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.

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

Description

This Keto Rhubarb Crisp is a delicious, low-carb dessert that combines tart rhubarb with a crispy, buttery topping. It’s sugar-free, gluten-free, and perfect for anyone following a ketogenic lifestyle. Paired with keto vanilla ice cream or whipped cream, this dessert is a true crowd-pleaser.

Ingredients

Scale

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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Instructions

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a food processor, combine almond flour, shredded coconut, chopped pecans, cinnamon, salt, and Swerve Brown. Pulse to mix.
Add butter pieces and pulse again until the mixture resembles coarse crumbs.
Transfer the mixture to the prepared baking sheet, pressing down firmly with parchment paper. Bake for 20-25 minutes or until golden brown. Let cool completely.
Preheat the oven to 350°F (175°C). Spread chopped rhubarb in a 9×13-inch baking dish. Sprinkle with powdered Swerve and glucomannan, then toss to combine.
Cover tightly with foil and bake for 30-35 minutes or until rhubarb is tender and bubbling.
Remove the filling from the oven and discard the foil. Break the cooled topping into pieces and scatter it over the rhubarb filling.
Return to the oven and bake for an additional 10-15 minutes to allow the topping to crisp up.
Let the crisp cool for at least 15 minutes before serving. Serve with keto vanilla ice cream or whipped cream, if desired.

Notes

Press the topping mixture firmly before baking to ensure it crisps up properly.
The topping will continue to crisp as it cools, so be patient before serving.
For an alternative, you can use coconut flour instead of almond flour, though it will alter the texture slightly.
Store leftovers in an airtight container on the counter for up to two days or refrigerate for up to five days.
If you’re not fond of Swerve, you can substitute with another erythritol-based sweetener like monk fruit, but the crispness may vary.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving (1/9th of recipe)
Calories: 171 kcal
Sugar: 1.5g
Sodium: 170mg
Fat: 14.4g
Saturated Fat: 4.5g
Unsaturated Fat: 9.2g
Trans Fat: 0g
Carbohydrates: 7.7g
Fiber: 3.5g
Protein: 3.4g
Cholesterol: 24mg