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Basil vanilla whipped cream, served with roasted strawberry rhubarb topping.
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Roasted Strawberry Rhubarb Topping

An easy low carb topping to make roasting strawberries and rhubarb. A flavorful keto recipe that will make a great topping for many items like pancakes, yogurt, cake, and milkshakes. Sugar-free, Gluten Free, THM-FP.
Prep Time5 minutes
Cook Time35 minutes
Course: Breakfast, Brunch, Condiment, Topping
Cuisine: American
Keyword: Breakfast, Brunch, Gluten-free, Keto, Low Carb, Rhubarb, Strawberry, Strawberry Rhubarb, Sugar Free, THM-FP, Topping
Servings: 6
Calories: 42kcal

Ingredients

  • 2 Cups Strawberries quartered
  • 1 ½ Cups Rhubarb 1/4" slices
  • 1 Tbsp Coconut oil
  • 1 Tbsp Monk Fruit Sweetener Or to Taste*

Instructions

  • Preheat the oven to 400°.
  • Quarter the strawberries and slice the rhubarb in 1/4" slices.
  • Line a sheet pan with parchment paper.
  • Combine strawberries, rhubarb, coconut oil, and monk fruit sweetener together. Then spread in an even layer on the sheet pan.
  • Roast for 30-35 minutes. If you want more juice, roast for 30 minutes.
  • Let the mixture cool slightly before serving.
  • Store in an airtight container in the fridge for up to 5 days.
    Warm before serving.
  • Optional: Serve with Basil vanilla whipped cream."

Notes

If you opt to use a different low carb sweetener, convert the measurements to equal at least 1tbsp. 
This may make more than 6 servings, depending on how you use it. 
Basil vanilla whipped cream recipe is available in the original blog post. Nutrition facts do not include basil whipped cream.