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    Home » Gluten Free » Keto Rhubarb Crisp

    Published: Apr 13, 2020 · Modified: Aug 19, 2021 by Carolyn

    Keto Rhubarb Crisp

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    11.6K shares
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    Keto rhubarb crisp with a truly crispy topping. This wonderful sugar-free dessert is delicious paired with low carb ice cream or whipped cream.

    A serving of keto rhubarb crisp with ice cream on top in front of an oval dish with the rest of the crisp.

    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!

    Top down photo of rhubarb crisp on a white table. A white plate with one serving beside the main oval dish.

    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.

    Rhubarb crisp with ice cream melting on top.

    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 ¼ teaspoon plus another ⅛th 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?

    A serving of sugar-free rhubarb crisp with a cup of coffee

    A serving of sugar-free rhubarb crisp with a cup of coffee

    Keto Rhubarb Crisp

    Keto rhubarb crisp with a truly crispy topping. This wonderful sugar-free dessert is delicious paired with low carb ice cream or whipped cream.
    4.90 from 28 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: rhubarb crisp, rhubarb crisp recipe
    Prep Time: 20 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 9 servings
    Calories: 171kcal

    Ingredients

    Crisp Topping:

    • ¾ cup almond flour
    • ¼ cup shredded coconut unsweetened
    • ¼ cup chopped pecans
    • ⅓ cup Swerve Brown
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt
    • 5 tablespoon butter chilled and cut into small pieces

    Rhubarb Filling:

    • 2 pounds chopped rhubarb
    • ⅓ cup powdered Swerve (more if you like it sweeter)
    • ¼ + ⅛ teaspoon glucomannan

    Instructions

    Crisp Topping

    • Preheat the oven to 300F and line a baking sheet with parchment paper.
    • 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.
    • 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.
    • 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.

    Rhubarb Filling

    • 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.
    • Cover tightly with foil and bake 30 to 35 minutes, or until the mixture is bubbling and rhubarb is tender.
    • 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.
    Nutrition Facts
    Keto Rhubarb Crisp
    Amount Per Serving (1 serving = 1/9th of recipe)
    Calories 171 Calories from Fat 130
    % Daily Value*
    Fat 14.4g22%
    Carbohydrates 7.7g3%
    Fiber 3.5g14%
    Protein 3.4g7%
    * Percent Daily Values are based on a 2000 calorie diet.
    11.6K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Niamh says

      April 11, 2021 at 10:36 pm

      5 stars
      This was absolutely amazing! We all loved it. I didn’t have pecans so I used chopped roasted hazelnuts. Awesome recipe and definitely making it again! Thanks so much Carolyn!

      Reply
      • Carolyn says

        April 12, 2021 at 12:08 pm

        So glad!

        Reply
    2. Gina says

      August 06, 2020 at 6:49 pm

      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?

      Reply
      • Carolyn says

        August 06, 2020 at 7:50 pm

        Please read the blog post. Under tips for the recipe, I discuss sweeteners. Mine was not watery, it had a thick sauce.

        Reply
    3. Anne says

      June 08, 2020 at 8:27 pm

      5 stars
      This was excellent. What a treat to enjoy home grown rhubarb

      Reply
    4. Jenny says

      June 07, 2020 at 8:26 am

      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.

      Reply
      • Carolyn says

        June 07, 2020 at 8:31 am

        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.

        Reply
    5. Mel says

      June 06, 2020 at 6:48 pm

      Can I bake the rhubarb and topping together?

      Reply
      • Carolyn says

        June 07, 2020 at 8:31 am

        Not if you want it to be crisp.

        Reply
    6. Linda Luksha says

      June 05, 2020 at 4:29 pm

      5 stars
      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!

      Reply
    7. Maggie says

      May 11, 2020 at 6:09 pm

      Would using xylitol work here?
      Thanks

      Reply
      • Carolyn says

        May 11, 2020 at 8:17 pm

        In the topping? Not if you want it crisp!

        Reply
    8. Natalie Kitten says

      May 05, 2020 at 8:27 pm

      5 stars
      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!

      Reply
      • Carolyn says

        May 05, 2020 at 8:59 pm

        So glad you liked it!

        Reply
    9. Kelly Nash says

      May 02, 2020 at 6:02 pm

      Can I use frozen rhubarb?

      Also, swerve causes me major gastrointestinal problems. ????
      Can I use lakanto? It still has erythritol in it.

      Reply
      • Carolyn says

        May 02, 2020 at 6:42 pm

        Both should be fine.

        Reply
    10. Beverly says

      April 25, 2020 at 9:54 am

      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

      Reply
      • Carolyn says

        April 25, 2020 at 11:49 am

        Sorry, that’s really not an option. It won’t crisp up properly. Your best bet is more almond flour in the same amount.

        Reply
    11. jaime says

      April 16, 2020 at 12:47 pm

      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.

      Reply
      • Carolyn says

        April 16, 2020 at 6:14 pm

        Read the blog post, please! Totally updated (and even better!) recipe.

        Reply
        • Sean says

          December 29, 2020 at 4:54 am

          HI,
          I liked the previous recipe more I have to say with the flax and the chia to thicken.
          I have a screenshot of the previous ingredients and I will use the current method and see how we go.
          Thanks

          Reply
    12. ACWISCH says

      April 16, 2020 at 10:41 am

      5 stars
      Made this last night, INCREDIBLE! This was an easy & quick recipe….family favorite!!

      Reply
    13. Nancy O says

      April 15, 2020 at 6:48 am

      If I don’t have glucomannan, could you suggest how much xanthan gum could be substituted? I realize it may clump a bit more…

      Reply
      • Carolyn says

        April 15, 2020 at 9:35 am

        It will be about the same amount.

        Reply
    14. Nancy Stinson says

      April 14, 2020 at 8:16 am

      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

      Reply
      • Carolyn says

        April 14, 2020 at 8:46 pm

        I’ve used a bunch but I really like this one: https://amzn.to/2K4QUj9

        Reply
    15. Cici says

      April 14, 2020 at 6:58 am

      How thick should the topping be, or if to the edges of the baking sheet, what size baking sheet?

      Reply
      • Carolyn says

        April 14, 2020 at 7:47 am

        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.

        Reply
    16. Patti says

      April 14, 2020 at 5:59 am

      Can you use other fruits instead of rhubarb? Blueberries, raspberries or blackberries? Thanks!!

      Reply
      • Carolyn says

        April 14, 2020 at 7:47 am

        Absolutely but it will be higher carb.

        Reply
        • Patti says

          April 14, 2020 at 9:33 am

          Thanks, just don’t think I’ll be able to find rhubarb right now!!

          Reply
    17. Natasha says

      February 28, 2020 at 10:50 pm

      It’s healthy and yummy at the same time. This recipe is awesome and will be one of our favorite desserts at home!

      Reply
    18. Kristyn says

      February 28, 2020 at 1:09 pm

      5 stars
      I am all for low carb desserts!! Love this one! The flavor is amazing & everyone loves crisps!

      Reply
    19. April Kennedy says

      July 05, 2019 at 10:18 am

      4 stars
      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.

      Reply
      • Carolyn says

        July 05, 2019 at 12:56 pm

        Then something went wrong on your end, something was mismeasured. This is more like crisp cookies than any kind of powder.

        Reply
    20. julie says

      June 07, 2019 at 10:51 am

      5 stars
      Crisps are one of my go-to desserts in the summer and this does not disappoint! So delicious.

      Reply
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