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The Best Keto Rhubarb Crisp

Bowl of keto rhubarb crisp topped with a scoop of vanilla cream and garnished with a mint leaf.
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A delicious and low-carb keto rhubarb crisp with a crispy almond flour topping and a tangy-sweet rhubarb filling. Perfect for ketogenic and gluten-free diets.

Ingredients

Scale
  • 3/4 cup almond flour
  • 1/4 cup shredded coconut, unsweetened
  • 1/4 cup chopped pecans
  • 1/3 cup Swerve Brown
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 5 tbsp butter, chilled and cut into small pieces
  • 2 pounds chopped rhubarb
  • 1/3 cup powdered Swerve (adjust to taste)
  • 1/4 + 1/8 tsp glucomannan powder

Instructions

  1. Preheat oven to 300°F. Line a baking sheet with parchment paper.
  2. In a food processor, combine almond flour, shredded coconut, chopped pecans, Swerve Brown, cinnamon, and salt. Pulse to mix.
  3. Add butter and process until mixture resembles coarse crumbs.
  4. Spread mixture on parchment-lined baking sheet and press firmly with hands or rolling pin. Remove top paper.
  5. Bake for 20–25 minutes until edges are golden. Cool completely.
  6. Preheat oven to 350°F. Place chopped rhubarb in a 9×13-inch baking dish. Sprinkle with powdered Swerve and glucomannan. Toss to combine.
  7. Cover dish with foil and bake for 30–35 minutes until rhubarb is tender and bubbling.
  8. Remove from oven, discard foil. Break crisp topping into clusters and spread over hot rhubarb filling.
  9. Serve warm with keto whipped cream or vanilla ice cream, if desired.

Notes

  • Use red rhubarb for the best color and flavor, though green is also fine.
  • Baking the topping separately ensures it stays crisp.
  • Only erythritol-based sweeteners like Swerve will give a true crisp texture.
  • The topping continues to crisp as it cools.
  • Store topping and filling separately to preserve texture if making ahead.

Nutrition

Find it online: https://recipeeasily.com/keto-rhubarb-crisp-recipe/