Sugar free rhubarb crisp with a truly crispy almond flour topping. It took some work to get this recipe right but it was worth it!
1 1/4 cup almond flour
1/2 cup shredded coconut, unsweetened
1/3 cup golden flax seed meal
1/3 cup pecan or walnut pieces
1/4 cup Swerve Sweetener or other low sugar sweetener
1/2 teaspoon cinnamon
1/4 tsp salt
6 tablespoons butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon liquid stevia extract
2 pounds rhubarb, sliced into 1/2 inch pieces
1/3 cup Swerve Sweetener or other erythritol sweetener
1/4 cup ground chia seeds (you can grind whole chia seeds in a coffee grinder)
1/4 tsp liquid stevia extract
For the topping, preheat oven to 300 degrees F and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, shredded coconut, flax seed meal, pecan or walnut pieces, erythritol sweetener, cinnamon and salt. In a small bowl, stir together the butter, vanilla and stevia extract.
Add butter to the almond flour mixture and use a pastry cutter or two knives to blend in until the mixture resembles coarse crumbs. Spread out evenly on prepared baking sheet and pat down with hands to flatten slightly.
Bake 20 to 25 minutes, or until edges are golden brown. Remove and let cool completely.
For the filling, preheat oven to 400 degrees F. In a large bowl, combine rhubarb, erythritol sweetener, ground chia seeds and stevia extract, tossing to coat rhubarb well.
Spread rhubarb mixture into a 9 x 13 inch glass or ceramic baking dish. Cover tightly with foil and bake 30 to 35 minutes, or until mixture is bubbling and rhubarb is tender.
Remove filling from oven and remove foil. Break cooled topping into pieces with your hand and place over filling to cover completely. Serve warm. Top with lightly sweetened whipped cream or ice cream, if desired.
Makes: 12 servings
Nutritional Information per Serving: 199 Calories; 17g Fat (59.6% calories from fat); 6g Protein; 11g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 165mg Sodium
Posted by: Darlene BC <email@example.com>
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