Keto Rhubarb Crisp: Best Low-Carb Dessert Recipe

Name: Keto Rhubarb Crisp
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3/4 cup almond flour; 1/4 cup shredded coconut (unsweetened); 1/4 cup chopped pecans; 1/3 cup Swerve Brown (or other erythritol-based sweetener); 1/2 tsp cinnamon; 1/4 tsp salt; 5 tbsp butter, chilled and cut into small pieces; 2 pounds chopped rhubarb; 1/3 cup powdered Swerve (more if desired for sweetness); 1/4 + 1/8 tsp glucomannan

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If you’re craving a sweet and tangy dessert that fits within your keto lifestyle, look no further than this keto rhubarb crisp. With its perfect balance of tart rhubarb and a crispy, buttery topping, this sugar-free dessert is both satisfying and keto-friendly. Whether you’re enjoying it on a warm summer day or as a special treat year-round, this keto rhubarb crisp is sure to become a family favorite. Paired with a scoop of low-carb vanilla ice cream or a dollop of whipped cream, it’s the ultimate keto dessert to indulge in without guilt.

What Makes Keto Rhubarb Crisp So Special?

One of the key features of this keto rhubarb crisp is the crispy topping. Many fruit crisps can suffer from soggy toppings due to the moisture content of low-carb ingredients. However, with this recipe, the topping bakes to golden perfection, offering that irresistible crunch you crave in a crisp. The filling, made with fresh rhubarb, is delightfully tart and balanced with just the right amount of sweetness, ensuring every bite is a treat.

Ingredients for Keto Rhubarb Crisp

To create the best keto rhubarb crisp, you’ll need a few simple ingredients that are low in carbs but high in flavor:

Crisp Topping:

Almond Flour: Adds a nutty flavor and a low-carb base for the topping.
Shredded Coconut: Provides texture and a hint of sweetness without the carbs.

Chopped Pecans: Adds a bit of crunch and healthy fats.
Swerve Brown: A keto-friendly sweetener that gives the topping a rich, caramelized flavor.
Cinnamon: Enhances the warmth and depth of the topping.

Salt: Balances out the sweetness for a well-rounded flavor.
Butter: Adds richness and helps achieve the desired crispness in the topping.

Rhubarb Filling:

Chopped Rhubarb: The star of the dish, providing a tart and slightly sour base for the crisp.

Swerve Powdered Sweetener: For a low-carb, sugar-free sweetener that helps balance the rhubarb’s tartness.
Glucomannan: A natural thickener that helps absorb the excess moisture from the rhubarb.

Alternative Ingredient Suggestions

If you’re looking to make this keto rhubarb crisp with a twist, here are some alternatives:

Coconut Flour: If you’re allergic to almonds, coconut flour can be used in place of almond flour, although it may alter the texture slightly.
Macadamia Nuts: Replace the pecans with macadamia nuts for a different nutty flavor.
Other Sweeteners: If you’re not a fan of Swerve, you can substitute with another erythritol-based sweetener like Lakanto or monk fruit, but be cautious as they may not crisp up as well as Swerve.

Step-by-Step Instructions for Keto Rhubarb Crisp

Follow these simple steps to make your perfect keto rhubarb crisp:

Prepare the Crisp Topping: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. In a food processor, combine the almond flour, shredded coconut, chopped pecans, cinnamon, salt, and Swerve Brown. Pulse until mixed. Add the butter pieces and pulse again until the mixture resembles coarse crumbs. Spread it out on the prepared baking sheet, pressing down firmly with another sheet of parchment paper. Bake for 20 to 25 minutes or until the edges are golden brown. Remove from the oven and let cool completely.
Make the Rhubarb Filling: Preheat your oven to 350°F (175°C). In a 9×13-inch baking dish, spread the chopped rhubarb. Sprinkle with powdered Swerve and glucomannan, then toss to combine. Cover the dish with foil and bake for 30 to 35 minutes, until the rhubarb is tender and bubbling.

Assemble the Crisp: Once the rhubarb filling is done, remove the foil and crumble the cooled topping into pieces. Scatter the topping evenly over the rhubarb filling. Return the dish to the oven and bake for an additional 10 to 15 minutes to allow the topping to set and crisp up.
Serve and Enjoy: Once the keto rhubarb crisp has finished baking, serve it warm with a scoop of keto vanilla ice cream or a dollop of whipped cream for a creamy contrast to the crispy topping.

Tips & Tricks for the Perfect Keto Rhubarb Crisp

Firmly Press the Topping: Press down the topping mixture firmly before baking. This helps it stay together and results in a crispier texture.

Let It Cool: The topping will continue to crisp as it cools, so don’t be tempted to dig in right away. Let it cool for at least 15 minutes before serving.
Adjust Sweetness: Rhubarb can be quite tart, so feel free to adjust the sweetness by adding more Swerve if you prefer a sweeter filling.

Pairing Ideas and Variations for Keto Rhubarb Crisp

Looking to customize your keto rhubarb crisp? Here are a few ideas:

Top it Off: Add a sprinkle of cinnamon or a drizzle of low-carb caramel sauce for an extra indulgent treat.
Try a Different Fruit: While rhubarb is the star here, you can try adding other keto-friendly fruits like strawberries or blackberries to the filling for a mixed fruit crisp.
Make-Ahead: You can prepare the rhubarb filling and the topping in advance. Store them separately in the fridge and assemble the crisp just before baking.

Serve with Coffee or Tea: This keto rhubarb crisp pairs wonderfully with a hot cup of coffee or herbal tea, making it the perfect dessert to enjoy after a meal or as a special afternoon treat.

Keto Rhubarb Crisp: A Healthy Dessert Choice

This keto rhubarb crisp is not only a delightful dessert but also a healthy choice for those following a low-carb or ketogenic lifestyle. By using almond flour, erythritol-based sweeteners, and healthy fats, you can enjoy a comforting, sugar-free treat that fits within your dietary goals. With its perfect balance of sweet and tart flavors, this keto rhubarb crisp will satisfy your cravings without compromising your health.

Conclusion

In conclusion, this Keto Rhubarb Crisp is the perfect dessert to satisfy your sweet tooth while staying true to your ketogenic lifestyle. With its crispy topping, tart rhubarb filling, and low-carb ingredients, it’s an ideal treat for those looking to enjoy a sugar-free dessert without sacrificing flavor. Whether you serve it with whipped cream or keto vanilla ice cream, this crisp is sure to become a staple in your dessert repertoire. Plus, it’s incredibly easy to prepare, making it a great option for both special occasions and casual gatherings. Enjoy this delicious, guilt-free dessert knowing you’re indulging in a healthy, keto-approved treat!

FAQ about Keto Rhubarb Crisp

1. Can I make Keto Rhubarb Crisp without almond flour?

Yes, if you are allergic to almonds or prefer an alternative, you can try using coconut flour, though it may change the texture slightly. Be sure to adjust the quantities as coconut flour is more absorbent than almond flour.

2. How do I store leftover Keto Rhubarb Crisp?

Store your leftover Keto Rhubarb Crisp in an airtight container. You can keep it on the counter for up to two days or in the fridge for about five days. However, the topping may lose some of its crispiness over time, so consider storing the filling and topping separately and combining them when serving.

3. Can I freeze Keto Rhubarb Crisp?

Yes, you can freeze the keto rhubarb crisp! To freeze, allow it to cool completely, then wrap it tightly in plastic wrap or foil before placing it in a freezer-safe container. To reheat, bake it at 350°F (175°C) for about 20 minutes or until heated through.

4. Is Keto Rhubarb Crisp suitable for other low-carb diets?

Absolutely! This keto rhubarb crisp is also suitable for low-carb diets such as Atkins or any sugar-free, grain-free diet. Its use of almond flour and erythritol-based sweeteners makes it perfect for anyone looking to cut down on carbs while still enjoying a delicious dessert.

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