Keto Strawberry Rhubarb Pie Recipe – Low Carb & Sugar-Free
This keto strawberry rhubarb pie combines the perfect balance of sweet and tart flavors in a low-carb dessert that everyone will love. With a flaky almond flour crust and juicy fruit filling, it’s a guilt-free treat that tastes just like the classic version. Whether you’re new to keto baking or a seasoned pro, this recipe is simple enough for any home cook to master.
Ingredients
For the crust:
- 2 cups almond flour
- 1/3 cup coconut flour
- 1/2 cup butter, chilled
- 1 egg
- 1 tbsp erythritol
- 1/2 tsp salt
For the filling:
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb, diced
- 1/3 cup erythritol
- 1 tbsp lemon juice
- 1 tsp vanilla powder
- 1 tbsp chia seeds
- 1/4 tsp xanthan gum
Instructions
Make the crust
1. Preheat oven to 350°F (175°C).
2. In a food processor, combine almond flour, coconut flour, erythritol, and salt.
3. Add chilled butter and pulse until mixture resembles coarse crumbs.
4. Add egg and pulse until dough comes together.
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, combine strawberries, rhubarb, erythritol, and lemon juice.
2. Cook over medium heat for 8-10 minutes until fruits soften.
3. Stir in vanilla powder, chia seeds, and xanthan gum.
4. Continue cooking for 2-3 minutes until thickened.
5. Remove from heat and let cool slightly.
Assemble and bake
1. Pour filling into prepared crust.
2. Bake at 350°F (175°C) for 25-30 minutes until bubbly.
3. Let cool completely before slicing to allow filling to set.
Tips
- For extra flavor, add 1/4 tsp cinnamon to the filling
- If rhubarb is very tart, increase erythritol by 1-2 tbsp
- Let pie chill in refrigerator for 2 hours for cleaner slices
- Top with keto whipped cream for extra indulgence
Frequently Asked Questions
Can I use frozen fruit?
Yes, frozen strawberries and rhubarb work well. Thaw and drain excess liquid before using.
How do I store leftovers?
Cover and refrigerate for up to 5 days. The crust may soften slightly over time.
Can I make this dairy-free?
Absolutely! Substitute butter with coconut oil in the crust. Check out our dairy-free keto pie crust for more options.
Conclusion
This keto strawberry rhubarb pie proves you don’t need sugar or wheat flour to create a delicious dessert. The combination of sweet strawberries and tart rhubarb makes this a perfect summer treat that fits your low-carb lifestyle. For more amazing keto recipes, visit receitapura or try our festive keto cake recipes for your next celebration.
