Low Carb Classic Rhubarb Pie
Indulge in the perfect balance of tart and sweet with this Low Carb Classic Rhubarb Pie, a guilt-free twist on a timeless dessert. Featuring a buttery almond and coconut flour crust, this pie is entirely gluten-free and keto-friendly. The filling stars fresh, tangy rhubarb sweetened with granulated erythritol and delicately flavored with vanilla and lemon juice, thickened naturally with xanthan gum for the perfect texture. In just 20 minutes of prep time and under an hour of baking, you’ll have a homemade pie that’s as satisfying as it is healthy. Serve it as a show-stopping dessert for any occasion or as a comforting treat with a cup of coffee. If you're looking for a low-carb pie recipe that doesn't compromise on flavor, this is it!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 cup Granulated erythritol
- 0.5 cup Unsalted butter
- 1 large Egg
- 4 cups Rhubarb
- 1 cup Granulated erythritol
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Xanthan gum
- 2 tablespoons Lemon juice
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the almond flour, coconut flour, and 0.5 cup of granulated erythritol.
Melt the unsalted butter and add it to the dry ingredients along with the egg. Mix until a dough forms.
Press the dough evenly into a 9-inch pie pan, covering both the base and the sides. Prick the bottom with a fork.
Bake the crust for 10 minutes until lightly golden. Let it cool while preparing the filling.
Cut the rhubarb into 1/2-inch pieces and place them in a medium saucepan.
Add 1 cup of granulated erythritol, vanilla extract, lemon juice, and xanthan gum to the rhubarb.
Cook over medium heat, stirring frequently, until the rhubarb begins to soften and the mixture thickens, about 10-15 minutes.
Pour the rhubarb filling into the pre-baked crust.
Bake the pie for an additional 30-35 minutes, until the filling is bubbly.
Allow the pie to cool at room temperature for at least 1 hour before serving to let the filling set.
Serve and enjoy your low carb rhubarb pie!
Nutrition Facts
Calories |
2471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.5 g | 203% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 196 mg | 9% | |
| Total Carbohydrate | 531.0 g | 193% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 149.0 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1159 mg | 89% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2551 mg | 54% | |
*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.
