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Gluten Free Strawberry Rhubarb Crisp (Keto, Paleo)

Published: · Modified: by 25 Comments - This post may contain affiliate links. See Disclosure

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Additional Info

Net Carbs: 3 g | % Carbs: 7.7 % | % Protein: 5.2 % | % Fat: 87.1 % | SmartPoints: 6
Values 
Array
(
    [calories] => 164
    [carbohydrates] => 6
    [protein] => 2
    [fat] => 15
    [saturated_fat] => 4
    [polyunsaturated_fat] => 3
    [monounsaturated_fat] => 6
    [cholesterol] => 15
    [sodium] => 83
    [potassium] => 143
    [fiber] => 3
    [sugar] => 3
    [vitamin_a] => 1100
    [vitamin_c] => 54.5
    [calcium] => 20
    [iron] => 0.7
    [serving_unit] => g
)
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Egg-FreeKid FriendlyVegetarianOne Pan

Gluten free strawberry rhubarb crisp is a healthier remake of the classic dessert for late spring into summer. It’s an easy keto friendly rhubarb recipe that doesn’t take much effort to prepare.

low carb keto gluten free strawberry rhubarb crisp

Jump to:

Although we did not grow any rhubarb this year, I’ve been craving some of the tart plant. So I picked some up at a local market along with some organic strawberries to use in an easy rhubarb crisp.

I thought about making a low carb pie, but wanted something that would be quick to make. Fruit crisps are so simple that it wasn’t difficult to come up with a recipe. It only took about ten minutes to prepare and less than a half hour to bake.

That’s why I came up with this easy gluten free strawberry rhubarb crisp recipe. It combines two of the best low carb fruits of summer into a delicious dessert that’s perfect for sharing.

How to make a strawberry rhubarb crisp

I just love the sweet and tart taste of strawberry rhubarb filling. The mixture is just strawberry and rhubarb with some low carb sweetener and a little xanthan gum added as a thickener.

diced rhubarb sliced strawberries

The best part is that you can mix the filling right in the baking dish so you don’t have to dirty an additional bowl. Unfortunately, you’ll want to mix up the topping ingredients first before adding them to baking dish.

mixing the filling

I topped off the filling for this easy strawberry rhubarb crisp with a pecan crumb mixture. The original recipe used oat fiber but it’s tough to find gluten free oats. So I changed the recipe to use a blend of almond flour and coconut flour instead.

topping mixture

This crumb topping works well with any fruit filling. The topping would be perfect for a zucchini crisp or mock low carb apple pie. Really, any cooked low carb fruit mix can be topped off with this nutty mix.

cutting in the butter

Once assembled, you bake the crisp in a 350°F oven until the filling is bubbling and the topping has browned. So be sure to preheat the oven before starting the preparation steps.

baking the crisp

Should the gluten free strawberry rhubarb crisp be refrigerated?

Since there’s no sugar added to this low carb fruit crisp, I keep it in the refrigerator. In fact, I chill all my keto friendly treats in the refrigerator. I even store my keto cookies in the fridge.

Can you freeze it?

If you don’t want to over-indulge, I’d recommend freezing any extra servings for later. You can even make a double or triple batch to have a good amount stashed away for any rhubarb cravings you may have.

strawberry rhubarb crisp in baking pan and bowl

Other Low Carb Rhubarb Recipes

Since the carbs in rhubarb are only about 6 grams per cup with over 2 grams of fiber, it’s definitely a keto friendly ingredient. But what other things can you do with it? Check out the following gluten free low carb recipes for other ideas:

I’ve been wanting to try the upside down cake by Simply So Healthy. Hopefully, I’ll get a chance to test that one out this summer to share with family and friends.

healthy strawberry rhubarb crisp

Kitchen Tools Used

I used the following items to make this gluten free sugar free strawberry rhubarb crisp:

Enjoy this simple keto dessert featuring rhubarb and strawberry! And be sure to let me know how it turned out in the comment section below.

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gluten free strawberry rhubarb crisp

Gluten Free Strawberry Rhubarb Crisp (Keto, Paleo)

Author: Lisa MarcAurele
4.67 from 12 votes
Simple low carb strawberry rhubarb crisp recipe that can be made within minutes. Ingredients can be mixed right in the bowl you’re going to eat it out of.

Recipe Video (Click on Image to Play)

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Print Pin Review Recipe
Servings 4 servings
Calories 164

Ingredients

US Customary – Metric

Instructions

  • Mix together rhubarb, strawberries, sweetener and xanthan gum.
  • Place mixture into small baking dish.
  • Combine pecans, coconut flour, almond flour, sweetener, cinnamon and nutmeg.
  • Cut in butter then sprinkle over fruit mixture.
  • Bake 20 to 30 minutes at 350°F.
  • Serve warm topped with ice cream or whipped cream.

Notes

The original recipe used oat fiber instead of the coconut flour and almond flour mixture. However, it’s best to avoid oat fiber as many brands aren’t completely gluten-free. But if you are okay with using it, 2 tablespoons oat fiber can be used in place of the coconut flour and almond flour.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

low carb yum 5-ingredient keto

Nutrition

Calories: 164 | Carbohydrates: 6g | Protein: 2g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 15mg | Sodium: 83mg | Potassium: 143mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1100IU | Vitamin C: 54.5mg | Calcium: 20mg | Iron: 0.7mg

Additional Info

Net Carbs: 3 g | % Carbs: 7.7 % | % Protein: 5.2 % | % Fat: 87.1 % | SmartPoints: 6
Values 
Array
(
    [calories] => 164
    [carbohydrates] => 6
    [protein] => 2
    [fat] => 15
    [saturated_fat] => 4
    [polyunsaturated_fat] => 3
    [monounsaturated_fat] => 6
    [cholesterol] => 15
    [sodium] => 83
    [potassium] => 143
    [fiber] => 3
    [sugar] => 3
    [vitamin_a] => 1100
    [vitamin_c] => 54.5
    [calcium] => 20
    [iron] => 0.7
    [serving_unit] => g
)

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Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

Post updated in June 2019. Originally published July 2011.

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Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long awaited cookbook, 5-Ingredient Keto, is now available for pre-order. Learn more about Lisa....

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    Recipe Rating




  1. Sharon

    5 stars
    Made this in individual serving ramekins. All I can say is perfection in a dish.

    Reply

  2. Terry

    4 stars
    This was yummy. I added the nuts after I cut in the butter. It was easier to cut in the butter that way. The nuts gave it a nice crunch. will be making this again.

    Reply

  3. Barb Prescott

    5 stars
    This recipe is the bomb, I loved it! Only suggestion I have is to double the recipe because you will want seconds👍

    Reply

    • Deborah

      5 stars
      The first thing I did was double the recipe…this was absolutely delicious….my family loved it….I have been keto for 1 month now.
      I will certainly be making this again. I usually make a pie and did not feel deprived and loved the pecans …it really made this dessert special. I have to say I added a touch of vanilla to my filling.

      Reply

  4. Barbara

    Hi! I’m allergic to nuts—do you think there’s another substitute I could try instead of pecans? Thanks!

    Reply

    • Lisa MarcAurele

      You could try a mixture of seeds like sesame seeds and flax meal.

      Reply

  5. Emily

    3 stars
    Tasted yummy but I didn’t get any crumble. It was all very gooey with zero crunch.

    Reply

  6. Rolland

    Just made the strawberry-rhubarb crisp and I wondered if there was an error in the recipe for the topping. I expected a crispy crust and what I got was less than crispy. I was surprised by the minimal amount of almond and coconut flour for the topping. To get a more cake-like topping what would you recommend ? Thanks, other than that it was a tasty dessert 👍

    Reply

    • Lisa MarcAurele

      The crunch should come from the chopped pecans. You could add more flour if you’d like and mixing it in egg first will make it more cake-like.

      Reply

  7. Lisa

    5 stars
    Loved it

    Reply

  8. Patricia Cobb

    how would I freeze this? Or is it not freezer friendly?

    Reply

    • Lisa MarcAurele

      It can be frozen baked or unbaked and should last for at least 3 months or longer.

      Reply

  9. Jill Rubin de Cedres Dinardi

    5 stars
    Tart/sweet yumminess. I mixed chopped almonds in with the pecans for a little extra crunch. My new favorite dessert. Thank you!

    Reply

  10. Yvonne

    Wondering if teaspoons should be tablespoons for the flour?

    Reply

    • Lisa MarcAurele

      It’s supposed to equal 2 tablespoons total of flour which is why the 2 teaspoons and 4 teaspoons. But it would likely work with tablespoons if you like more topping.

      Reply

  11. Rita

    You don’t say how many servings there are in this recipe.

    Reply

    • Lisa MarcAurele

      It’s at the very top of the recipe card: 4 servings

      Reply

  12. Johnna Case

    5 stars
    Wow! Thank you for such a wonderful recipe! It was absolutely delicious. The nut topping was excellent. Would highly recommend! Hurry up and grow, rhubarb! Hubby is waiting for the next batch.

    Reply

  13. Gail

    Looks delicious and will definitely make it. Am a little confused by the carbs though. In the recipe it says net 5 carbs per serving, in the Nutrition Facts it shows net 3 carbs!? Which is it? ?Does it make a difference if you use the other flour substitutes rather than Oat Fiber, which I can’t get here? Thank you and thank you for all your amazing recipes! Cheers! ☺

    Reply

    • Lisa

      The 5 carbs is an old value calculated based on actual brands used. The 3 net carbs is generic. I’ll fix the confusion.

      Reply

    • Bashawn

      5 stars
      Oh, my. It’s delicious!

      Reply

  14. Julia

    5 stars
    I made this today. It was beautiful. Thank you for this recipe. Will definitely make it again ??

    Reply

    • Lisa

      I wish I could find rhubarb at this time of year. You are lucky to have it!

      Reply

  15. Jennifer Eloff

    I miss rhubarb. Strawberry Rhubarb pie is my favorite but this is a good substitute and easier.

    Reply

    • Lisa

      I love the pie as well, but didn’t want to take the time to make a crust. This was a lot quicker to make and just as delicious.

      Reply