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 please check out my Low Carb Rhubarb Crisp Recipe on Live Better America. You need to know how I solved this problem!

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

*****please note that this differs from LBA because they include the non-effective carbs in erythritol.

Low Carb Sugar-Free Rhubarb Crisp

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  1. Add me to the list of rhubarb fanatics! Your crisp looks divine!!!!

  2. Carolyn, this looks amazing! I sure could use a helping of it today!

  3. 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.

  4. Carolyn this looks insanely good, I love almond flour and I know I’d prefer it to a boring white flour topping!

  5. 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.

  6. Yes is all I can say! A crisp with rhubarb is the best thing ever!!

  7. I’ve got rhubarb in the freezer – score! pinning!

  8. Um HELLO YUMMY! My hubby is obsessed with all things crisp and rhubarb, so this is going to give me “best wife ever status!” :D Pinned!

  9. Love how you used chia seeds to thicken the filling and baked the topping separately for that real crisp texture!

  10. charlotte says:

    100% deliceous looking!

  11. My strawberry rhubarb crisp disappeared so fast! I made it with a gluten-free granola topping and it was delicious. Yours looks gorgeous.

  12. I love rhubarb crisp! This looks amazing!

  13. it looks delicious!

  14. Julie Rider says:

    Not sure I understand your ****** with the explanation of the carb count?

    • Carolyn says:

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

  15. 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.

  16. 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.

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