Low Carb Strawberry Rhubarb Pie
Indulge in the perfect balance of tart and sweet flavors with this Low Carb Strawberry Rhubarb Pie, a delicious twist on the classic dessert that's both keto-friendly and gluten-free. Crafted with a buttery almond and coconut flour crust, this pie showcases a vibrant filling made from fresh strawberries and tangy rhubarb, sweetened naturally with erythritol to keep carbs at bay. Enhanced with a hint of vanilla extract and thickened with xanthan gum for the ideal texture, the filling pairs beautifully with the lattice-topped crust for a stunning presentation. Ready in just over an hour, this wholesome treat is perfect for satisfying dessert cravings without compromising your low-carb lifestyle. It’s a delightful option for any occasion, whether served warm or chilled, and is sure to impress everyone at the table.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Unsalted butter
- 1 large Egg
- 0.33 cup Granular erythritol (or preferred low-carb sweetener)
- 2 tablespoons Cold water
- 2 cups Strawberries, hulled and sliced
- 2 cups Rhubarb, sliced into 1/2-inch pieces
- 0.5 cup Powdered erythritol (or preferred low-carb sweetener)
- 2 tablespoons Lemon juice
- 1 teaspoon Xanthan gum
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie pan.
In a large mixing bowl, combine almond flour, coconut flour, and granular erythritol. Mix well to evenly distribute the dry ingredients.
Add cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until crumbly.
Beat the egg lightly and add it to the mixture along with cold water. Mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for 15-20 minutes to chill.
While the dough chills, prepare the filling. In a medium saucepan, combine strawberries, rhubarb, powdered erythritol, and lemon juice. Cook over medium heat until the fruit softens and releases its juices, about 5-7 minutes.
Sprinkle xanthan gum over the fruit mixture and stir well to thicken. Remove from heat and stir in vanilla extract. Allow the filling to cool slightly.
Remove the dough from the refrigerator and divide it into two parts: 2/3 for the base and 1/3 for the lattice topping.
Roll out the larger portion of the dough between two sheets of parchment paper to form a circle large enough to fit the pie pan. Carefully transfer the dough to the pan and press it in evenly, trimming any excess dough.
Pour the prepared filling into the crust and spread it out evenly.
Roll out the remaining dough and cut into thin strips to create a lattice pattern on top of the pie. Lay the strips over the filling, weaving them as needed, and trim the edges.
Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool completely before slicing to let the filling set. Serve and enjoy!
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 196 mg | 9% | |
| Total Carbohydrate | 298.4 g | 109% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 28.7 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 764 mg | 59% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1631 mg | 35% | |
*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.
