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Keto Rhubarb Crisp

A delicious and guilt-free dessert featuring tart rhubarb and a nutty almond flour topping, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups rhubarb, chopped Fresh and vibrant; can substitute with strawberries.
  • 1 cup almond flour Provides a low-carb twist.
  • 1/4 cup coconut sugar or erythritol Use coconut sugar for a traditional flavor, erythritol for zero-calorie.
  • 1/4 cup melted coconut oil or butter Coconut oil adds a tropical note.
  • 1 teaspoon cinnamon Warm spice enhancing flavor.
  • 1/4 teaspoon salt Enhances flavors.
  • 1 tablespoon lemon juice Brightens the tart rhubarb.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, toss the chopped rhubarb with lemon juice and half of the coconut sugar. Spread this mixture evenly in a greased baking dish.
  3. In another bowl, combine the almond flour, remaining coconut sugar, melted coconut oil, cinnamon, and salt. Mix until crumbly.
  4. Spread the almond flour mixture evenly over the rhubarb.
Baking
  1. Bake for 25-30 minutes, or until the topping is golden brown and the rhubarb bubbles enticingly.
  2. Serve warm, optionally with whipped cream or low-carb ice cream.

Notes

To enjoy, layer the crisp with whipped cream or low-carb ice cream. Store leftovers in an airtight container for up to three days in the refrigerator. Freeze leftovers for up to three months.