Description
This Keto Rhubarb Crumble Tart features a buttery almond flour crust and a sweet-tart rhubarb filling, perfect for a quick and healthy low-carb dessert.
Ingredients
Scale
- 2 cups almond flour
- 1/3 cup Swerve Brown
- 1/3 cup Swerve Granular
- 2 tbsp coconut flour
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup butter, melted
- 1/4 cup chopped pecans or walnuts (optional)
- 3 cups chopped rhubarb
- 2 tbsp water
- 1/3 cup allulose (or BochaSweet)
- 1/4 tsp glucomannan (or xanthan gum)
Instructions
- Preheat the oven to 325°F (165°C) and grease a 9-inch tart pan with a removable bottom.
- In a bowl, mix almond flour, coconut flour, Swerve sweeteners, cinnamon, and salt. Stir in melted butter to form a crumbly dough. Reserve 1/3 of the dough for the topping.
- Press the remaining 2/3 of the dough firmly into the bottom of the tart pan. Bake for 15–20 minutes until edges are golden. Let it cool for at least 15 minutes.
- While the crust bakes, simmer rhubarb, water, and allulose in a saucepan over medium heat for 5 minutes until soft and juicy. Stir in glucomannan and let cool to room temperature.
- Spread the cooled rhubarb filling evenly over the baked crust.
- Add chopped nuts (if using) to the reserved dough and crumble it over the filling. Press lightly to adhere.
- Bake the assembled tart for another 20 minutes until the top is golden brown. Let cool completely before slicing and serving.
Notes
- If using frozen rhubarb, thaw and drain well before cooking to avoid excess moisture.
- Use a measuring cup to press the crust evenly into the pan.
- Tent with foil if the top begins to brown too quickly.
- Let the tart cool fully for clean slicing and proper setting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/10th of tart)
- Calories: 247
- Sugar: 2g
- Sodium: 60mg
- Fat: 21.9g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7.8g
- Fiber: 3.9g
- Protein: 5.7g
- Cholesterol: 20mg