1. What is a good substitute for rhubarb in this keto tart?

If you can't find rhubarb, you could use other tart fruits like strawberries or raspberries. However, keep in mind that rhubarb’s unique tartness is a key feature of this recipe.

2. Can I make this keto rhubarb tart in advance?

Yes, you can make this tart a day ahead and store it in the fridge. It will still taste great the next day, though the crust may soften slightly.

3. Can I use frozen rhubarb for this recipe?

Frozen rhubarb works well in this recipe. Just make sure to thaw it and drain off any excess water before cooking it.

4. How long can I store the keto rhubarb tart?

This tart can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to a month. To freeze, wrap it tightly in plastic wrap and foil.

Keto Rhubarb Crumble Tart - Easy & Delicious Low-Carb Dessert

Name: Keto Rhubarb Crumble Tart
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups almond flour; 1/3 cup Swerve Brown; 1/3 cup Swerve Granular; 2 tbsp coconut flour; 1/2 tsp cinnamon; 1/4 tsp salt; 1/2 cup butter, melted; 1/4 cup chopped pecans or walnuts (optional); 3 cups chopped rhubarb; 2 tbsp water; 1/3 cup allulose (or BochaSweet); 1/4 tsp glucomannan (or xanthan gum)

Description

Keto Rhubarb Crumble Tart is a perfect low-carb, sugar-free dessert with a buttery almond flour crust and a sweet, crunchy crumble topping. It’s ideal for anyone following a keto diet and craving a delicious, guilt-free treat.

Ingredients

Scale

2 cups almond flour
1/3 cup Swerve Brown
1/3 cup Swerve Granular
2 tbsp coconut flour
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup butter, melted
1/4 cup chopped pecans or walnuts (optional)
3 cups chopped rhubarb
2 tbsp water
1/3 cup allulose (or BochaSweet)
1/4 tsp glucomannan (or xanthan gum)

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Instructions

Preheat the oven to 325°F and grease a 9-inch metal tart pan with a removable bottom.
In a large bowl, whisk together the almond flour, sweeteners, coconut flour, cinnamon, and salt, breaking up any clumps.
Stir in the melted butter until well combined.
Press about 2/3 of the dough firmly into the bottom of the prepared pan. Bake for 15–20 minutes, until just golden brown around the edges. Remove and let cool for 15 minutes to firm up.
In a medium saucepan, combine the rhubarb, water, and allulose. Bring to a simmer and cook for 5 minutes, until softened and the rhubarb releases some juices. Stir in the glucomannan, which will help thicken the filling. Let it cool to room temperature.
Once the rhubarb filling has cooled, spread it evenly over the cooled crust.
Add the chopped nuts (if using) to the remaining crust mixture and sprinkle it over the rhubarb filling. Gently press to adhere the crumble topping.
Bake for another 20 minutes, or until the top is golden brown. Remove from the oven and let cool completely in the pan before removing the sides.
Once cooled, gently loosen the tart from the pan using a small sharp knife. Remove the sides and slice into 10 equal portions. Your keto rhubarb crumble tart is ready to be enjoyed!

Notes

Make sure to press the crust mixture firmly into the pan to prevent it from falling apart.
Store leftovers in the refrigerator. The tart is best served fresh, but can be enjoyed the next day as well.
For a gluten-free option, ensure the sweeteners and almond flour used are certified gluten-free.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/10th of tart
Calories: 247 kcal
Sugar: 1.2g
Sodium: 50mg
Fat: 21.9g
Saturated Fat: 7.1g
Unsaturated Fat: 14.8g
Trans Fat: 0g
Carbohydrates: 7.8g
Fiber: 3.9g
Protein: 5.7g
Cholesterol: 30mg