Gluten Free Strawberry Rhubarb Crisp (Keto, Paleo)
Servings: 4 servings
Calories: 164
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.
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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
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.
Video
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.
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