Description
A delicious keto dessert made with rhubarb and a crispy almond flour topping.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1/2 cup erythritol (or preferred sweetener)
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup butter, melted
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix rhubarb, erythritol, and vanilla extract. Pour into a greased baking dish.
- In another bowl, combine almond flour, melted butter, and nuts. Mix until crumbly.
- Spread the almond flour mixture over the rhubarb.
- Bake for 30-35 minutes, until the topping is golden brown.
- Let cool before serving.
Notes
- Serve warm with whipped cream or a keto-friendly ice cream.
- Adjust sweetener to taste based on preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 35mg