Description
A delicious low-carb dessert featuring strawberry and rhubarb filling topped with a light and airy meringue.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol sweetener
- 1/2 cup unsalted butter, melted
- 2 cups fresh strawberries, chopped
- 2 cups rhubarb, chopped
- 1/4 cup granular erythritol, for filling
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granular erythritol, for meringue
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, and melted butter to form the crust.
- Press the mixture into the bottom of a greased baking dish.
- Bake for 10-12 minutes until golden brown.
- In another pot, combine chopped strawberries, rhubarb, and erythritol over medium heat until softened.
- Pour the berry mixture over the crust, spreading evenly.
- In a separate bowl, whip egg whites and cream of tartar until foamy, then gradually add erythritol and beat until stiff peaks form.
- Spread the meringue over the fruit mixture.
- Bake for an additional 15 minutes until meringue is lightly browned.
- Allow to cool before slicing into bars.
Notes
- Ensure the strawberries and rhubarb are chopped evenly for consistent cooking.
- Serve chilled for best flavor.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 120
- Sugar: 2g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg