A creamy Keto Rhubarb Custard Pie with a cinnamon almond crust. This sugar-free pie makes the perfect low carb dessert for spring.

Scale

1 cup almond flour, 112g

3 tbsp coconut flour, 21g

3 tbsp powdered monkfruit sweetener, 36g

1/4 tsp cinnamon

1/2 tsp xanthan gum (optional)

1/8 tsp salt

1/4 cup melted butter, 60g

1 whisked egg

1/4 tsp vanilla extract

2 eggs (for filling)

Heavy cream

Sweetener (for filling)

Coconut flour (for filling)

Xanthan gum (for filling)

Cinnamon (for filling)

Salt

Diced rhubarb

1. Preheat oven to 325°F.

2. Whisk dry crust ingredients together.

3. Add melted butter, egg, and vanilla. Mix into dough.

4. Press into buttered 9-inch pan and poke holes.

5. Bake crust 10 minutes.

6. Whisk filling ingredients together.

7. Spread rhubarb over crust.

8. Pour custard filling over rhubarb.

9. Bake about 33 minutes, tent with foil if needed.

10. Cool completely before slicing.

Cool fully before slicing for clean cuts.

Store in refrigerator up to 4 days.

You can freeze individual slices.