Low-carb Sugar-Free Strawberry Rhubarb Crisp
Easy to make and so delicious, this sugar-free Strawberry Rhubarb Crisp is an excellent diabetic-firiendly dessert choice.
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Servings: 6
Ingredients
- 2/3 cup Almond flour
- 1/3 cup Splenda Brown sugar
- 3 tbsp butter - melted
- 4 cups rhubarb - chopped
- 2 cup strawberries - halved
- 1/2 cup Splenda or 0 calorie powdered sweetener
- pinch salt
- 2 tbsp tapioca pearls
- 2 tbsp Truvia brown sugar blend.
Instructions
- Preheat oven to 350°F (175°C)
- In a large mixing bowl, combine fruit,1/2 cup of Splenda, salt and tapioca pearls.
- Mix well.
- Pour into a 1.5 quart (1.4 Liter) medium-sized casserole dish with a lid.
- In a small mixing bowl, add almond flour, 1/3 cup of Splenda brown sugar, Truvia and melted butter.
- Mix with a pastry cutter or a fork, until you have a loose crumble.
- Pour the crumble over the fruit mix and pat down with a spoon or your hands.
- Bake at 350°F (175°C) for 30 minutes with the lid on or covered with aluminum foil.
- Remove the lid and continue baking for another 15 to 20 minutes.
- Remove from the oven and let cool before serving (at least 1/2 hour)
