Carnivore Rhubarb Crisp with 50 Calorie High Protein Ice Cream
The other day, my neighbor emailed that he had extra rhubarb and asked if we wanted some. My husband Craig always loved my rhubarb desserts so we took a long walk over to his house to grab a bag. Once I got home, I started brainstorming on new recipes with my fresh rhubarb. I have an old rhubarb crisp recipe that uses almond flour and nuts and since we no longer eat nuts, I wanted to do an updated carnivore topping on my rhubarb crisp and it is even better than my old recipe!
Carnivore Rhubarb Crisp: The Benefits of Eating Sugar Free
Carnivore rhubarb crisp is one of those desserts that proves you do not need a lot of sugar to make something delicious. Rhubarb already brings a bright, tart flavor that works beautifully in a low-sugar recipe, and when you skip the added sugar, the dessert can fit much more easily into a lower-carb lifestyle.
Why Eating Sugar Free Can Be Helpful
One of the biggest benefits of a sugar-free dessert is that it helps reduce your intake of added sugars. The Dietary Guidelines for Americans recommend keeping added sugars to less than 10% of daily calories, because higher intakes make it harder to meet nutrient needs without also taking in excess calories.
That matters because diets high in added sugars have been associated with higher risks of obesity and type 2 diabetes. Replacing a traditional dessert with something like keto rhubarb crisp can be a simple way to enjoy dessert while avoiding the blood-sugar hit that usually comes with sugar-laden baked goods.
A More Stable Dessert Option
Traditional fruit crisps are often loaded with sugar in both the filling and the topping. My sugar-free version changes that. While any dessert can still be easy to overeat, removing the added sugar can help make the recipe more compatible with lower-carb eating and may reduce the dramatic glucose swing that often follows a very sweet dessert. Higher-glycemic dietary patterns have been associated with greater cardiometabolic risk in observational research, which is one reason many people feel better keeping desserts less sugar-heavy.
Rhubarb Gives Big Flavor Without Needing Much Sweetener
Rhubarb is especially useful in carnivore desserts because it has a bold tartness that naturally creates contrast and flavor. That means you do not have to rely on large amounts of sugar to make the dessert interesting. In a keto rhubarb crisp, the fruit brings brightness while the topping adds richness and texture, so the final result can still feel comforting and satisfying even without traditional sugar.
It Can Make Dessert Fit Better Into a Healthy Routine
The best part of a sugar-free dessert is not that it becomes a “health food.” It is that it becomes easier to enjoy dessert without automatically pushing added sugar intake too high. A recipe like carnivore rhubarb crisp can help you keep dessert in your life while still being more intentional about your overall nutrition. That is often much more sustainable than feeling like you have to choose between being “perfect” and eating a standard sugary dessert.
Final Thoughts
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Carnivore Rhubarb Crisp with 50 Calorie High Protein Ice Cream
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Ingredients
HIGH PROTEIN ICE CREAM:
- 1 cup water plus more to fill line (or unsweetened coconut milk)
- 1 large egg
- 1 scoop Vanilla Equip Protein Powder
- 1 scoop Vanilla Equip Collagen
- 1 teaspoon stevia glycerite (optional)
- 1/8 teaspoon Redmond Real salt
RHUBARB CRISP:
- 8 ounces cream cheese softened
- 3/4 cup powdered allulose (or equivalent)
- 2 large eggs
- 1 teaspoon stevia glycerite
- 1/8 teaspoon Redmond Real salt
- 2 cups rhubarb diced
CARNIVORE TOPPING:
- 1/2 cup salted butter
- 1/2 cup milk powder
- 1/3 cup powdered allulose (or equivalent)
- 1/2 teaspoon stevia glycerite
Instructions
- To make the ice cream, which you will want to make a day before consuming to ensure frozen ice cream, place 1 cup water or unsweetened low fat coconut milk into the ninja creami container. Add the Equip prime protein, collagen, egg and salt. Use an immersion blender to combine the ingredients. Add more water until you reach the fill line. Stir with a spoon. Taste and if desired, add stevia glycerite or allulose.1 cup water, 1 large egg, 1 scoop Vanilla Equip Protein Powder, 1 scoop Vanilla Equip Collagen, 1 teaspoon stevia glycerite, 1/8 teaspoon Redmond Real salt
- Freeze for at least 6 hours or overnight. When ready to consume, allow to sit on the counter for 20 minutes (or sit in hot water for 2 minutes). Making sure it doesn't get too liquidy yet soft.
- Preheat oven to 325 degrees F.
- Place the cream cheese, allulose, eggs, stevia glycerite, salt and rhubarb into a large bowl. Use a hand mixer to combine until smooth. Pour the mixture into an 8 inch pie pan. Place in the oven to bake for 15 minutes while you make the carnivore topping.8 ounces cream cheese, 3/4 cup powdered allulose, 2 large eggs, 1 teaspoon stevia glycerite, 1/8 teaspoon Redmond Real salt, 2 cups rhubarb
- To make the carnivore topping, place the butter into a large saucepot and heat over high heat. Stir often. After about 3 minutes, the butter will start to froth up and brown flecks will appear. Keep whisking and once the butter is medium brown, Lower the heat to low and stir in the milk powder, allulose and stevia glycerite.1/2 cup salted butter, 1/2 cup milk powder, 1/3 cup powdered allulose, 1/2 teaspoon stevia glycerite
- Sprinkle the carnivore topping mixture evenly over pre-baked pie. Return to oven (set a rimmed baking sheet under the crisp incase of overflow) and bake until filling is set and crust and topping are golden brown, about 15 minutes.
- Allow to slightly cool and serve with whipped cream or my protein ice cream! To make the ice cream, place in the Ninja Creami on the “lite” setting. This will spin for about 3 minutes. Check consistency and if you desire a creamier texture, run the mixture on the “gelato” setting. Depending on your desired texture, will determine your settings. Enjoy with rhubarb crisp!
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Nutrition
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