Keto Classic Rhubarb Pie

Indulge in the perfect balance of tangy and sweet with this Keto Classic Rhubarb Pie—a guilt-free twist on a beloved dessert! Featuring a buttery, golden crust made from almond and coconut flours, this pie is low-carb and gluten-free, making it a dream for keto enthusiasts. The luscious filling combines tart rhubarb with a blend of erythritol sweetener, warm cinnamon, and a hint of vanilla for a depth of flavor that’s truly irresistible. With just 30 minutes of prep time, this easy-to-follow recipe delivers a comforting homemade treat that’s equally delightful for weeknight indulgence or a show-stopping dessert centerpiece. Serve it warm with a dollop of sugar-free whipped cream for the ultimate keto dessert experience!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 0.5 cup Unsalted butter, cold and cubed
• 1 teaspoon Xanthan gum
• 0.25 teaspoon Salt
• 1 large Egg
• 1 teaspoon Apple cider vinegar
• 4 cups Rhubarb, chopped
• 0.75 cup Erythritol sweetener
• 1 tablespoon Lemon juice
• 1 teaspoon Vanilla extract
• 1 teaspoon Cinnamon

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a food processor, combine almond flour, coconut flour, xanthan gum, and salt. Pulse until well mixed.

Step 3

Add the cubed butter to the food processor. Pulse until the mixture resembles coarse crumbs.

Step 4

In a small bowl, whisk the egg with the apple cider vinegar.

Step 5

Add the egg mixture to the food processor. Pulse until the dough starts to come together.

Step 6

Turn the dough onto a piece of parchment paper. Form into a ball and flatten slightly. Cover with another piece of parchment paper and roll out to fit a 9-inch pie pan.

Step 7

Transfer the dough to the pie pan, pressing it gently to fit. Trim and crimp the edges as needed.

Step 8

In a large bowl, toss the chopped rhubarb with erythritol, lemon juice, vanilla extract, and cinnamon until evenly coated.

Step 9

Pour the rhubarb mixture into the prepared pie crust, spreading it evenly.

Step 10

Place the pie in the preheated oven and bake for 35-40 minutes, until the rhubarb is tender and the crust is golden.

Step 11

Allow the pie to cool slightly before serving. Enjoy your keto-friendly classic rhubarb pie!

Nutrition Facts

Serving size	(1606.6g)

Amount per serving	% Daily Value*
Calories	2425.5

Total Fat 206.3g	0%
Saturated Fat 74.3g	0%
Polyunsaturated Fat 2.0g
Cholesterol 477.9mg	0%
Sodium 818.9mg	0%
Total Carbohydrate 289.5g	0%
Dietary Fiber 54.1g	0%
Total Sugars 21.6g
Protein 63.8g	0%

Vitamin D 112.1IU	0%
Calcium 1356.5mg	0%
Iron 11.9mg	0%
Potassium 3206.8mg	0%

*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.

Source of Calories

Fat: 56.8%

Protein: 7.8%

Carbs: 35.4%