If you’re a fan of tangy rhubarb and sweet strawberries, this Keto Strawberry Rhubarb Pie is the perfect dessert for you. This low-carb pie has all the flavors of the classic strawberry rhubarb combination, but with a twist that keeps it keto-friendly and guilt-free. The flaky, buttery crust pairs beautifully with the tart and sweet filling, making it an irresistible treat for anyone following a ketogenic lifestyle. Best of all, it only has 6.5 grams of net carbs per serving!
Why You’ll Love This Keto Strawberry Rhubarb Pie
This keto strawberry rhubarb pie isn’t just low in carbs—it’s also a breeze to make. With its easy-to-follow instructions and simple ingredients, you’ll have a delicious, homemade dessert in no time. The crust is flaky and buttery, while the filling combines sweet strawberries and tart rhubarb for a perfectly balanced flavor. Plus, this pie can be served cold or at room temperature, making it a versatile dessert for any occasion.
Ingredients
To make this keto strawberry rhubarb pie, you’ll need a few key ingredients that make it both delicious and low-carb.
For the Keto Crust:
- Almond Flour: Provides a nutty flavor and is the base for the crust.
- Coconut Flour: Adds texture and helps to bind the crust together.
- Unsalted Butter: Gives the crust its rich, buttery flavor.
- Eggs: Bind the crust together and give it structure.
- Melted Mozzarella Cheese: A secret ingredient that helps the dough roll out easily, giving the crust a flaky texture.
- Salt: Enhances the overall flavor of the crust.
For the Filling:
- Strawberries: Fresh strawberries provide sweetness and a juicy texture.
- Rhubarb: The tartness of rhubarb balances the sweetness of the strawberries, making this filling irresistible.
- Granulated Sugar Substitute: Keeps the pie low-carb while still being sweet.
- Psyllium Husk Powder: A natural thickener that ensures the filling doesn’t become runny.
- Vanilla Extract: Adds a warm, sweet aroma that complements the filling.
- Butter: Dotted over the filling to enhance richness and flavor.
Alternative Ingredient Suggestions
- Nut-Free Option: If you’re allergic to nuts, you can substitute almond flour with sunflower seed flour for a nut-free keto crust.
- Frozen Fruit: If fresh rhubarb and strawberries aren’t available, frozen fruit works well—just be sure to thaw and remove excess moisture before adding them to the pie.
Step-by-Step Instructions
1. Prepare the Crust
In a medium-sized bowl, combine the almond flour, coconut flour, and salt. Set aside. Melt the butter and add it to the dry ingredients. Mix it quickly. Then add the eggs and combine thoroughly.
2. Incorporate the Mozzarella Cheese
Melt the mozzarella cheese in the microwave in 30-second intervals, stirring in between. Once fully melted, add the cheese to the dough mixture. Knead until the dough forms, ensuring the cheese is fully incorporated. You can also use a stand mixer with a dough hook.
3. Chill the Dough
Divide the dough into two halves, one for the top crust and one for the bottom. Wrap each half in parchment paper or plastic wrap and refrigerate for at least 30 minutes.
4. Roll Out the Dough
After the dough has chilled, roll it out between two sheets of parchment paper. Place one rolled-out dough disc into a 9-inch pie pan, smoothing any cracks.
5. Prepare the Filling
In a large bowl, mix the sliced strawberries and rhubarb with the sugar substitute, vanilla extract, salt, and psyllium husk powder. Ensure that the mixture is well-combined and that any excess liquid from the fruit is drained off.
6. Assemble the Pie
Fill the crust with the strawberry-rhubarb filling. Dot the top with small pieces of butter. Roll out the second piece of dough and place it over the filling. Cut 5-6 slits in the top crust to allow steam to escape during baking.
7. Bake the Pie
Bake the pie at 350°F for 35-40 minutes, or until the top is golden brown and the filling is bubbly. Allow the pie to cool to room temperature before slicing to ensure the filling sets properly.
Tips & Tricks
- Prevent a Runny Filling: To avoid a watery filling, drain excess liquid from the strawberries and rhubarb before adding them to the pie.
- Let it Cool: It’s important to let the pie cool completely before slicing, as the filling will thicken as it cools.
- Substitute Sweeteners: Use your preferred low-carb sweetener. Monk fruit sweetener or Swerve are excellent choices, but you can also use Pyure if you want a sweeter option.
Pairing Ideas and Variations
This Keto Strawberry Rhubarb Pie is perfect on its own, but it can also be served with a dollop of keto-friendly whipped cream or a scoop of vanilla ice cream for extra indulgence. You could also try adding a touch of cinnamon or nutmeg to the filling for a warmer, spiced flavor.
If you prefer a spicier twist, you could add a pinch of ground ginger to the filling. Additionally, this pie stores well in the refrigerator for up to five days, or you can freeze it for up to three weeks.
Health Benefits of Keto Strawberry Rhubarb Pie
This keto strawberry rhubarb pie is not only low in carbs but also rich in fiber and antioxidants. Strawberries are packed with vitamin C and other essential nutrients, while rhubarb is known for its digestive benefits. Combined, they create a pie that’s not just delicious but also beneficial for your health. Enjoy this seasonal treat without the guilt!
By following this recipe, you can enjoy a classic dessert with all the flavor and none of the carbs, making it the perfect option for your keto lifestyle. Whether you’re celebrating a special occasion or simply craving a sweet treat, this Keto Strawberry Rhubarb Pie is sure to impress.
Conclusion
In conclusion, this Keto Strawberry Rhubarb Pie offers the perfect combination of sweet and tart flavors, making it a delightful low-carb dessert that everyone can enjoy. With its flaky, buttery crust and a filling made from fresh strawberries and rhubarb, this pie brings the traditional flavors of a classic strawberry rhubarb pie into a keto-friendly version that fits perfectly into your low-carb lifestyle. Whether you’re baking for a special occasion or simply treating yourself, this recipe is sure to satisfy your dessert cravings without the guilt.
This pie is not only a delicious option for anyone on a keto diet but also a fantastic way to enjoy seasonal rhubarb while keeping your carb intake in check. Don’t forget to share it with friends and family – they’ll never believe it’s low-carb!
FAQ
1. Can I make this Keto Strawberry Rhubarb Pie with frozen fruit?
Yes, you can use frozen strawberries and rhubarb for this recipe. Just make sure to thaw them and drain any excess moisture before adding them to the filling. This will help prevent the pie from becoming too watery.
2. How do I store leftovers of this Keto Strawberry Rhubarb Pie?
You can store any leftover pie in the refrigerator for up to 5 days. Be sure to cover it tightly with plastic wrap or foil to keep it fresh. If you want to store it for a longer period, you can freeze the pie for up to 3 weeks. Just make sure to wrap it well before freezing.
3. Can I make this pie crust ahead of time?
Yes, you can make the keto crust ahead of time. After preparing the dough, divide it into two portions, wrap them in parchment paper or plastic wrap, and refrigerate. The dough can stay in the refrigerator for up to 3 days before you need to use it.
More Relevant Recipes
Print
Keto Strawberry Rhubarb Pie
- Total Time: 1 hour
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
This Keto Strawberry Rhubarb Pie is a delicious low-carb dessert with a flaky, buttery crust and a sweet-tart filling made from fresh strawberries and rhubarb. It’s perfect for anyone on a ketogenic diet who still wants to enjoy a classic dessert. With only 6.5 grams of net carbs per serving, it’s the ideal way to enjoy the flavors of strawberry and rhubarb without breaking your carb count.
Ingredients
- 1 cup of unsalted butter (melted and cooled)
- 2 large eggs (room temperature)
- 1 cup of almond flour (measured and sifted)
- ½ cup of coconut flour
- ½ teaspoon of sea salt
- 2 cups of shredded mozzarella cheese (melted)
- 3 cups of sliced rhubarb (½-inch pieces)
- 3 cups of fresh strawberries (sliced)
- ½ cup of granulated sugar substitute
- 1 tablespoon of unsalted butter (cut into small pieces to dot the pie filling)
- 1 ½ teaspoons psyllium husk powder
- ¼ teaspoon of sea salt
- ½ teaspoon of vanilla extract
Instructions
- In a medium-sized bowl, combine the almond flour, coconut flour, and salt. Set aside.
- Melt the butter and add it to the dry ingredients. Mix quickly, then add the eggs and combine thoroughly.
- Melt the mozzarella cheese in the microwave in 30-second intervals, stirring between. Once fully melted, add to the dough mixture and knead until fully incorporated.
- Divide the dough in half and wrap each portion in parchment paper. Refrigerate for at least 30 minutes.
- Roll out the dough between two sheets of parchment paper. Place one disc into a 9-inch pie pan and smooth any cracks.
- In a large bowl, combine the sliced rhubarb, strawberries, sugar substitute, vanilla extract, psyllium husk powder, and salt. Mix well.
- Fill the prepared crust with the strawberry-rhubarb filling and dot with butter.
- Roll out the second dough portion and cover the pie. Cut 5-6 slits in the top for venting.
- Bake at 350°F for 35-40 minutes, until the crust is golden brown and the filling is bubbling. Let it cool before slicing.
Notes
- If using frozen fruit, thaw and drain excess moisture before adding it to the pie.
- Chill the dough for easier handling and a flakier crust.
- For a nut-free option, use sunflower seed flour instead of almond flour.
- Allow the pie to cool completely to set the filling properly before slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 258
- Sugar: 2.7g
- Sodium: 89mg
- Fat: 16.5g
- Saturated Fat: 7.4g
- Unsaturated Fat: 9.1g
- Trans Fat: 0g
- Carbohydrates: 11.6g
- Fiber: 5.1g
- Protein: 5.3g
- Cholesterol: 24mg
