Low Carb Classic Rhubarb Pie

Indulge in the tangy-sweet delights of this Low Carb Classic Rhubarb Pie, a guilt-free twist on a timeless dessert. Made with a buttery almond and coconut flour crust, this pie delivers all the flaky satisfaction of traditional pastry without the carb overload. The vibrant rhubarb filling is naturally thickened with xanthan gum and sweetened with erythritol, keeping every bite low sugar yet irresistibly flavorful. Perfect for keto or low-carb lifestyles, this pie comes together with just 20 minutes of prep time and features a stunning homemade filling infused with hints of vanilla and zesty lemon. Serve this showstopper dessert at your next gathering or enjoy it as a cozy treat for yourself—every slice is a celebration of wholesome ingredients and classic flavors!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.25 cups Coconut flour
• 0.5 cup Granulated erythritol
• 0.5 cup Unsalted butter
• 1 large Egg
• 4 cups Rhubarb
• 1 cup Granulated erythritol
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Xanthan gum
• 2 tablespoons Lemon juice

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a mixing bowl, combine the almond flour, coconut flour, and 0.5 cup of granulated erythritol.

Step 3

Melt the unsalted butter and add it to the dry ingredients along with the egg. Mix until a dough forms.

Step 4

Press the dough evenly into a 9-inch pie pan, covering both the base and the sides. Prick the bottom with a fork.

Step 5

Bake the crust for 10 minutes until lightly golden. Let it cool while preparing the filling.

Step 6

Cut the rhubarb into 1/2-inch pieces and place them in a medium saucepan.

Step 7

Add 1 cup of granulated erythritol, vanilla extract, lemon juice, and xanthan gum to the rhubarb.

Step 8

Cook over medium heat, stirring frequently, until the rhubarb begins to soften and the mixture thickens, about 10-15 minutes.

Step 9

Pour the rhubarb filling into the pre-baked crust.

Step 10

Bake the pie for an additional 30-35 minutes, until the filling is bubbly.

Step 11

Allow the pie to cool at room temperature for at least 1 hour before serving to let the filling set.

Step 12

Serve and enjoy your low carb rhubarb pie!

Nutrition Facts

Serving size	(1630.8g)

Amount per serving	% Daily Value*
Calories	2471.2

Total Fat 158.5g	0%
Saturated Fat 41.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 343.5mg	0%
Sodium 195.8mg	0%
Total Carbohydrate 531.0g	0%
Dietary Fiber 48.7g	0%
Total Sugars 149.0g
Protein 61.8g	0%

Vitamin D 53.8IU	0%
Calcium 1158.8mg	0%
Iron 11.3mg	0%
Potassium 2551.3mg	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: 37.6%

Protein: 6.5%

Carbs: 55.9%