Keto Rhubarb Custard Pie Recipe

3.45 from 20 votes

A delicious rich sweet custard filling with a cinnamon almond flour crust and tangy pieces of rhubarb throughout.

Prep Time10

Cook Time43

Total Time53

Course: Dessert

Keyword: keto pie, keto rhubarb, keto rhubarb pie, rhubarb recipe

Servings: slices

Calories: 255kcal

Pre-heat the oven to 325*F.
Add the almond flour, coconut flour, 3 tbsp powdered monkfruit sweetener, cinnamon, xanthan gum and salt to a medium bowl. Whisk to combine.
Add the melted butter and whisked eggs and mix again until you get a thick, slightly crumbly dough.
Butter a 9 - inch pie pan and then press the mixture into the bottom of it, going up the edges slightly.
Use a fork to poke holes all over the crust to prevent it from rising at it bakes.
Bake the crust for 10 minutes.
Meanwhile, make the filling by whisking together the 2 eggs in a large bowl.
Add the heavy cream, sweetener, vanilla extract, coconut flour, xanthan gum, cinnamon and salt. Whisk again until everything is very well combined.
Once your crust is finished baking, pour the diced rhubarb into it and spread it out evenly.
Then pour your filling on top of the rhubarb. Only pour until you reach the top edge of the pie crust. If you have any extra filling you can save it and bake it on it's own with diced rhubarb as a mini custard!
Bake the pie on the middle oven rack for roughly 33min. Gently tent the pie with tinfoil part way through if you notice the crust browning too quickly.
Let the pie cool completely at room temperature before attempting to slice. (Sometimes I refrigerate it on a towel to cool it faster then heat slices a little in the microwave before serving). Enjoy your Keto Rhubarb Custard Pie!

Almond Flour - This provides the best base for our crust and helps give it a more traditional pie crust flavour.
Coconut Flour - This flour is added to the crust and filling. In both cases it's used as a thickener. Coconut flour is extremely absorbent. It also improves the flavour of any almond flour keto baked goods when a small amount is added.
Powdered Monkfruit Sweetener - This is my favourite keto sweetener! Since it's powdered, you don't get the same grittiness in the pie once it cools as you would with a granulated sweetener. For this specific recipe I HIGHLY recommend this sweetener rather than one that's granulated.
Cinnamon - This is optional, but I love the combination of cinnamon and rhubarb!
Butter - This is only needed in the crust and can be replaced with coconut oil for a dairy free option.
Eggs - Allow your eggs to come to room temperature prior to baking for best results.
Heavy Cream - You can replace this with full fat canned coconut milk if you'd like a dairy free option.
Xanthan Gum - This is a thickener! A small amount goes a long way in thickening sauces. It also helps to provide a slight chew to the crust, similar to how gluten would in regular crusts.
Rhubarb - I used fresh raw rhubarb that I diced but you are welcome to use frozen rhubarb instead.

Tent your pie part-way through baking to prevent over-browning of the crust.
Only add filling up to the edge of the pie crust. If you have any extra, you can pour it into small ramekins and bake it crustless. Top it with a simple almond flour crumble or eat it on it's own!
Make sure to let your pie FULLY set before slicing or you'll have a big mess! You can place it in the fridge to speed the process up but this pie is best eaten at room temperature or warmed. (I just heat slices for ~20-30s in the microwave).