Gluten Free Strawberry Rhubarb Crisp
Ingredients
- 3 cups strawberries diced
- 1 ½ cups rhubarb thinly sliced
- 3 tablespoons low carb Sweetener, separated
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1 tablespoon heavy cream
Topping
- ½ cup almond flour
- ½ cup chopped Pecans roasted + salted (preferred)
- 2 tablespoons low carb sweetener
- 3 tablespoons butter, melted
- Pinch of flake salt
- Whipped cream or Sugar-free Ice Cream optional
Instructions
- Preheat oven to 350°F
- Mix vanilla, strawberries, rhubarb, and 2 Tbsp of monkfruit sweetener in a bowl.
- Spread the strawberry rhubarb mixture across the bottom of a greased 8×8 baking dish.
- In a bowl, mix cream cheese with heavy cream and 1 tbsp Monkfruit sweetener.
- Place 9 dollops of cheesecake mixture on the berry mixture.
- In a separate bowl, combine the topping ingredients. Make sure they’re evenly mixed.
- Sprinkle evenly over the whole top of the pan.
- Bake for 25-30 minutes, until topping is golden-brown.
- Allow the crisp to cool slightly before serving. Serve warm or chilled.
- (optional) Serve with whipped cream, low carb ice cream, or whatever you enjoy crisp with.
Nutrition
Serving: 1Calories: 173kcalCarbohydrates: 11gProtein: 3gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 71mgPotassium: 177mgFiber: 3gSugar: 4gVitamin A: 340IUVitamin C: 30mgCalcium: 57mgIron: 1mg
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