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Keto Rhubarb Crisp

Prep Time 10 mins
Cook Time 30 mins
Course Dessert
Servings 2 servings
Calories 285 kcal


  • 1 1/2 cup raw rhubarb washed and cut into 1/2 inch pieces
  • 2 tbsp monkfruit/erythritol blend sweetener or sweetener of choice
  • 1/4 cup almond flour
  • 3 tbsp raw pecans chopped
  • 2 tbsp monkfruit/erythritol blend sweetener (can also use a golden sweetener for a more brown sugar taste)
  • 1 tsp cinnamon
  • 2 tbsp butter softened or melted


  • Mix chopped rhubarb and first sweetener amount and stir to combine. Divide between two small ramekins (1 cup size each).
  • Chop pecans, not too fine, as they provide the crunch in the finished topping. Add almond flour and cinnamon and mix. Add soft or melted butter and mash together to mix thoroughly. Carefully spoon the topping over the rhubarb. It might be quite full, but will cook down.
  • Place ramekins on a baking sheet for safety (in case of boiling over), and bake at 375F for about 25-30 minutes. They should be bubbly and the topping browned nicely.
  • Serve warm. Top with heavy cream, whipped cream or keto ice cream if desired.


One serving provides 285 kcals, 4 grams net carbs, 4 g fibre.  Like all very sweet "keto baking" items, this should be reserved for special occasions only.  Even sweet tasting foods without sugar can stimulate a boost of insulin, called the "cephalic" response.