Bursting with tart, ruby-red stalks, rhubarb is the unsung hero of the keto kitchen! If you think this springtime favorite is just for sugary pies, get ready for a delicious surprise. We’ve rounded up 17 mouthwatering, low-carb recipes that transform rhubarb into everything from savory sauces to sweet treats—all perfectly suited for your healthy lifestyle. Dive in and discover your new favorite way to enjoy this versatile veggie!
Low-Carb Rhubarb Chia Pudding
Rhubarb season is here, and you’re probably looking for something fresh, light, and low-carb to enjoy. This chia pudding is just the thing—it’s creamy, tangy, and packed with fiber. You’ll love how easy it is to whip up for breakfast or a snack.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
- 1 cup fresh rhubarb stalks, chopped into small pieces
- 2 tablespoons pure maple syrup
- 1/2 cup unsweetened almond milk
- 1/4 cup chia seeds
- 1/2 teaspoon pure vanilla extract
- Pinch of fine sea salt
- Optional: a handful of toasted sliced almonds for crunch
Instructions
- In a small saucepan over medium heat, combine the chopped fresh rhubarb stalks and pure maple syrup.
- Cook the mixture, stirring occasionally, for about 5–7 minutes until the rhubarb softens and breaks down into a jam-like consistency. Tip: If it starts to stick, add a splash of water to prevent burning.
- Remove the saucepan from the heat and let the rhubarb compote cool to room temperature for 10 minutes.
- In a medium mixing bowl, pour in the unsweetened almond milk.
- Add the chia seeds, pure vanilla extract, and a pinch of fine sea salt to the bowl.
- Stir all the ingredients together vigorously for 30 seconds to prevent clumping. Tip: Let it sit for a minute, then stir again to ensure even distribution.
- Fold in the cooled rhubarb compote until well combined.
- Divide the mixture evenly among four serving jars or bowls.
- Cover the containers and refrigerate for at least 4 hours, or overnight, until the pudding thickens. Tip: For a smoother texture, give it a quick stir after 2 hours.
- If using, sprinkle toasted sliced almonds on top just before serving.
So creamy and bursting with that signature rhubarb tang, this pudding is a delight to dig into. Serve it chilled with extra almonds for a satisfying crunch, or layer it with fresh berries for a colorful parfait. It’s a simple, wholesome treat that’ll keep you energized all morning.
Keto Rhubarb and Strawberry Smoothie
Tired of the same old breakfast routine? This keto rhubarb and strawberry smoothie is the vibrant, low-carb pick-me-up you’ve been craving. It’s tart, sweet, and ready in just minutes.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup of frozen, tart rhubarb chunks
– 1/2 cup of fresh, ripe strawberries, hulled
– 1/2 cup of unsweetened almond milk
– 1/4 cup of full-fat, creamy coconut milk
– 1 tablespoon of smooth almond butter
– 1 teaspoon of pure vanilla extract
– 1/2 teaspoon of ground cinnamon
– A handful of ice cubes
Instructions
1. Add 1 cup of frozen, tart rhubarb chunks to your blender.
2. Add 1/2 cup of fresh, ripe strawberries, hulled.
3. Pour in 1/2 cup of unsweetened almond milk.
4. Pour in 1/4 cup of full-fat, creamy coconut milk.
5. Spoon in 1 tablespoon of smooth almond butter.
6. Add 1 teaspoon of pure vanilla extract.
7. Sprinkle in 1/2 teaspoon of ground cinnamon.
8. Add a handful of ice cubes to the blender.
9. Secure the blender lid tightly.
10. Blend on high speed for 45-60 seconds, until the mixture is completely smooth and no chunks remain.
11. Pour the smoothie immediately into a tall glass.
Refreshingly thick and frosty, this smoothie balances the bright tartness of rhubarb with the natural sweetness of strawberries. For a fun twist, pour it into popsicle molds and freeze for a few hours to make keto-friendly ice pops on a hot day.
Baked Rhubarb with Cinnamon and Erythritol
Venturing into a cozy, seasonal dessert doesn’t have to be complicated or overly sweet. This baked rhubarb is your simple answer, transforming tart stalks into a warm, spiced treat with a sugar-free twist. You’ll love how the cinnamon and erythritol create a perfectly balanced, comforting dish.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound fresh, vibrant red rhubarb stalks, trimmed and cut into 1-inch pieces
– 1/4 cup granulated erythritol sweetener
– 1 teaspoon fragrant ground cinnamon
– 1 tablespoon rich unsalted butter, melted
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium mixing bowl, combine the 1 pound of fresh rhubarb pieces, 1/4 cup granulated erythritol, and 1 teaspoon ground cinnamon. Tip: For the best flavor, use rhubarb with deep red stalks, as they are often sweeter and more vibrant.
3. Pour 1 tablespoon of melted unsalted butter and 1 teaspoon of pure vanilla extract over the rhubarb mixture.
4. Toss everything together gently with a spoon until the rhubarb pieces are evenly coated with the sweetener, cinnamon, butter, and vanilla.
5. Transfer the coated rhubarb to an 8×8-inch baking dish, spreading it into a single, even layer. Tip: A ceramic or glass dish works well here to promote even cooking and prevent sticking.
6. Place the baking dish in the preheated oven on the center rack.
7. Bake for 20-25 minutes, or until the rhubarb is tender when pierced with a fork and the juices are bubbling slightly around the edges.
8. Carefully remove the baking dish from the oven using oven mitts. Tip: Let it cool for 5-10 minutes before serving, as the rhubarb will be very hot and the flavors will settle.
9. Serve the baked rhubarb warm directly from the dish.
Creamy and soft with a hint of tartness, the rhubarb melts in your mouth alongside the warm cinnamon spice. Try it spooned over a scoop of vanilla ice cream for a classic pairing, or layer it with yogurt and granola for a delightful breakfast treat.
Keto Rhubarb Cheesecake Bars
Kicking off the holiday season with a dessert that won’t derail your goals? These keto rhubarb cheesecake bars are your new best friend. They’re the perfect sweet-tart treat that feels indulgent but keeps things light.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups of finely ground almond flour
– ½ cup of melted unsalted butter
– ¼ cup of golden erythritol sweetener
– 16 ounces of full-fat cream cheese, softened at room temperature
– ¾ cup of powdered erythritol sweetener
– 2 large farm-fresh eggs
– 1 teaspoon of pure vanilla extract
– 1 cup of fresh rhubarb, chopped into small pieces
– 1 tablespoon of fresh lemon juice
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, combine the finely ground almond flour, melted unsalted butter, and golden erythritol sweetener until the mixture resembles wet sand.
3. Press this crust mixture firmly into the bottom of the prepared pan using your fingers or the back of a spoon.
4. Bake the crust for 10 minutes at 350°F until it’s lightly golden and set, then remove it from the oven and let it cool slightly.
5. In a large mixing bowl, beat the softened full-fat cream cheese with an electric mixer on medium speed until it’s smooth and creamy, about 2 minutes.
6. Add the powdered erythritol sweetener, farm-fresh eggs, and pure vanilla extract to the cream cheese, and beat until fully combined and fluffy.
7. Gently fold in the chopped fresh rhubarb and fresh lemon juice with a spatula until evenly distributed.
8. Pour the cheesecake filling over the cooled crust, spreading it out evenly with the spatula.
9. Bake at 350°F for 35 minutes, or until the edges are set and the center jiggles slightly when shaken.
10. Turn off the oven, crack the door open, and let the bars cool inside for 1 hour to prevent cracking.
11. Transfer the pan to the refrigerator and chill for at least 4 hours, or overnight for best results.
12. Use the parchment paper to lift the bars out of the pan, then slice into 12 squares with a sharp knife.
Every bite of these bars offers a creamy, tangy cheesecake layer with pops of tart rhubarb, all nestled on a buttery almond crust. Enjoy them chilled straight from the fridge or topped with a dollop of whipped cream for an extra festive touch.
Rhubarb Avocado Keto Fat Bombs
Ever find yourself craving something sweet but want to stay on track with your keto goals? You’re in luck. These rhubarb avocado fat bombs are the perfect little treat to satisfy that urge without the guilt.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- 1 cup of finely chopped fresh rhubarb stalks
- 1 large, perfectly ripe Hass avocado
- 1/2 cup of creamy, unsweetened almond butter
- 1/3 cup of pure, liquid coconut oil
- 1/4 cup of rich, dark cocoa powder
- 3 tbsp of powdered erythritol sweetener
- 1 tsp of pure vanilla extract
- A pinch of flaky sea salt
Instructions
- Add the 1 cup of finely chopped fresh rhubarb stalks to a small saucepan with 2 tablespoons of water.
- Cook the rhubarb over medium heat for 5-7 minutes, stirring frequently, until it breaks down into a soft, jammy compote. Tip: Don’t overcook it—you want some texture left for a nice bite.
- Remove the rhubarb compote from the heat and let it cool completely to room temperature.
- Scoop the flesh from the 1 large, perfectly ripe Hass avocado into a medium mixing bowl.
- Mash the avocado thoroughly with a fork until completely smooth and no lumps remain.
- Add the 1/2 cup of creamy, unsweetened almond butter and the 1/3 cup of pure, liquid coconut oil to the mashed avocado.
- Stir the mixture vigorously until all ingredients are fully combined and the texture is uniform.
- Sift in the 1/4 cup of rich, dark cocoa powder and the 3 tbsp of powdered erythritol sweetener.
- Mix everything together until the dry ingredients are fully incorporated and the mixture is a deep, chocolatey brown.
- Stir in the 1 tsp of pure vanilla extract and the cooled rhubarb compote until just combined. Tip: Gently fold to keep those lovely pink rhubarb streaks visible.
- Line a standard 12-cup muffin tin with paper liners.
- Spoon the mixture evenly into the 12 prepared liners, filling each about 3/4 full.
- Sprinkle a pinch of flaky sea salt over the top of each fat bomb.
- Place the muffin tin in the freezer for at least 2 hours, or until the fat bombs are completely firm and set. Tip: Freezing them on a flat surface prevents them from developing a lopsided shape.
- Once solid, transfer the fat bombs to an airtight container, separating layers with parchment paper, and store them in the freezer.
What you get is a treat with a wonderfully fudgy, truffle-like texture. The tartness of the rhubarb cuts beautifully through the rich chocolate and avocado base, creating a surprisingly refreshing bite. Try serving one slightly thawed for a creamier experience, or crumble it over a bowl of keto-friendly yogurt for an instant dessert upgrade.
Keto Rhubarb Compote with Vanilla
Tired of boring keto desserts? This vibrant compote brings tangy rhubarb and sweet vanilla together in a low-carb treat that feels indulgent. You’ll love how simple it is to whip up for breakfast bowls, yogurt parfaits, or even as a topping for keto ice cream.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups of fresh, chopped rhubarb stalks (about 1-inch pieces)
– 1/2 cup of granulated erythritol
– 1/4 cup of water
– 1 teaspoon of pure vanilla extract
– 1/2 teaspoon of ground cinnamon
– 1/4 teaspoon of fine sea salt
– 2 tablespoons of unsalted butter
Instructions
1. Rinse 4 cups of fresh, chopped rhubarb stalks under cold water and pat them dry with a clean kitchen towel.
2. In a medium saucepan, combine the chopped rhubarb, 1/2 cup of granulated erythritol, 1/4 cup of water, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of fine sea salt.
3. Place the saucepan over medium heat and stir the mixture gently until the erythritol dissolves completely, which should take about 2-3 minutes.
4. Bring the mixture to a simmer, then reduce the heat to low and cover the saucepan with a lid.
5. Let the compote cook for 10-12 minutes, stirring occasionally, until the rhubarb softens and breaks down into a chunky sauce. Tip: For a smoother texture, mash some pieces with the back of a spoon halfway through.
6. Remove the saucepan from the heat and stir in 1 teaspoon of pure vanilla extract and 2 tablespoons of unsalted butter until fully melted and incorporated. Tip: Adding butter off the heat prevents it from separating and gives a richer finish.
7. Let the compote cool in the saucepan for 5 minutes to thicken slightly before serving. Tip: For a thicker consistency, let it cool completely—it will set more as it sits.
8. Transfer the compote to a serving bowl or storage container. Great for meal prep, this compote has a lovely balance of tart rhubarb and warm vanilla, with a texture that’s both silky and slightly chunky. Try it dolloped over keto pancakes or mixed into plain Greek yogurt for a quick, satisfying snack.
Keto Rhubarb Lemonade
Just imagine a refreshing, tangy-sweet drink that’s perfect for a hot day—and totally keto-friendly! This rhubarb lemonade combines tart rhubarb with bright lemon for a vibrant, low-carb sipper you’ll love. It’s surprisingly simple to whip up, so let’s get started.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups fresh rhubarb stalks, chopped into 1-inch pieces
– 1 cup granulated erythritol (a keto-friendly sweetener)
– 4 cups filtered water
– 1/2 cup freshly squeezed lemon juice (from about 3 juicy lemons)
– Ice cubes for serving
– Fresh mint sprigs for garnish (optional)
Instructions
1. In a medium saucepan, combine the chopped fresh rhubarb stalks, granulated erythritol, and 2 cups of filtered water.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the rhubarb is soft and breaks apart easily. Tip: Simmering gently helps extract maximum flavor without burning the sweetener.
3. Remove the saucepan from the heat and let it cool for 5 minutes to handle safely.
4. Strain the rhubarb mixture through a fine-mesh sieve into a large pitcher, pressing down on the solids with a spoon to extract all the liquid; discard the solids.
5. Add the freshly squeezed lemon juice and remaining 2 cups of filtered water to the pitcher, stirring well to combine. Tip: Taste and adjust sweetness by adding more erythritol if desired, but do so gradually to avoid over-sweetening.
6. Chill the lemonade in the refrigerator for at least 30 minutes until cold, or serve immediately over ice cubes. Tip: For a frothy texture, shake the chilled lemonade in a sealed jar before serving.
7. Pour the keto rhubarb lemonade into glasses filled with ice cubes and garnish with fresh mint sprigs if using.
Gorgeously pink and lightly effervescent from the rhubarb, this lemonade has a crisp tartness balanced by subtle sweetness. Serve it in mason jars with a lemon wedge for a rustic touch, or mix it into a spritzer with sparkling water for a fizzy twist.
Rhubarb and Cream Cheese Keto Danish
Just imagine a flaky, buttery pastry with a tangy-sweet rhubarb filling and a creamy cheese layer—all without the carbs! You’re going to love this keto-friendly twist on a classic danish. It’s the perfect treat for a cozy morning or a special brunch.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups finely ground almond flour
– 1/4 cup chilled unsalted butter, cubed
– 1 large farm-fresh egg
– 1/2 cup fresh rhubarb, finely chopped
– 1/4 cup powdered erythritol sweetener
– 4 oz full-fat cream cheese, softened
– 1 tsp pure vanilla extract
– 1/4 tsp fine sea salt
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the finely ground almond flour and fine sea salt.
3. Add the chilled unsalted butter, cubed, and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
4. Crack the large farm-fresh egg into the bowl and mix until a dough forms, then press it into a ball. Tip: Keep the butter cold for a flakier crust.
5. Roll out the dough on the parchment paper to a 1/4-inch thick rectangle, about 10×12 inches.
6. In a small bowl, stir together the fresh rhubarb, finely chopped, and powdered erythritol sweetener until coated.
7. In another bowl, beat the full-fat cream cheese, softened, with the pure vanilla extract until smooth.
8. Spread the cream cheese mixture evenly over the dough, leaving a 1-inch border around the edges.
9. Sprinkle the rhubarb mixture on top of the cream cheese layer.
10. Fold the edges of the dough over the filling to create a rustic border.
11. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Rotate the baking sheet halfway through for even browning.
12. Let the danish cool on the baking sheet for 10 minutes before slicing. Tip: Allow it to set slightly for cleaner cuts.
13. Serve warm or at room temperature.
So, you’ll get a delightful contrast of textures: a crisp, nutty crust gives way to a soft, creamy center with bursts of tart rhubarb. Try drizzling it with a sugar-free glaze or pairing it with a hot cup of coffee for an extra cozy treat.
Keto Rhubarb Cobbler
Finally found a keto-friendly dessert that doesn’t feel like a compromise? This rhubarb cobbler is about to become your new favorite. It’s tart, sweet, and has that perfect crumbly topping you crave, all without the sugar crash.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 cups of fresh, thinly sliced rhubarb stalks
– 1/2 cup of granulated erythritol sweetener
– 1 tablespoon of fresh lemon juice
– 1 teaspoon of pure vanilla extract
– 1 cup of finely ground almond flour
– 1/4 cup of coconut flour
– 1/2 cup of cold, cubed unsalted butter
– 1/4 teaspoon of fine sea salt
– 1 large, farm-fresh egg
– 1/2 cup of heavy whipping cream
Instructions
1. Preheat your oven to 375°F and lightly grease an 8×8-inch baking dish with butter.
2. In a large mixing bowl, combine the thinly sliced rhubarb, granulated erythritol sweetener, fresh lemon juice, and pure vanilla extract, tossing until the rhubarb is evenly coated.
3. Tip: Let the rhubarb mixture sit for 10 minutes to draw out its natural juices, which will create a saucier filling.
4. Pour the rhubarb mixture into the prepared baking dish, spreading it into an even layer.
5. In a separate bowl, whisk together the finely ground almond flour, coconut flour, and fine sea salt until well combined.
6. Add the cold, cubed unsalted butter to the flour mixture, using a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
7. Tip: Keep the butter cold for a flakier topping—if it starts to soften, pop the bowl in the fridge for 5 minutes.
8. In a small bowl, whisk the large, farm-fresh egg and heavy whipping cream together until smooth.
9. Pour the egg-cream mixture into the flour-butter crumbs, stirring gently with a fork until just combined and a dough forms.
10. Crumble the dough evenly over the rhubarb filling in the baking dish, covering it completely.
11. Tip: For extra crunch, sprinkle a tablespoon of additional erythritol over the topping before baking.
12. Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
13. Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving.
Perfectly balanced, this cobbler offers a tangy rhubarb filling that softens into a jam-like texture, contrasted by a buttery, crisp topping. Serve it warm with a dollop of keto whipped cream or a scoop of sugar-free vanilla ice cream for an indulgent treat that feels anything but restrictive.
Rhubarb Ginger Keto Gummies
Finally, a keto-friendly treat that doesn’t compromise on flavor! These rhubarb ginger gummies are the perfect sweet-tart snack to satisfy your cravings. You’ll love how simple they are to make at home.
Serving: 24 gummies | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 2 cups fresh rhubarb stalks, chopped into ½-inch pieces
– 1 tablespoon freshly grated ginger root
– ½ cup granulated erythritol (or your favorite keto-friendly sweetener)
– ¼ cup fresh lemon juice, strained
– 3 tablespoons unflavored grass-fed gelatin powder
– ½ cup cold filtered water
– Silicone gummy molds (like bear or square shapes)
Instructions
1. Combine the chopped fresh rhubarb stalks, freshly grated ginger root, granulated erythritol, and strained fresh lemon juice in a small saucepan over medium heat.
2. Cook the mixture for 5 minutes, stirring frequently with a wooden spoon until the rhubarb softens and breaks down completely—it should look like a chunky sauce.
3. Remove the saucepan from the heat and let it cool for 2 minutes to avoid clumping the gelatin later.
4. While the rhubarb mixture cools, sprinkle 3 tablespoons of unflavored grass-fed gelatin powder over ½ cup of cold filtered water in a medium bowl—let it bloom for 3 minutes until it looks spongy and thick.
5. Tip: Blooming the gelatin ensures your gummies set smoothly without lumps, so don’t skip this step!
6. Pour the slightly cooled rhubarb mixture into a blender and blend on high speed for 30 seconds until completely smooth and free of any fibrous bits.
7. Immediately pour the hot blended rhubarb puree over the bloomed gelatin in the bowl and whisk vigorously for 1 minute until the gelatin dissolves fully and the mixture is uniform.
8. Tip: Work quickly here to keep the mixture warm, as it helps the gelatin incorporate evenly for a perfect gummy texture.
9. Carefully pour the liquid gummy mixture into silicone gummy molds, filling each cavity to the top without overflowing.
10. Refrigerate the filled molds for at least 2 hours, or until the gummies are firm to the touch and easily pop out.
11. Tip: For faster setting, place the molds on a flat tray in the fridge—this prevents spills and ensures even cooling.
12. Gently pop the set gummies out of the molds and store them in an airtight container in the refrigerator for up to 1 week.
Zesty and slightly tangy, these gummies have a delightful chew that’s not too soft or tough. Their vibrant pink hue from the rhubarb makes them a fun, colorful snack—try serving them chilled with a sprinkle of extra erythritol for a frosty look!
Keto Rhubarb Ice Cream
Craving something sweet but staying low-carb? You’ve got to try this keto rhubarb ice cream—it’s tart, creamy, and totally guilt-free. Perfect for a summer treat or a festive dessert, it’ll satisfy your sweet tooth without the sugar crash.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups of fresh, finely chopped rhubarb stalks
– 1 cup of heavy whipping cream
– 1/2 cup of unsweetened almond milk
– 1/4 cup of powdered erythritol
– 1 teaspoon of pure vanilla extract
– 1/4 teaspoon of xanthan gum
– A pinch of fine sea salt
Instructions
1. In a medium saucepan over medium heat, combine the finely chopped rhubarb stalks and 2 tablespoons of water, cooking for 5-7 minutes until the rhubarb softens and breaks down into a chunky compote.
2. Remove the saucepan from the heat and stir in the powdered erythritol until fully dissolved, then let the mixture cool to room temperature for about 15 minutes.
3. In a large mixing bowl, whisk together the heavy whipping cream, unsweetened almond milk, pure vanilla extract, and a pinch of fine sea salt until well combined.
4. Gradually sprinkle in the xanthan gum while whisking continuously to prevent clumping and achieve a smooth, thick base.
5. Fold the cooled rhubarb compote into the cream mixture until evenly distributed, creating a pink-speckled blend.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20-25 minutes until it reaches a soft-serve consistency.
7. Transfer the churned ice cream to a freezer-safe container, cover it with parchment paper pressed directly onto the surface to prevent ice crystals, and freeze for at least 4 hours or until firm.
8. Scoop the ice cream into bowls and serve immediately. So, you’ll love the creamy texture with bursts of tangy rhubarb—it’s like a refreshing twist on classic ice cream. Try topping it with a sprinkle of toasted nuts or a drizzle of sugar-free chocolate for an extra indulgent touch.
Rhubarb and Pecan Keto Granola
Picture this: you’re craving something crunchy and sweet, but you’re sticking to your keto goals. This rhubarb and pecan granola is your new best friend—it’s got that perfect balance of tart and nutty, all without the carbs.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 2 cups of raw pecans, roughly chopped for a hearty crunch
- 1 cup of unsweetened coconut flakes, toasted for a nutty aroma
- ½ cup of fresh rhubarb, finely diced for a tart kick
- ¼ cup of creamy almond butter, smooth and rich
- 2 tablespoons of pure maple syrup, for a subtle sweetness
- 1 tablespoon of melted coconut oil, unrefined and fragrant
- 1 teaspoon of ground cinnamon, warm and aromatic
- ½ teaspoon of fine sea salt, to enhance all the flavors
Instructions
- Preheat your oven to 300°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the roughly chopped raw pecans and unsweetened coconut flakes.
- Add the finely diced fresh rhubarb to the bowl and toss everything gently to mix.
- In a small saucepan over low heat, warm the creamy almond butter, pure maple syrup, melted coconut oil, ground cinnamon, and fine sea salt, stirring until smooth and well-blended.
- Pour the warm liquid mixture over the dry ingredients in the bowl.
- Use a spatula to fold and coat everything evenly, making sure no bits are left dry.
- Spread the mixture in a single, even layer on the prepared baking sheet, pressing it down lightly with the spatula for better clumping.
- Bake in the preheated oven for 40-45 minutes, stirring halfway through to ensure even browning and prevent burning.
- Remove from the oven and let the granola cool completely on the baking sheet for about 30 minutes—it will crisp up as it cools.
- Once cooled, break the granola into clusters with your hands or a spoon and transfer to an airtight container for storage.
As you take a bite, you’ll love the crunchy texture from the pecans and coconut, paired with the tangy pop of rhubarb. Serve it over full-fat Greek yogurt for a creamy breakfast, or just snack on it straight from the jar—it’s that addictive!
Rhubarb and Coconut Keto Porridge
Dreading another boring keto breakfast? This creamy rhubarb and coconut porridge will change your morning routine. It’s tart, sweet, and satisfying without any grains.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 1 cup of finely chopped fresh rhubarb stalks
- 1/2 cup of unsweetened shredded coconut
- 1/4 cup of creamy coconut cream
- 2 tbsp of golden erythritol sweetener
- 1 tsp of pure vanilla extract
- 1/4 tsp of fine sea salt
- 1 cup of unsweetened almond milk
- 1 tbsp of cold-pressed coconut oil
Instructions
- Heat a medium saucepan over medium heat and add the cold-pressed coconut oil.
- Once the oil shimmers, add the finely chopped fresh rhubarb stalks and cook for 5 minutes, stirring occasionally, until they soften and release their juices. Tip: Don’t overcook the rhubarb here—you want it tender but still slightly firm for texture.
- Pour in the unsweetened almond milk and bring the mixture to a gentle simmer.
- Stir in the unsweetened shredded coconut, golden erythritol sweetener, and fine sea salt.
- Reduce the heat to low and let it cook for 8 minutes, stirring every 2 minutes to prevent sticking. Tip: Keep the heat low to avoid burning the coconut.
- After 8 minutes, the porridge should thicken slightly. Remove the saucepan from the heat.
- Fold in the creamy coconut cream and pure vanilla extract until fully combined.
- Let the porridge sit for 2 minutes off the heat to allow the flavors to meld. Tip: This resting time helps the porridge achieve a perfect, creamy consistency.
Buttery from the coconut and tangy from the rhubarb, this porridge has a delightful, slightly chunky texture. Serve it warm topped with extra shredded coconut or a few fresh berries for a pop of color. It’s a cozy, grain-free breakfast that feels indulgent but keeps you right on track.
Keto Rhubarb Jam with Chia Seeds
Venturing into keto-friendly recipes doesn’t mean giving up sweet spreads. You can whip up this vibrant jam in no time, and it’s perfect for your morning toast or yogurt. It’s surprisingly simple and packs a delightful tangy-sweet punch.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups of finely chopped fresh rhubarb stalks
– 1/2 cup of granulated erythritol sweetener
– 1/4 cup of cool, filtered water
– 3 tablespoons of whole chia seeds
– 2 tablespoons of freshly squeezed lemon juice
– 1 teaspoon of pure vanilla extract
Instructions
1. Combine the finely chopped fresh rhubarb stalks, granulated erythritol sweetener, and cool, filtered water in a medium saucepan over medium-high heat.
2. Bring the mixture to a boil, stirring occasionally with a wooden spoon to dissolve the sweetener completely, which should take about 3-4 minutes.
3. Reduce the heat to medium-low and let the mixture simmer for 10 minutes, stirring every 2-3 minutes to prevent sticking and break down the rhubarb into a soft, pulpy texture.
4. Remove the saucepan from the heat and immediately stir in the whole chia seeds, freshly squeezed lemon juice, and pure vanilla extract until everything is well combined.
5. Let the jam cool at room temperature for 30 minutes, stirring once halfway through to help the chia seeds absorb liquid and thicken the mixture evenly.
6. Transfer the jam to a clean glass jar or airtight container and refrigerate it for at least 2 hours, or until it sets into a spreadable, gel-like consistency.
7. Store the jam in the refrigerator for up to 2 weeks, ensuring the lid is sealed tightly after each use to maintain freshness.
Perfectly set, this jam has a lovely chunky texture from the rhubarb and a subtle crunch from the chia seeds. Its bright, tangy flavor with a hint of vanilla makes it a versatile topping—try it swirled into plain Greek yogurt or as a glaze for grilled chicken. You’ll love how it adds a pop of color and flavor to your keto meals without any guilt!
Rhubarb and Dark Chocolate Keto Truffles
Brace yourself for a keto-friendly treat that’s both tart and indulgent. These rhubarb and dark chocolate truffles are the perfect little bite when you’re craving something sweet but want to keep it low-carb. You’ll love the surprising combo of flavors.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– 1 cup finely chopped fresh rhubarb stalks
– 1/2 cup heavy whipping cream
– 8 oz high-quality 85% dark chocolate, finely chopped
– 1/4 cup powdered erythritol sweetener
– 1/2 cup unsweetened cocoa powder for rolling
– 1 tsp pure vanilla extract
– A pinch of fine sea salt
Instructions
1. Place the finely chopped fresh rhubarb stalks and heavy whipping cream in a small saucepan over medium heat.
2. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes, stirring occasionally, until the rhubarb softens.
3. Strain the hot cream mixture through a fine-mesh sieve into a medium heatproof bowl, pressing on the rhubarb solids with a spoon to extract all the flavorful liquid; discard the solids.
4. Immediately add the finely chopped high-quality 85% dark chocolate to the hot cream in the bowl and let it sit undisturbed for 1 minute to melt.
5. Whisk the chocolate and cream mixture gently until completely smooth and glossy.
6. Whisk in the powdered erythritol sweetener, pure vanilla extract, and a pinch of fine sea salt until fully combined.
7. Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until it is firm enough to scoop.
8. Using a small cookie scoop or a teaspoon, portion the chilled mixture and roll it between your palms into 12 even, 1-inch balls.
9. Roll each ball in the unsweetened cocoa powder until fully coated, then place them on a parchment-lined tray.
10. Refrigerate the coated truffles for another 30 minutes to set completely before serving.
Enjoy the delightful contrast of the tart rhubarb infusion against the rich, bittersweet chocolate. Each bite offers a creamy, fudgy center with a dusting of cocoa that melts in your mouth. They’re fantastic served slightly chilled with a cup of black coffee for an elegant, guilt-free dessert.
Keto Rhubarb Sorbet with Monk Fruit
Unbelievably, you can enjoy a sweet, tangy frozen treat while sticking to your keto goals. This vibrant keto rhubarb sorbet uses monk fruit for sweetness without the carbs, and it comes together with just a few simple ingredients. You’ll love how the bright pink color and refreshing flavor make it feel like a special dessert.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- 2 cups of finely chopped fresh rhubarb stalks, washed and trimmed
- 1/2 cup of granulated monk fruit sweetener
- 1/2 cup of cold water
- 1 tablespoon of freshly squeezed lemon juice
- 1/4 teaspoon of pure vanilla extract
Instructions
- Combine the finely chopped fresh rhubarb stalks, granulated monk fruit sweetener, and cold water in a medium saucepan over medium heat.
- Bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon to dissolve the sweetener completely.
- Reduce the heat to low and let it cook for 8–10 minutes, until the rhubarb is soft and easily mashed with a fork—this releases its natural pectin for a smoother texture.
- Remove the saucepan from the heat and stir in the freshly squeezed lemon juice and pure vanilla extract until well combined.
- Allow the mixture to cool to room temperature for about 20 minutes, which prevents ice crystals from forming later.
- Pour the cooled rhubarb mixture into a blender or food processor and blend on high speed for 1–2 minutes until completely smooth and free of chunks.
- Transfer the puree to a shallow, freezer-safe container, cover it tightly with a lid or plastic wrap, and place it in the freezer.
- Freeze for 1 hour, then remove and stir vigorously with a fork to break up any ice crystals—repeat this every 30 minutes for 2–3 hours until firm but scoopable.
- Scoop the sorbet into chilled bowls or cones and serve immediately for the best creamy consistency.
Now, you’ve got a dessert that’s delightfully tart and sweet, with a velvety texture that melts smoothly on your tongue. Try garnishing it with a sprig of fresh mint or a sprinkle of crushed nuts for an extra crunch—it’s perfect for a hot summer day or as a light finish to any meal.
Rhubarb and Almond Butter Keto Smoothie Bowl
Let’s be real—sometimes you need a breakfast that feels indulgent but still keeps you on track. This vibrant rhubarb and almond butter smoothie bowl is exactly that: a creamy, dreamy keto-friendly treat that’s as delicious as it is satisfying. It’s like having dessert for breakfast without any of the guilt.
Serving: 1 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup frozen rhubarb chunks
– 1/2 cup unsweetened almond milk
– 2 tbsp creamy almond butter
– 1 tbsp chia seeds
– 1/2 tsp pure vanilla extract
– 1/4 tsp ground cinnamon
– 1/4 cup fresh raspberries
– 1 tbsp toasted sliced almonds
Instructions
1. Combine 1 cup frozen rhubarb chunks, 1/2 cup unsweetened almond milk, 2 tbsp creamy almond butter, 1 tbsp chia seeds, 1/2 tsp pure vanilla extract, and 1/4 tsp ground cinnamon in a high-speed blender.
2. Blend on high speed for 45-60 seconds until completely smooth and creamy, scraping down the sides halfway through if needed. Tip: For an extra-thick consistency, use frozen rhubarb straight from the freezer.
3. Pour the smoothie mixture into a wide, shallow bowl.
4. Arrange 1/4 cup fresh raspberries and 1 tbsp toasted sliced almonds over the top in a decorative pattern. Tip: Toasting the almonds in a dry skillet over medium heat for 2-3 minutes until fragrant enhances their nutty flavor.
5. Let the bowl sit for 2 minutes to allow the chia seeds to slightly thicken the mixture. Tip: If you prefer a sweeter bowl, stir in a keto-friendly sweetener like stevia to taste before serving.
Velvety smooth with a subtle tartness from the rhubarb, this bowl gets a wonderful crunch from the toasted almonds. The creamy almond butter base makes it feel decadent while keeping it low-carb—perfect for enjoying with a spoon right away or packing in a jar for an on-the-go breakfast.
Summary
Looking for low-carb inspiration? This roundup proves keto and rhubarb are a perfect match! From sweet treats to savory dishes, there’s something for every craving. We’d love to hear which recipes you try—drop a comment with your favorites and share these delicious ideas on Pinterest to spread the keto love. Happy cooking!
