Keto Rhubarb Crumble Recipe That Will Delight Your Tastebuds!
A delicious and low-carb keto rhubarb crumble that satisfies your sweet tooth without the guilt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1/2 cup almond flour
- 1/4 cup erythritol or preferred sweetener
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the chopped rhubarb and erythritol. Stir well and let it sit for about 10 minutes.
- In another bowl, mix the almond flour, melted butter, vanilla extract, cinnamon, and salt until crumbly.
- Spread the rhubarb mixture evenly in a baking dish.
- Top the rhubarb with the crumble mixture.
- Bake for 25-30 minutes or until the top 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: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg