Low Carb Keto Strawberry Rhubarb Crisp Recipe
A keto strawberry rhubarb crisp recipe makes the perfect healthy spring dessert! You’d never know this low carb strawberry rhubarb crisp is sugar-free – it tastes like the real thing.
If I had to vote for a bright spring dessert, this keto strawberry rhubarb crisp healthy recipe is it! It needs just a few simple steps and common low carb ingredients. Don’t forget to serve this low carb strawberry rhubarb crisp with a scoop of keto vanilla ice cream!
I love that this dessert is sweet, tart, and made with nutritious ingredients. Gluten-free sugar free strawberry rhubarb crisp is a spring-time staple at our house!
No complaints when keto friendly strawberry rhubarb crisp is served for breakfast. 😉
How To Make Keto Strawberry Rhubarb Crisp
Let’s make this healthy strawberry rhubarb crisp gluten-free, shall we?
- Make keto strawberry rhubarb sauce. In a saucepan, simmer rhubarb, strawberries, and Besti Powdered Monk Fruit Sweetener, until volume is reduced, and strawberries and rhubarb are soft.
- Thicken keto rhubarb crisp filling. Add lemon juice, vanilla, and xanthan gum over the fruit mixture. Stir gently to combine and pour into a baking dish.
TIP: Be sure to evenly sprinkle xanthan gum over the fruit mixture. Don’t dump it, or it can clump.
- Make the healthy rhubarb and strawberry crisp topping. In a medium bowl, mix together Besti monk fruit sweetener (crystallized this time!), almond flour, chopped almonds, cinnamon, salt, and melted butter.
- Top fruit mixture with topping. Smooth with a spatula.
- Bake. It’s done when it’s bubbly and topping is golden brown!
Is Rhubarb Low Carb?
Yes, rhubarb is very low in carbohydrates. Each cup of rhubarb has just 26 calories and 3 grams net carbs. It’s why keto friendly rhubarb recipes exist!
Rhubarb is not a very sweet fruit, as evidenced by the carb count, but when combined with a keto sweetener like Besti Powdered Monk Fruit Sweetener, it becomes the perfect combo of sweet and tart for this low carb rhubarb crumble recipe.
Does Keto Friendly Rhubarb Crisp Need To Be Refrigerated?
This easy healthy strawberry rhubarb crisp can be stored at room temperature for a short time.
If it’s longer than a few hours, store the keto friendly strawberry rhubarb crisp in an airtight container in the refrigerator for 3-4 days.
Readers Who Made Keto Friendly Strawberry Rhubarb Crisp Also Made:
- Keto Ice Cream – Your gluten free sugar free strawberry rhubarb crisp definitely needs a scoop of ice cream on top!
- Keto Chocolate Cupcakes – Rich and fudgy cupcakes – full of chocolate flavor. This one is a must!
- Almond Flour Shortbread Cookies – Dip these shortbread cookies in chocolate – or don’t! Either way, these cookies are dense and rich shortbread, without the sugar or carbs.
- Keto Coffee Cake or Strawberry Creme Brulee – Make these with Besti. 🙂
- Keto Chaffles – The cinnamon churro chaffle is a dessert MUST!
Get Ingredients To Make Low Carb Strawberry Rhubarb Crisp:
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Besti Monk Fruit Sweetener With Allulose
$12.99 – $24.99 — or subscribe and save 10% Add To CartBesti Monk Fruit Sweetener With Allulose
$12.99 – $24.99 — or subscribe and save 10%
-
Besti Powdered Monk Fruit Sweetener With Allulose
$12.99 – $31.99 — or subscribe and save 10% Add To CartBesti Powdered Monk Fruit Sweetener With Allulose
$12.99 – $31.99 — or subscribe and save 10%
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Wholesome Yum Blanched Almond Flour (Super Fine)
$14.99 – $29.98 — or subscribe and save 10% Add To CartWholesome Yum Blanched Almond Flour (Super Fine)
$14.99 – $29.98 — or subscribe and save 10%
RECIPE CARD
Low Carb Keto Strawberry Rhubarb Crisp Recipe
A keto strawberry rhubarb crisp recipe makes the perfect healthy spring dessert! You'd never know this low carb strawberry rhubarb crisp is sugar-free – it tastes like the real thing.
Recipe Video
Click or tap on the image below to play the video. It’s the easiest way to learn how to make this recipe!
PrintIngredients
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Filling
- 3 cups Rhubarb (chopped)
- 2 cups Strawberries (sliced)
- 1 cup Besti Powdered Monk Fruit Allulose Blend
- 1/4 tsp Xanthan gum
- 2 tsp Lemon juice
- 1 tsp Vanilla extract
Topping:
- 1 1/4 cups Wholesome Yum Blanched Almond Flour
- 1/2 cup Almonds (chopped)
- 1 1/4 cups Besti Monk Fruit Allulose Blend
- 1/2 cup Butter (melted)
- 1 1/2 tsp Cinnamon
- 1 tsp Sea salt
Instructions
Click on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (176 degrees C).
Filling:
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In a saucepan over medium heat, combine rhubarb, strawberries, and Besti Powdered. Bring to a boil, and simmer for about 10 minutes, until liquid has reduced by half. Let cool for 5 minutes. Stir in lemon juice and vanilla.
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Grease an 8×8 pan. Pour the fruit mixture into the pan.
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Sprinkle (don't dump) the xanthan gum over the fruit mixture. Gently stir to combine.
Topping:
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In a medium bowl, combine almond flour, chopped almonds, cinnamon, salt, Besti Crystallized, and melted butter.
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Pour topping on top of the fruit mixture and smooth with a spatula.
Bake:
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Bake for 25-30 minutes, until filling is bubbly and topping is golden brown.
Recipe Notes
Serving size: 1/2 cup
Video Showing How To Make Strawberry Rhubarb Crisp:
Don’t miss the VIDEO above – it’s the easiest way to learn how to make Strawberry Rhubarb Crisp!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
© Copyright Maya Krampf for Wholesome Yum. We’d LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
Did you make this recipe?
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Melissa
I made this recipe tonight after wanting to make it since finding it after last year’s rhubarb season ended. I lost track of time and it ended up in the oven closer to 45 minutes. Thanks to the allulose, it just caramelized and has a lovely brown sugar flavor now. I might call it more of a dump cake than a crisp, but it’s very, very good. Thank you for another lovely recipe.
Dani M
Thank you for all your delicious recipes. I followed this recipe, but alas also had the soggy topping (vs. crisp that I was looking for). I took the suggestion from “MH,” and cut down on the sweetener to ½ cup. I cooked the fruit, and then took it out of the liquid, and reduced the liquid, but the fruit continued to give off more liquid as it baked.
I think that next time I’ll just try baking the top separately on a cookie sheet, and add it as it is served. It tasted good anyway, which is the main point! Especially w/ some keto ice cream!
MH
Overall, this is a great recipe! For my taste I would cut the sweetness by 25-50% because I like to let the tartness of the rhubarb to really come through. Even my sweets-loving husband said, “This is good but too sweet even for me.” I couldn’t get the fruit mixture to reduce to half without the fruit turning to mush, but moisture content is going to vary. I opted to have it be a little runny rather than overcooking it. I used chopped pecans in the crumble and it was very tasty! Would make again using much less sugar alternative.
Marilyn Paul
I liked this very much,except, I would use far less almond flour crust and crumble next time. Probably put in smaller pan like 9×9”. Same amount of fruit though. I did bake the crust a few minutes prior to adding filling.
It just gets too soggy. Not sure if I did something wrong. The nice thing about Maya’s recipes, you can change it up to individual liking. Strawberry rhubarb pie was something I miss the most since going gluten free/keto. This is such a delightful treat.
Patricia Thompson
This was amazing and will definitely make it again. Yummy !!!
Jennie Owen
My son has an almond allergy. Is it possible to use a different low-carb flour? Thank you! I love your recipes!
Maya | Wholesome Yum
Hi Jennifer, We haven’t tried making this with another flour, sorry. You could try using 1/4 the amount of coconut flour (not a 1:1 replacement), but the texture will be different.
Ana
For a dairy-free version, what would you recommend substituting for the butter? Coconut oil? Cocoa butter? Grapeseed oil?
Many thanks!
Maya | Wholesome Yum
Hi Ana, Coconut oil would be the best replacement.
Jenn Doe
Can you use this filling for a pie shell?
Maya | Wholesome Yum
Hi Jenn, Yes, absolutely!
Diane
Can you use frozen strawberries with end of season rhubarb? Love your recipes.
Thanks
Maya | Wholesome Yum
Hi Diane, Yes, you can! Enjoy!