Keto Strawberry Rhubarb Crisp

Was excited when I was looking up seasonal fruits and found that rhubarb is even less carbs than strawberries. So I immediately thought I should make a keto strawberry rhubarb pie! Which is possible but with adding in a keto crust the carb count gets a wee bit high for me personally. But totally doable with using my coconut flour crust as the bottom (recipe here : https://youtu.be/Fmy5s5AkM-4 ) and I would absolutely use this crumble topping from the crisp on top because it is 0 carbs!!

Because we can't use oats in our crumble I just subbed in some oat fiber. Then tested using coconut flour, unflavored whey protein isolate and egg white protein. They all worked well but I chose the unflavored whey protein because it is 0 carbs. The coconut flour tastes sweeter because of the extra carbs in it. And the egg white protein was the crunchiest. The unflavored whey protein is crunchy and has 0 carbs, so I just upped the sweetener a little bit and got a great, sweet, crunchy topping for our crisp. So you can sub anything you want in for the unflavored whey protein, just the carbs will be different depending on what you use. If you use coconut flour make sure it is a crumbly consistency, you may need to add more butter because coconut flour is really absorbent.

The rhubarb and strawberries I weighed out because I never know how to measure fruit accurately to count the carbs. I cut everything into medium dices and got 2 cups of strawberries and 4 cups of rhubarb. It all depends on how you dice the fruit though, if you chop it smaller than I did you may have more in weight than me. If you have bigger chunks, less fit in the measuring cup. So if you are not weighing the fruit definitely watch the video to see how I chopped the strawberries and rhubarb to get an accurate measurement.

The sweetener I used for this recipe is just what I like to use. Any alternative sweetener can be used. I like using powdered monkfruit/erythritol to coat the rhubarb and strawberries because it coats the fruit nicely. Can use swerve or any granular sweetener you like. Just remember powdered monkfruit/erythritol is 2x sweeter than the granular version, so you may need to add more. I also like things a little sweeter so I add a few drops of liquid sweetener also. My boyfriend loved it without any extra sweetener, so it's all to taste.

Keto Strawberry Rhubarb Crisp

1 Lb. Fresh Rhubarb (trimmed and medium diced about 4 Cups)

1/2 Lb. Fresh Strawberries (medium diced about 2 Cups)

1/2 Cup Powdered Sweetener (can use any alternative sweetener but powdered is 2x as sweet so may need more)

1/4 tsp. Xanthan Gum

Liquid stevia (optional)

Crumble Topping:

72 g Golden Monkfruit/Erythritol (6 Tbs. can use any alternative sweetener)

30 g Unflavored Whey Protein Isolate (1/4 Cup + 1 Tbs.)

30 g Oat Fiber (1/4 Cup + 1 Tbs.)

112 g Melted butter (1 Stick, 8 Tbs., 4 oz.) (I used salted, if using unsalted add 1/4 tsp. Salt)

Instructions:

1. Preheat oven to 375 degrees and butter an 8x8 baking dish

2. Prepare the rhubarb and strawberries and mix in a large bowl, set aside

3. Sift the powdered sweetener in a bowl and add xanthan gum and whisk, set aside

4. Weigh/measure dry ingredients for the crumble into a bowl, mix well

5. Add melted butter and mix until you get a clumpy crumble texture

6. Coat the rhubarb and strawberries with the sweetener/xanthan gum mixture

7. Place into the greased baking dish

8. Top evenly with the crumble topping

9. Bake for 32-37 minutes rotating half way threw until the top is browned and the filling is bubbly

10. Serve warm with some keto ice cream or whipped cream!!!

Macros for 1/8th

132 Calories

12 g Fat

7.75 g Total Carbs

5.25 g Fiber

2.5 g Net Carbs

4 g Protein