Description
A delicious low-carb keto rhubarb crumble tart featuring a buttery almond flour crust, tangy rhubarb filling sweetened with keto-friendly sweeteners, and a crisp crumble topping perfect for spring and any keto dessert lover.
Ingredients
Scale
- 2 cups almond flour
- 1/3 cup Swerve Brown
- 1/3 cup Swerve Granular
- 2 tbsp coconut flour
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup butter, melted
- 1/4 cup chopped pecans or walnuts (optional)
- 3 cups chopped rhubarb
- 2 tbsp water
- 1/3 cup allulose (or BochaSweet)
- 1/4 tsp glucomannan (or xanthan gum)
Instructions
- Preheat oven to 325°F and grease a 9-inch metal tart pan with removable bottom.
- In a large bowl, whisk almond flour, sweeteners, coconut flour, cinnamon, and salt; stir in melted butter until combined.
- Press about 2/3 of dough firmly into bottom of prepared pan; bake 15–20 minutes until golden at edges; cool 15 minutes.
- In saucepan, combine rhubarb, water, and allulose; simmer 5 minutes until softened.
- Stir in glucomannan to thicken filling; cool to room temperature.
- Spread cooled rhubarb filling evenly over crust.
- Add chopped nuts to remaining dough; sprinkle crumble topping over filling; gently press to adhere.
- Bake another 20 minutes until topping is golden brown.
- Cool completely before removing tart sides; slice into 10 portions and serve.
Notes
Press crust firmly before baking to prevent crumbling. Cool tart completely before slicing for best results. Store leftovers refrigerated up to 3 days or freeze up to 1 month. Use a metal tart pan with removable bottom for easy release. Substitute frozen rhubarb by thawing and draining excess water.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg