Easy Keto Strawberry Rhubarb Pie Recipe – Low Carb Dessert

This keto strawberry rhubarb pie brings together the perfect balance of tart and sweet without the carbs! The buttery almond flour crust holds a vibrant filling of fresh strawberries and rhubarb, sweetened naturally with erythritol. Whether you’re new to keto baking or a seasoned pro, this dessert will become a family favorite. For more keto-friendly treats, try our irresistible buttercream bunny cookies or explore our top 6 easiest Easter cake ideas.

Ingredients

For the crust:

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

For the filling:

• 2 cups diced rhubarb
• 1 cup sliced strawberries
• 1/3 cup granulated erythritol
• 1 tbsp lemon juice
• 1 tsp cinnamon
• 2 tbsp chia seeds

Instructions

Make the crust

1. Preheat oven to 350°F (175°C).
2. In a food processor, pulse almond flour, erythritol, and salt until combined.
3. Add cold butter cubes and pulse until mixture resembles coarse crumbs.
4. Add egg and vanilla powder, pulsing just until dough forms.
5. Press dough into a 9-inch pie dish, forming an even crust up the sides.
6. Bake for 12-15 minutes until lightly golden. Let cool.

Prepare the filling

1. In a saucepan over medium heat, combine rhubarb, strawberries, erythritol, and lemon juice.
2. Cook for 8-10 minutes until fruits soften and release juices.
3. Stir in cinnamon and chia seeds. Cook 2 more minutes until thickened.
4. Remove from heat and let cool slightly before pouring into crust.

Bake the pie

1. Pour filling into prepared crust, spreading evenly.
2. Bake at 350°F (175°C) for 25-30 minutes until set.
3. Cool completely before slicing to allow filling to firm up.

Tips

• For extra crispness, blind bake the crust with pie weights for 10 minutes before adding filling
• If rhubarb is very tart, add 1-2 tbsp more erythritol to taste
• Let pie chill in refrigerator for 2 hours for cleaner slices
• Top with whipped cream sweetened with vanilla powder for extra indulgence

Frequently Asked Questions

Can I use frozen fruit?

Yes! Frozen strawberries and rhubarb work well. Thaw and drain excess liquid before cooking to prevent a soggy crust.

How do I store leftovers?

Cover tightly and refrigerate for up to 5 days. The crust may soften slightly but remains delicious.

Can I make this dairy-free?

Absolutely! Substitute butter with coconut oil in the crust for a dairy-free version.

Conclusion

This keto strawberry rhubarb pie proves you don’t need sugar or wheat flour to create stunning desserts. The combination of tart rhubarb and sweet strawberries shines through, while the almond flour crust adds satisfying texture. For more creative dessert ideas, check out our adorable pastel cakesicles recipe or browse traditional favorites at receitadavovo.

Keto Strawberry Rhubarb Pie

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