Sugar-free and low carb rhubarb crisp with a truly crispy almond flour topping. This wonderful keto dessert is delicious paired with low carb ice cream or whipped cream.
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.
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).
- 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
- 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
- For the topping, preheat oven to 300F and line a baking sheet with parchment paper.
- 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.
- 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.
- Bake 20 to 25 minutes, or until edges are golden brown. Remove and let cool completely.
- 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.
- 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.
- 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
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!
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.
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.
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.
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.