Strawberry Rhubarb Almond Crisp

Why This Is Strictly Keto

The fruit layer is just strawberries, rhubarb and lemon juice, lightly thickened with ground chia instead of cornstarch. The crumble swaps wheat flour and oats for almond flour, butter and sliced almonds, and only a small amount of monk fruit or erythritol sweetener replaces the sugar, keeping every serving at about 4g net carbs.

Ingredients

Fruit layer

• 1/4 cup powdered monk fruit or erythritol sweetener
• 2 teaspoons ground chia seeds
• 1/8 teaspoon sea salt
• 4 ounces fresh strawberries, hulled and sliced
• 8 ounces fresh rhubarb, sliced
• 1 tablespoon freshly squeezed lemon juice

Almond topping

• 3/4 cup super-fine almond flour
• 2 tablespoons powdered monk fruit or erythritol sweetener
• 1/4 teaspoon baking soda
• 1/8 teaspoon sea salt
• 1/2 cup butter, cut into chunks
• 3/4 cup sliced almonds, divided

Instructions

1. Preheat and prep the fruit: Preheat the oven to 375°F (190°C). Whisk the sweetener, ground chia and salt together in an 8x8-inch baking dish. Stir in the strawberries, rhubarb and lemon juice.

2. Par-bake the fruit: Bake for about 30 minutes, until the fruit starts to turn tender. Make the topping while it bakes.

3. Mix the topping: Whisk the almond flour, sweetener, baking soda and salt together in a bowl. Cut in the butter with a pastry blender until crumbly, then stir in 1/2 cup of the sliced almonds.

4. Add the crumble: Take the fruit out of the oven, crumble the topping evenly over it, and sprinkle with the remaining 1/4 cup sliced almonds.

5. Finish baking: Bake for another 18–20 minutes, until the topping is golden brown.

6. Serve: Cut into 9 portions and scoop out like a cobbler. Serve warm with whipped cream or sugar-free vanilla ice cream, or chilled.

Nutritional Info (per serving, approximate)

Tips

• Par-baking the fruit first lets the rhubarb soften and release its juices before the topping goes on, so the crumble stays crisp.
• Melted butter can replace cold butter in the topping, but add a little extra almond flour or the crumble will not hold together.
• Use all strawberries if rhubarb is hard to find, and omit the cinnamon so the fresh fruit flavors stand out.
• Leftovers keep covered in the fridge for up to 3 days.