Keto Rhubarb Compote with Whipped Cream
2.0g
Net Carbs
0.8g
Protein
11.1g
Fat
0.5g
Fiber
109
Calories
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.
Ingredients:
- 1 fluid ounce Water
- 2 stalks Rhubarb
- 4 teaspoons Sucralose Based Sweetener (Sugar Substitute)
- 1/2 cup Heavy Cream
Directions:
- 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.
- Whip the cold cream with the remaining 1 tsp of granular sugar substitute into stiff peaks.
- Divide the whipped cream into serving bowls and serve with the cooled compote over the top.
