Low Carb Primal Rhubarb Crisp

I love dessert, and eating according to Mark Sisson’s “The Primal Blueprint” has encouraged me to get creative with my recipes. For those times you want a single-serving desert (the recipe can be doubled for two, or multiplied by six and cooked in an 8″ pie pan for more servings), here’s a surprisingly simple, grain-free, gluten-free desert that’s fully Primal and fully delicious.

 

You’ll need:

  • 2 stems rhubarb, the riper the better
  • 1 lemon
  • 1 1/2 tsp cinnamon, divided
  • 3 packets sweetener of choice (I used Stevia in the Raw)
  • 6 almonds
  • 6 walnuts
  • 6 pecans
  • 1 Tbsp ground flax (optional)

 

Preheat oven to 350* (or use a toaster oven). Chop the rhubarb and toss in lemon juice with 1 tsp cinnamon and 2 packets sweetener. Set in oven-proof ramekin or baking dish. Crush nuts by hand or in a food processor (pulse only a few times so they don’t turn to powder or paste), then add the remaining packet of sweetener and 1/2 tsp cinnamon. Sprinkle the nut mixture over the rhubarb, then sprinkle flax on top.

Bake for 30 minutes.

256 calories, 11g carbs (7g fiber), 23g fat, 7g protein.

 

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