Keto Rhubarb Custard Bars
Sweet and tangy keto rhubarb custard bars with a buttery almond crust and creamy filling. Low carb, gluten-free, and perfect for dessert or snack time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 Hour
- Yield: 9 bars (8x8 pan) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
For the crust:
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1 ½ cups almond flour
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¼ cup coconut flour
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⅓ cup butter, melted
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2 tbsp erythritol or monk fruit sweetener
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Pinch of salt
For the filling:
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3 large eggs
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¾ cup powdered monk fruit sweetener
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½ cup sour cream or full-fat Greek yogurt
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1 tsp vanilla extract
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2 cups chopped rhubarb
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Optional: handful of chopped strawberries
Instructions
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Preheat oven to 350°F. Line an 8×8-inch baking dish with parchment paper.
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Mix almond flour, coconut flour, melted butter, erythritol, and salt until crumbly. Press into dish bottom. Bake 10 minutes until edges are light golden.
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Whisk eggs, powdered sweetener, sour cream (or yogurt), and vanilla until smooth.
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Fold chopped rhubarb (and strawberries if using) into custard.
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Pour custard over crust. Bake 35–40 minutes until set but slightly jiggly in the center.
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Cool completely before slicing.
Notes
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For a swirl effect, add spoonfuls of extra custard on top and swirl before baking.
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Try crustless version baked in ramekins.
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Mix in cream cheese for a cheesecake twist.
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Freeze leftovers; thaw before eating for best texture.
Nutrition
- Serving Size: 1 bar
- Calories: 180 Sugar: 2g (from fruit and sweetener) Sodium: 90mg Fat: 14g Saturated Fat: 6g Unsaturated Fat: 7g Trans Fat: 0g Carbohydrates: 7g Fiber: 4g Protein: 6g Cholesterol: 110mg
Find it online: https://www.wellnesswarrior.org/keto-rhubarb-custard-bars/