Ingredients for Strawberry Rhubarb Crunch Low Carb Version
- 1 ½ cups almond flour
- ½ cup brown sugar substitute (e.g., Swerve)
- ½ cup sugar-free oatmeal
- ½ cup (1 stick) unsalted butter, melted
- Sugar Substitute
- 1 teaspoon ground cinnamon
- 4 cups chopped rhubarb
- 2 cups sliced strawberries
- ¼ cup water
- 1 tablespoon cornstarch
- Pure Vanilla Extract
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How to Make Strawberry Rhubarb Crunch Low Carb Version
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the almond flour, brown sugar substitute, sugar-free oatmeal, melted butter, white sugar substitute, cinnamon, and granulated sugar substitute until crumbly.
- Press half of the crumb mixture into a greased 9x13 inch baking pan.
- Arrange sliced rhubarb and strawberries evenly over the crumb layer.
- In a small saucepan, whisk together the water, cornstarch, and vanilla extract. Cook over medium-low heat, stirring constantly, until the mixture thickens and becomes clear (about 5 minutes).
- Pour the cornstarch mixture over the rhubarb and strawberry layer.
- Sprinkle the remaining crumb mixture evenly over the top.
- Bake for 60 minutes, or until the topping is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
7g
Fat
29g
Carbs
4g
