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Keto Rhubarb Dream Bars Recipe

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Soft, creamy, and just the right amount of tart, these Keto Rhubarb Dream Bars are made with a buttery almond flour crust, a rich custard filling, and fresh rhubarb. They’re gluten-free, low-carb, and taste like your favorite rhubarb desserts without the sugar.

Ingredients

Scale

Crust:

  • 1 1/2 cups almond flour

  • 1/4 cup coconut flour

  • 1/3 cup unsalted butter, melted

  • 2 tbsp powdered erythritol

  • Pinch of salt

Filling:

  • 2 cups chopped rhubarb (fresh or frozen, drained if using frozen)

  • 3 large eggs

  • 3/4 cup powdered erythritol

  • 1/3 cup heavy cream

  • 1/4 cup unsweetened shredded coconut (optional)

  • 1 tsp vanilla extract

  • 1 tbsp coconut flour

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 baking pan with parchment paper.

  2. In a bowl, mix almond flour, coconut flour, melted butter, erythritol, and a pinch of salt until it forms a crumbly dough.

  3. Press mixture evenly into the bottom of the pan to form a crust. Bake for 12–14 minutes, or until lightly golden.

  4. While crust bakes, whisk eggs, erythritol, heavy cream, coconut flour, and vanilla. Stir in rhubarb and optional coconut.

  5. Pour filling over the warm crust. Bake for another 30–35 minutes, or until center is set.

  6. Cool completely, then chill for at least 1 hour before cutting into bars.

Notes

  • Use fresh rhubarb when possible for better texture.

  • You can freeze these bars for up to 2 months.

  • For a cheesecake twist, swirl in cream cheese before baking.

  • Add raspberries for a raspberry rhubarb slab bar style, but adjust carbs.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-rhubarb-dream-bars/