Can I make this keto strawberry rhubarb pie with frozen fruit?

Yes, you can use frozen strawberries and rhubarb if fresh isn't available. Just let them thaw a bit and drain any excess water before cooking the filling. You may need to simmer the mixture a little longer to reduce the extra moisture.

What sweetener works best in a keto rhubarb pie recipe?

Erythritol and monk fruit sweetener both work great in this recipe. They give the pie the right sweetness without any sugar. Avoid using liquid sweeteners, as they can make the filling too runny.

How do I keep the crust from getting soggy in a low carb rhubarb strawberry pie?

To avoid a soggy bottom, always pre-bake the almond flour crust before adding the filling. This step helps the crust hold up better once the fruit mixture goes in, especially since rhubarb and strawberries release a lot of juice while baking.

Delicious Keto Strawberry Rhubarb Pie: No Sugar, No Regrets

Keto Strawberry Rhubarb Pie Recipe

Print Recipe

A sweet and tart low-carb pie made with fresh strawberries, rhubarb, and a golden almond flour crust. Perfect for keto diets, this pie tastes just like the real thing, without any sugar.

Author: Jane Summerfield
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8 slices
Category: Dessert
Method: Baking
Cuisine: American, Keto, Low-Carb

Ingredients

For the Filling:

2 cups fresh rhubarb, chopped
2 cups strawberries, chopped
3/4 cup erythritol or monk fruit sweetener
1 tbsp lemon juice
1/2 tsp xanthan gum or 1 tbsp chia seeds
Pinch of salt

For the Crust:

2 1/2 cups almond flour
1/3 cup coconut flour
1/2 cup butter, cold
1 egg
1/4 cup powdered erythritol
1 tsp vanilla extract
1/4 tsp salt

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Instructions

Preheat oven to 350°F (175°C).
Make the filling: In a saucepan, combine rhubarb, strawberries, sweetener, lemon juice, salt, and thickener. Simmer over medium heat until rhubarb softens and mixture thickens (about 10-15 minutes). Set aside to cool.
Make the crust: In a bowl, mix almond flour, coconut flour, salt, and sweetener. Cut in butter until crumbly. Add egg and vanilla. Mix until sticky.
Press 2/3 of dough into pie dish. Poke holes in the bottom. Bake for 10 minutes.
Pour cooled filling into crust. Use remaining dough to crumble or shape pieces over top.
Bake for 25-30 minutes or until top is golden. Let cool before serving.

Notes

For easier crust handling, chill dough for 10 minutes before pressing.

- If using frozen fruit, reduce added sweetener slightly and cook filling a few minutes longer.
- Leftovers keep in fridge for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 2g (from fruit)
Sodium: 90mg
Fat: 19g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 4g
Protein: 5g
Cholesterol: 40mg

Find it online: https://www.wellnesswarrior.org/keto-strawberry-rhubarb-pie/