Keto Swirled Rhubarb Bars That Actually Taste Like Dessert

If you’re trying to eat better but still want a sweet treat that feels like the real deal, these keto swirled rhubarb bars might just be what you’ve been missing. No fuss, no weird stuff, just a mix of that sweet-tart strawberry rhubarb flavor with a soft, creamy swirl on top and a crust that actually holds up.

And yes, it’s low-carb. Keto-friendly. Trim Healthy Mama approved. Gluten-free. Heck, it’s even close to paleo if you swap one thing. These are the bars your grandma would have made, if she knew about almond flour and erythritol.

Why You’ll Keep Making These Bars

Let’s be honest, most “healthy” desserts taste like someone forgot the sugar. Or the fun. Or both. But not these. Here’s why:

• The filling is creamy, fruity and sweet (without any sugar).

• They freeze well, so you can stash them and pull out a bar when your cravings hit.

• They don’t taste like a “keto dessert.” They taste like summer.

You can eat these as a breakfast bar, a dessert, or sneak one mid-afternoon while your kids are watching cartoons. I won’t judge. Promise.

What You’ll Need (No Weird Ingredients)

This recipe uses basic stuff you probably already have if you’re into keto baking. And if you’re following Trim Healthy Mama or paleo, you’ll find easy swaps too.

For the Crust:

• 1 and 1/2 cups almond flour

• 1/4 cup melted butter (or coconut oil for paleo)

• 2 tbsp powdered erythritol

• Pinch of salt

For the Rhubarb Swirl:

• 1 cup rhubarb, chopped

• 1/2 cup strawberries, fresh or frozen

• 2 tbsp water

• 2 tbsp powdered erythritol

• 1/2 tsp vanilla extract

For the Creamy Layer:

• 8 oz cream cheese, softened (or dairy-free cream cheese if paleo)

• 1 egg

• 1/4 cup powdered erythritol

• 1/2 tsp vanilla extract

Let’s Make the Bars

Step 1: Prep the Rhubarb Swirl

Throw your chopped rhubarb, strawberries, water, and sweetener in a small pot. Cook on medium heat until the fruit softens and starts to break down—this should take about 10 minutes. Use a spoon or potato masher to gently mash the fruit.

Once it’s soft and jammy, stir in the vanilla extract and set it aside to cool. Don’t skip the cooling step—it helps the swirl hold up when baked.

This fruity swirl gives serious “healthy strawberry rhubarb crisp” vibes, just without the crumb topping or carbs.

Step 2: Make the Crust

Mix the almond flour, melted butter, sweetener, and a pinch of salt in a bowl. Press it into an 8×8 baking pan lined with parchment paper. Use your fingers or the back of a spoon to press it down evenly.

Bake at 350°F (175°C) for 10 minutes, just to firm it up a little. You don’t want it fully golden yet—just enough to hold the filling.

Fun fact: This crust is basically the base for many keto rhubarb recipes. Keep it in your back pocket for other desserts.

Step 3: The Cream Cheese Layer

In another bowl, whip the cream cheese until it’s smooth. Add in the egg, sweetener, and vanilla extract. Mix until everything’s creamy and silky. No lumps.

Pour this over the baked crust and spread it evenly. Then spoon the cooled rhubarb mixture on top in little dollops. Use a toothpick or knife to gently swirl it through the cream layer. Not too much swirling or it’ll get muddy.

This step is where the “swirled rhubarb bars recipes” magic really happens. You eat with your eyes first, right?

Step 4: Bake

Pop the pan back in the oven and bake for another 25–30 minutes. You’re looking for the edges to be slightly golden and the middle just set—not wobbly.

Let it cool completely at room temp, then chill in the fridge for at least an hour before slicing. Cold bars slice so much better and taste even more refreshing.

The Best Part: Variations

You can absolutely mix this up to match what you’ve got or what you’re craving. Here’s how:

Want it more fruity?

Double the swirl mixture and spoon it heavier on top. You’ll get more of that strawberry rhubarb flavor—almost like a “strawberry rhubarb bars” twist.

Doing Trim Healthy Mama?

Use THM Baking Blend in the crust instead of almond flour. It makes the texture lighter and keeps the carbs even lower.

Going full paleo?

Swap cream cheese for a thick coconut yogurt or dairy-free cream cheese. Use coconut oil in the crust and coconut sugar or monk fruit if you’re okay with that.

No strawberries?

No problem. You can make pure rhubarb bars by skipping the strawberries and adding a bit more sweetener. Or mix in raspberries if you’ve got them lying around.

Seriously, this base recipe covers a bunch of your needs. Think thm rhubarb recipes, paleo strawberry rhubarb recipes, strawberry rhubarb gluten free—it’s all in here.

What to Serve These keto Swirled Rhubarb Bars With

These bars are so flexible you can eat them on their own, sure. But here are a few extra ideas:

• Serve cold with coffee as a light keto breakfast.

• Top with whipped cream for dessert.

• Crumble one over Greek yogurt for a fancy snack.

• Bring them to a BBQ—they hold up better than you’d think.

Storing and Freezing

You’ll want to keep these in the fridge, especially if it’s warm where you live. They last about 5 days chilled, but let’s be honest… they won’t make it that long.

To freeze, slice them into squares and lay them out on a baking tray to freeze individually. Once frozen, store them in a freezer bag. They thaw pretty quickly in the fridge or on the counter.

Use Cases (Yes, I Said Use Cases) How I Enjoy this keto Swirled Rhubarb Bars

I made these bars when my mother-in-law came to visit. She’s one of those “Is this low-carb? Because it doesn’t taste like it” types. She had two. Back to back.

Another time, I brought them to a girls’ night. Not one person guessed they were keto. One woman asked if I bought them from a bakery. I told her I made them myself, and her jaw actually dropped.

Then there’s me—I keep a batch in the freezer. When the kids are screaming or I’ve had a long day, I take one out. Just one bar and I’m reset. It’s like a snack and therapy rolled into one.

Final Notes for the Nerds

I won’t bore you with too much detail, but here’s the quick breakdown:

• These bars come in under 4 net carbs per square (if you slice them into 12).

• Great for anyone doing keto, THM-S, or low-carb.

• Totally gluten free, naturally grain free.

• Paleo with a few tweaks.

You can call them keto swirled rhubarb bars or just “those amazing creamy fruit bars that disappear in a day.” Either way, they work.

Conclusion

So, there you go—Keto Swirled Rhubarb Bars that don’t taste like you’re missing out on anything. No strange textures. No fake-sugar aftertaste. Just that mix of creamy, fruity, buttery goodness that actually feels like a proper dessert.

They tick all the boxes: easy to make, low carb, freezer-friendly, and surprisingly crowd-pleasing—even for folks who don’t follow keto, THM, or paleo. You could call them strawberry rhubarb gluten free bars, a healthy strawberry rhubarb crisp in disguise, or just the dessert that makes you feel like you’ve got it all figured out.

Whether you’re baking for family, meal prepping, or sneaking in something sweet during a quiet moment, these bars will keep showing up in your kitchen—and your cravings.

Go ahead and try them once. Just once. After that, you’ll probably be doubling the batch.

Keto Swirled Rhubarb Bars Recipe

Print Recipe

These keto swirled rhubarb bars have a soft almond flour crust, a creamy cheesecake layer, and a fruity swirl made from strawberries and rhubarb. Gluten free, low carb, and great for keto diet, THM, or even paleo with a few swaps. A sweet and simple dessert for easy summer meals.

• Author: Jane Summerfield
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 9–12 bars 1x
• Category: Dessert, snacks
• Method: Baking
• Cuisine: American, Keto, Low-Carb
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups almond flour

• ¼ cup melted butter (or coconut oil for paleo)

• 2 tbsp powdered erythritol

• Pinch of salt

Rhubarb Swirl

• 1 cup chopped rhubarb

• ½ cup strawberries (fresh or frozen)

• 2 tbsp water

• 2 tbsp powdered erythritol

• ½ tsp vanilla extract

Cream Cheese Layer

• 8 oz cream cheese, softened

• 1 egg

• ¼ cup powdered erythritol

• ½ tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment paper.

2. Make the swirl: In a small saucepan, cook rhubarb, strawberries, water, and sweetener over medium heat until soft. Mash slightly and stir in vanilla. Cool.

3. Make the crust: Mix almond flour, melted butter, sweetener, and salt. Press into the pan and bake for 10 minutes.

4. Cream cheese layer: Beat cream cheese until smooth, add egg, sweetener, and vanilla. Spread over crust.

5. Add the swirl: Spoon fruit mix on top and swirl with a knife or toothpick.

6. Bake: Bake another 25–30 minutes until edges are golden and center is set. Cool completely, then chill in the fridge before cutting.

Notes

• For THM, use THM Baking Blend instead of almond flour.

• Paleo version: swap cream cheese for dairy-free cream cheese or thick coconut yogurt, and use coconut oil.

• Store in fridge up to 5 days or freeze for 2 months.

• Makes 12 small bars or 9 large ones.

Nutrition

• Serving Size: 1 bar
• Calories: 145 Sugar: 1g Sodium: 70mg Fat: 13g Saturated Fat: 5g Unsaturated Fat: 7g Trans Fat: 0g Carbohydrates: 5g Fiber: 2g Net Carbs: 3g Protein: 3g Cholesterol: 28mg