Description
Keto Rhubarb Custard Pie is a creamy, tangy low carb dessert with a buttery almond flour crust and sugar-free filling.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 325°F
- Mix dry crust ingredients in a bowl
- Add butter, egg, and vanilla and mix into dough
- Press dough into greased 9-inch pie pan and poke holes
- Bake crust for 10 minutes
- Whisk eggs for filling in a bowl
- Add cream, sweetener, vanilla, coconut flour, xanthan gum, cinnamon, and salt
- Spread rhubarb over crust
- Pour filling over rhubarb
- Bake for 33 minutes and tent with foil if needed
- Cool completely before slicing
Notes
- Cool completely before slicing for best texture
- Measure coconut flour carefully to avoid dryness
- Use fresh rhubarb for best flavor
- Store in refrigerator for up to 4 days
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 255
- Sugar: 2
- Sodium: 180
- Fat: 23
- Saturated Fat: 12
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 4
- Protein: 6
- Cholesterol: 95