Keto rhubarb crisp recipe: A delicious guilt-free treat!
A delicious keto-friendly dessert featuring tart rhubarb and a crunchy topping, perfect for satisfying your sweet tooth without the carbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1/2 cup erythritol or preferred keto sweetener
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup butter, melted
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the chopped rhubarb and erythritol, then spread it evenly in a greased baking dish.
- In another bowl, mix almond flour, shredded coconut, melted butter, cinnamon, and salt until crumbly.
- Sprinkle the topping mixture over the rhubarb.
- Bake for 30-35 minutes or until the topping is golden brown and the rhubarb is bubbly.
- Let it cool slightly before serving.
Notes
- Serve warm with whipped cream or keto ice cream for an extra treat.
- Adjust the sweetness according to your taste preference.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg