Are you a low-carb lover looking to satisfy your sweet tooth while sticking to your dietary restrictions? Look no further! Rhubarb is a delicious and versatile ingredient that can be used in a variety of sweet and savory dishes. And with its tart flavor, it pairs perfectly with the richness of keto-friendly ingredients like almond flour, cream cheese, and dark chocolate.
In this article, we’ll explore 20 mouth-watering keto rhubarb recipes that are sure to please even the pickiest eaters. From classic desserts like cheesecake bars and jam, to innovative treats like fat bombs and gummies, these recipes will show you how easy it is to incorporate rhubarb into your low-carb lifestyle. So go ahead, get creative in the kitchen, and indulge in these delicious keto rhubarb recipes!
Keto Rhubarb Crisp with Almond Flour Topping
Sweet and tangy rhubarb meets crunchy almond flour topping in this delightful keto dessert. Perfect for a low-carb indulgence!
Ingredients:
– 2 cups fresh or frozen rhubarb, cut into 1-inch pieces
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup melted coconut oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine rhubarb, sweetener, and melted coconut oil. Mix until well combined.
3. In a separate bowl, whisk together eggs and vanilla extract. Pour over rhubarb mixture and mix until smooth.
4. Transfer the mixture to a 9×9-inch baking dish.
5. In a small bowl, combine almond flour, sweetener, and salt. Mix until crumbly.
6. Sprinkle topping evenly over the rhubarb filling.
7. Bake for 35-40 minutes or until the topping is golden brown.
Cooking Time: 35-40 minutes
Low-Carb Rhubarb Chia Pudding
A sweet and tangy dessert that’s perfect for warm weather, this low-carb rhubarb chia pudding is a refreshing twist on traditional puddings.
Ingredients:
– 1 cup unsweetened almond milk
– 2 tablespoons chia seeds
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 cup cooked and pureed rhubarb
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. In a small bowl, mix together almond milk, chia seeds, and sweetener. Whisk until well combined.
2. Add the pureed rhubarb, salt, and vanilla extract to the mixture. Stir until smooth.
3. Refrigerate for at least 4 hours or overnight to allow the pudding to set.
4. Serve chilled, garnished with fresh rhubarb if desired.
Cooking Time: None! This dessert is a no-bake treat.
Keto Rhubarb and Strawberry Smoothie
Savor the sweet-tart flavors of rhubarb and strawberries in this refreshing keto smoothie, perfect for a low-carb breakfast or snack.
Ingredients:
– 1 cup frozen rhubarb
– 1/2 cup frozen strawberries
– 1/4 cup unsweetened almond milk
– 1/4 cup heavy cream
– 1 tablespoon granulated sweetener (such as Swerve or Erythritol)
– 1 scoop vanilla protein powder (keto-friendly)
– Ice cubes (as needed)
Instructions:
1. Combine rhubarb, strawberries, almond milk, and heavy cream in a blender.
2. Add the granulated sweetener and vanilla protein powder.
3. Blend on high speed until smooth and creamy.
4. Add ice cubes if you prefer a thicker consistency.
5. Blend again to combine.
6. Pour into a glass and serve immediately.
Cooking Time: 2-3 minutes (blending time)
Baked Rhubarb with Cinnamon and Erythritol
Discover the perfect balance of sweet and tangy flavors in this simple baked rhubarb recipe, infused with warm cinnamon and erythritol for a guilt-free treat.
Ingredients:
– 1 pound fresh rhubarb, cut into 1-inch pieces
– 1/4 cup granulated erythritol
– 2 tablespoons unsalted butter, melted
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine rhubarb, erythritol, and melted butter. Toss until the rhubarb is evenly coated.
3. Add cinnamon and salt; toss again to combine.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Bake for 35-40 minutes or until the rhubarb is tender and caramelized.
Cooking Time: 35-40 minutes
Keto Rhubarb Cheesecake Bars
These sweet and tangy cheesecake bars combine the flavors of rhubarb and cream cheese, perfect for a low-carb dessert. With a shortbread crust made from almond flour and a creamy cheesecake filling infused with fresh rhubarb, these bars are sure to satisfy your sweet tooth while staying within keto guidelines.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 cup unsalted butter, melted
– 12 ounces cream cheese, softened
– 1 cup sour cream
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 cup fresh rhubarb, diced
– 2 large eggs
– Salt to taste
Instructions:
1. Preheat oven to 350°F.
2. Prepare the shortbread crust by mixing almond flour and granulated sweetener in a bowl. Add melted butter and stir until combined. Press into an 8-inch square baking dish lined with parchment paper.
3. In a separate bowl, mix cream cheese, sour cream, granulated sweetener, and diced rhubarb until smooth.
4. Beat in eggs one at a time, followed by salt to taste.
5. Pour cheesecake mixture over shortbread crust.
6. Bake for 25-30 minutes or until edges are set.
7. Let cool completely before refrigerating for at least 2 hours.
Cooking Time: 25-30 minutes
Rhubarb Avocado Keto Fat Bombs
A sweet and tangy treat that combines the natural sweetness of rhubarb with the creamy richness of avocado, perfect for satisfying your keto cravings.
Ingredients:
– 2 ripe avocados
– 1 cup fresh rhubarb, cut into small pieces
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup melted coconut oil
– Pinch of salt
Instructions:
1. In a blender or food processor, combine the avocado, rhubarb, and sweetener. Blend until smooth.
2. Melt the coconut oil in a microwave-safe bowl for 10-15 seconds.
3. Add the melted coconut oil to the blended mixture and mix until well combined.
4. Spoon the mixture into small silicone molds or a lined mini muffin tin.
5. Refrigerate for at least 30 minutes to set.
6. Enjoy your Rhubarb Avocado Keto Fat Bombs! (Approximately 120 calories per serving)
Cooking Time: None, as these are no-bake treats.
Keto Rhubarb Compote with Vanilla
Sweet and tangy, this keto-friendly compote is a perfect topping for pancakes, waffles, or even as a low-carb dessert.
Ingredients:
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup heavy cream
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine rhubarb, sweetener, and salt.
2. Cook over medium heat, stirring occasionally, until the rhubarb is tender and the mixture has thickened slightly (about 15-20 minutes).
3. Stir in heavy cream and vanilla extract.
4. Continue cooking for an additional 5-7 minutes, or until the compote has reached your desired consistency.
Cooking Time: 20-25 minutes
Low-Carb Rhubarb Muffins with Coconut Flour
Rhubarb’s sweet-tart flavor shines in these moist and flavorful muffins, perfectly suited for a low-carb diet. Coconut flour replaces traditional flours, making these treats not only delicious but also grain-free.
Ingredients:
– 1 cup coconut flour
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/4 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder (aluminum-free)
– 1/4 teaspoon salt
– 1 cup fresh rhubarb, diced
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine coconut flour, granulated sweetener, and baking powder.
3. In a separate bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in diced rhubarb.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Keto Rhubarb Lemonade
Combine the tartness of rhubarb with the brightness of lemon and sweetness of sugar-free sweetener for a refreshing keto twist on classic lemonade.
Ingredients:
– 2 cups water
– 1 cup fresh or frozen rhubarb, chopped
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 cup freshly squeezed lemon juice
– 1/4 teaspoon salt
– Ice cubes
Instructions:
1. In a medium saucepan, combine water and rhubarb. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes or until rhubarb is tender.
2. Strain the mixture through a fine-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible. Discard solids.
3. Whisk in granulated sweetener, lemon juice, and salt until dissolved.
4. Chill the mixture in the refrigerator for at least 30 minutes before serving over ice.
Cooking Time: 10-15 minutes (rhubarb cooking time)
Servings: 6-8 servings
Rhubarb and Cream Cheese Keto Danish
Summary: This sweet and tangy keto danish is a delightful twist on the classic pastry, featuring a rhubarb and cream cheese filling wrapped in a buttery, almond flour crust.
Ingredients:
– 1 cup (120g) almond flour
– 1/4 cup (30g) granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon salt
– 1/4 teaspoon xanthan gum
– 1/2 cup (115g) unsalted butter, melted
– 1/2 cup (120ml) heavy cream
– 8 ounces (225g) cream cheese, softened
– 1 cup (120g) rhubarb, cooked and chopped
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine almond flour, granulated sweetener, salt, and xanthan gum.
3. Add melted butter, mixing until a dough forms.
4. Roll out the dough to a thickness of about 1/8 inch (3mm).
5. Spread cream cheese mixture evenly over the center of the dough, leaving a 1-inch border.
6. Top with chopped rhubarb and fold the edges of the dough up over the filling, pressing gently to seal.
7. Bake for 25-30 minutes or until golden brown.
Keto Rhubarb Cobbler
Sweeten up your keto diet with this delightful rhubarb cobbler, perfect for a low-carb dessert or snack.
Ingredients:
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup almond flour
– 1/4 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix together rhubarb, sweetener, and melted butter.
3. In a separate bowl, whisk together eggs, vanilla extract, and almond flour until smooth.
4. Pour the egg mixture over the rhubarb mixture and stir gently.
5. Transfer the mixture to a 9-inch baking dish or cast-iron skillet.
6. If using pecans, sprinkle them evenly on top of the cobbler mixture.
7. Bake for 35-40 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 35-40 minutes
Rhubarb Ginger Keto Gummies
Enjoy the sweet and tangy combination of rhubarb and ginger in these low-carb gummies, perfect for a hot summer day.
Ingredients:
– 1 cup rhubarb puree
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup water
– 1 tablespoon freshly grated ginger
– 1/2 teaspoon unflavored gelatin
– 1/4 teaspoon salt
Instructions:
1. In a small saucepan, combine rhubarb puree, granulated sweetener, and water. Heat over medium heat, stirring until the sweetener dissolves.
2. Remove from heat and stir in grated ginger and unflavored gelatin until the gelatin is fully dissolved.
3. Pour the mixture into a silicone gummy mold or a 9×13 inch baking dish. Refrigerate for at least 30 minutes to set.
4. Once set, remove from the mold or cut into desired shapes. Store in an airtight container in the refrigerator for up to 2 weeks.
Cooking Time: 10-15 minutes
Keto Rhubarb Ice Cream
A sweet and tangy twist on traditional ice cream, this keto rhubarb recipe combines the natural sweetness of rhubarb with a creamy low-carb base.
Ingredients:
– 1 cup heavy cream
– 1/2 cup full-fat coconut milk
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup chopped fresh rhubarb
– 1 tsp vanilla extract
Instructions:
1. In a blender, combine the heavy cream, coconut milk, and granulated sweetener. Blend until smooth.
2. Add the chopped rhubarb and blend until well combined.
3. Stir in the vanilla extract.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once the ice cream is almost set, transfer it to a freezer-safe container and freeze for at least 2 hours.
Cooking Time: 2-3 hours (depending on ice cream maker)
Rhubarb and Pecan Keto Granola
A sweet and crunchy granola that combines the tartness of rhubarb with the nutty flavor of pecans, perfect for a low-carb breakfast or snack.
Ingredients:
– 1 cup almonds
– 1/2 cup pecans
– 1/4 cup coconut flakes
– 1/4 cup unsweetened shredded coconut
– 1/4 cup rhubarb jam (homemade or store-bought)
– 1 tablespoon melted coconut oil
– 1 teaspoon vanilla extract
– Pinch of salt
– Optional: 1/4 cup chopped walnuts
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large bowl, mix together almonds, pecans, coconut flakes, and unsweetened shredded coconut.
3. Add rhubarb jam, melted coconut oil, vanilla extract, and salt. Mix until well combined.
4. Spread mixture onto a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until lightly toasted, stirring occasionally.
6. Remove from oven and let cool completely.
7. Break into chunks and store in an airtight container.
Cooking Time: 20-25 minutes
Keto Rhubarb Pancakes with Sugar-Free Syrup
A sweet and tangy breakfast or brunch treat, these keto rhubarb pancakes are a delightful twist on traditional pancakes.
Ingredients:
– 1 cup almond flour
– 2 large eggs
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup melted coconut oil
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/2 cup diced fresh rhubarb
– Sugar-free syrup (recipe below)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together almond flour, eggs, granulated sweetener, melted coconut oil, baking powder, salt, and cinnamon.
3. Add diced rhubarb to the mixture and stir until well combined.
4. Drop 1/4 cupfuls of batter onto the skillet or griddle.
5. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
6. Flip and cook for an additional minute.
Sugar-Free Syrup:
– 1 cup water
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 1 tablespoon lemon juice
Combine ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 5-7 minutes, or until syrupy.
Cooking Time: 10-12 minutes per batch of pancakes.
Rhubarb and Coconut Keto Porridge
This sweet and tangy porridge is a perfect way to start your day, packed with the benefits of rhubarb, coconut, and almond milk. This recipe is also keto-friendly, making it a great option for those following a low-carb diet.
Ingredients:
– 1 cup unsweetened almond milk
– 1/2 cup grated fresh rhubarb
– 1 tablespoon unsweetened shredded coconut
– 1 tablespoon chopped pecans or walnuts (optional)
– 1/4 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 2 tablespoons melted coconut oil
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
Instructions:
1. In a medium saucepan, combine almond milk, grated rhubarb, unsweetened shredded coconut, and chopped nuts (if using).
2. Add salt, cinnamon, and melted coconut oil to the mixture.
3. Bring the mixture to a simmer over medium heat.
4. Reduce heat to low and cook for 10-12 minutes or until the porridge has thickened slightly.
5. Stir in granulated sweetener until dissolved.
6. Serve warm, garnished with additional chopped nuts and shredded coconut if desired.
Cooking Time: 10-12 minutes
Keto Rhubarb Jam with Chia Seeds
This sweet and tangy jam is a perfect addition to your keto lifestyle, packed with the nutritional benefits of chia seeds. Enjoy it on low-carb toast, as a topping for yogurt or ice cream, or use it as a filling for cakes and pastries.
Ingredients:
– 1 cup rhubarb, chopped
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup chia seeds
– 1/4 cup water
– 1 tablespoon lemon juice
Instructions:
1. In a medium saucepan, combine rhubarb and granulated sweetener.
2. Add chia seeds, water, and lemon juice to the mixture.
3. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 20-25 minutes or until the jam has thickened.
4. Remove from heat and let cool before transferring to an airtight container.
Cooking Time: 20-25 minutes
Rhubarb and Dark Chocolate Keto Truffles
Experience the sweet and tangy combination of rhubarb and dark chocolate in these bite-sized keto truffles, perfect for satisfying your cravings while staying within your dietary guidelines.
Ingredients:
– 1 cup (200g) coconut cream
– 1/2 cup (100g) granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup (50g) unsalted butter, softened
– 1 teaspoon vanilla extract
– 1/2 cup (60g) dark chocolate chips (at least 85% cocoa)
– 1/4 cup (30g) rhubarb jam or preserves
– Pinch of salt
Instructions:
1. In a medium-sized bowl, whip the coconut cream until stiff peaks form.
2. Add the granulated sweetener, softened butter, and vanilla extract. Mix until well combined.
3. Melt the dark chocolate chips in a double boiler or microwave-safe bowl in 30-second increments, stirring between each interval until smooth.
4. Fold the melted chocolate into the coconut cream mixture until a dough forms.
5. Roll the dough into small balls (about 1 inch/2.5 cm in diameter).
6. Place a small dollop of rhubarb jam on top of each ball and gently flatten slightly.
7. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None required, as these truffles are no-bake!
Keto Rhubarb Sorbet with Monk Fruit
Sweeten your keto diet with this refreshing and tangy sorbet, made with rhubarb and monk fruit sweetener.
Ingredients:
– 1 cup rhubarb puree (cooked and cooled)
– 1 cup granulated sweetener (such as Swerve or Erythritol)
– 2 tablespoons monk fruit sweetener
– 1/4 teaspoon salt
– 1/2 cup heavy cream, chilled
– 1 tablespoon lemon juice
Instructions:
1. In a blender, combine rhubarb puree, granulated sweetener, and monk fruit sweetener. Blend until smooth.
2. Add the salt and blend until well combined.
3. Pour in the heavy cream and lemon juice. Blend until fully incorporated.
4. Chill the mixture in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Freeze the mixture in an ice cream maker according to manufacturer’s instructions.
6. Once frozen, scoop and serve.
Cooking Time: None! This sorbet is a no-cook recipe.
Rhubarb and Almond Butter Keto Smoothie Bowl
Experience the perfect blend of sweet and tangy flavors with this unique keto smoothie bowl, featuring rhubarb and almond butter.
Ingredients:
– 1/2 cup frozen rhubarb
– 1/4 cup unsweetened almond milk
– 2 tablespoons almond butter
– 1 scoop vanilla protein powder
– 1 tablespoon chia seeds
– 1/4 teaspoon stevia powder
– Ice cubes (as needed)
Instructions:
1. Combine the frozen rhubarb, almond milk, almond butter, and vanilla protein powder in a blender.
2. Blend on high speed until smooth and creamy.
3. Add the chia seeds and stevia powder; blend until well combined.
4. Pour the mixture into a bowl.
5. Top with your favorite keto-friendly toppings, such as sliced strawberries, shredded coconut, or chopped nuts.
Cooking Time: 5 minutes
Tips:
– Adjust the amount of almond milk to achieve your desired consistency.
– Substitute other low-carb fruits, like berries or citrus segments, for a different flavor profile.
– Add a sprinkle of cinnamon or nutmeg for an extra boost of flavor.
Enjoy your delicious and nutritious keto smoothie bowl!
Summary
Get ready to indulge in the sweet and tangy flavors of rhubarb with these 20 delicious keto recipes! From classic desserts like cheesecake bars and cobbler, to innovative creations like chia pudding and fat bombs, there’s something for every low-carb lover. Whether you’re craving a sweet treat or a refreshing drink, this collection has it all. With clever uses of almond flour, coconut flour, and sugar substitutes, these recipes are sure to satisfy your cravings while staying within keto guidelines. Treat yourself to a taste adventure with these mouthwatering rhubarb recipes!
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