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    Home / Recipes / Keto Desserts

    Gluten Free Strawberry Rhubarb Crisp (Keto, Paleo)

    By Lisa MarcAurele on Jun 20, 2019 29 Comments - This post may contain affiliate links. See Disclosure

    8506 shares
    5-Ingredient Recipes Simple Keto Meals Jump to Recipe
    strawberry rhubarb crisp pinterest image
    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.

    strawberry rhubarb crisp with text overlay.
    Jump to:
    • How to make a strawberry rhubarb crisp
    • Should the gluten free strawberry rhubarb crisp be refrigerated?
    • Can you freeze it?
    • Other Low Carb Rhubarb Recipes
    • Kitchen Tools Used
    • 📖 Recipe

    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

    diced rhubarb in oval baking dish.

    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.

    rhubarb and strawberry in oval dish.

    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.

    sweetener and xanthan gum added to fruit mixture.

    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.

    crisp topping ingredients in white bowl.

    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 butter into flour mixture.

    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.

    crisp topping added.

    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.

    baked gluten-free keto strawberry rhubarb crips in oval dish.

    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:

    • Gluten Free Rhubarb Crumble
    • Cinnamon Rhubarb Muffins
    • Low Carb Strawberry Rhubarb Upside Down Cake
    • Strawberry Rhubarb Mousse
    • Berry Rhubarb Jam

    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.

    spoons in strawberry rhubarb baking dish and small bowl.

    Kitchen Tools Used

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

    • Strawberry huller and slicer
    • Nut chopper
    • Small baking dish
    • Small mixing bowl

    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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    📖 Recipe

    featured image for strawberry rhubarb crisp recipe.

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

    Video

    Ingredients

    • FILLING
    • 1 ¼ cups diced rhubarb
    • 1 ¼ cups sliced strawberries
    • ½ teaspoon xanthan gum
    • 2 tablespoons low carb sugar substitute or 2 ½ teaspoons Truvia
    • TOPPING
    • ½ cup chopped pecans
    • 2 teaspoons coconut flour
    • 4 teaspoons almond flour
    • 1 tablespoon low carb sugar substitute or 1 ¼ teaspoon Truvia
    • ½ teaspoon cinnamon
    • dash nutmeg
    • 2 tablespoon butter
    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 simple keto cookbook

    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
    )
    

    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.

    © LowCarbYum.com
    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-Profile

    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 also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

    Reader Interactions

    Comments

    1. Susan Kosloff

      June 04, 2021 at 3:59 pm

      Do you have any suggestions for a butter substitute for a vegan version. No margarine, please, but do you think coconut oil would work?

      Reply
      • Lisa MarcAurele

        June 04, 2021 at 4:07 pm

        My favorite vegan butter sub is butter flavored coconut oil but regular coconut oil should work too.

        Reply
    2. Payme

      March 24, 2021 at 2:51 pm

      When you offer a metric option then there would be no teaspoons or tablespoons. Good of you to offer the option, but do it right.

      Reply
      • Lisa MarcAurele

        March 24, 2021 at 7:35 pm

        When I know the metric equivalent, I add it. If I don't, it stays the same. I do know that many on metric keep teaspoons and tablespoons for American recipes. When it's liquid, I could offer some standard ml measurements but for dry ingredients, it takes some time to weigh and it's not something I'm in the habit of doing.

        Reply
    3. Sharon

      June 14, 2020 at 2:27 pm

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

      Reply
    4. Terry

      May 10, 2020 at 11:31 pm

      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
    5. Barb Prescott

      May 10, 2020 at 9:49 pm

      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

        June 11, 2020 at 11:09 pm

        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
    6. Barbara

      May 10, 2020 at 12:33 am

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

      Reply
      • Lisa MarcAurele

        May 10, 2020 at 7:27 am

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

        Reply
    7. Emily

      May 08, 2020 at 8:17 pm

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

      Reply
    8. Rolland

      February 06, 2020 at 5:10 pm

      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

        February 10, 2020 at 10:02 am

        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
    9. Lisa

      September 07, 2019 at 9:13 pm

      5 stars
      Loved it

      Reply
    10. Patricia Cobb

      July 05, 2019 at 11:27 am

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

      Reply
      • Lisa MarcAurele

        July 05, 2019 at 7:35 pm

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

        Reply
    11. Jill Rubin de Cedres Dinardi

      June 24, 2019 at 3:49 pm

      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
    12. Yvonne

      June 22, 2019 at 6:52 pm

      Wondering if teaspoons should be tablespoons for the flour?

      Reply
      • Lisa MarcAurele

        June 27, 2019 at 8:02 pm

        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
    13. Rita

      June 12, 2019 at 5:18 pm

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

      Reply
      • Lisa MarcAurele

        June 12, 2019 at 7:00 pm

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

        Reply
    14. Johnna Case

      April 18, 2018 at 8:27 pm

      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
    15. Gail

      April 19, 2017 at 11:29 am

      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

        April 19, 2017 at 3:52 pm

        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

        July 11, 2017 at 7:15 pm

        5 stars
        Oh, my. It's delicious!

        Reply
    16. Julia

      February 12, 2017 at 10:26 am

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

      Reply
      • Lisa

        February 12, 2017 at 3:25 pm

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

        Reply
    17. Jennifer Eloff

      July 17, 2011 at 8:07 pm

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

      Reply
      • Lisa

        July 18, 2011 at 12:47 pm

        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

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