The Best Keto Rhubarb Crisp

Name: The Best Keto Rhubarb Crisp
Total time: 1 h 40 min
Ingredients: 1 1/2 cups almond flour 168g; 1/4 cup sukrin brown sugar sweetener 48g (optional, can just use all of one sweetener for crust); 3 tbsp powdered monkfruit/erythritol sweetener 36g; 1/2 tsp cinnamon; 1/8 tsp salt 1/4 tsp if using unsalted butter; 5 tbsp salted butter melted; 1/4 cup chopped pecans 28g, optional; 1/2 cup full fat sour cream 125g; 1 egg yolk; 1/4 tsp cinnamon; 1 tbsp almond flour 7g; 1/2 cup powdered monkfruit/erythritol sweetener 90g; 1 1/2 cups rhubarb diced, 230g; 1/4 tsp xanthan gum

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Total: 100

Servings: 6

Instructions

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Step 1

Pre-heat oven to 350*F.

Step 2

In a bowl, whisk together all of your crust ingredients (except the butter).

Step 3

Add the melted butter and mix until everything is crumbly. Set aside.

Step 4

In another bowl, add all of your filling ingredients except the rhubarb and xanthan gum. Mix until smooth.

Step 5

Add the rhubarb and xanthan gum to the rest of the filling ingredients and mix well until the mixture has coated the rhubarb.

Step 6

Grease an 8x8 inch dish with oil or butter and pour half of your crumble crust mixture over the bottom of the pan (you can even it out but it doesn't have to be pressed in or anything).

Step 7

Next, evenly pour your filling over the crust and then top it with the rest of the crumble mixture.

Step 8

Bake for 25-30min or until crust has browned and filling is bubbly.

Step 9

Serve warm with a dollop of homemade whip cream or low carb vanilla ice cream. Enjoy The Best Keto Rhubarb Crisp! (You can store this covered in the fridge for up to 7 days).

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