Description
A delicious low carb dessert featuring a combination of strawberries and rhubarb topped with a light meringue.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 cups strawberries, chopped
- 2 cups rhubarb, chopped
- 1 tablespoon lemon juice
- 2 eggs
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, coconut flour, erythritol, and salt.
- Add melted butter and mix until crumbly.
- Press the mixture into a greased baking dish.
- Bake for 10-12 minutes until lightly golden.
- In a saucepan, combine strawberries, rhubarb, and lemon juice. Cook over medium heat until tender.
- Pour the fruit mixture over the baked crust.
- In another bowl, beat egg whites until soft peaks form. Add cream of tartar and continue beating until stiff peaks form.
- Spread meringue over the fruit layer and bake for an additional 10 minutes until golden.
- Allow to cool before cutting into bars.
Notes
- Store in the refrigerator for up to a week.
- For extra sweetness, adjust erythritol to taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 2g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 45mg