Low Carb Strawberry Rhubarb Crisp
Summer is officially here and along with those hot, sunny days comes amazing fresh produce. One of my absolute favorite flavors of summer is strawberry. There really is nothing quite like a vine ripened strawberry to make your mouth water! Luckily, strawberries are a keto friendly, low carb fruit that you can definitely enjoy all summer long! Know what else is great in the summer? Rhubarb. This lesser known ingredient is another summertime favorite and is perfect inside this recipe for low carb strawberry rhubarb crumble.
Rhubarb is technically a vegetable but in 1947, New York declared that rhubarb be considered a fruit since it is normally cooked like a fruit. Fruit, vegetables, either way we love it! Rhubarb grows long, greenish-red stalks and massive leaves. Only the stalks of the rhubarb are edible and the leaves are, in fact, poisonous. Stay away from those big leaves! The stalks of the rhubarb have a stringy texture similar to celery and they are slightly sweet but mostly tart. It is that tart taste that goes so well with the fresh, sweet strawberries. Strawberries and rhubarb are like a match made in summertime heaven!
Rhubarb is actually very easy to grow. It requires very little maintenance and will come back year after year, giving you garden fresh rhubarb ready to pop into your favorite low carb pies and crumbles. If you have any space in your yard, I highly recommend planting a rhubarb plant or two so that you can make this recipe every year (rhubarb can occasionally be hard to find in stores).
Now, on to our awesome low carb crumble recipe. To begin making this simple dessert, you start by making the crumble part of the recipe. Almond flour, granulated erythritol, baking powder and salt are mixed together and then the softened butter is blended in to create coarse crumbles. Eggs and heavy cream go into the mix to make a thick batter that is similar to a cake batter. Half of the batter is spread in the bottom of a baking pan while the rest of the crumble batter is saved to act as a topping.
To make the delicious strawberry rhubarb filling, the strawberries, rhubarb, So Nourished GOLD, salt and vanilla are mixed together in a big bowl. While any kind of granulated erythritol will work in this recipe, we like to use the GOLD since it has that rich brown sugar taste that goes so well with the tart rhubarb. The filling is poured across the crumble batter in the pan and then the rest of the crumble batter is scooped on top. Once the crumble is baked to a perfect golden brown, the crumble is ready to serve!
This is one of those keto desserts that is perfect hot or cold. It can be paired with a coconut keto ice cream or topped with a dollop of low carb whipped cream. You can eat it for breakfast or dessert- both are perfectly acceptable times to enjoy this treat! So, give this delicious, low carb summery recipe a try and let us know what you think! It may make you want to go plant some rhubarb in your garden right now!
| Servings: servings |
- 3 1/2 cups almond flour
- 1 cup So Nourished erythritol
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 8 ounces unsalted butter
- 2 tbsp heavy cream
- 1 egg, whisked
- Preheat your oven to 350 degrees F and prepare a 9x13 baking pan by greasing it with coconut oil or baking spray.
- In a large bowl, mix the almond flour, erythritol. baking powder and salt.
- Use your hands to blend the butter into the dry mixture until small crumbles form and the butter is fully incorporated.
- Add the egg and heavy cream to the bowl and stir into a thick batter.
- Place half of the thick batter in the prepared baking pan and spread across the bottom of the pan.
- Set the remaining batter aside.
- In a separate large bowl, toss the strawberries, rhubarb, So Nourished GOLD, salt and vanilla together.
- Pour the strawberry mix into the pan, spreading it across the bottom batter layer.
- Top with the remaining thick batter, placing the batter in dollops across the entire top of the dish.
- Bake in the preheated oven for 40 minutes or until the top is nicely golden browned.
- Slice and serve while warm!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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