1 cup of sliced fresh or frozen rhubarb 1 teaspoon vanilla extract 8 eggs, room temperature 8 oz full-fat cream cheese, room temperature 1/2 cup unsalted butter, room …
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While the strawberries and rhubarb are baking, make the topping. In a medium to large mixing bowl, whisk together the almond flour, sweetener, baking soda and sea salt. Cut the chunks of butter into the dry ingredients using a pastry blender.
Transfer the coated strawberries and rhubarb to the prepared baking dish. In a medium mixing bowl whisk together the almond flour, stevia/erythritol blend, baking soda, and sea salt. In a separate bowl, whisk together the almond milk, eggs, whiskey, and vanilla extract.
Make the healthy rhubarb and strawberry crisp topping. In a medium bowl, mix together Besti monk fruit sweetener (crystallized this time!), almond flour, chopped almonds, cinnamon, salt, and melted butter. Top fruit mixture with topping.
This recipe for Low-Carb Strawberry Rhubarb Crisp boasts a sweetened combination of fresh strawberries and rhubarb thickened and topped with a crumble made with buttery, almond goodness. While traditional crisps use starches to add body and thicken the fruit component, starch adds to the carbohydrate load.