Are you a low-carb lover looking for new ways to enjoy the sweet-tart flavor of rhubarb? Look no further! Rhubarb is often overlooked in favor of more popular fruits, but it’s a hidden gem when it comes to keto cooking. With its natural tartness and versatility, rhubarb can be used in a wide variety of dishes, from sweet treats like muffins and cheesecake bars to savory sides and even beverages.
In this article, we’ll explore 18 delectable keto rhubarb recipes that are sure to satisfy your cravings while keeping you within your daily carb limit. From classic desserts like rhubarb crisp and cobbler to innovative creations like rhubarb chia pudding and energy bites, there’s something for everyone on this list.
So grab a pen and paper (or your favorite note-taking app), and get ready to add some zing to your keto cooking routine with these 18 delectable keto rhubarb recipes!
Keto Rhubarb Crisp with Almond Flour Topping
This keto-friendly dessert combines the tangy flavor of rhubarb with a crunchy almond flour topping, creating a sweet and satisfying treat that’s perfect for warm weather.
Ingredients:
– 2 cups fresh or frozen rhubarb, chopped
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup unsalted butter, melted
– 1/2 cup almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 teaspoon salt
– 1/4 teaspoon cinnamon
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together rhubarb, granulated sweetener, and melted butter.
3. Transfer the mixture to a 9×9-inch baking dish.
4. In a small bowl, mix together almond flour, granulated sweetener, salt, and cinnamon.
5. Sprinkle the topping evenly over the rhubarb mixture.
6. Bake for 35-40 minutes or until the topping is golden brown and the filling is bubbly.
Cooking Time: 35-40 minutes
Low-Carb Rhubarb Cheesecake Bars
A sweet and tangy treat that’s perfect for a low-carb diet, these rhubarb cheesecake bars are a delightful twist on the classic dessert.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup unsalted butter, melted
– 3 large eggs
– 1/2 cup cream cheese, softened
– 1/4 cup rhubarb jam
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 325°F (165°C). Line an 8×8 inch baking dish with parchment paper.
2. In a medium bowl, mix together almond flour, granulated sweetener, and melted butter until well combined.
3. Press the mixture into the prepared baking dish.
4. In a large bowl, beat eggs, cream cheese, rhubarb jam, vanilla extract, and salt until smooth.
5. Pour the cheesecake batter over the crust.
6. Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly.
7. Let cool completely before cutting into bars.
Cooking Time: 25-30 minutes
Keto Rhubarb Chia Pudding
This sweet and tangy chia pudding is a perfect way to satisfy your cravings while staying within keto guidelines. With the addition of rhubarb, you’ll get a delightful flavor combination that’s sure to please.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 2 tablespoons rhubarb puree
– 1/4 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a small bowl, mix together chia seeds and almond milk. Let it sit for 5 minutes to allow the chia seeds to absorb the liquid.
2. In a separate bowl, combine granulated sweetener, rhubarb puree, vanilla extract, and salt. Mix until well combined.
3. Add the sweetener mixture to the chia seed mixture and stir well.
4. Refrigerate for at least 2 hours or overnight to allow the pudding to set.
5. Serve chilled and enjoy!
Cooking Time: None
Sugar-Free Rhubarb Jam with Stevia
This recipe transforms rhubarb’s tart flavor into a deliciously sweet and tangy jam, perfect for topping toast, yogurt, or using as a filling. With the natural sweetness of stevia, you can enjoy this treat without worrying about refined sugar.
Ingredients:
– 2 cups fresh or frozen rhubarb
– 1 cup water
– 1/4 cup stevia powder (or 12-15 drops liquid stevia)
– 1 tablespoon lemon juice
– 1 package pectin (sugar-free)
Instructions:
1. Combine rhubarb, water, and stevia in a large saucepan.
2. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Add lemon juice and pectin; continue simmering for an additional 5-7 minutes or until jam thickens.
4. Remove from heat and let cool slightly before transferring to a clean glass jar.
Cooking Time: 15-17 minutes
Yield: Approximately 2 cups of jam
Keto Rhubarb Muffins with Coconut Flour
These moist and flavorful muffins are a perfect blend of sweet and tangy, made possible by the natural tartness of rhubarb and the subtle richness of coconut flour. Perfect for a keto breakfast or snack on-the-go.
Ingredients:
– 1 cup coconut flour
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup unsalted butter, melted
– 1/2 cup rhubarb, diced
– 1 tsp baking soda
– 1/4 tsp salt
– 1/2 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine coconut flour, sweetener, and baking soda.
3. In a separate bowl, whisk together eggs, melted butter, rhubarb, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-22 minutes
Low-Carb Rhubarb and Strawberry Smoothie
Enjoy a refreshing and tangy smoothie that’s perfect for warm weather or a healthy breakfast on-the-go. This low-carb treat combines the sweetness of strawberries with the tartness of rhubarb, all in one delicious drink.
Ingredients:
– 1 cup frozen strawberries
– 1/2 cup frozen rhubarb
– 1/4 cup unsweetened almond milk
– 1/4 cup plain Greek yogurt
– 1 tablespoon granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon vanilla extract
– Ice cubes (as needed)
Instructions:
1. Add all the ingredients to a blender and blend until smooth.
2. Taste and adjust sweetness as needed.
3. Pour into a glass and serve immediately.
Cooking Time: None! Simply blend and enjoy.
Keto Rhubarb Cobbler with Pecan Crumble
This sweet and tangy cobbler is a perfect dessert for any keto gathering. The combination of fresh rhubarb, creamy custard, and crunchy pecan crumble will satisfy your cravings while staying within keto guidelines.
Ingredients:
– 2 cups fresh rhubarb, sliced
– 1 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup heavy cream
– 1 teaspoon vanilla extract
– 1/2 cup chopped pecans
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine rhubarb, granulated sweetener, and melted butter.
3. In a separate bowl, whisk together eggs, heavy cream, and vanilla extract.
4. Pour the custard mixture over the rhubarb mixture and stir to combine.
5. Transfer the mixture to a 9×13 inch baking dish.
6. Mix together chopped pecans, granulated sweetener, and salt for the crumble topping.
7. Sprinkle the crumble topping evenly over the cobbler filling.
8. Bake for 40-45 minutes or until the crust is golden brown.
Cooking Time: 40-45 minutes
Rhubarb Avocado Keto Salad
A refreshing and tangy salad that combines the sweetness of rhubarb with the creaminess of avocado, perfect for a keto diet.
Ingredients:
– 1 medium-sized rhubarb stalk, cut into 1-inch pieces
– 2 ripe avocados, diced
– 1/4 cup chopped fresh mint leaves
– 1/2 cup cherry tomatoes, halved
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. In a medium-sized bowl, combine rhubarb pieces, avocado, mint leaves, and cherry tomatoes.
2. Drizzle olive oil and lime juice over the mixture; toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve immediately.
Cooking Time: 10-12 minutes (prep time included)
Keto Rhubarb Ice Cream with Erythritol
Satisfy your sweet tooth while staying within keto guidelines with this refreshing rhubarb ice cream recipe. The tanginess of the rhubarb pairs perfectly with the sweetness of erythritol, creating a unique and delicious flavor combination.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated erythritol
– 1/4 cup chopped fresh rhubarb
– 1 tsp vanilla extract
Instructions:
1. In a blender or food processor, combine heavy cream, whole milk, and erythritol. Blend until erythritol is fully dissolved.
2. Add chopped rhubarb and vanilla extract to the mixture. Blend until well combined.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once frozen, scoop and serve immediately.
Cooking Time: 20-30 minutes (depending on ice cream maker)
Low-Carb Rhubarb and Ginger Kombucha
Elevate your fermented tea game with this refreshing low-carb kombucha recipe that combines the tanginess of rhubarb with the warmth of ginger.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 8 cups water
– 1 cup sugar-free sweetener (such as stevia or erythritol)
– 2 cups rhubarb juice
– 1/4 cup fresh ginger, peeled and sliced
– 1 gallon filtered water
Instructions:
1. Boil the water and add the sugar-free sweetener. Let it cool to room temperature.
2. Add the rhubarb juice and stir well.
3. Place the SCOBY in the liquid and cover the container with a breathable cloth or paper towel.
4. Ferment at room temperature (68-72°F) for 7-14 days, shaking the mixture daily.
5. Once fermentation is complete, strain the kombucha into a separate container and discard the solids.
6. Store the kombucha in the refrigerator to slow down fermentation.
Cooking Time: None
Keto Rhubarb Pancakes with Almond Butter
Keto Rhubarb Pancakes with Almond Butter Recipe
These fluffy keto pancakes are infused with the sweet and tangy flavors of rhubarb, paired with a rich almond butter drizzle. Perfect for a low-carb breakfast or brunch.
Ingredients:
– 1 cup almond flour
– 2 tablespoons coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 2 large eggs
– 1/2 cup heavy cream
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup chopped fresh rhubarb
– 2 tablespoons unsalted butter, melted
– 2 tablespoons almond butter
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, whisk together the almond flour, coconut flour, and granulated sweetener.
3. Add the eggs, heavy cream, baking soda, and salt. Whisk until smooth.
4. Fold in the chopped rhubarb and melted butter.
5. Cook pancakes for 2-3 minutes on each side, or until golden brown.
6. Drizzle with almond butter and serve warm.
Cooking Time: 15-20 minutes
Servings: 8-10 pancakes
Rhubarb Keto Fat Bombs with Cream Cheese
These bite-sized treats are a unique combination of tangy rhubarb and creamy cream cheese, perfect for satisfying your sweet tooth while staying within keto guidelines.
Ingredients:
– 8 oz (225g) cream cheese, softened
– 1/2 cup (60g) granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup (30g) chopped fresh rhubarb
– 1/4 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a medium bowl, mix the softened cream cheese and granulated sweetener until smooth.
2. Add the chopped rhubarb, vanilla extract, and salt to the cream cheese mixture. Mix well.
3. Use your hands or a small cookie scoop to shape the mixture into 12-15 balls, about 1 inch (2.5 cm) in diameter.
4. Place the fat bombs on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.
5. Store in an airtight container in the refrigerator for up to 5 days.
Cooking Time: None, as these are no-bake treats!
Keto Rhubarb Sorbet with Lemon Zest
This sweet and tangy sorbet is a perfect treat for warm weather, with the natural sweetness of rhubarb balanced by the brightness of lemon zest. Made with only 5 ingredients, this recipe is easy to make and requires no cooking.
Ingredients:
– 1 lb fresh rhubarb, chopped
– 1 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 cup heavy cream
– 1/4 cup freshly squeezed lemon juice
– Zest of 1 lemon
Instructions:
1. In a blender or food processor, combine rhubarb, sweetener, and lemon zest. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
3. Once the sorbet is almost set, stir in the heavy cream and lemon juice.
4. Continue to churn for another 5-10 minutes, or until the desired consistency is reached.
5. Transfer the sorbet to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 0 hours (no cooking required)
Low-Carb Rhubarb and Coconut Energy Bites
Boost your energy with these sweet and tangy bites, packed with nutritious ingredients.
Ingredients:
– 1 cup rolled oats
– 1/2 cup shredded coconut
– 1/4 cup unsalted butter, melted
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 2 cups fresh rhubarb, diced
– 1 tablespoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine oats, shredded coconut, and granulated sweetener. Mix well.
3. Add the melted butter, diced rhubarb, vanilla extract, and salt to the bowl. Mix until a dough forms.
4. Roll out the dough into small balls, about 1 inch (2.5 cm) in diameter. Place on the prepared baking sheet.
5. Bake for 15-20 minutes or until lightly golden brown.
Yield: About 12 energy bites
Cooking Time: 15-20 minutes
Keto Rhubarb Tart with Almond Crust
A sweet and tangy dessert that combines the flavors of rhubarb and almond, all within a low-carb keto framework. This tart is perfect for those looking for a delicious and healthy dessert option.
Ingredients:
– 1 cup almonds
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 cup cold unsalted butter, cut into small pieces
– 2 cups fresh rhubarb, sliced
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. In a food processor, combine almonds and granulated sweetener. Process until the mixture resembles coarse crumbs.
3. Add cold butter and process until the mixture forms a ball.
4. Press the crust mixture into a 9-inch tart pan with a removable bottom.
5. Arrange rhubarb slices on top of the crust, leaving a 1-inch border around the edges.
6. In a bowl, whisk together eggs and granulated sweetener. Pour the mixture over the rhubarb.
7. Bake for 40-45 minutes or until the filling is set.
Cooking Time: 40-45 minutes
Rhubarb Keto Smoothie Bowl with Chia Seeds
This refreshing keto smoothie bowl combines the tangy flavor of rhubarb with the nutty taste of chia seeds, topped with creamy coconut whipped cream and crunchy chopped nuts. Perfect for a quick and easy breakfast or snack.
Ingredients:
– 1 cup frozen rhubarb
– 1/2 cup unsweetened almond milk
– 1/4 cup chia seeds
– 1 scoop vanilla keto protein powder
– 1 tablespoon coconut oil
– 1/2 teaspoon stevia sweetener
– Ice cubes (as needed)
– Coconut whipped cream and chopped nuts for topping
Instructions:
1. In a blender, combine rhubarb, almond milk, chia seeds, protein powder, coconut oil, and stevia sweetener.
2. Blend until smooth and creamy, adding ice cubes if desired to achieve the desired thickness.
3. Pour into a bowl and top with coconut whipped cream and chopped nuts.
4. Serve immediately and enjoy!
Cooking Time: 5 minutes
Keto Rhubarb Compote with Vanilla Extract
A sweet and tangy compote perfect for topping keto desserts or using as a filling for cakes and pastries.
Ingredients:
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup water
– 1 tablespoon vanilla extract
– Pinch of salt
Instructions:
1. In a medium saucepan, combine rhubarb, sweetener, and water.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 15-20 minutes or until the rhubarb is tender and the liquid has thickened slightly.
4. Stir in vanilla extract and salt.
5. Remove from heat and let cool to room temperature.
Cooking Time: 20-25 minutes
This compote makes about 1 cup, perfect for topping keto desserts like cheesecakes or ice creams, or using as a filling for cakes and pastries. Enjoy!
Low-Carb Rhubarb and Dark Chocolate Bark
This sweet and tangy treat combines the natural tartness of rhubarb with the richness of dark chocolate, perfect for a low-carb indulgence. This easy-to-make bark is a great way to satisfy your cravings while keeping your carb count in check.
Ingredients:
– 1 cup dark chocolate chips (at least 85% cocoa)
– 1/2 cup rhubarb jam or preserves
– 1/4 cup chopped pecans or walnuts
– 1/4 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
3. Stir in the rhubarb jam, chopped nuts, vanilla extract, and salt until well combined.
4. Pour the mixture onto the prepared baking sheet and spread evenly to about 1/8 inch thickness.
5. Refrigerate for at least 30 minutes or until set.
6. Break into pieces and serve.
Cooking Time: None
Summary
Discover the sweet and tangy taste of rhubarb in these 18 delicious keto recipes! From classic desserts like crumble and cheesecake bars to refreshing smoothies and energy bites, there’s something for every low-carb lover. Try making Keto Rhubarb Crisp with Almond Flour Topping or Low-Carb Rhubarb Cheesecake Bars for a sweet treat. Or, go savory with the Keto Rhubarb Salad or Rhubarb Avocado Keto Smoothie Bowl. With sugar-free options like Sugar-Free Rhubarb Jam with Stevia and Keto Rhubarb Sorbet with Lemon Zest, you can indulge in your rhubarb cravings while staying keto-friendly.
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