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Rhubarb Crumble

  • 3/4 cup (90 g) of chopped rhubarb (fresh or frozen)
  • 1 teaspoon (4 g) of granulated erythritol
  • 2 Tablespoons (30 ml) of water
  • 1/4 teaspoon (1 ml) of vanilla extract
For the crumble topping:
  • 3 Tablespoons (21 g) of almond flour (or almond meal)
  • 1 Tablespoon (12 g) of granulated erythritol
  • 1/4 teaspoon (1 g) of cinnamon powder
  • 1 Tablespoon (15 ml) of melted coconut oil
                                                      • 1Add the rhubarb, granulated erythritol, water, and vanilla extract to a saucepan over medium-low heat and simmer, stirring occasionally, for 10 to 15 minutes until the rhubarb is soft.
                                                      • 2Meanwhile, add the crumble toppings to a small bowl and use a fork to combine to create a fine crumb.
                                                      • 3Place the rhubarb mixture into a lightly greased air fryer-safe ramekin and cover with the crumb topping.
                                                      • 4When ready to cook, preheat the air fryer to 350°F (175°C).
                                                      • 5Place the ramekin in the air fryer and cook for 10 to 15 minutes until the rhubarb is bubbly and the crumble topping is golden.
                                                      • 6Carefully remove the rhubarb crumble from the air fryer and let cool slightly before serving.
                                                      (Estimated and based on per-serving amounts.)
                                                        Calories: 119    Fat: 8 g     Total Carbs: 8 g     Fiber: 4 g     Sugar: 2 g     Net Carbs: 4 g     Protein: 5 g