Low Carb Keto Strawberry Rhubarb Crisp

Springtime brings a bounty of fresh produce—and with it, the perfect opportunity to enjoy fruit-forward desserts that don’t derail your low carb goals. If you’re following a ketogenic lifestyle but miss the nostalgic comfort of homemade fruit crisp, this low carb keto strawberry rhubarb crisp is your dream come true. Combining the tangy bite of rhubarb with the natural sweetness of strawberries, this recipe delivers flavor-packed satisfaction in every spoonful—without added sugar or gluten.

Whether you’re preparing a weekend dessert or a crowd-pleasing holiday dish, this keto-friendly crisp checks every box: it’s easy to make, packed with nourishing ingredients, and most importantly, it tastes like the real thing. Don’t miss our banana oatmeal muffins if you’re looking for another guilt-free baked option to accompany your low carb lifestyle.

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Why Low Carb Keto Strawberry Rhubarb Crisp Is a Must-Try Dessert

The Flavor Balance – Tart Rhubarb Meets Sweet Strawberries

It’s hard to match the iconic pairing of strawberries and rhubarb. The strawberries bring natural fruity sweetness while rhubarb offers bold tartness, resulting in a perfect harmony that teases the taste buds. When combined with a low glycemic sweetener like monk fruit blended with allulose, the balance becomes even more rewarding. Unlike overly sweetened desserts, this crisp keeps it refreshing and light—exactly what your keto cravings deserve.

Nutritional Benefits of Rhubarb & Strawberries on Keto

Beyond taste, both rhubarb and strawberries bring serious nutritional value. Rhubarb is incredibly low in net carbs—just 3 grams per cup—making it a keto-approved vegetable in disguise. It’s also a great source of vitamin K, calcium, and fiber. Strawberries offer antioxidants, vitamin C, and more fiber to help regulate digestion, all while keeping net carbs relatively low (about 5g per half cup). Together, they offer a fiber-rich, vitamin-packed base for this comforting dessert.

Keto-Compatible Sweeteners Used in the Recipe

The real magic of making this dessert keto lies in the choice of sweetener. Instead of sugar, this recipe uses a monk fruit and allulose blend that sweetens like sugar but has zero glycemic impact. It doesn’t crystallize oddly or leave a bitter aftertaste. Allulose, a rare natural sugar, caramelizes beautifully during baking—enhancing the crisp topping without the guilt. If you’re curious about alternatives, erythritol or stevia blends can be used, but they won’t produce the same caramelized crispness.

Ingredients & Tools You’ll Need for the Perfect Keto Strawberry Rhubarb Crisp

Crisp Filling – What Goes Inside

The filling is refreshingly simple but packs a punch. Here’s what you’ll need:

Ingredient	Quantity	Purpose
Rhubarb (chopped)	3 cups	Tangy base, low in carbs
Strawberries (sliced)	2 cups	Natural sweetness
Monk Fruit + Allulose (powdered)	1 cup	Keto-friendly sweetness
Lemon Juice	2 tsp	Brightens and balances
Vanilla Extract	1 tsp	Deepens flavor
Xanthan Gum	¼ tsp	Thickens without carbs

The simmering step melds the fruits together while enhancing their natural juices, creating a jammy, tangy-sweet filling that feels indulgent—but fits neatly into your carb macros.

Crunchy Low-Carb Topping Essentials

Here’s where the crunch comes in, without grains or gluten. This crisp topping is buttery, nutty, and crumbly:

Ingredient	Quantity	Role
Almond Flour	1¼ cups	Grain-free base
Almonds (chopped)	½ cup	Extra crunch
Monk Fruit + Allulose (crystallized)	1¼ cups	Adds texture and sweetness
Butter (melted)	½ cup	Rich flavor and binding
Cinnamon	1½ tsp	Warm, cozy aroma
Sea Salt	1 tsp	Balances the sweetness

This combo creates a golden crust that forms a perfect contrast to the warm, juicy filling underneath.

Must-Have Kitchen Tools for Prep & Baking

You don’t need a chef’s kitchen to make this crisp a success. These basic tools will help:

• Medium saucepan (to simmer filling)
• Mixing bowls (for topping ingredients)
• 8×8-inch baking dish (or similar size)
• Silicone spatula (for spreading)
• Oven thermometer (to ensure even baking)

These tools are likely already in your kitchen, and they’ll help you nail the texture and consistency that make this dessert a true winner.

Step-by-Step Instructions to Make Low Carb Keto Strawberry Rhubarb Crisp

Preparing the Fruit Base

Start by combining your chopped rhubarb, sliced strawberries, and powdered monk fruit sweetener in a medium saucepan. Bring the mixture to a gentle boil over medium heat, then reduce the heat and let it simmer for about 10 minutes. During this time, the fruits will release their juices and begin to break down, creating a syrupy, thick compote-like base.

Once reduced, take it off the heat and let it cool for 5 minutes. Stir in lemon juice and vanilla extract to brighten the flavor and balance the tartness. Before transferring to the baking dish, evenly sprinkle xanthan gum across the top—not dumping it all in one spot—to thicken the mixture without lumps.

Pro Tip: Xanthan gum acts fast—stir gently and avoid overmixing to keep the fruit pieces intact.

Mixing and Spreading the Crisp Topping

In a separate bowl, mix almond flour, chopped almonds, cinnamon, sea salt, and the crystallized monk fruit blend. Pour the melted butter in and use a fork to mix until crumbly. The goal is to form soft clumps that hold together loosely.

Once the filling is in the pan, spread the crumble topping evenly across the surface. Use a silicone spatula to gently press it down—just enough to cover the fruit, not so much that you compress it. A light hand here helps you get that signature crispy texture on top.

Looking for inspiration? Try our upside-down orange and vanilla cake for another sweet keto twist.

Baking for Golden Perfection

Preheat your oven to 350°F (176°C) and bake the assembled crisp for 25–30 minutes. It’s done when the edges are bubbling and the topping turns golden brown.

If you’re unsure, give it a gentle shake—if the center jiggles slightly and the edges are firm, it’s ready to come out. Let it rest for at least 10 minutes before serving to allow the filling to set properly.

Check out our non-alcohol red punch with hibiscus for a delicious drink pairing to cool things down while this crisp bakes.

Tips, Variations & Mistake-Proof Adjustments for Every Baker

Making It Dairy-Free or Nut-Free

Have dietary restrictions? No problem.

• Dairy-Free: Replace butter with coconut oil in a 1:1 ratio. It keeps the topping rich while offering a subtle tropical note.
• Nut-Free: Substitute almond flour with sunflower seed flour and use unsweetened shredded coconut instead of chopped almonds. The taste and texture will change slightly, but it will still be deliciously low carb.

Adjusting Sweetness or Tartness Based on Taste

Not all palates prefer the same level of sweetness. If you enjoy a tarter dessert, cut the sweetener in both the filling and topping by 25–30%. On the flip side, if you’ve got a sweet tooth, increase the monk fruit blend slightly—just be cautious, as too much sweetener may make the topping soggy.

Avoiding Soggy Toppings – Pro Hacks

This is the number one concern for many home bakers. A few tips:

• Use a shallow baking dish for better heat distribution and a drier topping.
• Bake the topping separately on a sheet pan, then add it to the fruit base just before serving for ultimate crunch.
• Let the filling reduce completely during the stovetop simmer. Less moisture = better crisp.

Don’t miss our super easy to make chocolate candies if you love recipes that are simple, customizable, and low carb.

Serving & Storage Ideas to Enjoy It Fresh Every Time

Best Ways to Serve – Warm or Chilled

Serve this crisp warm out of the oven with a dollop of keto-friendly whipped cream or a scoop of sugar-free vanilla ice cream. The contrast of warm fruit and cold cream makes every bite heavenly.

Prefer it chilled? No problem. It holds its shape better and the flavors deepen overnight. Just refrigerate and serve cold or at room temperature.

Storing in the Fridge or Freezer

Let the crisp cool completely before storing. Place leftovers in an airtight container and keep in the fridge for 3–4 days. For longer storage, freeze in individual portions and reheat in the oven at 300°F for 10–15 minutes.

This makes it great for meal prep, too.

Make-Ahead & Meal Prep Friendly

You can easily prep the fruit base and the crisp topping ahead of time. Store them separately—refrigerate the fruit mixture and freeze the topping. When you’re ready to bake, assemble and pop it into the oven. It’s perfect for holidays or spontaneous cravings.

Discover great ideas like our quail eggs crostini with bacon for other easy-to-assemble, make-ahead treats.

Frequently Asked Questions (FAQs)

Final Thoughts on This Irresistible Low Carb Keto Strawberry Rhubarb Crisp

There’s something truly magical about a dessert that captures the nostalgic warmth of fruit crisps yet fits squarely within your low carb lifestyle. This low carb keto strawberry rhubarb crisp brings together fresh, seasonal ingredients with smart, keto-friendly swaps—so you can indulge without compromise.

Whether you’re celebrating spring, hosting brunch, or meal-prepping for the week, this dessert is your go-to answer for healthy comfort food that never gets old. Sweet, tart, crunchy, and melt-in-your-mouth good—it’s everything you want in a dessert, minus the sugar crash.

Don’t miss our pan-fried camembert with orange sauce if you’re craving another flavor-packed dish with gourmet vibes and minimal carbs.

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