I’ve actually done it.

Gluten-Free Sugar Free Rhubarb Crisp

I tried once back when I was first doing low carb and it was tasty but I just couldn’t get that crisp topping actually CRISP. Almond flour and other low carb ingredients just have a lot of moisture. They also absorb a lot of moisture when subjected to other ingredients with a high water content. So the topping would get quite soggy from the fruit cooking underneath it. But knowing that I’ve been able to get crisp low carb cookies and cereal with almond flour, I knew there had to be a way. And there was- it just involved thinking outside the box a little.

So scroll down to the recipe. You need to know how I solved this problem! (This recipe originally appeared on Live Better America, which has now gone under. I have added the recipe here for your convenience).

Low Carb Sugar-Free Rhubarb Crisp


Rhubarb Crisp – Low Carb and Gluten-Free

Yield: Serves 12

Rhubarb Crisp – Low Carb and Gluten-Free

Sugar-free rhubarb crisp with a truly crispy almond flour topping. It took some work to get this recipe right but it was worth it!


    Crisp Topping:
  • 1¼ cup almond flour
  • ½ cup shredded coconut, unsweetened
  • ⅓ cup golden flax seed meal
  • ⅓ cup pecan or walnut pieces
  • ¼ cup Swerve Sweetener or other erythritol sweetener
  • ½ teaspoon cinnamon
  • ¼ tsp salt
  • 6 tablespoons butter, melted
  • ½ teaspoon vanilla extract
  • ¼ teaspoon liquid stevia extract
  • Rhubarb Filling:
  • 2 pounds rhubarb, sliced into ½-inch pieces
  • ⅓ cup Swerve Sweetener or other erythritol sweetener
  • ¼ cup ground chia seeds (you can grind whole chia seeds in a coffee grinder)
  • ¼ tsp liquid stevia extract


  1. For the topping, preheat oven to 300F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together almond flour, shredded coconut, flax seed meal, pecan or walnut pieces, erythritol sweetener, cinnamon and salt. In a small bowl, stir together the butter, vanilla and stevia extract.
  3. Add butter 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.
  4. Bake 20 to 25 minutes, or until edges are golden brown. Remove and let cool completely.
  5. For the filling, preheat oven to 400F. In a large bowl, combine rhubarb, erythritol sweetener, ground chia seeds and stevia extract, tossing to coat rhubarb well.
  6. 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.
  7. Remove filling from oven and remove foil. Break cooled topping into pieces with your hand and place over filling to cover completely. Serve warm. Top with lightly sweetened whipped cream or ice cream, if desired.


Serves 12. Each serving has 11 g of carbs and 6 g of fiber. Total NET CARBS = 5 g.

199 Calories; 17g Fat (59.6% calories from fat); 6g Protein; 11g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 165mg Sodium


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  1. Philis says

    Hey Miss C. – Would chia flour work as a sub for flax in the topping and still retain its crunchiness? (1/2 the amount I suppose). (Flax intolerant).

    • Carolyn says

      Not sure, in this case, because chia attracts so much moisture. You could try half almond flour and half shredded coconut for the flax.

  2. linda says

    Hi Carolyn, I have a dumb question. When you state butter in your recipes, is it unsalted butter? Can’t wait to try this recipe and I love, love your blog! It is my hands down favorite!!

    • Carolyn says

      Well, I am weird and typically like to use salted butter, even when adding a little extra salt. But it would be fine with unsalted too.

    • Carolyn says

      It’s simply to mark the notation and clarify that LBA has to count all carbs, including fiber and erythritol.

  3. Lisa says

    Wow! I just made this and ate a piece for breakfast. I’ve always thought that rhubarb was only good paired with strawberries. It was all I could do to bake this just the way it was written. You have gained my trust over many months and recipes, so I made it as-is. I’m a convert. Strawberries were not only not necessary, but would have confused the ridiculously flavorful dish. Thanks again for a stellar recipe.

  4. Chris says

    This recipe is a winner! Even the crabby diabetic in my family thought it was great! Only problem….the whole family wants more of this rhubarb crisp, and it does take time (and lots of rhubarb!). Thanks for another great recipe.

  5. Jo says

    I’m not overly keen on coconut. Do you think the shredded coconut could be omitted or substituted?



    • Carolyn says

      Try using more almond meal in the same amount. It won’t have quite the same texture but should be good.

  6. says

    This is great—I’m in the middle of making it. The topping smells and TASTES so good.

    I love your recipes so much. This is my favorite recipe blog in the universe.

  7. Elizabeth says

    Hi Carolyn,

    Im curious if a serving of the crisp is 1 cup?
    I haven’t made this yet but have all the ingredients ready to go. I was diagnosed with Type 1 last September. At the age of 44 this came as a huge shock. I am still making the lifetime learning curve of how to eat those things I always loved in a healthier version. This recipie is a great low carb alternative to my mom’s absolutely devine, carb-packed rhubarb crisp.
    Thank you so much….you have made me realize I can have my crisp AND eat it too!!

    • Carolyn says

      I am so glad my recipe can help! I am not sure if the serving is 1 cup, I didn’t really measure it out. I just saw how many servings it made fro my family.

      • Elizabeth says

        Carolyn: thanks again for all of your hard work & dedication to trying out new recipies & sharing the results!

        Katy: We are a rare breed! Im happy to connect w/others diagnosed later in life…so far you are #3! Im thankful to find this site. It gives me cooking inspiration! Thanks for your response :)

  8. Alexis says

    Hi this is the only sweetener I could pick up can you recommend how much to use for this recipe? I’m new to sugar substitutes and my first recipe came out way too sweet.

  9. Lori says

    I’ve tried many of your recipes, and loved them all! I can’t wait to try this. I’m curious about always recommending erythritol or Swerve. Is it just your preference. I would like to use granulated Splenda, even though I think erythritol is probably “healthy” in the end, but Swerve and the like have that weird cooling effect when used in large quantities, to me. What are your thoughts on that? LOVE your website. I’ve donated all my cookbooks, and I just come here :)

    • Carolyn says

      Hi Lori. I recommend them because yes, they are my favourites and my personal preference. I don’t like Splenda at all, for both flavour and because of how it’s made. Plus Splenda baking blend is bulked with things that add carbs to the recipe, whereas erythritol doesn’t effect my blood sugar at all. You may find the topping in this doesn’t get as crisp with Splenda. You could also do half Splenda, half Swerve to cut down on the cooling effect (I don’t experience any of that with Swerve, but I do with straight erythritol).

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