Keto Strawberry Rhubarb Crisp is simple to prepare, sweet and tart, delicious strawberry rhubarb dessert with a crisp and buttery crumble topping.
It tastes like a strawberry rhubarb pie but is so much easier to make than a pie.
Living on a small farm when I was young, where rhubarb grew like a weed in our garden, we always had a large amount of it.
Therefore, strawberry rhubarb pies were a familiar, family favorite dessert recipe.
This recipe is inspired by my Keto Mixed Berry Crumble Pots recipe which is also super simple to prepare.
What is rhubarb?
Rhubarb is technically a vegetable but is typically used as a fruit in baking desserts because of its strong tart taste.
Is rhubarb low carb?
Yes, rhubarb is very low in carbs. Each cup of rhubarb only has 3g of net carbs.
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Ingredients
- 2 cups Strawberries, hulled and chopped
- ½ cup Rhubarb, diced
- ⅔ cup Granular Low-Carb Sweetener of choice, divided in half
- 1 ¼ teaspoon Xanthan Gum (thickener)
- ⅔ cup Almond Flour
- ¼ cup Unsweetened Finely Shredded Coconut
- 2 teaspoon Lemon Juice
- ⅛ teaspoon Sea Salt
- 3 ½ tablespoon Butter, melted
See the printable recipe card for the full recipe and nutritional information.
Instructions
Preheat the oven to 350℉ (180℃ ) and spray six 6-ounce ramekins (deeper ramekins work better to prevent overflowing while baking) with coconut oil non-stick spray. Set aside.
In a large mixing bowl add strawberries, ⅓ cup sweetener, lemon juice, and xanthan gum.
In a large bowl combine add almond flour, ⅓ cup sweetener, shredded coconut, sea salt, and melted butter. Stir and press with a fork until a pasty crumble forms. Set aside.
Fill the ramekins halfway full with the strawberry rhubarb mixture.
Sprinkle each ramekin with equal amounts of the crumble mixture over the fruit mixture.
Place ramekins on a large baking sheet and bake for 35 to 40 minutes or until the crumble starts browning.
Remove and cool for 8 minutes. Serve with sugar-free whipped cream, whipped coconut cream, or a small scoop of low-carb vanilla ice cream.
Hint: Using deeper ramekins and not over-filling works better to prevent the overflowing of the berries and their glaze while baking. I learned that the hard way. The shallow ramekins I used overflowed a bit, but the deeper green ramekins did not.
Equipment
I used 6 to 8-ounce ramekins on a baking sheet to make the strawberry rhubarb crisps.
Storage
Store the prepared strawberry rhubarb crisp cups with a cover on the ramekin or in a covered container in the fridge for up to 4 days. These can be reheated in the microwave for 30 seconds or in the oven for several minutes until warm.
📖 Printable Recipe Card
Keto Strawberry Rhubarb Crisp
Ingredients
- 2 cups Strawberries hulled and chopped
- ½ cup Rhubarb diced
- ⅔ cup Granular Low Carb Sweetener of choice divided in half
- 1 ¼ teaspoon Xanthan Gum (thickener), for paleo use arrowroot powder
- ⅔ cup Almond Flour
- ¼ cup Unsweetened Finely Shredded Coconut
- 2 teaspoon Lemon Juice
- ⅛ teaspoon Sea Salt
- 3 ½ tablespoon Butter melted
Instructions
- Preheat the oven to 350℉ (180℃ ) and spray six 6 to 8-ounce ramekins (deeper ramekins work better to prevent overflowing while baking) with coconut oil non-stick spray. Set aside.
- In a large mixing bowl add strawberries, ⅓ cup sweetener, lemon juice, and xanthan gum. Using a large spoon, gently toss berries to coat with the sweetener and xanthan gum. Set aside.
- In a large bowl combine add almond flour, ⅓ cup sweetener, shredded coconut, sea salt, and melted butter. Stir and press with a fork until a pasty crumble forms. Set aside.
- Fill the ramekins halfway full with the strawberry rhubarb mixture.
- Sprinkle each ramekin with equal amounts of the crumble mixture over the fruit mixture.
- Place ramekins on a large baking sheet and bake for 35 to 40 minutes or until the crumble starts browning.
- Remove and cool for 6 to 8 minutes. Serve with sugar-free whipped cream, whipped coconut cream, or a small scoop of low-carb vanilla ice cream.
Kathy says
Can’t wait to make this for my Hubby! We are from Ohio and I used to make this yearly. Now he’s diabetic and we live in Florida and rhubarb is hard to find. What can I use as a substitute for the coconut?
Thank you
Kathy
Glenda Warren says
WE loved this did not have enough strawberrys for two cups and so added a hole cup of ruhbarb - we always add just scant of the sugar sub amounts - I find the whole amount in some recipes is just too much - omitted the coconut - and it turned out fine - only enough for 5 ramikins - and my husband who is not really KETO LOVED it - he raved 🙂 thank you - wonderful recipe
Stacey says
Thank you so much, Glenda, for trying the recipe and for your kind words. So happy you & your hubby enjoyed the recipe.
jennifer says
I LOVE a fruit crisp, one of my very favorite desserts! This one did not disappoint, loved how the sweet strawberries and tart rhubarb played together. A classic updated for my lower-carb lifestyle, YAY thanks!
Donny says
I loved everything about this, including the individual pots! I'm also jealous you grew up eating fresh rhubarb, haha.
Megan says
Delicious, Stacey! These are so lovely. Thank you for a new fun, easy, yummy rhubarb recipe!
Shelby says
I was drooling just reading this and it didn't disappoint!
Janessa says
This looks so tasty! I don’t have individual ramekins. Would it work to make it in a larger casserole dish?
Stacey says
Yes, Janessa, you can make this in an 8x8 pan or casserole dish.
Nancy says
Love these individual desserts with strawberry and rhubarb. I made a big batch in a large casserole and it was totally gone in seconds!!