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 whisked egg
1/4 tsp vanilla extract
Rhubarb Pie Filling:
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 another 2 tsp coconut flour)
1/4 tsp cinnamon
pinch of salt
1 1/2 cups diced rhubarb, 170g – 200g
Pre-heat the oven to 325*F.
Add the almond flour, coconut flour, 3 tbsp powdered monkfruit sweetener, cinnamon, xanthan gum and salt to a medium bowl. Whisk to combine.
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Add the melted butter and whisked eggs and mix again until you get a thick, slightly crumbly dough.
Butter a 9 – inch pie pan and then press the mixture into the bottom of it, going up the edges slightly.
Use a fork to poke holes all over the crust to prevent it from rising at it bakes.
Bake the crust for 10 minutes.
Meanwhile, make the filling by whisking together the 2 eggs in a large bowl.
Add the heavy cream, sweetener, vanilla extract, coconut flour, xanthan gum, cinnamon and salt. Whisk again until everything is very well combined.
Once your crust is finished baking, pour the diced rhubarb into it and spread it out evenly.
Then pour your filling on top of the rhubarb.
Only pour until you reach the top edge of the pie crust. If you have any extra filling you can save it and bake it on it’s own with diced rhubarb as a mini custard!
Bake the pie on the middle oven rack for roughly 33min. Gently tent the pie with tinfoil part way through if you notice the crust browning too quickly.
Let the pie cool completely at room temperature before attempting to slice. (Sometimes I refrigerate it on a towel to cool it faster then heat slices a little in the microwave before serving). Enjoy your Keto Rhubarb Custard Pie!
Nutrition for 1/8th of pie:
255 calories | 23.1g fat | 2.5g NET carbs | 6.1g protein | 3.8g fibe