Keto Rhubarb Custard Pie Recipe – Low Carb & Sugar-Free Dessert

Rhubarb season calls for delicious desserts, and this keto rhubarb custard pie delivers all the tangy sweetness without the carbs. The combination of tart rhubarb and smooth custard makes this a crowd-pleasing treat that fits your low-carb lifestyle. Whether you’re new to keto baking or a seasoned pro, this recipe is simple enough for anyone to master. For more rhubarb inspiration, try our keto rhubarb bars or easy keto rhubarb jam.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 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 fresh rhubarb, diced
• 3 large eggs
• 1 cup heavy cream
• 1/3 cup powdered erythritol
• 1 tsp vanilla powder
• 1/4 tsp nutmeg

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 cold butter and pulse until mixture resembles coarse crumbs.
4. Add egg and vanilla powder, pulsing until dough comes together.
5. Press dough into a 9-inch pie dish, forming an even crust up the sides.
6. Bake for 10 minutes, then remove and let cool slightly.

Prepare the filling

1. Spread diced rhubarb evenly over the pre-baked crust.
2. In a bowl, whisk together eggs, heavy cream, erythritol, vanilla powder, and nutmeg.
3. Pour custard mixture over the rhubarb.
4. Bake for 35-40 minutes until custard is set but still slightly jiggly in center.
5. Let cool completely before slicing.

Tips and Tricks

• For extra flavor, add 1/2 tsp cinnamon to the crust mixture.
• If rhubarb is very tart, increase erythritol in filling by 1-2 tbsp.
• Let pie cool completely before slicing for clean cuts.
• Store leftovers covered in refrigerator for up to 4 days.

For more keto dessert ideas, check out our keto rhubarb crisp or visit fogonyfuego for additional recipe inspiration.

Frequently Asked Questions

Can I use frozen rhubarb?

Yes, but thaw and drain it thoroughly first to prevent excess moisture in your pie.

Is this pie crust sturdy enough?

The almond flour crust holds together well when cooled completely. For extra stability, chill the pie before serving.

Can I make this dairy-free?

Substitute butter with coconut oil and use coconut cream instead of heavy cream.

Conclusion

This keto rhubarb custard pie proves you don’t need sugar or wheat flour to create a showstopping dessert. The bright rhubarb flavor pairs perfectly with the rich custard, all wrapped in a buttery low-carb crust. Whether you’re serving it at a family gathering or enjoying a slice with your afternoon coffee, this pie is sure to become a seasonal favorite. Don’t forget to pin this recipe and share your creations with us!

Keto Rhubarb Custard Pie

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