Low Carb Strawberry Rhubarb Crisp
Gorgeous ruby colored fruit bubbling beneath a low carb streusel topping is the perfect old fashioned combination. The tart fruit and sweet, crunchy topping compliment one another perfectly. Serve with a dollop of low carb whipped cream and eat this on the porch after dinner for the full nostalgic effect.
Servings 6 servings
Calories 274kcal
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 8x8 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.
Nutrition
Serving: 5oz | Calories: 274kcal | Carbohydrates: 10g | Protein: 7g | Fat: 25g | Sodium: 300mg | Fiber: 5g | Net Carbs: 5g | Fat Ratio per Serving: 82.12% | Protein Ratio per Serving: 10.22% | Carb Ratio per Serving: 7.3%