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Keto Rhubarb Custard Pie

Keto rhubarb custard pie with a creamy sugar-free custard and tender rhubarb baked in an almond flour crust. Low carb and sliceable, with a set, lightly golden center that chills beautifully for serving.
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Prep Time 25 minutes
Cook Time 50 minutes
Rest/cool 3 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2 cup almond flour
  • 0.25 cup butter, melted
  • 2 tbsp erythritol
  • 1 egg
For filling
  • 3 cup fresh rhubarb, diced
  • 1 cup erythritol (or preferred keto sweetener)
  • 3 eggs
  • 0.25 cup heavy cream
  • 3 tbsp almond flour
  • 1 tsp vanilla extract
  • 1 salt pinch

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make the crust
  1. Preheat the oven to 350°F and grease a 9-inch pie plate.
  2. Mix almond flour, melted butter, erythritol, and egg until a dough forms, then press it into the pie plate.
  3. Bake the crust for 10 minutes, until lightly set, then remove to hold for the filling.
Assemble and bake
  1. Arrange the diced rhubarb in an even layer over the baked crust.
  2. Whisk together erythritol, eggs, heavy cream, almond flour, vanilla extract, and salt until smooth.
  3. Pour the custard mixture over the rhubarb and bake for 40-45 minutes at 350°F, until set in the center and lightly golden.
Cool, chill, and slice
  1. Cool the pie completely for at least 3 hours before slicing, so the custard firms up.
  2. Refrigerate and serve chilled for the cleanest keto custard texture.

Notes

For cleaner slices, cool the pie fully to room temperature before refrigerating; chilling overnight makes the custard even firmer. Store covered in the refrigerator for up to 4 days. Freezing is not recommended because the custard texture can soften after thawing. For a dairy-light option, use unsweetened coconut cream in place of heavy cream, keeping the rest of the custard steps the same.