With only 3.5 g net carbs per half cup serving, cooked rhubarb is a great option to add to keto desserts and a classic strawberry rhubarb crumble is so easy to keto-fy!
For the crumble you need:
3 1/2 cups almond flour
1 cup keto sweetener
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter (cold/cubed)
1 large egg
For the filling you need:
3 cups sliced strawberries
2 cups sliced rhubarb (fresh or frozen)
1/2 teaspoon of xanthan gum
1/2 cup keto sweetener
To make:
-Preheat oven to 350°
-Grease a 9×13 inch baking dish
-In a bowl combine the almond flour, sweetener, baking powder & salt
-Add the butter using a fork or pastry cutter to pea-size pieces
-Add beaten egg and continue to mix until well combined
-Divide the crumble mixture and press half of it into the bottom of the baking pan
-In another bowl, mix together the strawberries, rhubarb, xanthan gum, and sugar substitute
-Add this mixture on top of the crumb base, making sure to spread evenly
-Top the bars with the other half of the crumb mixture.
-Bake until the top is golden brown and the fruit is soft for about 40 minutes
-Serve warm as a crumble or allow to cool completely to slice and serve as bars
-Top with your favorite keto ice cream or whipped cream!
*stores well in fridge
Serves 15: 5 net carbs per serving
