Keto Classic Rhubarb Pie
Indulge in a guilt-free slice of nostalgia with this Keto Classic Rhubarb Pie, a low-carb twist on the timeless dessert. Featuring a buttery, flaky crust made from almond and coconut flours, this pie delivers all the comfort of traditional baking without the carbs. The filling combines tart, juicy rhubarb with a touch of erythritol sweetener, cinnamon, and a splash of lemon juice, creating a perfectly balanced, keto-friendly delight. This recipe is not only gluten-free but also calls for simple ingredients like vanilla extract and xanthan gum, ensuring an authentic pie texture with no refined sugars in sight. With just 30 minutes of prep time, this dessert is perfect for satisfying cravings or impressing guests. Serve it warm with a dollop of sugar-free whipped cream for the ultimate comfort food experience. Keywords: Keto Rhubarb Pie, low-carb dessert, gluten-free pie, sugar-free rhubarb recipe.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Unsalted butter, cold and cubed
- 1 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 1 large Egg
- 1 teaspoon Apple cider vinegar
- 4 cups Rhubarb, chopped
- 0.75 cup Erythritol sweetener
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
Instructions
Preheat the oven to 350°F (175°C).
In a food processor, combine almond flour, coconut flour, xanthan gum, and salt. Pulse until well mixed.
Add the cubed butter to the food processor. Pulse until the mixture resembles coarse crumbs.
In a small bowl, whisk the egg with the apple cider vinegar.
Add the egg mixture to the food processor. Pulse until the dough starts to come together.
Turn the dough onto a piece of parchment paper. Form into a ball and flatten slightly. Cover with another piece of parchment paper and roll out to fit a 9-inch pie pan.
Transfer the dough to the pie pan, pressing it gently to fit. Trim and crimp the edges as needed.
In a large bowl, toss the chopped rhubarb with erythritol, lemon juice, vanilla extract, and cinnamon until evenly coated.
Pour the rhubarb mixture into the prepared pie crust, spreading it evenly.
Place the pie in the preheated oven and bake for 35-40 minutes, until the rhubarb is tender and the crust is golden.
Allow the pie to cool slightly before serving. Enjoy your keto-friendly classic rhubarb pie!
Nutrition Facts
Calories |
2426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.3 g | 264% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 289.5 g | 105% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 21.6 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1356 mg | 104% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3207 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
