Keto Rhubarb Crisp

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.