Rhubarb Crisp

By scottsdalejulie

Ingredients

• Topping:
• "Healthified" Rhubarb Crisp
• 3/4 3/4 3/4 cup erythritol (or xylitol)
• 2 2 2 tsp stevia glycerite (omit if using xylitol)
• 1 1 oz) package 1 (8 oz) package cream cheese
• 2 2 2 eggs
• 1/2 1/2 1/2 tsp vanilla extract
• 1/4 1/4 1/4 tsp Celtic sea salt
• 3 3 3 cups chopped fresh rhubarb
• 1/3 1/3 1/3 cup erythritol (or xylitol)
• 1 1 1 tsp stevia glycerite (omit if using xylitol)
• 1/3 1/3 1/3 cup crushed almonds/pecans/walnuts
• 1/4 1/4 1/4 cup almond flour
• 1/4 1/4 1/4 cup vanilla whey protein (or egg white protein)
• 1 1 1 tsp ground cinnamon
• 1/4 1/4 1/4 cup butter or coconut oil, softened
• to 375 30 375 degrees F (190 degrees C). Beat sweetener, cream cheese, eggs in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into casserole dish. Bake for 30 minutes in the preheated oven.

Preparation

Step 1

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