Name: Keto Rhubarb Custard Pie
Prep time: 20 min
Cook time: 33 min
Total time: 53 min
Cuisine: American
Ingredients: 1 cup almond flour (112g); 3 tbsp coconut flour (21g); 3 tbsp powdered monkfruit sweetener (36g); 1/4 tsp cinnamon; 1/2 tsp xanthan gum; 1/8 tsp salt; 1/4 cup melted butter (60g); 1 egg, whisked; 1/4 tsp vanilla extract; 2 eggs; 2/3 cup heavy cream (160ml); 2/3 cup powdered monkfruit sweetener (135g); 1/2 tsp vanilla extract; 1 1/2 tbsp coconut flour (10g); 1/4 tsp xanthan gum; 1/4 tsp cinnamon; Pinch of salt; 1 1/2 cups diced rhubarb (170–200g)

Jump to Recipe

Keto Rhubarb Custard Pie is a creamy, tangy, and satisfying dessert that fits perfectly into a low-carb lifestyle. This recipe combines a buttery almond flour crust with a smooth custard filling and tart rhubarb for a balanced flavor in every bite. If you’re looking for a reliable low carb dessert, this pie delivers both texture and taste without added sugar.

Story

I first made Keto Rhubarb Custard Pie during early spring when fresh rhubarb started showing up at local markets. I wanted something comforting yet light, and this pie quickly became a staple. The combination of tart rhubarb and creamy custard creates a contrast that feels both classic and fresh. Over time, I refined this Keto Rhubarb Custard Pie to keep the crust firm and the filling silky. Now, every time I bake Keto Rhubarb Custard Pie, it reminds me how simple ingredients can create something memorable and satisfying.

Ingredients

1 cup almond flour (112g)
3 tbsp coconut flour (21g)
3 tbsp powdered monkfruit sweetener (36g)
1/4 tsp cinnamon
1/2 tsp xanthan gum (optional)
1/8 tsp salt
1/4 cup melted butter (60g)
1 egg, whisked
1/4 tsp vanilla extract
2 eggs
2/3 cup heavy cream (160ml)
2/3 cup powdered monkfruit sweetener (135g)
1/2 tsp vanilla extract
1 1/2 tbsp coconut flour (10g)
1/4 tsp xanthan gum (or 2 tsp coconut flour)
1/4 tsp cinnamon
Pinch of salt
1 1/2 cups diced rhubarb (170–200g)

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 325°F. In a medium bowl, whisk together almond flour, coconut flour, sweetener, cinnamon, xanthan gum, and salt. Add melted butter, whisked egg, and vanilla extract, then mix until a thick dough forms. Grease a 9-inch pie pan, press the dough evenly into the base and sides, and poke holes with a fork to prevent rising.

Cooking Instructions

Bake the crust for 10 minutes. Meanwhile, whisk eggs in a large bowl, then add heavy cream, sweetener, vanilla, coconut flour, xanthan gum, cinnamon, and salt until smooth. Spread diced rhubarb over the baked crust, then pour the custard mixture on top. Bake on the middle rack for about 33 minutes, tenting with foil if the crust browns too quickly, then cool completely before slicing.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid skipping the cooling step because the custard needs time to set fully. Do not overmix the crust, or it may become dense instead of tender. Also, measure coconut flour carefully since too much can dry out the filling.

Pro Tips for Better Flavor

For deeper flavor, add a touch more cinnamon or a hint of nutmeg. Use fresh rhubarb when possible for the best texture. This pie also pairs beautifully with a cinnamon almond crust variation for added warmth.

Serving and Storage

How to Serve

Serve slices slightly chilled or gently warmed. This Keto Rhubarb Custard Pie tastes excellent on its own, but you can add a dollop of whipped cream for extra richness.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat slices briefly in the microwave or enjoy them cold for a firmer texture.

Conclusion

Keto Rhubarb Custard Pie offers a perfect balance of creamy custard and tart fruit in a simple, homemade dessert. Whether you are new to keto baking or experienced, this recipe brings consistent and satisfying results every time.

Discover more delicious recipes by following me on Facebook and Pinterest.

Frequently Asked Questions

Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb, but thaw and drain it first to remove excess moisture. This step keeps the custard from becoming too watery.

Is this pie completely sugar-free?

Yes, this recipe uses monkfruit sweetener, making it a sugar-free pie suitable for keto diets without sacrificing sweetness.

Can I make this pie ahead of time?

Yes, you can prepare Keto Rhubarb Custard Pie a day in advance. Store it in the refrigerator and slice just before serving for the best texture.