Rhubarb Crisp – Low Carb and Gluten-Free

Sugar-free rhubarb crisp with a truly crispy almond flour topping. It took some work to get this recipe right but it was worth it!

INGREDIENTS:
Crisp Topping:

• 1¼ cup almond flour
• ½ cup shredded coconut unsweetened
• ⅓ cup golden flax seed meal
• ⅓ cup pecan or walnut pieces
• ¼ cup Swerve Sweetener or other erythritol sweetener
• ½ teaspoon cinnamon
• ¼ tsp salt
• 6 tablespoons butter melted
• ½ teaspoon vanilla extract
• ¼ teaspoon liquid stevia extract

Rhubarb Filling:

• 2 pounds rhubarb sliced into ½-inch pieces
• ⅓ cup Swerve Sweetener or other erythritol sweetener
• ¼ cup ground chia seeds you can grind whole chia seeds in a coffee grinder
• ¼ tsp liquid stevia extract

INSTRUCTIONS:

1. For the topping, preheat oven to 300F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, shredded coconut, flax seed meal, pecan or walnut pieces, erythritol sweetener, cinnamon and salt. In a small bowl, stir together the butter, vanilla and stevia extract.
3. Add butter to the almond flour mixture and use a pastry cutter or two knives to blend in until the mixture resembles coarse crumbs. Spread out evenly on prepared baking sheet and pat down with hands to flatten slightly.
4. Bake 20 to 25 minutes, or until edges are golden brown. Remove and let cool completely.
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