Low Carb Strawberry Rhubarb Pie

Indulge in the sweet-tart delight of this **Low Carb Strawberry Rhubarb Pie**, a guilt-free twist on a nostalgic favorite. Crafted with a buttery almond and coconut flour crust, this pie is both gluten-free and keto-friendly, making it the perfect dessert for low-carb lifestyles. The filling stars ripe strawberries and tangy rhubarb, simmered with a touch of low-carb sweetener, lemon juice, and a hint of vanilla to create a luscious, naturally sweetened fruit medley. Topped with a charming lattice crust, this pie bakes to golden perfection in just 45 minutes. Ideal for spring and summer gatherings or anytime you’re craving a slice of seasonal comfort, this pie is as wholesome as it is irresistible.

Nutriscore Rating: 79/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 0.5 cup Unsalted butter
• 1 large Egg
• 0.33 cup Granular erythritol (or preferred low-carb sweetener)
• 2 tablespoons Cold water
• 2 cups Strawberries, hulled and sliced
• 2 cups Rhubarb, sliced into 1/2-inch pieces
• 0.5 cup Powdered erythritol (or preferred low-carb sweetener)
• 2 tablespoons Lemon juice
• 1 teaspoon Xanthan gum
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie pan.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, and granular erythritol. Mix well to evenly distribute the dry ingredients.

Step 3

Add cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until crumbly.

Step 4

Beat the egg lightly and add it to the mixture along with cold water. Mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for 15-20 minutes to chill.

Step 5

While the dough chills, prepare the filling. In a medium saucepan, combine strawberries, rhubarb, powdered erythritol, and lemon juice. Cook over medium heat until the fruit softens and releases its juices, about 5-7 minutes.

Step 6

Sprinkle xanthan gum over the fruit mixture and stir well to thicken. Remove from heat and stir in vanilla extract. Allow the filling to cool slightly.

Step 7

Remove the dough from the refrigerator and divide it into two parts: 2/3 for the base and 1/3 for the lattice topping.

Step 8

Roll out the larger portion of the dough between two sheets of parchment paper to form a circle large enough to fit the pie pan. Carefully transfer the dough to the pan and press it in evenly, trimming any excess dough.

Step 9

Pour the prepared filling into the crust and spread it out evenly.

Step 10

Roll out the remaining dough and cut into thin strips to create a lattice pattern on top of the pie. Lay the strips over the filling, weaving them as needed, and trim the edges.

Step 11

Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.

Step 12

Allow the pie to cool completely before slicing to let the filling set. Serve and enjoy!

Nutrition Facts

Serving size	(1195.7g)

Amount per serving	% Daily Value*
Calories	1917.3

Total Fat 157.8g	0%
Saturated Fat 41.3g	0%
Polyunsaturated Fat 2.0g
Cholesterol 343.5mg	0%
Sodium 195.9mg	0%
Total Carbohydrate 298.4g	0%
Dietary Fiber 46.1g	0%
Total Sugars 28.7g
Protein 59.0g	0%

Vitamin D 53.8IU	0%
Calcium 763.7mg	0%
Iron 11.2mg	0%
Potassium 1630.9mg	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: 49.8%

Protein: 8.3%

Carbs: 41.9%