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).
- 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