Low Carb Rhubarb Crumble
Indulge in the sweet and tangy flavors of this Low Carb Rhubarb Crumble, a guilt-free twist on the classic dessert. This recipe perfectly balances the tartness of fresh rhubarb with a hint of sweetness from a granulated low-carb sweetener, making it ideal for those following keto or low-sugar lifestyles. The buttery almond flour and chopped nut crumble topping, spiced with cinnamon, adds a delightfully crunchy contrast to the tender, bubbling rhubarb filling. Ready in under an hour, this easy-to-make dessert is gluten-free and offers a satisfying mix of flavors and textures without compromising your dietary goals. Serve it warm with a dollop of sugar-free whipped cream or a scoop of keto-friendly ice cream for the ultimate low-carb treat. Perfect for entertaining or a cozy family dessert!
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Recipe Information
Ingredients
- 500 grams rhubarb stalks
- 1 cup granulated low-carb sweetener (such as erythritol)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1 cup chopped nuts (such as almonds or pecans)
- 100 grams butter, unsalted and melted
- 1 teaspoon cinnamon
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C).
Wash the rhubarb stalks thoroughly and trim off any rough ends. Chop the rhubarb into 1-inch pieces.
In a large mixing bowl, combine the chopped rhubarb, half of the sweetener, lemon juice, and vanilla extract. Toss everything together until the rhubarb is well coated.
Transfer the rhubarb mixture into a baking dish, spreading it evenly across the bottom.
In a separate bowl, prepare the crumble topping by mixing the almond flour, remaining sweetener, chopped nuts, melted butter, cinnamon, and salt until the mixture becomes crumbly.
Spread the crumble topping evenly over the rhubarb mixture in the baking dish.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the crumble is golden brown and the rhubarb is tender and bubbling.
Remove from the oven and let it cool slightly before serving. Enjoy your low carb rhubarb crumble with a scoop of sugar-free ice cream or whipped cream if desired.
Nutrition Facts
Calories |
2203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.3 g | 271% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 308.7 g | 112% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 14.3 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 990 mg | 76% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2312 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
