These Rhubarb Crisp Fat Bombs are a delicious, guilt-free dessert that is the perfect ending to any meal!

When you have Rhubarb on hand make some Rhubarb Crisp Fat Bombs. The best part about this recipe other than the fact that it melts in your mouth is the crisp topping. This recipe reminds me of my grandmother baking Rhubarb Pies after she picked fresh Rhubarb from her garden. 

More Fat Bomb Recipes

• Blueberry Cheesecake Fat Bombs – When you get that craving for cheesecake these blueberry fat bombs do the trick and by far my favorite fat bomb recipe ever.
• Mexican Hot Chocolate Fat Bombs – These Mexican Hot Chocolate Fat Bombs are the perfect bite size low carb snack that are smooth and creamy with a bit of a kick!
• Strawberry Cheesecake Fat Bombs -This recipe for Strawberry Cheesecake Fat Bombs is seriously the bomb. It’s hard not to eat just one because they are so tasty.
• Mocha Swirl Fat Bombs – These Mocha Swirl Fat Bombs are the perfect guilt-free treat to have that are melt in your mouth delicious!

If you want more recipes, join us on Facebook in our group where we post keto and low carb recipes all day!

Rhubarb Crisp Fat Bombs Ingredients

• Cream cheese, softened
• Grass-fed butter, salted and softened
• Confectioner’s style erythritol sweetener
• Rhubarb – cut into ¼ inch thick pieces
• Erythritol granular sugar sweetener
• Xanthan gum

Topping Ingredients

• Almond flour
• Butter, salted
• Granular brown sugar erythritol

How to Make Rhubarb Crisp Fat Bombs

Prepare a muffin tin with cupcake liners. Preheat oven to 400 degrees.

Prepare topping by mixing ingredients together in a small mixing bowl. Place on a baking sheet with parchment paper. Bake in preheated oven for 5 minutes or until toasted.

Add the rhubarb, granular sweetener, cinnamon, and xanthan gum to a saucepan. Heat over medium heat, stirring occasionally, simmer for 3 to 5 minutes, until softened. Allow rhubarb filling to cool.

Add cream cheese and butter to a mixing bowl and beat until creamy. Beat in sweetener, then gently swirl in rhubarb mixture.

Equally divide filling mixture between the 12 muffin tins, top with about 2 teaspoons of topping.

Freeze for about 20 minutes and serve. Freeze in a covered container to store.

*If freezing for more than 30 minutes, you may want to thaw for 3-4 minutes prior to serving.

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Rhubarb Crisp Fat Bombs

Yield: Makes 12 Fat Bombs

These Rhubarb Crisp Fat Bombs are a delicious, guilt-free dessert that is the perfect ending to any meal.

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Ingredients

Fat Bombs Ingredients

• 8 ounce cream cheese, softened
• 6 tablespoons grass-fed butter, salted and softened
• 1 tablespoon confectioner’s style erythritol sweetener
• 1 cup rhubarb – cut into ¼ inch thick pieces
• ½ cup erythritol granular sugar sweetener
• 1/8 teaspoon xanthan gum

Topping Ingredients

• 1/3 cup almond flour
• 2 tablespoons butter, salted
• 1 teaspoon granular brown sugar erythritol

Instructions

1. Prepare a muffin tin with cupcake liners. Preheat oven to 400 degrees.
2. Prepare topping by mixing ingredients together in a small mixing bowl. Place on a baking sheet with parchment paper. Bake in preheated oven for 5 minutes or until toasted.
3. Add the rhubarb, granular sweetener, cinnamon, and xanthan gum to a saucepan. Heat over medium heat, stirring occasionally, simmer for 3 to 5 minutes, until softened. Allow rhubarb filling to cool.
4. Add cream cheese and butter to a mixing bowl and beat until creamy. Beat in sweetener, then gently swirl in rhubarb mixture.
5. Equally divide filling mixture between the 12 muffin tins, top with about 2 teaspoons of topping.
6. Freeze for about 20 minutes and serve. Freeze in a covered container to store.

Notes

If freezing for more than 30 minutes, you may want to thaw for 3-4 minutes prior to serving.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 161Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 39mgSodium: 127mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 2g