Low Carb Rhubarb Crumble

Indulge in the perfect balance of tart and sweet with this Low Carb Rhubarb Crumble, a guilt-free dessert that’s as satisfying as it is easy to make. Featuring tender, tangy rhubarb sweetened with a low-carb granulated sweetener and brightened with fresh lemon juice, this treat is topped with a buttery crumble made from almond flour and crunchy chopped nuts. With only 15 minutes of prep time and a straightforward baking process, this gluten-free and keto-friendly dessert is ideal for a weeknight indulgence or a dinner party finale. Pair it with sugar-free ice cream or a dollop of whipped cream for a comforting and wholesome delight that satisfies your cravings without derailing your health goals. Perfect for anyone following a low-carb or keto lifestyle, this rhubarb crumble delivers on flavor, texture, and simplicity—no compromise necessary!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 500 grams rhubarb stalks
• 1 cup granulated low-carb sweetener (such as erythritol)
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1 cup chopped nuts (such as almonds or pecans)
• 100 grams butter, unsalted and melted
• 1 teaspoon cinnamon
• 0.25 teaspoon salt

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Wash the rhubarb stalks thoroughly and trim off any rough ends. Chop the rhubarb into 1-inch pieces.

Step 3

In a large mixing bowl, combine the chopped rhubarb, half of the sweetener, lemon juice, and vanilla extract. Toss everything together until the rhubarb is well coated.

Step 4

Transfer the rhubarb mixture into a baking dish, spreading it evenly across the bottom.

Step 5

In a separate bowl, prepare the crumble topping by mixing the almond flour, remaining sweetener, chopped nuts, melted butter, cinnamon, and salt until the mixture becomes crumbly.

Step 6

Spread the crumble topping evenly over the rhubarb mixture in the baking dish.

Step 7

Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the crumble is golden brown and the rhubarb is tender and bubbling.

Step 8

Remove from the oven and let it cool slightly before serving. Enjoy your low carb rhubarb crumble with a scoop of sugar-free ice cream or whipped cream if desired.

Nutrition Facts

Serving size	(1083.0g)

Amount per serving	% Daily Value*
Calories	2203.0

Total Fat 211.3g	0%
Saturated Fat 64.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 221.4mg	0%
Sodium 622.1mg	0%
Total Carbohydrate 308.7g	0%
Dietary Fiber 32.8g	0%
Total Sugars 14.3g
Protein 46.0g	0%

Vitamin D 0IU	0%
Calcium 989.6mg	0%
Iron 8.8mg	0%
Potassium 2312.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 5.5%

Carbs: 37.2%