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.
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!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Rhubarb Crisp Recipe”
Keto Rhubarb Crisp Recipe
Ingredients:
Crumble Topping:
- 3/4 cup almond flour
- 1/4 cup unsweetened coconut flakes
- 1/3 cup pecans, chopped
- 2 tbsp ground flax meal
- 1-2 tbsp Low Carb Sugar Substitute
- 1/2 tsp ground cinnamon
- pinch of salt
- 1/4 cup butter, melted
- 1/2 tsp vanilla extract
- 5-7 drops liquid stevia
Rhubarb Filling:
- 1/4 cup water
- 2 tbsp chia seeds
- 1 lb rhubarb, cut into 1/2 inch pieces (fresh or thawed from frozen)
- 2 tbsp Low Carb Sugar Substitute
- 10 drops liquid stevia
Instructions:
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.
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Debbie says
I have made this as is and love it. I would like to make it for my daughter who is allergic to almonds. Can i substitute coconut flour instead?
Wendy says
I had everything to make this recipe. Pulled the rhubarb right from my garden. Delicious. You cannot tell this is keto. Not overly sweet, but even hubby ate it.
Anita says
5 Stars!! Eating this delicious dessert as I write. My only 2 changes were to use ground unsweetened coconut flakes (that’s what I had) and I added a few raspberries and blackberries. It is my first time using chia seeds and I was afraid of the texture, so I wanted to hide it. The berries add just a few carbs, which I think are worth it. Served it with whipped cream. Also, I made the rhubarb mixture ahead of time in a pot, and just warmed it a little on the stove. The topping would be great on many other things too. Thanks!!
Anita says
I grew up eating rhubarb desserts. I think rhubarb anything is best served chilled! It mellows the flavor and gives a most pleasant sweet/tart taste. 🙂 I’m looking forward to trying this version of crisp. I’ve always had the oatmeal topped version a keto version is nice.
Christi says
Flax seed meal is the 4th ingredient on the list
Nancy Williams says
Love rhubarb! .Reminds me always of my grandmother who used to grow it in her backyard in the Midwest. Ilive in Central Florida where the excessive heat and humidity are not condusive for growing rhubarb. I tried and failed. But I won’t fail making this recipe. You always have the magic touch! I would, however, like to substitute the chia seeds for a different thickener. Any suggestions?
Olivia Kendrick says
Hmm. I am not sure what you could use besides something like gelatin or xanthan gum, but those would not add bulk like the chia seeds do.
Pam says
I don’t have chia seeds, can’t stand the texture. Is there a substitute for them or can I leave out entirely? I love rhubarb and would love to make this. All your recipes I’ve tried have been incredible. Thanks.
Joan says
This looks amazing. I was raised on homemade Rhubarb crisp which is very sweet. In the past I have tried to cut the amount of sugar in half. I have Rhubarb right now I need to cut so I am going to try this recipe. I will just need a few of the other ingredients. I love your site . Thanks for all the great recipes. Joan
Linda P says
I’m trying this recipe right now, will update when completed. It smells amazing just cooking the topping now.
I didn’t buy enough rhubarb so am adding in some sweet potato and hoping it turns out ok. Also I forgot the coconut flakes so added coconut flour as a replacement. My liquid stevia comes out in squirts rather than drops so hope I didn’t add too much. Oh I also used the”brown sugar”swerve in the filling…. Thought that might make an interesting substitution. Can’t wait to eat it!
C TY says
Yay! The recipe has arrived!
Lina22 says
if I used blueberries instead of the rhubarb, could I still keep it keto with a serving of six? any suggestions on the amount of blueberries? Thanks!
Olivia Kendrick says
I am not really sure about how the nutrition would change. You could probably compare rhubarb and blueberries. Looking at the amount of rhubarb I would say you would use about 1.5-2.5 cups blueberries. You’d have to see if that would be keto friendly to you.
Sheryl says
Made this tonight to try and see if it is something to bring to our Father’s day BBQ. It is truly amazing!!!! The crumble alone is great would be a great yogurt topper. I’ve never had rhubarb prior to this and was a little apprehensive but it is the perfect combo of tart/sour and sweet. If you like sour lemon desserts you’ll love this. Thanks for another great recipe.
Shari says
Where’s the actual recipe post? Thank you.
Olivia Kendrick says
It’s at the bottom of this post
C TY says
This looks like a great take along dessert– I will listen for the recipe in the video–just so you know, the recipe does not appear on this blog page.
Madeleine says
Hi Megha and Matt, truly love your recipes, I have one of your cookbooks. This recipe I want to try for sure today. Usually we find the written printable recipe but not this time… thank you very much xx
Olivia Kendrick says
Sorry about that! It should be at the bottom of the post now
Marilyn says
I’d love to make this but don’t see the recipe. I didn’t see a link.
Olivia Kendrick says
Sorry about that! It should be at the bottom of the post now
Jan says
This looks amazing! I noticed that the ingredients list doesn’t quite match the instructions. The instructions say flax seed meal but that is not listed. Als says shredded coconut, but list says coconut flakes. Can you clear that up for me? Thanks!