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Keto Rhubarb Crisp or Crumble Recipe

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This Keto Rhubarb Crisp is a sweet and tangy low-carb dessert made with fresh rhubarb, optional strawberries, and a buttery crumble topping, no sugar, no flour, no regrets. It’s one of those keto sweets that actually tastes like dessert, and fits perfectly into the keto diet without weird ingredients.

Ingredients

For the Filling:

  • 4 cups chopped rhubarb

  • 1/2 cup chopped strawberries (optional)

  • 1/3 cup allulose or erythritol

  • 1 tsp vanilla extract

  • 1 tbsp lemon juice

  • Pinch of salt

For the Topping:

  • 3/4 cup almond flour

  • 2 tbsp coconut flour

  • 1/4 cup shredded coconut (unsweetened)

  • 1/3 cup chopped pecans or walnuts

  • 1/4 cup allulose or erythritol

  • 1/2 tsp cinnamon

  • 1/3 cup cold butter, cubed

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease an 8×8 baking dish.

  2. In a large bowl, mix together rhubarb, strawberries (if using), sweetener, vanilla, lemon juice, and salt. Pour into the dish.

  3. In another bowl, combine all topping ingredients. Use fingers or a pastry cutter to mix in butter until crumbly.

  4. Sprinkle topping evenly over fruit.

  5. Bake for 35–40 minutes until golden brown and bubbling at the edges.

  6. Let cool for 10–15 minutes before serving.

Notes

  • For nut-free: use sunflower seed flour instead of almond flour, and skip nuts.

  • Strawberries add natural sweetness and balance tart rhubarb.

  • Can be made ahead and stored in the fridge for up to 4 days.

  • Great hot or cold. Even better with keto ice cream or whipped cream.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-rhubarb-crisp-or-crumble/