Keto Rhubarb Crisp
WHERE TO GET INGREDIENTS FOR KETO RHUBARB CRISP
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Keto Rhubarb Crisp
Favorite Go to Favorite RecipesIngredients
- 3 cups diced rhubarb (or raspberries)
- 8 ounces cream cheese
- 2 large eggs
- 3/4 cup powdered natural sweetener
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon Redmond Real salt
TOPPING:
- 1/3 cup powdered natural sweetener
- 1/3 cup almonds crushed (or walnuts, or pecans)
- 1/4 cup blanched almond flour
- 1/4 cup Jay Robb Vanilla Egg White Protein Powder
- 1 teaspoon ground cinnamon
- 1/4 cup butter softened
Instructions
- Preheat oven to 325 degrees F. Beat sweetener, cream cheese, and eggs in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into casserole dish. Bake for 15 minutes.3 cups diced rhubarb, 8 ounces cream cheese, 2 large eggs, 3/4 cup powdered natural sweetener, 1/2 teaspoon vanilla extract, 1/4 teaspoon Redmond Real salt
- Meanwhile, combine 1/3 cup sweetener, 1/3 cup crushed nuts, almond flour, egg white protein and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Sprinkle topping mixture evenly over pie.1/3 cup powdered natural sweetener, 1/3 cup almonds, 1/4 cup blanched almond flour, 1/4 cup Jay Robb Vanilla Egg White Protein Powder, 1 teaspoon ground cinnamon, 1/4 cup butter
- Return to oven and bake until filling is set and crust and topping are golden brown, about 15 minutes.
Nutrition
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Is this something that you can make ahead and freeze for later? I am going to try it today as the rhubarb needs to be used!!
Crystal
I think this would freeze pretty well, yes. 🙂
I’m not a fan of rhubarb. What other fruit would work? This looks like it could fill my need for something sweet.
I prefer rhubarb due to its low sugar content. Have you ever tried it in a crisp like this? People that don’t like it have tried this and liked it. If not, you could try some Jicama and make it into more of an “Apple” crisp. 🙂
maria, my husband loves rhubarb. it is hard to get in florida. just 2 weeks and boom it is out of the produce section. do you think that frozen rhubarb would work or that it would make the topping soggy cuz of the water in the frozen rhubarb. my husband loves crunchy foods. I used to make apple crisp with butter flour and sugar. but now I will substitute the sugar. and use the almond flour. what do you think about that sogginess from frozen? thanks so much
Frozen should work. 😉
When you adapted this recipe to make the Pumpkin crisp, how much pumpkin do you use, the same amount as the rhubarb? Thanks!
I just used one can of pumpkin puree. 🙂
Could you make the topping without the protein powder? I haven’t had any success with it and am tired of wasting other ingredients.
thanks!
It acts as a bit of a binder, but it should still work without it. 🙂
I made this last night and it was amazing. I never would have thought to use cream cheese but it works so well for this. I love rhubarb so much and haven’t had much since giving up sugar. Turns out it works really well with these natural sweeteners that you recommended. I topped my bowl with chopped pecans, a dollop of greek yogurt and a shake of cinnamon. It was delicious! Thank you for this recipe, I look forward to trying it with raspberries as well.
Thank you Kerry! 🙂
I found some lovely rhubarb today at the market. I made this when I got home and just pulled it out of the oven. It sure smells delish. Can’t wait for dessert tonight!
Thanks!
This looks fabulous!! Any ideas of a way to make it dairy free??
Not sure. Maybe a little coconut cream in place of cream cheese? 🙂
Just made this and holy cow is it GREAT! It was rediculously easy to make and I got to use my rhubarb from the farmers market – yay!
Thanks Maria and Craig!
Thanks!
Oh my word ladies…I put out that I was looking for rhubarb and many hands went up. A friend called yesterday and said…Would you like rhubarb???? Cannot wait to try this recipe today!!!! So put out the word and it is amazing what others have they may want to gift us with!!! Be blessed and happy cooking. Thanks Maria for all your great recipes.
Thanks!
I finally found some rhubarb and will try this out tonight! Can’t wait.
What size casserole dish should I use?
I think it was about an 8 inch baking dish (or 9 inch pan like shown). 🙂
What can I use instead of nut flour?
I’m not sure. Sorry