Keto Strawberry Rhubarb Crisp
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This Keto Strawberry Rhubarb Crisp is an old fashioned treat that has been updated for the low carb lifestyle. The sweet and tart bubbly red fruit and cinnamon streusel topping is perfect for an evening delight.
🍓Ingredients:
Fruit Layer
- ¼ cup allulose
You can of course use your preferred sweetener. After following this way of eating for years, this allulose is our favorite and we recommend it every chance we get. It’s the closest to real sugar in the way it taste and bakes than anything else on the market.
- 1 tsp xanthan gum
- ¼ tsp salt
- 4 oz strawberries sliced
- 8 oz rhubarb sliced
You can use fresh or frozen rhubarb. I happen to have this gorgeous little plant but you can find it in the frozen section in most grocery stores during the summertime.
- 1 tbsp lemon juice FRESH – not from a bottle
Never never from a bottle. That stuff is awful.
Crispy Topping
- ½ cup almond flour
- 2 tbsp allulose allulose
- 1 tsp cinnamon * to taste
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup sliced almonds
- ⅓ cup butter melted
👨🏿🍳Instructions:
- Preheat oven to 375º F. Butter a small 8×8 inch glass baking pan.
- In a small bowl, mix all of the fruit layer ingredients together in a small bowl taking care to sprinkle on the xanthan gum instead of dumping it in all together. (This will help you avoid clumps).
- Bake in the preheated oven for about 35 minutes, or until the fruit begins to get tender and bubbly. While the strawberries and rhubarb are baking, make the topping.
Streusel Topping
- In a medium bowl, whisk all of the dry ingredients together before mixing in the melted butter. Your topping will be thick.
- Take the bubbly, hot fruit from the oven and crumble the topping over the fruit and use the back of a spoon to smooth it out as desired.
- Bake for 15-20 minutes longer or until top is golden brown.
- Serve with a spoon and low carb ice cream or whipped cream as desired. This dessert makes six servings and can easily be divided up for later.
📋Tips & FAQ’s
This recipe makes six servings and you can scoop it out and divide it up for later. It should last a week in the fridge if it’s covered.
- Add in blueberries to switch it up.
- Serve this with this amazing low carb whipped cream (so easy).
That’s all for the Keto Strawberry Rhubarb Crisp!
I know that you’ll love this recipe. And, if you love strawberries, check out the recipes below.
Cheers friends!
Bran
More Great Keto Recipes to Love:
Low Carb Strawberry Rhubarb Crisp
Equipment
Ingredients
Fruit Layer
- ¼ cup allulose
- 1 tsp xanthan gum
- ¼ tsp salt
- 4 oz strawberries sliced
- 8 oz ripe- red rhubarb sliced thin
- 1 tbsp lemon juice FRESH – not from a bottle
Crispy Streusel Topping
- ½ cup almond flour
- 2 tbsp allulose allulose
- 1 tsp cinnamon * to taste
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup sliced almonds
- ⅓ cup butter melted
Instructions
- Preheat oven to 375º F. Butter a small 8×8 inch glass baking dish.
- In a small bowl, mix all of the fruit layer ingredients together in a small bowl taking care to sprinkle on the xanthan gum instead of dumping it in all together. (This will help you avoid clumps).
- Bake in the preheated oven for about 35 minutes, or until the fruit begins to get tender and bubbly. While the strawberries and rhubarb are baking, make the topping.
Crispy Streusel Topping
- In a medium bowl, whisk all of the dry ingredient together before mixing in the melted butter. Your topping will be thick.
- Take the bubbly, hot fruit from the oven and crumble the topping over the fruit and use the back of a spoon to smooth it out as desired.
- Bake for 15-20 minutes longer or until top is golden brown.
- Serve with low carb ice cream or whipped cream as desired. This dessert makes six servings and can easily be divided up for later.
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Nutrition
The nutritional info in this post is provided as a courtesy. We do our best to make sure it’s accurate but if you have anything looks off please feel free to calculate the macros.
