Recipes

Keto Rhubarb Compote with Whipped Cream Recipe

Atkins Keto Rhubarb Compote with Whipped Cream
2g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
0.8g

Protein

11.1g

Fat

0.5g

Fiber

109.6cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 2 stalk Rhubarb
  • 1 fl oz Water
  • 4 teaspoon Sucralose Based Sweetener (Sugar Substitute)
  • 0 1/2 cup Heavy Cream

DIRECTIONS

  1. Dice the rhubarb into 1-inch pieces and place in a sauce pan with water and 3 tsp granular sugar substitute.  Heat over medium-high heat for about 15-20 minutes until it has softened and broken down into a thick mixture.  Remove from pan and set aside to cool.
  2. Whip the cold cream with the remaining 1 tsp of granular sugar substitute into stiff peaks.  
  3. Divide the whipped cream into serving bowls and serve with the cooled compote over the top.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

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