Keto Rhubarb Crisp Recipe

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With Summer in full swing, rhubarb is back on the menu and surprisingly low in calories! This Keto Rhubarb Crisp Recipe, is sweet, slightly sour, crumbly and dense. It's my new favorite way to eat rhubarb and will be yours too! The best part is you can use frozen or fresh rhubarb so even during the winter months you can make this glorious dessert and stay on track.

Frozen Rhubarb Works Great!

I was surprised to find out how well frozen rhubarb worked for this recipe. We actually bought the rhubarb fresh, but were traveling so we had to store it in the freezer so it didn't go bad. When I went to thaw it out, I was skeptical since it was mushy, not as red in color and fresh always seems best.

However, to my surprise, since it was already soft it made for an even better crisp. The softness of the rhubarb undoubtedly pairs perfectly with the crisp, crunchy, crumble topping! You can't go wrong with fresh or frozen rhubarb in this low carb dessert.

Our low carb rhubarb crisp recipe has tons of crunch, combined with the soft texture of either fresh or frozen rhubarb! This is perfect for any summer dessert!

Low Carb Rhubarb Crisp Recipe

It doesn't get better than this rhubarb crisp recipe. At least it's a nice change from the usual cookies, brownies and fat bombs you already make. Make it a family fun day by shopping for the ingredients together, having the kids mix and make the crumble and ending the night with a delicious keto rhubarb crisp recipe!

With a crumble topping and soft, hearty filling this Rhubarb Crisp Recipe is going to be your favorite new summer dessert, best served hot or cold!

Recipe can be quickly added to MyFitnessPal - Search "KetoConnect - Rhubarb Crisp Recipe"

Keto Rhubarb Crisp Recipe

Course: Dessert
Keyword: rhubarb crisp recipe
Prep Time: 10 minutes
Cook Time: 55 minutes
Servings: 6 servings
Calories: 245kcal
Print Recipe


Crumble Topping:

Rhubarb Filling:


Crumble Topping:

  • For the topping, preheat oven to 300F and line a baking sheet with parchment paper.
  • In a large bowl, whisk together almond flour, shredded coconut, flax seed meal, pecans, erythritol sweetener, cinnamon and salt. In a small bowl, stir together the melted butter, vanilla and stevia extract.
  • Add butter mixture to the almond flour mixture and use a pastry cutter or two knives to blend in until the mixture resembles coarse crumbs. Spread out evenly on prepared baking sheet and pat down with hands to flatten slightly.
  • Bake 10 minutes, then gently stir. Bake another 10-15 minutes, or until golden brown. Remove and let cool completely.

Rhubarb Filling:

  • For the filling, preheat oven to 400F. In a large bowl, combine water and chia seeds and allow to soak for 5-7 minutes. Stir in rhubarb, erythritol sweetener, and stevia extract, tossing to coat.
  • Spread rhubarb mixture into a 9x13 inch glass or ceramic baking dish. Cover tightly with foil and bake 30 to 35 minutes, or until mixture is bubbling and rhubarb is tender.
  • Remove filling from oven and remove foil. Break cooled topping into pieces with your hand and place over filling to cover completely. Serve warm. If desired, top with lightly sweetened whipped cream.
  • Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.


Net Carbs: 5g
Servings Size: 1/6th recipe
**Nutrition does not include whipped cream topping.


Calories: 245kcal | Carbohydrates: 10g | Protein: 5g | Fat: 22g | Fiber: 5g

Megha Barot

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