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.

Keto Strawberry Rhubarb Pie Recipe: A Low-Carb Delight

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

Scale

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

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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