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.
1/3 cup sour cream or low carb yogurt Preheat oven to 325 degrees and grease the bottom and sides of a large bundt pan. In a medium bowl, mix together rhubarb, strawberries, arrowroot powder, and the 1/4 cup erythritol or monk fruit sweetener.
This Low-Carb Strawberry Rhubarb Crisp recipe is delicious dessert suitable for those on low-carb, diabetic, gluten-free, sugar-free, keto, or Atkins diets. Preheat oven to 375º Fahrenheit.
This Low-Carb Strawberry Rhubarb Upside-Down Cake recipe makes a delicious spring dessert. This delicious recipe can be a part of low-carb, keto, gluten-free, dairy-free, grain-free, diabetic, or Banting diet.