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. Whisk the sweetener, glucomannan, and sea salt together in an 8" X 8" baking dish.
Stir in the strawberries, rhubarb, and lemon juice. Bake in the preheated oven for about 30 minutes, or until the strawberries and rhubarb begin to get tender. While the strawberries and rhubarb are baking, make the topping.
In a medium to large mixing bowl, whisk together the almond flour, sweetener, baking soda and sea salt.
Cut the chunks of butter into the dry ingredients using a pastry blender. (You could also melt the butter and stir it in if you don't have a pastry blender.) Stir in 1/2 cup of the almonds.
When the strawberries and rhubarb have finished baking, remove them from the oven. Using your hands, crumble the topping mixture over the top to cover it evenly. Smooth the topping gently with the back of a spoon, if desired. Sprinkle the remaining 1/4 cup of the almonds on top.
Bake for about 18-20 minutes longer or until top is golden brown. Divide into 9 servings. This dessert will need to be scooped out with a spoon or spatula as you would a cobbler.
Serving size: 1/9th of the crisp.
Per serving: 4 grams net carbs.
simplysohealthy.com