The Keto RN Rhubarb Berry Crisp

Ingredients:

3 cups Rhubarb (chopped)

1 cup Strawberries (sliced)

1 cup Blueberries

1/2 cup Keto Sweetener

1/4 tsp Xanthan gum

2 tsp Lemon juice

Zest of 1/2 of lemon

1 tsp Vanilla extract

Topping:

1-1/4 cups Almond Flour

1/2 cup Pecans (chopped)

1/2 Cup Swerve Brown Sugar substitute

1/2 cup Butter (melted)

1 1/2 tsp Cinnamon

1 tsp salt

Instructions:

Preheat the oven to 350 degrees F (176 degrees C).

Filling:

In a saucepan over medium heat, combine rhubarb, strawberries, blueberries and keto sweetener. Bring to a boil, and simmer for about 10 minutes, until liquid has reduced by half. Let cool for 5 minutes. Stir in lemon juice ,zest and vanilla.

Grease an 8×8 pan. Pour the fruit mixture into the pan.

Sprinkle (don't dump) the xanthan gum over the fruit mixture. Gently stir to combine.

Topping:

In a medium bowl, combine almond flour, chopped pecans, cinnamon, salt, brown sugar substitute, and melted butter.

Pour topping on top of the fruit mixture and smooth with a spatula.

Bake:

Bake for 25-30 minutes, until filling is bubbly and topping is golden brown.