Description
A delicious low carb dessert full of flavor, perfect for satisfying your sweet tooth while staying on a keto diet.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped
- 1/4 cup erythritol or preferred keto sweetener
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine sliced strawberries, chopped rhubarb, erythritol, lemon juice, and vanilla extract. Mix well and set aside.
- In another bowl, combine almond flour, shredded coconut, melted butter, cinnamon, and salt. Mix until crumbly.
- In a baking dish, layer the strawberry-rhubarb mixture evenly on the bottom.
- Sprinkle the almond flour mixture over the top of the fruit layer.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the fruit is bubbling.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
- Serve warm with a dollop of whipped cream or a scoop of keto-friendly vanilla ice cream for an extra treat.
- You can substitute the strawberries and rhubarb with other low carb fruits if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3
- Sodium: 150
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 4
- Protein: 4
- Cholesterol: 30
Keywords: Keto Strawberry Rhubarb Crisp, low carb dessert, keto dessert, strawberry rhubarb crisp, healthy dessert recipe, sugar-free crisp, easy keto dessert