Keto rhubarb crisp with a truly crispy topping. This wonderful sugar-free dessert is delicious paired with low carb ice cream or whipped cream.
Most keto fruit crisp recipes suffer from the same common problem: they aren’t actually crisp at all. The topping is too soft and sometimes a little bit soggy.
But what if I told you that this rhubarb crisp recipe is the real deal, with a sweet-tart rhubarb filling and a truly crispy sugar-free, grain-free topping?
How did I do it? Oh, I have my ways and means. And I am more than happy to share my secrets!
Rhubarb crisp is the best!
I first posted this recipe back in 2014, and I decided to give it a bit of an update. It’s just as delicious as it ever was, but now it’s even lower in carbs AND you can have a bigger portion.
The truth is that I am a rhubarb fanatic. I love that tart, bright red stalky vegetable. And yes, it is a vegetable, although people tend to treat it as a fruit. It’s incredibly tart on its own, but cook it down with some sweetener, and it has this incredible and unique flavor.
I have a number of delicious keto rhubarb recipes, such as my rhubarb scones, keto strawberry rhubarb sauce, and rhubarb coffee cake.
But rhubarb crisp has a very special place in my heart. When I was growing up my mother made a to-die-for rhubarb crisp that was one of my childhood favourites. The topping was rich and buttery, with plenty of brown sugar. It’s been my dream to make a keto-friendly rhubarb crisp that could even come close to hers.
And I think I’ve actually done it. Hooray!
How to make keto rhubarb crisp
Fruit crisps are one of my favorite desserts so it was pretty important to me to make a good one. But getting the topping to be truly crisp is tricky.
Almond flour and other low carb ingredients have quite a bit of moisture. They also tend to absorb a lot of moisture when subjected to other ingredients with a high water content. That’s why most keto fruit crisps tend to be soggy.
The solution is actually ridiculously simple
Bake the topping separately from the filling.
It may be unconventional, but trust me, it’s the only way to make a keto crisp. When it finally occurred to me, I wondered why I hadn’t thought of it before.
My keto Cinnamon Crunch Cereal was the tip off for me. It crisps up so perfectly and tastes reminiscent of an oatmeal cookie, and that’s when I realized it would be the perfect topping for a fruit crisp.
More tips for keto rhubarb crisp
A few extra tips for getting the perfect rhubarb crisp recipe:
- Choose the reddest stalks of rhubarb that you can find, as they will produce that gorgeous deep pink color. The green rhubarb tastes exactly the same, though!
- Erythritol based sweeteners are a must. No other sweetener will crisp up properly, especially BochaSweet and allulose. So if you want a truly crisp topping, I recommend Swerve.
- If you don’t like coconut, feel free to replace that with additional almond flour (in the same amount).
- Really press down that topping firmly before baking. This is what helps get it truly crisp.
- Also know that it won’t seem crisp right out of the oven. But it will continue to crisp up as it cools. As long as you pressed it quite thin and the edges are golden, you should be good.
- Rhubarb is quite juicy when cooked, so use glucomannan to thicken the filling. I prefer this over xanthan gum as it mixes in more easily and doesn’t clump up. (And yes, I really do mean 1/4 teaspoon plus another 1/8th teaspoon).
To store the keto crisp:
Cover any leftovers with foil or plastic wrap. You can store on the counter for two days, or in the fridge for about 5.
The topping will become less crisp as it sits, which happens with any fruit crisp recipe. You could simply keep the filling and topping separate, and only combine them when serving, if you wish.
How to serve keto fruit crisp:
Do yourself a big favor and make some of my keto vanilla ice cream to top the rhubarb crisp. IT IS MAGICAL!
A little whipped cream is nice too, though. I’ve even eaten it for breakfast with a little heavy cream poured overtop.
Ready to enjoy this delicious keto crisp recipe?
Keto rhubarb crisp with a truly crispy topping. This wonderful sugar-free dessert is delicious paired with low carb ice cream or whipped cream.
- 3/4 cup almond flour
- 1/4 cup shredded coconut unsweetened
- 1/4 cup chopped pecans
- 1/3 cup Swerve Brown
- 1/2 tsp cinnamon
- ¼ tsp salt
- 5 tbsp butter chilled and cut into small pieces
- 2 pounds chopped rhubarb
- 1/3 cup powdered Swerve (more if you like it sweeter)
- 1/4 + 1/8 tsp glucomannan
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Preheat the oven to 300F and line a baking sheet with parchment paper.
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In a food processor, combine the almond flour, shredded coconut, chopped pecans, sweetener, cinnamon, and salt. Pulse a few times to combine. Sprinkle with the butter pieces and then process until the mixture resembles coarse crumbs.
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Spread the mixture on the prepared baking sheet and cover with another piece of parchment. Use a rolling pin or your hands to press down firmly so that the mixture sticks together. Remove the top sheet of paper.
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Bake 20 to 25 minutes, or until edges are golden brown. Remove and let cool completely - the mixture will continue to crisp up as it cools.
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Preheat the oven to 350F. Spread the rhubarb in a 9x13 inch glass or ceramic baking dish and sprinkle with the sweetener and glucomannan. Toss to combine.
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Cover tightly with foil and bake 30 to 35 minutes, or until the mixture is bubbling and rhubarb is tender.
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Remove the filling from oven and remove foil. Break the cooled topping into pieces with your hand and place over filling to cover completely. Serve warm, topped with whipped cream or keto vanilla ice cream.
Liz says
Add me to the list of rhubarb fanatics! Your crisp looks divine!!!!
Beth @ The First Year says
Carolyn, this looks amazing! I sure could use a helping of it today!
Greg says
So i put all the ingredients for the crisp part exactly and im tellin you preheated at 300f that crisp was beginning to burn at the 5 minute mark. How is it supposed to go for 25minutes at 300f?
Carolyn says
A few thoughts: your oven runs hot. I know mine does not because I have an oven thermometer in my oven that tells me the exact temperature, regardless of what the display says. Another issue may be a flimsy pan that conducts heat unevenly, and depending on how thinly you pressed this, it may have gotten cooked a lot faster. If you did yours on parchment, rather than a silicone mat, that also might cause it to brown faster.
Finally… did you use all the specified ingredients or did you use different brands/sweeteners?
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.
sue/the view from great island says
Carolyn this looks insanely good, I love almond flour and I know I’d prefer it to a boring white flour topping!
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.
katharine goray says
Hi,Can I skip the glucoman?
Carolyn says
You can but your sauce will be a bit watery.
Sarah says
if i want to use xanthan gum instead would it be 1:1 with the glucoman
Carolyn says
Yes, it should be.
Jocelyn (Grandbaby Cakes) says
Yes is all I can say! A crisp with rhubarb is the best thing ever!!
Adrienne @ Whole New Mom says
I’ve got rhubarb in the freezer – score! pinning!
Taylor @ Food Faith Fitness says
Um HELLO YUMMY! My hubby is obsessed with all things crisp and rhubarb, so this is going to give me “best wife ever status!” 😀 Pinned!
Jeanette | Jeanette's Healthy Living says
Love how you used chia seeds to thicken the filling and baked the topping separately for that real crisp texture!
charlotte says
100% deliceous looking!
Erin @ The Spiffy Cookie says
My strawberry rhubarb crisp disappeared so fast! I made it with a gluten-free granola topping and it was delicious. Yours looks gorgeous.
Carolyn says
Yours sounds wonderful too!
Jessica @ A Kitchen Addiction says
I love rhubarb crisp! This looks amazing!
dina says
it looks delicious!
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.
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.
Carolyn says
YAYAYAY! It makes me so happy to hear that. Rhubarb really has its own special thing going on.
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.
Veena Ramachandran says
Hi Carolyn,
I’m not sure if it’s just me but the link to the recipe that you have provided takes me to http://www.bettycrocker.com/recipes.
Could you kindly take a look at the same?
Thank you! : ) And that looks absolutely delicious!
Carolyn says
Huh, that’s odd. When I click on the link, it goes straight to Live Better America. They are both owned by General Mills. But here is the direct link to the recipe on LBA. http://www.livebetteramerica.com/health-nutrition/celiac-food-sensitivities/gluten-free-sugar-smart-rhubarb-crisp
Veena Ramachandran says
Thank you very much! I truly appreciate it. : )
collyp says
Hello – the second link still does not work either for some reason. It just goes straight to the Betty Crocker home page.
Carolyn says
I think it must a be a browser issue. What one are you using? on Safari, it goes directly to my recipe.
Carolyn says
Nevermind, looks like the whole site is gone now, but I’ve added the recipe to my blog!
Veena Ramachandran says
Hi guys,
Yes, it seems to be some issue with Chrome alone. It worked for me on Safari.
Thank you for posting the recipe, Carolyn! : )
Jo says
I’m not overly keen on coconut. Do you think the shredded coconut could be omitted or substituted?
Thanks
Jo
Carolyn says
Try using more almond meal in the same amount. It won’t have quite the same texture but should be good.
doug says
I’m also a rhubarb huge fan-thanks for your recipe!
katy 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.
Carolyn says
Thanks, Katy!
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.
katy says
Elizabeth, me TOO! T1 diagnosed at 42. I’m glad I subscribed to the comments. We are a rare breed!
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 🙂
Amber says
This is the best crisp I’ve ever had!!
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.
Alexis says
Oops I forgot the link
http://www.amazon.com/Steviva-Sweetener-Stevia-Blend-Ounce/dp/B003Z9V2NW
Carolyn says
You need to find out how sweet that is compared to sugar. My sweeteners are equivalent to about 1/2 cup in the topping and 3/4 cup in the filling – that’s equivalent to sugar so use yours in the quantities required to match that. But as to amounts, I can’t say exactly what because I have never used it.
Alexis says
Thank you so much! This is the info I needed. No wonder my first attempt was so sweet as this replacement is 2:1. 🙂
John Smith says
Okay, now I’m thoroughly confused. According to Swerve’s web site, their erythritol based sweetener with Oligosaccharides are used at a 1:1 equal measure with table sugar.
It sounds like your using something that is 2:1. So If I’m using something that is 1:1 ratio, I should basically double the amount I’m using in any recipe from your website?!?
Carolyn says
No, I am not using something that is 2:1 in terms of sweetness, I just happen to like to stretch out my Swerve and use less of it (because it’s expensive) by also using some stevia. What do you plan to use?
John Smith says
I usually use straight erythritol (only 1/2 the price per # if bought in bulk) with about 1/2 tsp of powdered stevia (better stevia) per cup, which brings it to about the same sweetness of sugar (1:1, maybe a tad more), without having any off tastes to it (less cooling effect, no metallic taste). That’s about a 1:1/96 ratio of erythritol to powdered stevia. Swerve looks to be erythritol and oligosaccharides, and then your super boosting the sweetness even more by using liquid stevia. Basically, if you were using only plain sugar as the sweetener, how much would you use?
I just need to know how much straight erythritol to how much stevia (liquid or powdered) I need to use for each part of this recipe (thanks BTW, I was just thinking/hoping for something like this when I stumbled upon this).
Oh, another thing. My “traditional” carb ladened rhubarb crisp had both a top & bottom crumbles (oatmeal, flour, butter, & brown sugar). I was wondering if I doubled the crisp topping, and put half in the bottom of the pan and only baked it for say 10~15 minutes, let it cool, then put the filling in and baked it, would it work? Don’t care if it gets a bit soft, just not soggy or soupy. I know you probably haven’t tried that, but I would value your expert opinion and input of whether you think that might work or not.
Being that this is suppose to be a crumbly topping, I was also thinking of using “almond meal” instead of almond flour, as I can get it MUCH cheaper (I still sift and regrind it). I did that with that coconut chocolate granola cereal recipe you have here, and it seemed to work fine. Do you think I could do that here too, or would that make it too hard? Again, I’m asking as your an expert (to my relative novice experience) at baking low carb.
Sorry about all the questions, but your my go to gal (dare I say low-carb goddess baking babe? 😉 when it comes to low carb recipes….
Carolyn says
Swerve equals sugar in sweetness and my stevia is 1/4 tsp to 1/4 cup sugar. So 1/2 cup “sugar” in the topping and 1/3 plus 1/4 cup “sugar” in the filling. Does that help? Also, I can’t say for sure almond meal will work here but if you are re-grinding it, it probably will.
John Smith says
Okay, that’s what I needed. I didn’t realize/know that a 1/4 tsp of the liquid stevia was equal to 1/4 cup of sugar in sweetness. Thanks.
Carolyn says
You’re welcome!
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).
Lori says
Thanks for the tip re: half and half! Can’t wait to make it.
shayna says
can this be made with strawberries as well to cut the need for so much extra sweetners? I love the rubarb and strawberries together:)
Carolyn says
Of course!
Linda says
Have you tried using honey or agave instead of the other sweeteners? Just wondering if that would work……
Carolyn says
I can’t use those sweeteners so I really can’t say.
Kerrie says
This is the absolute best recipe that all my family and friends devour! So now comes my hubby problem- yep he has an allergy to almonds, go
figure, so is there a replacement or does he have to go without. Hoping for a miracle here so thanks
Carolyn says
You could try sunflower seed flour. It will have a more greyish colour though.
Sue says
This looks sooo good, but chia seeds give me awful digestive issues so I avoid them. Is there something else I could use as a thickener, maybe xanthan? If yes, how much would you suggest using?
Carolyn says
I wouldn’t use more than 1/4 to 1/2 teaspoon.
Autumn Mann says
This looks amazing!! Can you think of anything that I could substitute the ground chia seeds for? I have everything else, but that!
Carolyn says
The chia just helps thicken the filling. You can skip it or use a touch of xanthan gum if you have it.
Autumn Mann says
perfect! thanks
Grace says
Did you try using whole chia seeds? I don’t have a coffee grinder and am curious how leaving them whole would affect the recipe.
spyglassweb says
I used whole chia seeds and the filling turned out fine. I added more than the recipe called for though. I made a half recipe, but accidentally added the full measure of chia. It turned out fine.
Shirley says
Have you tried placing the topping on the filling and just baking together, instead of separately?
Carolyn says
Yup and it does not get nearly as crisp.
Arleen says
Can you tell me about how many cups of the rhubarb to use? Thank you
Carolyn says
No idea. Maybe 1 1/2 cups?
Vicki says
2 pounds of rhubarb is about 6 cups chopped rhubarb.
Joan says
Yes, mine was about 6 cups, I think. I weighed out 2 lbs on my scale. It was a lot of rhubarb.
Ash says
This is WONDERFUL! I tweaked a couple of things. I used it a guide to make a ‘crumble’ type topping by using the butter chilled and chopped and rubbed it in to the dry ingredients. I omitted vanilla and stevia.
One it was all incorporated I topped my stewed rhubarb with the crumble mix and popped it in the oven and it came out perfect.
So many times I find myself returning to your site. I really appreciate your recipes.
Sara says
I have quite a bit of rhubarb from last years garden. This is delish! I served it with cream. I will make again! Thanks.
Joan says
I used Sukrin Gold in the topping plus stevia glycerite and matched your ingredients for the filling. Overall it was good, but the whole thing was not sweet enough for me with 2 pounds of rhubarb. I ended up dripping stevia on my dish as I did not put ice cream on top of it. Also my topping burned in the oven at 20 minutes. The topping was very crunchy and I really like that. Does the Sukrin Gold tend to burn? I will work on tweaking this more for our family.
Carolyn says
Subbing in a different sweetener is definitely part of the problem. Sukrin is not as sweet as swerve and yes, I think it could have caused the burning.
Andeea says
Ohmygosh! I love rhubarb and this was amazing! I’m so glad I found you. I cant wait to make more of your recipes. Thank you so much!
Carolyn says
So glad you liked it!
Tom S. says
Could one just add more stevia and leave out the swerve. I’m have a sugar alcohol intolerance, that’s why i ask.
Carolyn says
Yes but your topping won’t be as crisp.
SST says
Baking the two parts separately is really smart and truly a big surprise. It’s like stewed fruit topped with crumbled cookies, and there’s nothing wrong with that!
Carolyn says
Glad you liked it!
Kristyn says
This looks amazing!! Love crisps & the fact that this is low carb & sugar free…I won’t feel guilty eating the whole thing!
Taylor says
I’m a sucker for all types of crisps. Trying immediately!
Chelsea says
This was the yummiest mid week treat! You would have never guessed it was healthier, the flavor was amazing!
Rachael Yerkes says
rhubarb crisp is the greatest! love this dessert
julie says
Crisps are one of my go-to desserts in the summer and this does not disappoint! So delicious.
April Kennedy says
This tastes really good but mine was mostly toasted powder crumbs. It seems that it needed a little more butter for the ingredients to stick together and combine. I am going to try to add more butter and toast again.
Carolyn says
Then something went wrong on your end, something was mismeasured. This is more like crisp cookies than any kind of powder.
Kristyn says
I am all for low carb desserts!! Love this one! The flavor is amazing & everyone loves crisps!
Natasha says
It’s healthy and yummy at the same time. This recipe is awesome and will be one of our favorite desserts at home!
Patti says
Can you use other fruits instead of rhubarb? Blueberries, raspberries or blackberries? Thanks!!
Carolyn says
Absolutely but it will be higher carb.
Patti says
Thanks, just don’t think I’ll be able to find rhubarb right now!!
Cici says
How thick should the topping be, or if to the edges of the baking sheet, what size baking sheet?
Carolyn says
It’s hard to say, you simply press it down thinly. Maybe 1/3 inch thick or so? Basically, you want enough to be able to cover the dish your rhurbarb is in so you’re pressing it out a bit larger than 9×13.
Nancy Stinson says
Carolyn,
In your cookbooks and on this site I see recipes that call for protein powder. Somewhere I’ve missed your recommendation of a Keto protein powder to use. Can you give me some suggestions please? I’d like to make the recipes.
Thanks. Enjoying cookbooks and this site.
Nancu
Carolyn says
I’ve used a bunch but I really like this one: https://amzn.to/2K4QUj9
Nancy O says
If I don’t have glucomannan, could you suggest how much xanthan gum could be substituted? I realize it may clump a bit more…
Carolyn says
It will be about the same amount.
ACWISCH says
Made this last night, INCREDIBLE! This was an easy & quick recipe….family favorite!!
jaime says
A week ago this recipe called for chia flour to thicken the filling, but now it calls for glucomannan. Why the change? I still see references to chia in the comments. I’d prefer to try the chia flour but not sure if the amounts were the same.
Carolyn says
Read the blog post, please! Totally updated (and even better!) recipe.
Beverly says
I would like to use coconut flour for the coconut (I like coconut but, like some people, I find grated and shredded coconut’s texture to be annoying!) What amount of coconut flour would substitute?
Thanks, Carolyn, for another tasty yet healthy treat
Carolyn says
Sorry, that’s really not an option. It won’t crisp up properly. Your best bet is more almond flour in the same amount.
Kelly Nash says
Can I use frozen rhubarb?
Also, swerve causes me major gastrointestinal problems. 😟
Can I use lakanto? It still has erythritol in it.
Carolyn says
Both should be fine.
Natalie Kitten says
Love this dessert! I didn’t have the thickening agent but I used tapioca pearls that I ground down as best I could. I’m sure it would have been even better if I did though. This is the best keto dessert I have made! Thanks for giving me hope for future keto desserts!
Carolyn says
So glad you liked it!
Maggie says
Would using xylitol work here?
Thanks
Carolyn says
In the topping? Not if you want it crisp!
Linda Luksha says
Just made this and followed your directions. Delicious!! Have a pound of rhubarb left and will pair it with Strawberries and make your Dump cake next!
Mel says
Can I bake the rhubarb and topping together?
Carolyn says
Not if you want it to be crisp.
Jenny says
Can the crisp topping be added after the fruit filling is completely cool? I am thinking of making the two “parts” a day in advance and then assembling the dish the day of our family gathering for maximum topping crispiness.
Carolyn says
Absolutely – that would actually be best if you’re doing it a day in advance. I would re-warm the filling a bit in the oven before serving, then put the crisp topping on and then put it all back in the oven to warm through.
Anne says
This was excellent. What a treat to enjoy home grown rhubarb
Gina says
Thoughts on modifications to thicken it? I have some amazing rhubarb and it come out really runny. (The crumble was perfect and still usable!). I want to try again but want it sweeter and thicker almost like a glaze? Thoughts on how I might modify to make it less watery?
Carolyn says
Please read the blog post. Under tips for the recipe, I discuss sweeteners. Mine was not watery, it had a thick sauce.