Description
A delightful mix of sweet strawberries and tart rhubarb awaits!
Ingredients
2 1/2 cups (305 g) chopped rhubarb 1 cup (144 g) chopped strawberries 1/2 cup (91 g) powdered sweetener 1/2 tsp glucomannan (or xanthan gum)
1 1/4 cup (140 g) almond flour 1/3 cup erythritol sweetener 1/4 cup (30 g) coconut flour 2 tsp baking powder 1/4 tsp salt 2/3 cup (151.33 g) butter, melted
Instructions
Filling
Preheat the oven to 350ºF and grease a 2-quart glass or ceramic baking dish.
Add the rhubarb and strawberries to the dish and sprinkle with the sweetener and glucomannan. Toss well to combine.
Topping
In a medium bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt. Sprinkle evenly over the filling in the dish.
Drizzle the melted butter as evenly as possible over the topping. This works best by spooning it over, rather than pouring from a bowl.
Bake about 45 minutes, until the top is golden brown all over and the filling is bubbling up through in places. Remove and let cool (the topping will crisp up some as it cools).
- Prep Time: 15 mins
- Cook Time: 45 mins
Nutrition
- Serving Size: 10
- Calories: 217
- Fat: 18.9g
- Carbohydrates: 7.4g
- Protein: 3.9g