Delicious Keto Rhubarb Pie Recipe – Low Carb & Sugar-Free

Rhubarb pie is a classic spring dessert, but traditional versions are loaded with sugar and carbs. This keto rhubarb pie gives you all the tangy sweetness without the guilt. The almond flour crust is buttery and crisp, while the rhubarb filling strikes the perfect balance between tart and sweet. Whether you’re new to keto baking or a seasoned pro, this recipe is simple enough for anyone to master. Serve it warm with a dollop of whipped cream for the ultimate low-carb treat.

Ingredients

For the crust:

• 2 cups almond flour
• 1/3 cup powdered erythritol
• 1/4 tsp salt
• 1/2 cup cold butter, cubed
• 1 egg
• 1 tsp vanilla powder

For the filling:

• 4 cups fresh rhubarb, chopped
• 1/2 cup powdered erythritol
• 1 tbsp lemon juice
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp chia seeds

Instructions

Make the crust

1. Preheat oven to 350°F (175°C).
2. In a food processor, combine almond flour, erythritol, and salt.
3. Add cold butter and pulse until mixture resembles coarse crumbs.
4. Add egg and vanilla powder, pulsing just until dough comes together.
5. Press dough into a 9-inch pie dish, forming an even crust up the sides.
6. Prick bottom with a fork and bake for 12 minutes until lightly golden.

Prepare the filling

1. While crust bakes, combine rhubarb, erythritol, lemon juice, and spices in a saucepan.
2. Cook over medium heat for 8-10 minutes until rhubarb softens.
3. Stir in chia seeds and let mixture thicken for 2 minutes.
4. Pour filling into pre-baked crust.

Bake the pie

1. Return pie to oven and bake for 25-30 minutes until filling is bubbly.
2. Let cool completely before slicing to allow filling to set.

Tips

• For extra flavor, add 1/2 tsp of orange zest to the filling.
• If your rhubarb is very tart, increase erythritol by 1-2 tbsp.
• Let pie cool completely before slicing – this helps prevent a runny filling.
• Store leftovers covered in refrigerator for up to 5 days.
• Try serving with whipped coconut cream for extra indulgence.

Frequently Asked Questions

Can I use frozen rhubarb?

Yes! Thaw and drain frozen rhubarb before using. You may need to reduce the lemon juice slightly.

What can I use instead of erythritol?

Any keto-friendly sweetener like monk fruit or allulose will work. Adjust to taste.

Is rhubarb keto-friendly?

Yes! Rhubarb is naturally low in carbs with about 1.5g net carbs per 1/2 cup chopped.

Conclusion

This keto rhubarb pie proves you don’t need sugar or wheat flour to create a delicious dessert. The tart rhubarb pairs perfectly with the buttery almond crust, making it a crowd-pleaser whether your guests follow keto or not. For more spring dessert inspiration, check out our Easter cake ideas or browse traditional recipes at receitadavovo. Don’t forget to pin this recipe for later – it’s perfect for any spring gathering!

Keto Rhubarb Pie

Print Recipe Pin Recipe