Description
A delicious low-carb dessert featuring a tangy strawberry-rhubarb filling topped with a light meringue.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup erythritol or preferred sweetener
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 2 cups chopped rhubarb
- 1 cup strawberries, sliced
- 1/4 cup water
- 1/4 cup low-carb sweetener
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, sweetener, melted butter, and vanilla until combined. Press into a greased baking dish.
- Bake the crust for 15-20 minutes until golden brown, then remove from oven.
- In a saucepan, combine rhubarb, strawberries, water, and low-carb sweetener. Cook until the fruit is soft and the mixture thickens.
- Spread the fruit mixture over the baked crust.
- In a clean bowl, whip egg whites and cream of tartar until stiff peaks form, then add vanilla.
- Spread the meringue over the fruit layer.
- Bake for an additional 10-12 minutes until meringue is lightly browned.
- Cool, slice, and serve.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Use fresh strawberries and rhubarb for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 95mg