This low carb rhubarb crumble is a lovely dessert that will finish your meal off perfectly. Sugar free, keto, and gluten free recipe.
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Rhubarb crumble is one of my husband's favorite desserts. Ever. He isn't following a low carb diet but is certainly happy to give my creations a try. This keto crumble definitely got his approval!
How to Make Low Carb Rhubarb Crumble
To make the base, roughly chop the rhubarb and place it in a saucepan. Add a little water and your sweetener of choice. As this is going to be cooked I go for something granulated like Lakanto or Swerve. How much you add will depend on your personal taste and how sharp your rhubarb stalks are. I'd recommend adding maybe a teaspoon of sweetener, cooking the rhubarb until it really starts to break down, then tasting again.
Meanwhile, make the crumble topping, by adding almond flour, flaxseed meal, more low carb sweetener, and butter to a bowl. Using your hands, rub the ingredients together until the mixture forms large breadcrumbs. It will take a few minutes but it is quite satisfying work!
Once the rhubarb is cooked and with the right sweetness, transfer it to a small baking dish.
Spread the topping evenly over the rhubarb. Don't worry of it doesn't cover the rhubarb completely as it is very pleasing to have little pockets of rhubarb bubbling up through the topping!
Place in a preheated oven and cook for 15-20 minutes. What an amazing smell! Divide into four serving dishes. This dessert is great on its own but some low carb vanilla ice cream would complement it very nicely too!
Low Carb and Keto Rhubarb Crumble #lowcarb #sugarfree Click To Tweet
Love crumbles? Why not also try my Low Carb Faux Apple Crumble or my Low Carb Blueberry Cream Cheese Crumble recipes?!?
Low Carb Rhubarb Crumble
This low carb rhubarb crumble is a lovely dessert that will finish your meal off perfectly. Sugar free and gluten free recipe.
- 6 stalks fresh rhubarb, roughly chopped
- 1 tsp Lakanto, or similar sweetener
- 2 tbs water
- ½ cup almond flour
- ¼ cup flaxseed meal
- 3 tbs Lakanto
- 2 tbs unsalted butter
- Preheat the oven to 375F.
- Add the rhubarb, sweetener and water to a saucepan and simmer until rhubarb is cooked.
- Meanwhile, make the crumble topping by rubbing together the remaining ingredients until they are the size of large breadcrumbs.
- Test the rhubarb for sweetness and adjust if necessary, then spread it over the base of a small baking dish.
- Sprinkle the topping over the rhubarb and bake for 15-20 minutes or until golden brown on top and the rhubarb is bubbling through the topping.
4g net carbs per serving (quarter of whole recipe)
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Nutrition InformationYield 4 Serving Size Quarter of the recipe
Amount Per Serving Calories 199Total Fat 17gSaturated Fat 4gCholesterol 15mgSodium 7mgCarbohydrates 9gNet Carbohydrates 4gFiber 5gSugar 1gProtein 5g
Wednesday 27th of May 2020
Hi! I would like to try this but with erythritol (I can't get any Lakanto or Monk fruit where I am). Would you use the same amount of sweetener, more, less? And any tips? Thanks a lot!
Thursday 28th of May 2020
Yes I would use the same amount of erythritol as Lakanto. Enjoy!
Wednesday 8th of April 2020
Hi could I replace the flaxseed with ground walnuts pieces or something? I cant eat flaxseed thanks
Thursday 16th of April 2020
Yes I think that should work but the final carb count would be a little higher.
Monday 28th of May 2018
I just made this - I think I didn't use enough rhubarb if I needed 4 c. - that would mean more than 8 stalks that aren't real big yet. I added 2 Tbsp. ripe cherry concentrate to it and a little water, It tastes fantastic, but next time more rhubarb! Anything to avoid sugar in the diet!!
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