Description
Creamy keto rhubarb custard pie with almond crust and tangy flavor.
Ingredients
Scale
- 1 1/2 cups almond flour
- 2 tbsp coconut flour
- 1/4 cup butter, melted
- 2 tbsp powdered erythritol
- 1/2 tsp cinnamon
- 3 large eggs
- 3/4 cup heavy cream
- 1/2 cup erythritol
- 2 cups rhubarb, chopped
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F
- Mix crust ingredients and press into pie dish
- Bake crust for 10 minutes
- Whisk filling ingredients until smooth
- Fold in rhubarb
- Pour into crust
- Bake for 35–40 minutes
- Cool completely before serving
Notes
- Use fresh rhubarb for best flavor
- Drain frozen rhubarb well before use
- Chill before slicing for clean cuts
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3
- Sodium: 120
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 6
- Cholesterol: 110