Strawberry Rhubarb Crisp, Low Carb, Gluten & Sugar Free

2 Aug
Low Carb, Grain & Sugar Free Strawberry Rhubarb Crisp

Low Carb, Gluten & Sugar Free Strawberry Rhubarb Crisp

INGREDIENTS

6 cups strawberries, sliced
4 cups rhubarb, diced
1/3  cup steviva blend
1 tsp Thick It Up (or 2 tbsp cornstarch)
1 tbsp lemon juice

CREAM CHEESE FILLING

8 oz cream cheese, softened
1/4 cup powdered steviva (run through a nut/seed grinder)

TOPPING

1/4 cup steviva blend
1 1/2 cups almond meal
1 tsp cinnamon
1/2 cup cold butter
1 cup pecans, chopped

DIRECTIONS

Preheat oven to 375 degrees.
Slice berries and dice rhubarb. Toss with rhubarb, 1/4 cup steviva blend and thickener of choice. Place in greased 9×13″ baking dish.

Cream together the cream cheese and steviva blend. Dollup over the filling.

In a medium size bowl mix steviva, cinnamon and almond meal mix and combine. Cut in cold butter until mixture is crumbly. Sprinkle evenly over fruit. Top with chopped pecans

Bake for approx 40 minutes until bubbly and topping is golden brown.
Serve with greek yogurt on top for a special breakfast or homemade ice-cream for a nice dessert,
YUM!

Serving Size: makes 18 servings

Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 212.0
  • Total Fat: 18.2 g
  • Cholesterol: 29.3 mg
  • Sodium: 85.1 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.0 g

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