Keto Rhubarb Custard Pie: A Delightful and Tangy Dessert

For those following a ketogenic lifestyle, finding suitable desserts can sometimes be a challenge. However, this keto rhubarb custard pie offers a delicious and satisfying solution. Combining the tartness of rhubarb with a creamy custard filling, this pie is a perfect treat for anyone craving a sweet yet keto-friendly dessert. This article will guide you through various recipes and tips for creating the perfect keto rhubarb custard pie, whether you prefer a crustless version or one with a keto-friendly crust.

Why Rhubarb Works in Keto Recipes

Rhubarb is a vegetable often used like a fruit in cooking and is surprisingly keto-friendly. In a 100-gram serving of raw rhubarb, there are approximately 2.7 grams of total carbohydrates, with about 1.8 grams being net carbohydrates after subtracting the fiber content. This low carbohydrate count allows you to enjoy rhubarb in moderation without significantly impacting your keto diet. Rhubarb's tart flavor pairs exceptionally well with sweet desserts, similar to how lemon does, making it a versatile ingredient for keto baking.

Crustless Keto Rhubarb Custard Pie

A crustless rhubarb custard pie is a lighter and simpler alternative to traditional pies. By removing the crust, the dessert becomes fuss-free and suitable for those avoiding gluten or seeking a lower-carb option. The focus shifts entirely to the delicious combination of rhubarb and custard.

Ingredients:

• Fresh or frozen rhubarb (if using frozen, thaw and drain well)
• Keto-friendly sweetener (such as allulose, monk fruit, or Swerve)
• Heavy cream or coconut cream (for a dairy-free version)
• Eggs (large)
• Coconut flour (or almond flour, adjusting the quantity accordingly)
• Vanilla extract
• Baking powder
• Salt

Instructions:

1. Preheat the oven: Preheat to 350ºF (180°C) and grease a 9-inch glass or ceramic pie pan.
2. Prepare the rhubarb: Chop the rhubarb stalks into half-inch pieces and spread them evenly in the prepared pie pan.
3. Blend the custard: In a blender, combine heavy cream (or coconut cream), eggs, and your choice of sweetener. Blend briefly until combined, then add coconut flour, vanilla, baking powder, and salt. Blend until smooth.
4. Combine and bake: Pour the custard mixture over the rhubarb in the pie pan, ensuring the rhubarb is evenly distributed.
5. Bake: Bake for 50 to 60 minutes, or until the edges are golden and the center is just barely set to the touch. If the top browns too quickly, cover it with foil (shiny side up).
6. Cool and refrigerate: Remove from the oven and let cool completely. Refrigerate for at least four hours to allow the pie to firm up.

Tips for Crustless Pie:

• Frozen Rhubarb: If using frozen rhubarb, thaw and drain it thoroughly to remove excess moisture. Toss with an extra tablespoon of coconut flour to help absorb any remaining moisture.
• Sweetener Options: Be mindful of the sweetener you choose. Allulose can cause the pie to brown quickly and may require a longer baking time. Consider using a combination of erythritol and another sweetener like stevia or monk fruit.
• Dairy-Free Option: Coconut cream can be used as a substitute for heavy cream, but it may require a longer baking time to achieve the desired consistency.
• Additional Flavors: Enhance the custard by adding cardamom, nutmeg, or ginger.

Keto Rhubarb Custard Pie with a Keto Crust

For those who prefer a pie with a crust, a keto-friendly crust can be made using almond flour and coconut flour.

Keto Pie Crust Ingredients:

• Almond flour
• Coconut flour
• Powdered monk fruit sweetener
• Cinnamon
• Xanthan gum
• Salt
• Melted butter
• Eggs (whisked)

Keto Pie Crust Instructions:

1. Combine dry ingredients: In a medium bowl, mix almond flour, coconut flour, powdered monk fruit sweetener, cinnamon, xanthan gum, and salt.
2. Add wet ingredients: Add melted butter and whisked eggs to the dry ingredients. Mix until a thick, slightly crumbly dough forms.
3. Press into pie pan: Butter a 9-inch pie pan and press the dough mixture into the bottom, going up the edges slightly. Use a fork to poke holes all over the crust to prevent it from rising during baking.
4. Bake the crust: Bake the crust in a preheated oven at 350°F (180°C) for about 12-15 minutes, or until lightly golden.

Custard Filling Ingredients:

• Heavy cream
• Sweetener (powdered monk fruit)
• Vanilla extract
• Coconut flour
• Xanthan gum
• Cinnamon
• Salt

Custard Filling Instructions:

1. Combine ingredients: In a large bowl, whisk together heavy cream, sweetener, vanilla extract, coconut flour, xanthan gum, cinnamon, and salt until well combined.
2. Add rhubarb: Pour diced rhubarb into the baked pie crust, spreading it out evenly.
3. Pour filling: Pour the custard filling over the rhubarb, filling the crust to the top edge. If there is extra filling, bake it separately in ramekins with diced rhubarb for mini custards.
4. Bake the pie: Bake the pie on the middle oven rack for approximately 33 minutes, or until the custard is set.
5. Cool completely: Let the pie cool completely at room temperature before slicing. Refrigerate to speed up the setting process, but the pie is best enjoyed at room temperature or slightly warmed.

Blender Rhubarb Custard Pie

Another variation is a blender rhubarb custard pie, which is incredibly easy to make and results in a delightful layered dessert.

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

• Rhubarb stalks (thinly sliced)
• Eggs
• Milk (or almond milk for dairy-free)
• Sugar (or keto-friendly sweetener)
• Flour (or gluten-free flour blend)
• Vanilla
• Nutmeg
• Melted butter

Instructions:

1. Preheat and prepare: Preheat the oven to 350°F (180°C). Grease a pie pan with butter.
2. Arrange rhubarb: Spread the thinly sliced rhubarb evenly into the buttered pie pan.
3. Blend ingredients: In a blender, combine eggs, milk (or almond milk), sugar (or sweetener), flour (or gluten-free flour blend), vanilla, nutmeg, and melted butter. Blend for 1 to 2 minutes until smooth.
4. Pour batter: Pour the batter over the rhubarb in the pie pan. Gently push down any floating pieces of rhubarb to ensure they are coated with the batter.
5. Bake: Bake for 45 to 50 minutes, until the top is nicely browned and evenly puffed up.
6. Cool: Allow the pie to cool completely before cutting into wedges.

Tips for Blender Pie:

• Gluten-Free Version: A combination of half gluten-free flour blend and half white rice flour can be used for a similar result as all-purpose flour. Using all rice flour may result in a thicker bottom crust, while all gluten-free flour blend may produce a lovely custard without a distinct bottom crust layer.
• Layer Formation: This pie magically separates into three layers while baking: a slightly firmer bottom layer, a creamy vanilla custard middle layer, and a tangy rhubarb top layer.

Serving and Storage

Keto rhubarb custard pie can be enjoyed warm or cold. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. To store leftovers, cover the baking dish with cling film and refrigerate for up to 2-3 days. Custard pies must be refrigerated at all times to prevent spoilage.

Additional Tips and Variations

• Strawberry-Rhubarb Pie: For a strawberry-rhubarb pie, reduce the amount of rhubarb and add some strawberries. Lemon, ginger, and cardamom are complementary flavors.
• Sweetness Adjustment: Adjust the amount of sweetener to suit your taste preferences.
• Individual Desserts: Bake the custard in smaller ramekins for individual desserts.
• Adding Strawberries: Add strawberries to the top of the pie after baking.
• Flavor Enhancements: Enhance the custard mixture with cardamom, nutmeg, or ginger.

Safety Considerations

Rhubarb leaves are toxic and must be removed and discarded. Only the stalks are edible. Excessive rhubarb consumption could lead to kidney stones or kidney failure due to its high oxalate content.

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

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