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. Recipe created by Tracey of The Naked Diabetic
When you get fresh rhubarb there is nothing better than a homemade Sugar Free Rhubarb Crisp. With a few diabetic-friendly ingredients it only takes a few minutes to throw together. Top it with some sugar-free ice cream or whipped topping and you have a scrumoptous dessert.
Ingredients List
- Fresh Rhubarb – 4 cups choppe: choose the reddest stalks possible for a beautiful bright colour.
- Splenda Granulated Sweetener
- King Arthur Keto wheat Flour – 2 tbsp
- Water
- Butter
- Ratio Keto Friendly Vanilla Almond Crunch cereal
- Oatmeal Flakes (Rolled oats) – 1/3 cup
Equipment Used in making this recipe
- Casserole dish or 8-inch square/round baking dish
- Food processor or blender
How to Make Sugar Free Rhubarb Crisp
Filling
1 – Add the chopped rhubarb to a large mixing bowl.
2 – Sprinkle the water over the rhubarb and give it a good stir to make the rhubarb wet.
3 – While stirring, sprinkle the King Arthur keto. wheat flour over the rhubarb. Stir it vigorously to make sure the flour does not clump.
4 – Stir in the sweetener and mix well.
5 – Pour the rhubarb mixture into a casserole dish or an 8 by 8-inch baking dish.
Topping
1 – In a food processor or blender pulse the Keto cereal until it resembles a large crumble.
2 – Pour the cereal into a mixing bowl and add the remaining topping ingredients
3 – Mix well.
4 – Spread over the filling mixture and press down into the rhubarb. This helps make it as crispy as possible,
5 – Bake in a 350° F (175°C) oven for 25 minutes, covered with aluminum foil or the casserole dish lid.
6 – Remove the cover/lid and continue baking for another 20 minutes.
7 – Remove it from the oven and allow it to set up for at least 1/2 hour before serving.
The Recipe for Sugar Free Rhubarb Crisp
Sugar Free Rhubarb Crisp
Ingredients
Filling
- 4 cup fresh Rhubarb – chopped
- 2 tbsp water
- 2 tbsp King Arthur Keto Wheat Flour
- 2/3 cup Splenda Granulated Sweetener
Top Crumble
- 1 cup Ratio Keto Friendly Vanilla Almond Crunch Cereal
- 1/3 cup Rolled oats
- 1/4 cup Splenda Granulated Sweetener
- 1/3 cup Butter – Melted
Instructions
Filling
- Add the chopped rhubarb to a large mixing bowl.
- Sprinkle the water over the rhubarb and stir to coat the rhubarb.
- Sprinkle the flour over the rhubarb and stir vigorously to cover the rhubarb and eliminate clumps
- Stir in the sweetener.
- Pour mixture in a casserole dish or 8 by 8 inch baking dish.
Crumble Topping
- Preheat the oven to 350 °F
- Pulse the cereal in a food processor or blender until you have a loose/coarse crumble.
- Pour the cereal into a mixing bowl and add the remaining ingredients.
- Stir well.
- Spread the topping over the filling.
- Cover the dish and bake for 20 minutes in the oven.
- Remove the cover and bake for another 20 minutes, or until top is golden and the rhubarb filling is bubbling and soft when poked with a knife.
- Remove from the oven and set aside to set up for at least 1/2 hour before serving.
- Enjoy…
Nutrition
Helpful Tips and FAQs
Substitutions
King Arthur keto Wheat Flour Substitutions
Almond Flour – Almond flour can be used at a 1 to 1 ratio, but alterations may be needed to the liquid ingredients. Using Almond Flour will also affect the final height/rise of the muffins, bread or cake. Almond Flour is finely ground almonds (skins removed) which can also change the overall flavour. Expect a nuttier flavour with a denser texture.
Coconut Flour – Coconut flour can be used as a low-carb replacement. As with almond flour, you will need to alter the liquid ingredients. Coconut flour tends to be absorbent, meaning you may need to add extra liquid to compensate. To maintain the calorie and carb content, adding extra egg or egg whites is a good option. You may lose some of the flavour, due to the coconut flavour. The end bake will also be denser.
Carbalose Flour – This is another excellent substitution for King Arthur Keto Wheat Flour. The ratio is 1-1 with the K.A. Keto Flour. One must-do of Carbalose Flour is that you need to sift it well. Sift it at least once, but twice is better. It is a dense flour and the sifting will help to add some air and lighten it up. You may need to alter the liquid ingredients. having extra egg whites on hand makes it easy to alter liquids as you go.
All-Purpose Flour – As with most non-low-carb recipes all-purpose flour is the main ingredient. You can easily switch out the King Arthur Keto Flour with All Purpose on a 1-1 ratio. Reduce the amount of baking powder to almost half. You may also need to reduce the liquids. It is a good idea to add the liquid ingredients slowly so that if your batter seems to be getting thin, you can reduce the liquid. The use of all-purpose will increase the carbs significantly.
Sweetener
I use Splenda granulated whenever possible as it does not negatively impact my blood sugar. I find that sweeteners that contain sugar alcohols cause my blood sugar to rise. If this is not a concern for you or you have a preferred sweetener, by all means, make substitutions that suit your preferences and dietary needs. Keep in mind that substituting the sweetener may change the overall nutritional information.
Ratio Keto Cereal
If you prefer to substitute this cereal with another ingredient, feel free. Good substitutions are Almond meal, Coconut flour mixed with finely ground coconut and ground nuts such as almonds, pecans or other low-carb nuts.
Freezing and Storing Instructions
This rhubarb crisp freezes exceptionally well. Once cooled, cover tightly with plastic wrap and place in an airtight container. Freeze for up to one month.
For storing, keep refrigerated for up to 5 days, covered or in an airtight container.
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
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