The Best Keto Rhubarb Crisp

Rhubarb Crisp is a classic in our house. We've grown rhubarb in our backyard my whole life so every summer we've come to expect the family famous crisp. (And muffins…which i actually re-created here: Keto Strawberry Rhubarb Muffins).

I know a lot of people say their Rhubarb Crisp is the best and it's can't always be true because there are so many different recipes..

But I truly believe my Mom really does make the best Rhubarb Crisp. And here's why..

Here filling is not the standard rhubarb and sugar filling. Instead she would make a custard-style filling that made here rhubarb crisp extra creamy in the centre. She used sour cream and eggs to achieve this. People loved it.

But she also took it a step further by making a top AND bottom for her crisp. This way you get the crunchy sweet crisp in ever bite and don't end up with just filling at the bottom.

Overall, these two concepts are why I believe my Mom's Rhubarb Crisp is the best… and also why I believe my keto version to be the best as well.

I've taken her concepts and applied them to this recipe. I replaced the traditional crumble crust with a delicious almond flour crust and used a combination of two of my absolute favourite sweeteners to do the job of sweetening the rhubarb in this recipe.

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I think it was a big win!

But of course, you can bake it for yourself and let me know what you think… 🙂

Tools I Used To Make The Best Keto Rhubarb Crisp

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Ingredients In The Best Keto Rhubarb Crisp

• Xanthan gum – a great way to improve elasticity in gluten-free baked goods. It’s used alongside vital wheat gluten to provide the best possible “crust-like” texture. If you do not have this ingredient you can still go ahead with this recipe but I’d recommend it if you can get your hands on it.
• Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Powdered/Granular Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
• Sukrin Brown Sugar Sweetener – My favourite brown sugar alternative! It tastes great in cookies, crisps, quick breads and more!

Tips For Making The Best Keto Rhubarb Crisp

• I used two sweeteners in this recipe, if you only have one that is completely fine! Just use one for all of the sweetener called for. If you get a chance though, I do recommend the Sukrin Brown Sugar Sweetener because it adds a great flavour to many baked goods recipes!
• When you add your xanthan gum to your filling, be sure to give it a few good stirs because the more you stir it the more it can thicken the mixture. Alternatively, if you do not have xanthan gum, you can try using a tablespoon of arrowroot starch or just 3 tablespoons total of almond flour.
• Top this recipe with low carb vanilla ice cream or a dallop of homemade whipped cream if you really want to impress guests!
• If you are just making this recipe for yourself and would like to lower the calories, you can always bake it with just half the crumble recipe and skip the bottom crust entirely. This will make it out to be 189 calories per serving and just 2.7 NET carbs.

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The Best Keto Rhubarb Crisp

Serves: 6

Ingredients:

Crumble Crust

• 1 1/2 cups almond flour, 168g
• 1/4 cup sukrin brown sugar sweetener, 48g (optional, can just use all of one sweetener for crust)
• 3 tbsp powdered monkfruit erythritol sweetener, 36g
• 1/2 tsp cinnamon
• 1/8 tsp salt (1/4 tsp if using unsalted butter)
• 5 tbsp salted butter, melted
• 1/4 cup chopped pecans, 28g, optional

Rhubarb Filling

• 1/2 cup full fat sour cream, 125g
• 1 egg yolk
• 1/4 tsp cinnamon
• 1 tbsp almond flour, 7g
• 1/2 cup powdered monkfruit erythritol sweetener, 90g
• 1 1/2 cups rhubarb, diced, 230g
• 1/4 tsp xanthan gum

Directions:

1. Pre-heat oven to 350*F.
2. In a bowl, whisk together all of your crust ingredients (except the butter).
3. Add the melted butter and mix until everything is crumbly. Set aside.
4. In another bowl, add all of your filling ingredients except the rhubarb and xanthan gum. Mix until smooth.
5. Add the rhubarb and xanthan gum to the rest of the filling ingredients and mix well until the mixture has coated the rhubarb.
6. Grease an 8×8 inch dish with oil or butter and pour half of your crumble crust mixture over the bottom of the pan (you can even it out but it doesn't have to be pressed in or anything).
7. Next, evenly pour your filling over the crust and then top it with the rest of the crumble mixture.
8. Bake for 30-35min or until crust has browned slightly and filling is bubbly.
9. Serve warm with a dollop of homemade whip cream or low carb vanilla ice cream. Enjoy The Best Keto Rhubarb Crisp!

You can store this covered in the fridge for up to 7 days.*

Nutrition for 1/6th of recipe without pecans: 321 Calories | 28.6g Fat | 4.6g NET Carbs | 7.7g Protein | 3.8g fibre

Nutrition for 1/6th of recipe with pecans: 356 Calories | 32g Fat | 5g NET Carbs | 8.2g Protein | 4.1g fibre

 

 

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