Imagine sinking your fork into a slice of warm, freshly baked pie—sweet strawberries mingling with tangy rhubarb, nestled in a flaky crust that melts in your mouth. Now, picture enjoying all that deliciousness without worrying about your carb intake. Yes, it’s possible with our Keto Strawberry Rhubarb Pie recipe! Whether you’re craving a comforting dessert for a cozy night in or looking to impress guests at your next gathering, this pie is a delightful treat that satisfies both your taste buds and your low-carb lifestyle. Let’s dive into the details of creating this delectable masterpiece!
Strawberry Rhubarb Pie
Indulge in the sweet harmony of strawberries and rhubarb wrapped in a keto-friendly crust!
Ingredients
Flaky Dough:
- 1.5 cup + 2 tbsp Almond Flour
- 4.5 tbsp Coconut Flour
- 1.5 tbsp Psyllium Husk
- 25g (or 6 tbsp) Natural Whey Protein Isolate
- 1.5 tbsp Apple Cider Vinegar
- 1.5 eggs (large)
- 6 oz (or 170g) Butter
- Pinch of salt
Filling:
- 195g Rhubarb
- 195g Strawberry
- 2/3 cup Erythritol (adjust to taste)
- 0.5 tsp lemon juice
- 0.25 tsp cinnamon
- 1 tbsp butter
- 0.5 tbsp cornstarch
- 0.5 tbsp xanthan gum
- 0.5 tbsp agar
- Pinch of salt
Crust Glaze:
- 0.5 egg
- Erythritol Granulated (for texture)
Instructions
- Freeze the butter until cold, then either cube it or shred it with a cheese shredder.
- In a food processor, combine almond flour, coconut flour, psyllium husk, whey protein isolate, and salt. Blend until evenly mixed.
- Add cold butter to the dry ingredients and pulse until it resembles small beads.
- Incorporate eggs and apple cider vinegar until a sticky dough forms.
- Transfer the dough onto cling wrap, refrigerate or freeze until solid.
- Chop rhubarb and strawberries into small pieces and place in a bowl.
- Add erythritol, agar gum, xanthan gum, cornstarch, cinnamon, and salt. Mix well and let sit to meld flavors.
- Preheat oven to 205°C. Drizzle almond flour into the pie pan.
- Divide dough in two, roll out each portion between parchment papers.
- Work quickly as the dough becomes sticky, refrigerating if necessary.
- Create pie crust and top. Fill pie with prepared filling.
- Brush pie top with egg wash and sprinkle with granulated erythritol for texture.
- Bake pie at 205°C for about 30 minutes, rotating every 10-12 minutes to brown evenly.
- If edges brown too quickly, cover with foil. Reduce oven temp to 150°C for the last 5 minutes to avoid burning.
- Allow the pie to cool slightly before serving. Then, indulge in the delightful flavors of our Keto Strawberry Rhubarb Pie!
Breakdown of Ingredients and Average Carb Content
- Almond Flour: Approximately 2g of net carbs per 1/4 cup (28g) serving.
- Coconut Flour: Roughly 3g of net carbs per 1/4 cup (28g) serving.
- Erythritol: Zero net carbs.
- Rhubarb, Strawberries: Low in carbs, contributing minimal net carbs.
- Butter: Negligible carb content.
Guilt-Free Delight in Every Bite
With its flaky crust, juicy fruit filling, and irresistible sweetness, our Keto Strawberry Rhubarb Pie is a testament to the fact that you can have your pie and eat it too, even on a low-carb diet. So, whether you’re enjoying a slice for dessert or treating yourself to a special occasion, this pie is sure to be a hit with everyone at the table. So, gather your ingredients, preheat your oven, and get ready to embark on a flavor-filled journey that’s as delicious as it is guilt-free!
Credit to spoonyvixen on Reddit
