Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1/2 cup granulated erythritol or your preferred keto sweetener
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup butter, melted
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the strawberries, rhubarb, erythritol, lemon juice, and vanilla extract. Stir well to combine and let it sit for about 10 minutes to draw out juices.
- In another bowl, mix together the almond flour, shredded coconut, melted butter, cinnamon, and salt until crumbly.
- Spread the fruit mixture evenly in a greased 9×13 inch baking dish.
- Sprinkle the almond flour mixture over the top of the fruit evenly.
- Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the fruit is bubbly.
- Let the crisp cool for a few minutes before serving. Enjoy it warm or chilled!
Notes
- You can substitute the strawberries and rhubarb with other low-carb fruits if desired.
- Serve with a dollop of whipped cream or keto ice cream for an extra treat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Fat: 15
- Carbohydrates: 9
- Fiber: 3
- Protein: 3
Keywords: Keto Strawberry Rhubarb Crisp, guilt-free dessert, low-carb dessert, keto-friendly crisp, healthy dessert recipe