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Keto Swirled Rhubarb Bars Recipe

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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.

Ingredients

Scale

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

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

Find it online: https://www.wellnesswarrior.org/keto-swirled-rhubarb-bars/